Tender For Spr-27022355-Canteen Operation Management Fees Bf-327022355 10 10 70 Vehicle with Driver(1) for 12 hrs 14 MON 10 SUPERVISOR 14 MON 40 CASHIER CUM STEWARD 14 MON 50 SERVICE STEWARD 28 MON 60 HOUSEKEEPER 14 MON 20 COOK 14 MON 30 UTILITY HAND 14 MON Email : taranum.s@ext.amns.in Contact : Name : s Taranum Item Details : Scope of Work- Vendor: Guidelines for the Vendor The vendor will supply manpower for canteen services at BF-3 Canteen. The services provided include Breakfast, Lunch, Evening Snacks and Tea Service. The vendor is responsible for the following roles: • Supervisor: 1 • Cook: 1 • Utility Hand: 1 • Cashier cum steward: 1 • Service Steward: 2 • Housekeeper: 1 • Vehicle with Driver (1) for 12hrs: 1 SERVICES WITH SERVICE LEVEL AGREEMENTS Canteen Catering: • Apart from breakfast/lunch other services like morning tea/evening snacks / early morning snacks or any other food services are to be served as required. • Caterer must ensure availability of various dry snacks in canteen under his purview. Expiry of any such items to be monitored and availability of multiple range of items must be there. • The operating time is of 12 hrs currently but in future 24/7 requirement would be there as per the footfall and based on the requ irement. Sample Food Menu: Sr. No. Service Description of Items 1 Staff Lunch (Vegetarian) – a week. (Note: The menu would not be repeated in the entire week <(>&<)> Paneer preparation twice a week in a variety) as per the menu of central kitchen to maintain the standards at all over the Plant. Lunch Menu (Sample):-· Salad- 20 Gms (Carrot / Tomato / Cucumber/ Beetroot / Radish with Lemon, Chana Chat, Fruit Chat, etc.) · Poori 6 No’s / Roti 4 No’s/ paratha 2 No’s – 100 Gms · Pickle/Chutney - 15 Gms · Two Veg. Curries (one gravy and one dry)- 100 Gms Each · Dal item (Fried Dal, Mixed Dal with vegetables, Rajma /Sambar / Kadhii, Etc.) variety of dal- 120 Gms · Rice (Jeera Rice, Pulao, Fried Rice, Biryani)- 180 Gms · Curd (Plain curd, Boondi Raita, Mix Veg Raita) – 50 Gms · Papad – 1 No. · Dessert Item - Sweet Dish / Ice Cream / seasonal Fruit Salad /Fruits(Any Single item – 30 Gms) Milk base, Gram flour base, Maida base <(>&<)> sugar base 2 Breakfast (single item) Idly- 130 Gms/ Wada – 130 Gms / Paratha- 100 Gms / Puri-Bhaji (80 Gms + 20 Gms each Poori,5 No.) or equivalent 3 Evening Snacks Snacks like Samosa/Kachori/Bread Pakoda – 120 Gms or equivalent Page 2 of 9 ArcelorMittal Nippon Steel India Limited AM/NS HAZIRA PLANT 27th KM, Surat-Hazira Road,,HAZIRA,394270,Gujarat,India GSTIN 24AAACE1741P1ZN PAN AAACE1741P CIN U27100GJ1976FLC013787 Request for Quotation Number 6000124379 Date 21.11.2024 Submission Date 28.11.2024 Coll Req No AMNS deals with OEMs directly. We are very well equipped in every way to import / buy our goods directly from OEMs from any part of the world in a professional manner. We also use the vast global networks of our parent companies where necessary. We do not welcome any contact from intermediaries or Indian Agents of vendors. We assure all OEMs that you do not need to engage anyone to manage your transactions with us.Kindly respond to our RFQs and deal with our officials directly without involving any agents or intermediaries. Offers of vendors who insist on involving intermediaries in dealings with us could be disqualified. Contact for this RFQ null Ragini Mishra Contact Email Ragini.Mishra@ext.amns.in MATERIALS / SERVICES Please acknowledge receipt of the RFQ And provide your best quote for below given RFQ details. SR. No PR No. PR Item RFQ Item Services for line Item Quantity UOM Technical Details Other Details 4 Special Festivals Food Theme food shall be rich food and can be Rajasthani / Gujarati / Maharashtrian /Continental / Chinese /North Indian etc.<(>&<)>items as approved by Officer-in-charge Schedule <(>&<)> Menu The catering services need to be provided to the AMNS Staff as per the following schedule and menu:- Description Time of service Service Breakfast (Note: The menu would not be repeated except for regular ala carte items 7.30 am to 9.00 am Breakfast Menu Lunch (Vegetarian) (The above services are to be served at different locations at Site and at Cafeteria) 12.00 pm to 2.00 pm Lunch Menu Evening snacks with Tea/Coffee 3.00pm-3.30pm Evening Snacks Guidelines for the vendor • The Vendor has to Ensure food quality is maintained at agreed levels; food should remain warm until the last person has eaten. Hot food should be kept above 65°C, and cold food at 4°C or below. • Use bain-marie for serving food; keep additional food covered. Serve water on tables in canteen with jugs and glasses on individual tables. • Clean and sanitize food service equipment before service. • Food counters should be manned by uniformed service personnel with proper service gear. Keep food counters clean during and after service hours. • Implement measures to control food wastage. • Change water in the bain-marie after each meal service. • Transport food in