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 www.piac.com.pk
Prospective firms/companies/Indivisuals are required to submit Tender Fee of Rs.3000 (non-refundable) 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 05-02-2018 before 1030 (PST).Bids will be opened the same day at1100 Hrs. (PST). This advertisement with complete RFP is also available on PPRA website at www.ppra.org.pk.
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: 021 9904 4423, 9904 3081
Email:,
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:
ü 10-15 years experience with at least 05 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:
ü 45-55 years
Terms of Contract:
ü One year extendable contract, based on satisfactory performance and on mutual consent.
Responsibilities:
1) The incumbent shall be required to give 10-12 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.
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.
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 Marks: 100 Minimum Qualifying Marks: 75
Technical:
S. No. / Eligibility Criteria / Maximum Marks / Marks Obtained / Status01 / Overall Experience:
Overall Experience as Chef or Executive Chef in Catering Industry.
Attributes / Marks
10 years and more / 10
5-10 years / 05
Less than 05 years / 0
/ 10
02 / Specific Experience:
Experience in Airline Catering Industry.
Attributes / Marks
If answer is “Yes” / 05
If answer is “No” / 0
/ 05
03 / Professional Qualification:
Relevantprofessional qualification in the field of culinary art.
Attribute / Marks
If qualifications are both local and
International / 10
If qualification is only local
or International. / 05
No Professional Qualification / 0
/ 10
05
0
/ 10
04 / Menu Development:
Do you have expertise and experience in menu development for any catering facility?
Attributes / Marks
If answer is “Yes” / 10
If answer is “No” / 0
/ 10
05 / Cooking Capabilities:
How many types of cuisine including Desserts and
Bakery products that you are able to cook.
Attributes / Marks
Three or more with Desserts and Bakery products / 10
Two or more and with Desserts and Bakery products / 05
Less than two with Desserts and Bakery products / 0
/ 10
/ 10
06 / Added Cooking Capability:
Have you ever been involved in preparing special meals or meals as per diet plan?
Attributes / Marks
If answer is “Yes” / 05
If answer is “No” / 0
/ 05
07 / Recipe Development:
Do you have a signature recipe / recipes or dish /dishes that you have originally created?
Attributes / Marks
If answer is “Yes” / 05
If answer is “No” / 0
/ 05
08 / Cooking Competitions:
Have you ever participated and won any laurels/ awards in any cooking competitions.
Attributes / Marks
If answer is “Yes” / 10
Not won but only participated / 05
Not participated / 0
/ 10
09 / Operational Capability:
Must have worked / supervised or associated with the facility that has capability and capacity of producing meals in large quantities.
Attributes / Marks
More than 1000 Meals/day. / 10
Between 500 – 1000 Meals /day. / 5
Less than 500 Meals /day. / 0
/ 10
10 / HSE International Accreditations:
Have you ever been part of a facility that acquired any international HSE accreditations?
Attributes / Marks
Yes, I led and successfully completed / 10
Yes but I was only a team member / 05
Never participated / 0
/ 10
11 / Cooking Instructor:
Are you working or have you worked as an instructor in any culinary art institute.
Attributes / Marks
If answer is “Yes” / 05
If answer is “No” / 0
/ 05
12 / Appearance in Media:
Are you doing or have done a cooking show on any television channel.
Attributes / Marks
If answer is “Yes” / 10
If answer is “No” / 0
/ 10
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.
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 Marks: 100 Minimum Qualifying Marks: 75
Technical:
S. No. / Eligibility Criteria / Maximum Marks / Marks Obtained / Status01 / Overall Experience:
Overall Experience as Chef or Executive Chef in Catering Industry.
Attributes / Marks
10 years and more / 10
5-10 years / 05
Less than 05 years / 0
/ 10
02 / Specific Experience:
Experience in Airline Catering Industry.
Attributes / Marks
If answer is “Yes” / 05
If answer is “No” / 0
/ 05
03 / Professional Qualification:
Relevantprofessional qualification in the field of culinary art.
Attribute / Marks
If qualifications are both local and
International / 10
If qualification is only local
or International. / 05
No Professional Qualification / 0
/ 10
05
0
/ 10
04 / Menu Development:
Do you have expertise and experience in menu development for any catering facility?
Attributes / Marks
If answer is “Yes” / 10
If answer is “No” / 0
/ 10
05 / Cooking Capabilities:
How many types of cuisine including Desserts and
Bakery products that you are able to cook.
Attributes / Marks
Three or more with Desserts and Bakery products / 10
Two or more and with Desserts and Bakery products / 05
Less than two with Desserts and Bakery products / 0
/ 10
/ 10
06 / Added Cooking Capability:
Have you ever been involved in preparing special meals or meals as per diet plan?
Attributes / Marks
If answer is “Yes” / 05
If answer is “No” / 0
/ 05
07 / Recipe Development:
Do you have a signature recipe / recipes or dish /dishes that you have originally created?
Attributes / Marks
If answer is “Yes” / 05
If answer is “No” / 0
/ 05
08 / Cooking Competitions:
Have you ever participated and won any laurels/ awards in any cooking competitions.
Attributes / Marks
If answer is “Yes” / 10
Not won but only participated / 05
Not participated / 0
/ 10
09 / Operational Capability:
Must have worked / supervised or associated with the facility that has capability and capacity of producing meals in large quantities.
Attributes / Marks
More than 1000 Meals/day. / 10
Between 500 – 1000 Meals /day. / 5
Less than 500 Meals /day. / 0
/ 10
10 / HSE International Accreditations:
Have you ever been part of a facility that acquired any international HSE accreditations?
Attributes / Marks
Yes, I led and successfully completed / 10
Yes but I was only a team member / 05
Never participated / 0
/ 10
11 / Cooking Instructor:
Are you working or have you worked as an instructor in any culinary art institute.
Attributes / Marks
If answer is “Yes” / 05
If answer is “No” / 0
/ 05
12 / Appearance in Media:
Are you doing or have done a cooking show on any television channel.
Attributes / Marks
If answer is “Yes” / 10
If answer is “No” / 0
/ 10
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.
Bond / Stamp Paper Rs. 100/-
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 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 10-12 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).