INVITATION TO BID. Hiring of Executive Chef as an Advisor

Transcription

1 Tender Fee Rs:3000 INVITATION TO BID Hiring of Executive Chef as an Advisor PIACL requires qualified team players to successfully deliver its revitalization plan. Talented energetic and self-motivated individuals may become part of our team as Executive Chef based at Flight Kitchen Karachi. Bidding documents, which are containing detailed terms and conditions, method of hiring / procurement, procedure for submission of bids, bid security, bid validity, opening of bid, evaluation criteria, clarification / rejection of bids, performance guarantee etc. are available for the interested bidders at Prospective firms/companies/indivisuals are required to submit Tender Fee of Rs.3000 (nonrefundable) in shape of a Pay Order along with Technical Proposal and Earnest Money (refundable) amounting to equivalent 2% of total bid value in shape of pay order along with Financial Proposal in the name of PIAC. (Local Bidders Only). The bids, prepared in accordance with the instructions in the bidding documents, must reach at General Manager Procurement Supply Chain Management Department, Store Building, Karachi on before 30 (PST).Bids will be opened the same day at10 Hrs. (PST). This advertisement with complete RFP is also available on PPRA website at PIAC reserves the right to reject any or all bids or cancel the hiring/ procurement process at any stage in line with PPRA rules. General Manager Procurement Supply Chain Management Department, PIA Head Office, Karachi. Ph: , khijzpk@piac.aero, haider.solangi@piac.aero contract.administration@piac.aero

2 Terms of Reference for the Appointment of Executive Chef as an Advisor PIA needs qualified team players to successfully deliver its revitalization plan. Talented energetic and self-motivated individuals may become part of our team as Executive Chef based at Flight Kitchen Karachi. Candidates possessing the following qualification can apply. Academic & Professional Qualification: a) Graduation or equivalent from any recognized university / institute. Academic qualification can be relaxed in case of exceptional professional qualification, skills and experience. b) Qualification or Certification in Culinary Skills. c) Certificate in Advance Hygiene / HACCP & Quality Control Standards. Experiences: -15 years experience with at least years working as an Executive Chef or Senior Sous Chef / Culinary Chef, at high-end Hotels & Restaurants. Experience in Airline Catering will be an added qualification. The successful candidate should have an exceptional knowledge of all types of cuisines including Pakistani and Overseas. Maximum Age: years Terms of Contract: One year extendable contract, based on satisfactory performance and on mutual consent. Responsibilities: 1) The incumbent shall be required to give -12 hours a week to PIA Flight Kitchen. 2) The successful candidate may be required to travel both within and outside Pakistan. 3) Preparing meal as per requirement of the Airlines within stipulated time. Able to produce on time with reliable results for the given assignment. 4) Improvement in existing menu, keeping in view nutritional values and passengers preference. 5) Development / preparation of new dishes that can be included in our menu cycle. 6) Training and Development of Staff through on job training. 7) Managing the resources for optimum output. 8) Pursue excellence through meeting and continuously upgrading the standard of work.

3 Hygiene & Food Safety: Maintain hygiene standards during food processing and ensure flight safety and key elements of HSE. Team Building: Has ability to lead, learn and share the knowledge while collaborating with subordinates and supervisors to achieve desired objectives without compromising on company policy. Initiative Drive: Takes initiative to accept responsibility / official duty and has ability to work hard in accomplishing the said task, setting example for others. Takes keen interest in continuously improving the knowledge and skills for enhancing productivity at job. Succession Plan: Committed to develop subordinates so that they are able to shoulder higher responsibilities for the benefit of the company.

4 Evaluation Criteria for the Appointment of Executive Chef as an Advisor IMPORTANT NOTE:- As per PPRA Rules and Regulations, all the documents/statements submitted by an Individuals/Firm /Company/ Partner for its tender are under Oath. Any document/statement provided, if proved false, misstated, concocted, or incorrect at any time during or after tenders will result into permanent disqualification and black listing of the Individuals/Firm/Company/Partners with their names displayed on PPRA website. Total : 0 Minimum Qualifying : 75 Technical: S. No. Eligibility Criteria Maximum Obtained Status 01 Overall Experience: Overall Experience as Chef or Executive Chef in Catering Industry. years and more 5- years Less than years 0 02 Specific Experience: Experience in Airline Catering Industry. If answer is Yes 03 Professional Qualification: Relevantprofessional qualification in the field of culinary art. Attribute If qualifications are both local and International If qualification is only local or International. No Professional Qualification 00