covered containers using closed-body vehicles. • Do not store or transport hot and cold foods, or raw and cooked foods together. • Monitor and record dispatch and receiving temperatures of all foods. • Use vehicles lined with SS sheets; clean and sanitize after each delivery. Maintain a cleaning log and present it weekly to the officer in charge. Complete maintenance of all kitchen equipment’s / gas ranges / all kind of fridges related to canteen operations / Exhaust Systems of BF-3/ bain-marie or any other equipment which is provided by AMNS for canteen operations will be in Caterer’s scope, including any new kitchen equipment provided by AMNS. Staffing Approach: a) Propose a staffing schedule that includes shifts scheduled to perform the services based on the on-site management team specifications <(>&<)> expectation. b) Supervisors should posse’s minimum 10+2 as education criteria with an industrial supervisory experience of 3+ years. c) The caterer must ensure that all their service and kitchen staff is well groomed always and presentable with neat and clean uniforms always. d) Internal Escalation Matrix to be prepared by the Caterer for resolution of grievances. e) Define personnel replacement/recruitment policy when existing staff have been transferred, terminated, or resigned. f) Should be registered under the Contract Labour Act if required and be open to regular inspection and audit on statutory and regulatory compliance by AM/NS India g) Service Provider should have all valid and subsisting licenses, approvals, and registrations to be able to provide the Services. h) Penalty will be levied on deviation of the above and will be decided by Officer In-Charge. i) The Vendor shall ensure the observance of discipline by its Personnel and shall also ensure that the Personnel will not commit any theft, fraud, misappropriation, mischief, or any misconduct at the Premises, or Page 3 of 9 ArcelorMittal Nippon Steel India Limited AM/NS HAZIRA PLANT 27th KM, Surat-Hazira Road,,HAZIRA,394270,Gujarat,India GSTIN 24AAACE1741P1ZN PAN AAACE1741P CIN U27100GJ1976FLC013787 Request for Quotation Number 6000124379 Date 21.11.2024 Submission Date 28.11.2024 Coll Req No AMNS deals with OEMs directly. We are very well equipped in every way to import / buy our goods directly from OEMs from any part of the world in a professional manner. We also use the vast global networks of our parent companies where necessary. We do not welcome any contact from intermediaries or Indian Agents of vendors. We assure all OEMs that you do not need to engage anyone to manage your transactions with us.Kindly respond to our RFQs and deal with our officials directly without involving any agents or intermediaries. Offers of vendors who insist on involving intermediaries in dealings with us could be disqualified. Contact for this RFQ null Ragini Mishra Contact Email Ragini.Mishra@ext.amns.in MATERIALS / SERVICES Please acknowledge receipt of the RFQ And provide your best quote for below given RFQ details. SR. No PR No. PR Item RFQ Item Services for line Item Quantity UOM Technical Details Other Details pick up fights and quarrels with the employees of the Company. In addition to this, in the event of theft, fraud, misconduct, pilferage, etc. by its Personnel the Company is entitled to recover actual amount involved in such theft, fraud, misconduct, pilferage, etc plus 10% of the actual amount involved which shall be additionally recovered/ deducted from the Vendor/ Vendor bill. • A high standard of catering shall be maintained for all items with due regard to quality and purity of food stuff, quality and quantity of dishes, cleanliness in preparation and handling of food items and utmost courtesy of services. All the materials used in preparation for food items should be of standard brands which should be similar to central Kitchen. Double refined first quality sunflower oil should be used for cooking. All food items should be Agmark/ISI certified and branded guideline given by officer in charge. • The Vendor will have to pay for the cooking gas and also providing <(>&<)> fixing Gas manifold with the enclosement will be in vendor’s scope. Permit to Work‟ (PTW) system must be followed by the Vendor personnel where required within AMNS premises. • The electricity and water connection will be provided by AM/NS INDIA LIMITED. • The vendor would have to provide additional manpower for special events as required without hampering regular operation and the caterer would also have to provide substitutes, if their regular staff proceeds on leave, etc. The caterer is required to arrange additional crockery / cutlery material, etc. at his own cost as required for the special events in consultation with the Officer-in-charge. • The caterer should arrange for cleaning of the Dining Hall inside <(>&<)> outside, the kitchen area, toilets and washing area and any other area under his control regularly and immediately after any service is rendered. The Caterer