|
| 1 | Canteen activity during A & General Shift |
| 2 | Preparation and distribution of Breakfast (Approx. 150Nos) &Snacks( samosa/ kachori etc(Approx. 250Nos) ) at 10:30 Hours &Lunch (Approx. 130Nos) daily in A shift as schedule mentioned intechnical specifications. Tea should be prepared during the A shift & General shift as per demand and schedule. |
| 3 | Cleaning of all utensils including plates, bowl used during the breakfast/ snacks/lunchescanteen Tables, Chairs,hall, counter , Kitchen area of Canteen, Canteen and booth near Control room A shfit during and upkeeping the hyeginelevels for preparation and distribution of food items in the canteen as mentionedtechnical specificationof the tender. |
| 4 | Canteen activity during B Shift |
| 5 | Prepration and disitribution of Snacks like samosa/kachori approx 120 Nos etc including Tea in evening hours &Dinner approx 20Nosas mentionedtechnical specificationof the tender.Tea should be prepared during the B shift as per demand and schedule. |
| 6 | Cleaning of all utensils including plates, bowl used during thesnacks/Dinner,canteen Tables, Chairs,hall, counter , Kitchen area of Canteen and booth near Control room inB shfit during and upkeeping the hyeginelevels for preparation and distribution of food items in the canteen as mentionedtechnical specificationof the tender. |
| 7 | Canteen activity during C Shift |
| 8 | Prepration and disitribution of Snacks during night shift including Tea & Keep the materials ready for Prepration of breakfast in A shiftas mentionedtechnical specificationof the tender.Tea should be prepared during the C shift as per demand and schedule. |
| 9 | Cleaning of all utensils including plates, bowl used during thesnacks/Dinner,canteen Tables, Chairs,hall, counter , Kitchen area of Canteen and booth near Control room inB shfit during and upkeeping the hyeginelevels for preparation and distribution of food items in the canteen as mentionedtechnical specificationof the tender. |
| 10 | Making arrangement, prepration and distribution of sweets (Approx 150 Nos)/ additional quantity of lunch/dinner/snacks & Tea |
| 11 | Booking Clerck, upkeeping the records of canteen store, cash book updating, distribution of Tea/snacks. & helping hand during the preparation of food. |
| 12 | Up keeping & Maintenance of all records of bills, Ledger Book, maintaining thebalance sheet related to canteen activities, daily entry of income from coupon selling & purchase of food materials, record of Milk& Vegetable including cooking Gas, distribution of raw materials of food materials for every shift consumption, maintain the raw food materials in store for at least one week. Canteen balance sheet shall be verifiedfrom Account section of HWPK on regular basis. |