5 04 Menu Development: Do you have expertise and experience in menu development for any catering facility? If answer is Yes Cooking Capabilities: How many types of cuisine including Desserts and Bakery products that you are able to cook. Three or more with Desserts and Bakery products Two or more and with Desserts and Bakery products Less than two with Desserts and Bakery products 0 06 Added Cooking Capability: Have you ever been involved in preparing special meals or meals as per diet plan? If answer is Yes 07 Recipe Development: Do you have a signature recipe / recipes or dish /dishes that you have originally created? If answer is Yes 08 Cooking Competitions: Have you ever participated and won any laurels/ awards in any cooking competitions. If answer is Yes

6 Not won but only participated Not participated 0 09 Operational Capability: Must have worked / supervised or associated with the facility that has capability and capacity of producing meals in large quantities. More than 00 Meals/day. Between Meals /day. 5 Less than 500 Meals /day. 0 HSE International Accreditations: Have you ever been part of a facility that acquired any international HSE accreditations? Yes, I led and successfully completed Yes but I was only a team member Never participated 0 11 Cooking Instructor: Are you working or have you worked as an instructor in any culinary art institute. If answer is Yes 12 Appearance in Media: Are you doing or have done a cooking show on any television channel. If answer is Yes

7 Comments: Wherever in response to our question if you have answered Yes then please provide documentary evidence to support your answer so that you can be evaluated accordingly. IMPORTANT NOTE:- Evaluation Criteria for the Appointment of Executive Chef as an Advisor As per PPRA Rules and Regulations, all the documents/statements submitted by an Individuals/Firm /Company/ Partner for its tender are under Oath. Any document/statement provided, if proved false, misstated, concocted, or incorrect at any time during or after tenders will result into permanent disqualification and black listing of the Individuals/Firm/Company/Partners with their names displayed on PPRA website. Total : 0 Minimum Qualifying : 75 Technical: S. No. Eligibility Criteria Maximum Obtained Status

8 01 Overall Experience: Overall Experience as Chef or Executive Chef in Catering Industry. years and more 5- years Less than years 0 02 Specific Experience: Experience in Airline Catering Industry. If answer is Yes 03 Professional Qualification: Relevantprofessional qualification in the field of culinary art. Attribute If qualifications are both local and International If qualification is only local or International. No Professional Qualification Menu Development: Do you have expertise and experience in menu development for any catering facility? If answer is Yes Cooking Capabilities: How many types of cuisine including Desserts and Bakery products that you are able to cook. Three or more with Desserts and Bakery products Two or more and with Desserts and Bakery products Less than two with Desserts and Bakery products 0

9 06 Added Cooking Capability: Have you ever been involved in preparing special meals or meals as per diet plan? If answer is Yes 07 Recipe Development: Do you have a signature recipe / recipes or dish /dishes that you have originally created? If answer is Yes 08 Cooking Competitions: Have you ever participated and won any laurels/ awards in any cooking competitions. If answer is Yes Not won but only participated Not participated 0 09 Operational Capability: Must have worked / supervised or associated with the facility that has capability and capacity of producing meals in large quantities. More than 00 Meals/day. Between Meals /day. 5 Less than 500 Meals /day. 0

10 HSE International Accreditations: Have you ever been part of a facility that acquired any international HSE accreditations? Yes, I led and successfully completed Yes but I was only a team member Never participated 0 11 Cooking Instructor: Are you working or have you worked as an instructor in any culinary art institute. If answer is Yes 12 Appearance in Media: Are you doing or have done a cooking show on any television channel. If answer is Yes Comments: Wherever in response to our question if you have answered Yes then please provide documentary evidence to support your answer so that you can be evaluated accordingly.

11 Bond / Stamp Paper Rs. 0/- Draft Agreement for Executive Chef as an Advisor / Consultant This agreement is made on this day of 2018 at Karachi between Pakistan International Airlines Corporation Limited ( PIACL ) a public Limited Company incorporated and governed under the laws of Pakistan having its head office at Karachi Airport, Karachi (hereinafter referred as PIACL ) (which expression shall include the successors, legal representative, and permitted assigns) AND Name and Address of Executive Chef with details, (hereinafter referred to as Executive Chef ) The PIACL and the Executive Chef may individually be referred to as a Party and collectively be referred to, as Parties, respectively, as the context of this Agreement requires. WHEREAS, PIACL required the services of Executive Chef as Consultant through an advertisement published on the generally accepted means of communication and as per requirement of applicable law and has accepted the offer extended by the Executive Chef during the selection process for being consistent with the requirements of PIACL under the terms & conditions set forth herein below: Article-1 Terms of Agreement: This agreement shall be effective from and remain valid for one (01) Year unless terminated sooner under the provision of this agreement. The same agreement is extendable for two more terms of one year each on the same terms and condition and subject to satisfactory performance and by mutual consent of both the parties. Article- 2 Termination of the Agreement. Without prejudice to any other available rights / remedies, PIACL shall have the right to terminate this Agreement without assigning any reason or otherwise in case of any breach of this Agreement or any other applicable law, rules & regulations by the Executive Chef. Notwithstanding anything contained in this Agreement, each party shall have the right to terminate the Agreement at any time at its option upon giving 30 days written notice or one month salary in lieu of to the other party without assigning any reason or cause