should provide liquid hand wash (Dettol / Lifebuoy) provision, including dispenser, near hand wash basin areas before any of the service rendered. • The caterer should ensure that the entire catering premises in <(>&<)> out are kept clean and hygienic, without any extra charges to AMNS. • Segregation of garbage shall be the responsibility of the Caterer. Garbage to be stored appropriately at identified location. Dry and wet waste to be separately kept. • The caterer should provide identity cards and uniforms to all his staff at his cost and ensure that all the catering staff wears clean uniforms, as prescribed. The head gear for cooking and service staff in the catering area are also to be provided by the Caterer. Strict personal hygiene must be observed. Separate uniforms need to be provided for different categories of staff viz. cleaners, servers, supervisors, etc. • The Vendor must provide with necessary ISI approved safety materials such as hand gloves, safety shoes, helmet, etc. at his own cost to the persons those will be serving food at field service points. • Cleaning of the plates and utensils should be done with hot water, soapy water and with proper cleaning agents. All utensils should be cleaned and dried prior each service. Government Regulations • While at service with AMNS India, all taxes, fines if any imposed by the government authorities shall be paid by the vendor. • The Vendor shall obtain all statutory permission/clearances from the concerned authorities with respect to running of canteen services in the organization. Such as food preparation license from food inspector under the Presentation of Food Adulteration Act. • The Vendor shall be fully responsible for payment of wages to Canteen staff as per the Minimum Wages Act/other labor laws/acts. • An attendance register needs to be maintained at BF-3 Canteen for all the staff • Employee provident fund and other miscellaneous act, Workman Compensation Act or any other government act as applicable needs to be followed. Page 4 of 9 ArcelorMittal Nippon Steel India Limited AM/NS HAZIRA PLANT 27th KM, Surat-Hazira Road,,HAZIRA,394270,Gujarat,India GSTIN 24AAACE1741P1ZN PAN AAACE1741P CIN U27100GJ1976FLC013787 Request for Quotation Number 6000124379 Date 21.11.2024 Submission Date 28.11.2024 Coll Req No AMNS deals with OEMs directly. We are very well equipped in every way to import / buy our goods directly from OEMs from any part of the world in a professional manner. We also use the vast global networks of our parent companies where necessary. We do not welcome any contact from intermediaries or Indian Agents of vendors. We assure all OEMs that you do not need to engage anyone to manage your transactions with us.Kindly respond to our RFQs and deal with our officials directly without involving any agents or intermediaries. Offers of vendors who insist on involving intermediaries in dealings with us could be disqualified. Contact for this RFQ null Ragini Mishra Contact Email Ragini.Mishra@ext.amns.in MATERIALS / SERVICES Please acknowledge receipt of the RFQ And provide your best quote for below given RFQ details. SR. No PR No. PR Item RFQ Item Services for line Item Quantity UOM Technical Details Other Details Canteen Burner Cleaning: • The Vendor shall carry out the cleaning / servicing of canteen burners on regular basis by deploying a skilled worker who is conversant with the burners and other related facilities as per the scope of work given below: • Remove and clean all the burners in the canteen one by one and ensure that the burner tips are clear from all dust and other foreign materials before fixing it back on regular basis. • Any emergency jobs which cropped up after the stipulated General Shift Hours shall be attended by the vendor immediately by deploying additional manpower, if required. No additional payment shall be made for such emergency work. • The Company safety procedures required for cleaning of burners/replacement of gas line shall be strictly followed while carrying the above jobs. • All personnel protection equipment/appliances and tools required to perform the job shall be arranged by the Vendor at his own cost. The Company will not supply any tools for carrying out the job under any circumstances. PURCHASES AND PROCUREMENT OF RAW MATERIAL The production of high-quality safe food can only be achieved if good quality raw ingredients that are free from contamination are used. • The first measure to prevent hazards is to buy from reputable suppliers. (Periodic inspection of supplier and his place to be done by officer in charge. • In respect of temperature-controlled deliveries, the temperature required on delivery should be specified to the supplier. • All raw materials should be received in storeroom, which should be separate from the food preparation area. Timings of receipt from different vendors are fixed to allow adequate quality check time. Temperature audit during receipt for perishables must be implemented and recorded and same to be presented to Officer-In – Charge on weekly basis ,as these affect the shelf life during storage as well as the end product. • All items must be coded with receipt and use by date to allow maintenance of FIFO (First in First Out). This ensures safe consumption time slots, appropriate quality maintenance and product integrity. • All perishables should be used within a short time especially in hot weather. • The presence of dust and foreign material like stones, hairs, nuts, bolts, wires, staples, feathers, rat droppings, papers, cigarette ends, earrings, fingernails, buttons, pen tops should be seen and removed if found during inspection in cooked /uncooked food will be penalized. • Canned food should have date of manufacture, expiry date and other specifications as given on the packaging. DELIVERY AREA • Food will not be left open to possible contamination. Arrangements will be made to ensure that food delivery is made in secure areas free from all risks. • Food will be placed 18 inches above the ground, in an area free from contamination. • Paper towels/clean dusters should be used for wiping crockery and dishes. Provided duster coding for each area. • The entire facility, including the floors, walls, ceilings, windows, screens, doors etc. must be cleaned at regular intervals to prevent any accumulation of foreign particles. • All food contact surfaces should be cleaned and sanitized after every use. • All fans and blowers of coolers, freezers, and kitchen and storage areas must be regularly cleaned to prevent buildup of any debris and contamination. • Transportation of all food items is in scope of canteen vendor. • The production area must be thoroughly cleaned at least twice in every 24 hours. The recommended cleaning procedure is a wet wash. • Remove all waste material deposited on the grates and shelves. This Page 5 of 9 ArcelorMittal Nippon Steel India Limited AM/NS HAZIRA PLANT 27th KM, Surat-Hazira Road,,HAZIRA,394270,Gujarat,India GSTIN 24AAACE1741P1ZN PAN AAACE1741P CIN U27100GJ1976FLC013787 Request for Quotation Number 6000124379 Date 21.11.2024 Submission Date 28.11.2024 Coll Req No AMNS deals with OEMs directly. We are very well equipped in every way to import / buy our goods directly from OEMs from any part of the world in a professional manner. We also use the vast global networks of our parent companies where necessary. We do not welcome any contact from intermediaries or Indian Agents of vendors. We assure all OEMs that you do not need to engage anyone to manage your transactions with us.Kindly respond to our RFQs and deal with our officials directly without involving any agents or intermediaries. Offers of vendors who insist on involving intermediaries in dealings with us could be disqualified. Contact for this RFQ null Ragini Mishra Contact Email Ragini.Mishra@ext.amns.in MATERIALS / SERVICES Please acknowledge receipt of the RFQ And provide your best quote for below given RFQ details. SR. No PR No. PR Item RFQ Item Services for line Item Quantity UOM Technical Details Other Details will keep drains from clogging and emitting foul smell. • All kitchen equipment must be disassembled, washed and sanitized after use. On-going cleaning must be carried while production is on. This includes frequent removal of garbage in linings for uninterrupted production. • No smoking or pan or tobacco chewing should be allowed in the premises. • No cobwebs or dust should gather on walls, windows, doors and skylights. • Maintain weekly schedule for thorough cleaning. Nominate a day for the purpose and display it prominently same must be documented. • Leftover food items should be condemned as per rules and schedule of powers. • Before storing the store, items should be cleaned so as to remove external and solid contamination. • Insects and other foreign materials like dust, hairs, etc. from cereals, pulses, etc. should be removed before washing. • Dry stores should be stored in airy rooms, and there should be no dampness. Keep some space off from the walls and floors to enable regular cleaning. Do not use damaged, rusty or dented cans for storage. All storage cans should have proper covers. • Scales will be thoroughly cleaned between the weighing of different goods, especially raw products. Separate scales will be provided for raw meat and high- risk foods, each clearly marked for intended use. • Containers used for the receipt, storage or distribution of goods will be kept scrupulously clean and dry. • Steps will be taken to ensure that cross-contamination does not occur during delivery, stock rotation and storage. • New stock will be placed behind/beneath older stock in store or refrigeration, subject to date coding. • Stock will be stored off the floor on racks. Racks of adequate capacity will be provided for this purpose. • Bare wood will not be used for storage as well as cooking. • All opened dry food products and those in inadequate packaging will be stored in pest proof