12 thereof. However, the agreement shall be terminated by PIACL forthwith if any document or information provided by Executive Chef proves fake, false, forged and or tempered at any stage or on account of misconduct as defined in PIACL Rules and Regulations or any action which is punishable under any other applicable law. Article- 3 Prices: In consideration of services provided hereunder, PIACL agrees to pay to the Executive Chef a sum of Rs. in words per month/annum basis during the period of validity of this agreement after making all required deductions. If the standard of services provided by the Executive Chef is not up to the standard acceptable to PIACL then PIACL may get the required services performed through other ways and means at risk and cost of the Executive Chef and expenditure incurred on obtaining such services shall be deducted from the amounts due from PIACL, to the Executive Chef. Article-4 Responsibilities of the Executive Chef. 9) The incumbent shall be required to give -12 hours a week to PIA Flight Kitchen. The details of working, duties & responsibilities or any other requirements of the PIACL shall be communicated from the office of General Manager Food Services (Production). ) The successful candidate may be required to travel both within and outside Pakistan on the requirements of PIACL. PIACL shall provide FOC/0% Rebated passages and any other allowances equivalent to the position of Dy. General Manager, PG-IX for which approval of the competent authority will be required. 11) Preparing meal as per requirement of the Airlines within stipulated time. Able to produce meal on time with reliable results for the given assignment. 12) Improvement in existing menu, keeping in view nutritional values and passengers preference. 13) Development / preparation of new dishes that can be included in our menu cycle. 14) Training and Development of Staff through on job training. 15) Managing the resources for optimum output. 16) Pursue excellence through meeting and continuously upgrading the standard of work. Article-5 Hiring Subject to. The Executive Chef being found and shall remain medically fit at the time of hiring and during the contract with the PIACL.

13 1) DIB & Security Clearance if applicable / Police Verification from concerned and appropriate authorities. 2) Release Certificate or NOC from present employer, if applicable. 3) Production of Domicile Certificate and any other documents relates including but limited to educational, vocational, experience, as and when required. However, the Executive Chef agreed that this agreement shall stand terminated as soon as any of the information and document provided by him/her found to be false, forged, fake and tempered or in case of non-clearance or non-compliance as prescribed in this article. In addition to above, PIACL reserves every right available under any applicable law to seek remedies against him/her in this behalf. Article-6 Taxes. All taxes on payment / allowances and benefits under this agreement shall be deducted at source or in the manner provided under the prevailing Income Tax Laws and any other applicable law. Article-7 Reporting. After completion of contractual / hiring formalities, the Executive Chef shall report to General Manager Food Services (Production) for assignment of duties. Article-8 Confidentially. The Executive Chef hereby acknowledge and undertakes not to disclose to any third party any confidential information, recipes and trade secrets (considered as such as by the Company) that he may have learnt in the course of performance of his factions under this contract without prior written consent of the Company. He shall remain bound by this obligation even after the termination of this agreement for a period of 5 years. Article-9 Conduct & Discipline For the purpose of conduct & discipline the Executive Chef shall maintain excellent conduct and behavior including but not limited with all PIACL Rules and Regulations during the term of the contract and otherwise. Article- No Implied Terms. This appointment represents the entire agreement between parties to the absolute exclusion of any other understanding expressed or implied. The Executive Chef shall not be entitled to any other benefit except as provided in this agreement. Article-11 Schedule

14 For all intents and purposes, the schedule (s) annexed herewith (TOR) shall from an integral part of this Agreement and the Executive Chef shall be bound to perform all the action and fulfill all the terms and conditions stipulated therein. Any deviation from the terms and condition incorporated in the annexed schedule(s) (TOR) or other part of the Agreement shall be deemed to be a violation of this Agreement on the part of the Executive Chef. Article-12 Correspondence. The Executive Chef will not correspond with or approach any other authority, persons directly or indirectly, except the Manager Production and General Manager Food Services (Production) regarding any matter arising from this or any other agreement with PIACL. Article- 13 Governing Laws and Jurisdiction. This Agreement shall be governed by the Laws of Pakistan. The parties agree & submit themselves to exclusive Jurisdiction of the Courts at Karachi for any litigation resulting from or arising out of this Agreement. IN WITNESS HEREOF, the parties hereunto set their hands on the days, month and the year mentioned above. For and on behalf of Pakistan International Airlines Executive Chef Signature & Seal. Name. Designation. Signature. Name. CNIC. WITNESS: WITNESS: 1. Signature. 1. Signature. 2. Name. 2. Name. 3. CNIC #. 3. CNIC #. 4. Address. 4. Address.

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