containers that will be maintained scrupulously clean. • Cleaning chemicals and materials will never be stored with or in close proximity to food or food equipment. • Storage containers will be washed clean when empty and allowed to dry. Goods stored in bins will be allowed to run down completely at least weekly, to facilitate regular cleaning. • Drains should not get clogged which leads to foul smell. FOOD PREPARATION • This being the main part of kitchen, care should be taken to keep it thoroughly clean. • Floor should be regularly mopped, and no washing is allowed in this area during food preparation. • Keep separate utensils and spoons for non-vegetarian and vegetarian food. • Only hot water should be used for floor cleaning after the operation has been completed. Anti-grease detergents should be used for such areas. Packing materials for Snacks/Breakfast/Meal Food graded material to be used for all disposables. Certification must be provide whenever asked. The Vendor shall serve Snacks/sweets/ meal duly packed in standard packing materials including foil paper or any other packing material as per the direction of officer in charge. The Vendor shall procure the bags/paper bags and packing materials (Aluminum foil) at his own cost. Use of polythene bags is strictly prohibited. PERSONAL HYGIENE GUIDANCE FOR FOOD HANDLERS • Half yearly medical examination of all staff must be ensured, and a Page 6 of 9 ArcelorMittal Nippon Steel India Limited AM/NS HAZIRA PLANT 27th KM, Surat-Hazira Road,,HAZIRA,394270,Gujarat,India GSTIN 24AAACE1741P1ZN PAN AAACE1741P CIN U27100GJ1976FLC013787 Request for Quotation Number 6000124379 Date 21.11.2024 Submission Date 28.11.2024 Coll Req No AMNS deals with OEMs directly. We are very well equipped in every way to import / buy our goods directly from OEMs from any part of the world in a professional manner. We also use the vast global networks of our parent companies where necessary. We do not welcome any contact from intermediaries or Indian Agents of vendors. We assure all OEMs that you do not need to engage anyone to manage your transactions with us.Kindly respond to our RFQs and deal with our officials directly without involving any agents or intermediaries. Offers of vendors who insist on involving intermediaries in dealings with us could be disqualified. Contact for this RFQ null Ragini Mishra Contact Email Ragini.Mishra@ext.amns.in MATERIALS / SERVICES Please acknowledge receipt of the RFQ And provide your best quote for below given RFQ details. SR. No PR No. PR Item RFQ Item Services for line Item Quantity UOM Technical Details Other Details fitness certificate issued. • Skin lesions, boils, rashes, cuts, and discharge from any site are hazardous and can contaminated food with food poisoning bacteria. Staff with diarrhea or vomiting may also contaminate food with food poisoning bacteria. • All the staff handling food must take every precaution to ensure that such germs are not passed on to food. A few simple rules are, therefore, necessary and all who are employed in handling food must abide by them. • Scrupulous personal cleanliness is essential to clean food handling and the highest standard must be achieved and always maintained by those responsible for food storage, preparation, cooking and service. • Protective clothing such as apron, headgear, hand gloves <(>&<)> COVID PPE’s – Mask, Face Shield etc. must be worn before entering and working in food processing area. • Food should be touched by hand only when there is no alternative -and hand cleanliness is the basic rule of hygiene. • Hands and arms must be washed with soap in running hot water and rinsed thoroughly in a wash hand basin designated specifically for such use. • Hands should be thoroughly dried preferably with paper towels. • Nails must be kept short and scrupulously clean and not bitten. Nail varnish is not permitted. • Skin cleanliness is essential therefore a daily bath or shower is recommended. • Feet should be covered with safety shoes. • Food or drink should not be consumed whilst working in food handling areas. • For women, the hair should be contained within a net. • Hats should be scrupulously clean and must be always worn when handling food or in a food room. • Smoking in a food room is not permitted. TRAINING <(>&<)> DOCUMENTATIONS • All staff must receive appropriate food and personal hygiene training to ensure that they are able to comply with the hygiene requirements. Initial training should be given on induction and refresher training undertaken on annual basis. The training program must be in written format and records must be maintained on imparting of training with acknowledgement of staff, • All food handlers should undertake induction training during their first week of employment. Such training should include: • Personal hygiene and health policy • Avoidance of contamination of food • HSE • MIS for Canteen Operations to be provided as and when asked by the officer In-charge as per the schedule provided. • SOPs related to Canteen Operations to be prepared and implemented in consultation with Officer Incharge. • OCPs related to Canteen Operations to be designed and implemented in consultation with Officer Incharge. PEST CONTROL SANITIZATION • Pest control <(>&<)> Sanitization measures must be adopted. Daily schedule to be displayed. • All dry goods will be checked at the time of delivery, for pest infestation or damage before being placed into the storage area. • Open dry food will be kept in pest-proof containers with close-fitting lids. The lids will be replaced immediately after use. • All stored goods will be kept off the ground and clear of walls, with adequate space between stock to enable regular inspection and cleaning. • To ensure that food premises are maintained free of pests and any reported incidents receive attention. • Inspect areas within the food premises that have been previously treated. o Inspect areas within the location that are particularly vulnerable to Page 7 of 9 ArcelorMittal Nippon Steel India Limited AM/NS HAZIRA PLANT 27th KM, Surat-Hazira Road,,HAZIRA,394270,Gujarat,India GSTIN 24AAACE1741P1ZN PAN AAACE1741P CIN U27100GJ1976FLC013787 Request for Quotation Number 6000124379 Date 21.11.2024 Submission Date 28.11.2024 Coll Req No AMNS deals with OEMs directly. We are very well equipped in every way to import / buy our goods directly from OEMs from any part of the world in a professional manner. We also use the vast global networks of our parent companies where necessary. We do not welcome any contact from intermediaries or Indian Agents of vendors. We assure all OEMs that you do not need to engage anyone to manage your transactions with us.Kindly respond to our RFQs and deal with our officials directly without involving any agents or intermediaries. Offers of vendors who insist on involving intermediaries in dealings with us could be disqualified. Contact for this RFQ null Ragini Mishra Contact Email Ragini.Mishra@ext.amns.in MATERIALS / SERVICES Please acknowledge receipt of the RFQ And provide your best quote for below given RFQ details. SR. No PR No. PR Item RFQ Item Services for line Item Quantity UOM Technical Details Other Details infestation by pests o Inspect the food premises for any necessary proofing works or items conducive to pest infestations. • Periodic Pest Control activities at BF-3 will be in the scope of AMNS. Service Delivery Expectations: 1. Quality of Food and Beverages: We expect high-quality food and beverages in the canteen. Ingredients should be fresh, and food must be cooked and served hygienically. Despite the challenges of catering to many people, ensure the food is always fresh, tasty, and nutritious. 2. Variety of Menu: The canteen menu should offer a variety of options, including vegetarian and non-vegetarian dishes, snacks, and beverages. Regularly change the menu to provide new choices. Use seasonal ingredients and local produce to create unique and appealing dishes for our diverse workforce. 3. Timeliness of Service: We expect timely canteen service with minimal waiting times. During peak hours, efficiently manage queues to reduce wait times. Consider deploying additional staff during busy periods to ensure our employees are not kept waiting for their meals. 4. Customer Service: We expect canteen staff to be polite, courteous, and prompt in attending to our employees’ needs. They should be well-groomed and maintain good hygiene practices. Excellent customer service is essential for a positive dining experience. Train your staff in customer service skills and ensure they are knowledgeable about the menu. Clearly display the menu to make it easy for employees to choose their meals. 5. Hygiene and Safety: Maintain high standards of hygiene and safety. Ensure the premises, including the kitchen and food storage areas, are clean and well-organized. Staff should follow good hygiene practices. Conduct regular inspections and implement a thorough cleaning schedule. Use food-grade cleaning products and store and handle food correctly to prevent contamination. 6. Sustainability: Ensure canteen services are sustainable and environmentally friendly. Use biodegradable or compostable packaging for food and drinks. Reduce food waste by implementing proper forecasting mechanisms. 7. Feedback Mechanism: We expect the caterer to have a feedback mechanism to gather input from our employees. Use this feedback to c ontinuously improve service quality. Implement an online feedback form or suggestion box in the canteen premises to collect feedback regularly. 8. Health and Wellness: We expect canteen services to support the health and wellness of our employees. Include healthier options such as salads, fruits, and vegetables in the menu. Provide nutritional information about the food items to help employees make informed choices. 9. Special Occasions: We expect the caterer to provide special menus and arrangements for company events, celebrations, and festivals. Ensure a system is in place to manage increased demand during these occasions without delays or compromising service quality. Maintain a separate pool of catering staff for these events to avoid affecting regular canteen operations. Implement a feedback process to gather employee input after events and make necessary improvements for future occasion. 10. Quality Assurance: We expect the caterer to have a quality assurance program to ensure the food served is of high quality, fresh, and free from contamination. Conduct regular audits of your operations, including food handling, storage, and preparation, to meet the required food safety standards. 11. Training of Staff: We expect the caterer to have an effective training process for the staff on various aspects such as food pre paration, hygiene and safety, customer service, and communication. We suggest that the training should be ongoing and should include regular updates and refreshers to keep the staff up to date with the latest innovations, ideas, standards, and regulation. 12. Evaluation of Training Effectiveness: We expect the caterer to have a process in place to evaluate the effectiveness of their staff training program. Regularly measure staff performance and use this feedback to Page 8 of 9 ArcelorMittal Nippon Steel India Limited AM/NS HAZIRA PLANT 27th KM, Surat-Hazira Road,,HAZIRA,394270,Gujarat,India GSTIN 24AAACE1741P1ZN PAN AAACE1741P CIN U27100GJ1976FLC013787 Request for Quotation Number 6000124379 Date 21.11.2024 Submission Date 28.11.2024 Coll Req No AMNS deals with OEMs directly. We are very well equipped in every way to import / buy our goods directly from OEMs from any part of the world in a professional manner. We also use the vast global networks of our parent companies where necessary. We do not welcome any contact from intermediaries or Indian Agents of vendors. We assure all OEMs that you do not need to engage anyone to manage your transactions with us.Kindly respond to our RFQs and deal with our officials directly without involving any agents or intermediaries. Offers of vendors who insist on involving intermediaries in dealings with us could be disqualified. Contact for this RFQ null Ragini Mishra Contact Email Ragini.Mishra@ext.amns.in MATERIALS / SERVICES Please acknowledge receipt of the RFQ And provide your best quote for below given RFQ details. SR. No PR No. PR Item RFQ Item Services for line Item Quantity UOM Technical Details Other Details assess the training program’s effectiveness. Address any gaps or weaknesses identified through evaluation and take corrective action to improve the training program. Regular evaluation will enhance staff skills and performance, thereby improving the overall quality of service provided to our employees. 13. Housekeeping and Hygiene: Maintain high levels of cleanliness and hygiene in the canteen, including the kitchen, dining area, and washrooms. Implement regular cleaning and sanitization processes for premises, equipment, utensils, and other materials used in food preparation and service. Monitor staff hygiene and grooming to ensure adherence to the highest personal hygiene standards. • Waste Management: Establish a process for managing waste disposal with designated bins for different types of waste. Ensure these bins are emptied regularly and disposed of appropriately. • Personal Hygiene Protocols: Ensure staff maintain high standards of personal hygiene by implementing protocols for handwashing, hair restraint, and uniform hygiene to prevent food contamination. Conduct regular health check-ups for staff to ensure they are fit to work. 14.Food Safety Standards: We expect the caterer should comply with all the relevant food safety regulations and standards. We suggest that you conduct regular inspections and audits of your operations to ensure that you meet the required food safety standards. 15.Incident Reporting: Ensure a process is in place to promptly and accurately report incidents such as food contamination, accidents, or safety hazards. Define steps for incident reporting, including who to notify, required information, and reporting timeframe. Implement a process for investigating incidents and providing detailed reports, including the cause, actions taken, and preventive measures. Prompt and accurate incident reporting is crucial for employee safety and maintaining high service standards. 16.The caterer must submit monthly inventory of all equipment’s, cutleries and crockeries, furniture’s and any other items which is used by them in daily operations in canteen. They should also provide with various MIS report in a scheduled manner or as asked for by the AMNS canteen in charge. 17. The Vendor shall not sell any items (other than food items as prescribed) including Pan, Bidi, Cigarette, Tobacco, Gutka etc. and shall ensure that the employees/workmen employed by the Vendor do not carry and consume such materials/items. Additionally, we expect that caterer should have a system in place to ensure that the food is stored and handled safely, and that the kitchen and storage areas are clean and hygienic. We also suggest that you follow all necessary food safety regulations and have a process for regularly checking the quality and freshness of the ingredients used in preparing the food. Payment Terms: • Invoice bills are to be submitted with the scrum report on every month of the 5th and to be verified by the Admin in charge for further bill processing. Shut down / exigency support. The site manager should cooperate and support on any emergency even beyond the defined scope of work. Non-cooperation during critical times will be a disadvantage in contract continuity/renewal. The Vendor should spell out emergency/exigency situations and should mandatorily facilitate necessary support during such periods to ensure continuity as usual. Indiscipline, any disruptive phenomenon experienced / witnessed by any vendor staff will result in immediate expulsion. The Unit Manager of the site is responsible for attending staff-related emergencies <(>&<)> maintaining disciplinary order. Page 9 of 9 ArcelorMittal Nippon Steel India Limited AM/NS HAZIRA PLANT 27th KM, Surat-Hazira Road,,HAZIRA,394270,Gujarat,India GSTIN 24AAACE1741P1ZN PAN AAACE1741P CIN U27100GJ1976FLC013787 Request for Quotation Number 6000124379 Date 21.11.2024 Submission Date 28.11.2024 Coll Req No AMNS deals with OEMs directly. We are very well equipped in every way to import / buy our goods directly from OEMs from any part of the world in a professional manner. We also use the vast global networks of our parent companies where necessary. We do not welcome any contact from intermediaries or Indian Agents of vendors. We assure all OEMs that you do not need to engage anyone to manage your transactions with us.Kindly respond to our RFQs and deal with our officials directly without involving any agents or intermediaries. Offers of vendors who insist on involving intermediaries in dealings with us could be disqualified. Contact for this RFQ null Ragini Mishra Contact Email Ragini.Mishra@ext.amns.in MATERIALS / SERVICES Please acknowledge receipt of the RFQ And provide your best quote for below given RFQ details. SR. No PR No. PR Item RFQ Item Services for line Item Quantity UOM Technical Details Other Details Accommodation and transportation Accommodation and transportation of all canteen staff is entirely in vendor’s scope. Penalty as decided by Administration Department, will be imposed on the caterer. S. No. Parameter Measure Penalties Remark 1 Non- Delivery of Food <(>&<)> Beverages No’s 1. Warning in writing. 2. Rs.3000/- for repeat incident. Regular and daily basis tracking with documentation 2 Deviation in approved brand without written approval No’s 1. Rs 5000/- per incident as per investigation by canteen In-Charge. Check with approved list. 3 Change in decided menu without written approval No’s 1. Rs 1000/- per incident <(>&<)> Action as per investigation by canteen In-Charge. Check with approved Menu for the week. 4 Cleanliness in Kitchen, store, Dining hall, Dish wash area <(>&<)> Hand wash area No’s 1. Rs.5,000/- per incident. . Check list 5 Inventory of kitchen utensils (OPEX Items) Nos If any utensils of AMNS are missing ,the vendor has to replace or provide at his own cost. As per quarterly inventory 6 Quality of food No’s 1. As per Feedback Register and Canteen Committee the action/penalty will be decided. Canteen Committee/Canteen Incharge. 7 Staff personal hygiene, Staff without Uniform/Proper Grooming Standards No’s 1. Penalty of Rs. 5000/- per inspection. Daily Inspection 8 Shortage of manpower No’s 1. If attendendance is between 90-95%,then 2% will be deducted. 2. If attendendance is between 85-90%,then 4% will be deducted. 3.If attendendance is between 80-85%,then 6% will be deducted. 4.If attendendance is less than 80 then 10% will be deducted. Regular and daily basis tracking with documentation( Scrum report) 9 Performing duty under influence of intoxicants No’s 1. Confirmatory medical check-up. 2. Immediate removal of person from company site. 3 As per company security <(>&<)> safety guideline Health checkup <(>&<)> Security. 10 Act of Indiscipline while on duty, No’s Warning and action as per investigation by canteen In-charge/management Will be blacklisted immediately from the premises. 11 Deviation in statutory compliances by Canteen Vendor No’s Rs. 5000/- per incident Monthly Basis 12 Damage/Loss of Company Property Value 1. Damage property should be replaced and is in vendors scope. As <(>&<)> when loss occurs <(>&<)> discretion of management after joint investigation. 13 POSH Misconduct by any employee Action as per POSH Committee investigation Will be blacklisted immediately from the premises as per POSH committee recommendations. 14 Safety Violations No’s As per safety terms <(>&<)> conditions Monthly Basis 15 Raw material found expired Rs. 5000 per incident Monthly Basis Item Note
