NATIONAL CEREALS AND PRODUCE BOARD TENDER JULY 2022 

NOTICE FOR EXPRESSION OF INTEREST  
NATIONAL CEREALS AND PRODUCE BOARD  
EXPRESSION OF INTEREST FOR OPERATION AND MANAGEMENT OF THE NATIONAL CEREALS AND PRODUCE BOARD (NCPB) STAFF CANTEEN AT HEAD OFFICE NYUMBA YA NAFAKA
Reference No. NCPB/EOI/01/2022-2023
1. The National Cereals and Produce Board intends to shortlist Service Providers/consultants to provide services for operation and management of the National Cereals and Produce Board Staff Canteen at Head Office
TERMS OF REFERENCE
The National Cereals and Produce Board (NCPB) has established a Staff Canteen for staff welfare at Head Office Nairobi. The canteen is adequately equipped with modern furniture and equipment for provision of catering services and is ready for occupation and operation. It has a sitting capacity of over 62 persons at any one given sitting.
Besides serving the members of staff the canteen will also offer official catering and hospitality services to the Board and its functions at Head office and at the Nairobi Grain Silos “as and when” required basis. The facility will also serve Board customers and visitors.
It is under this context that the NCPB is seeking for a service provider to operate and manage the canteen. The Service Provider shall also provide proof of registration by accredited government institutions and with qualified personnel, who are competent in catering and hospitality industry.
The willing partner will be expected to provide: –
 Catering services to the members of staff wishing to be served within the canteen and work place, with payment being submitted directly to the service provider at subsidized rates.
 It will also offer services to other customers at rates to be determined.
 Catering services to the Board that will be officially ordered from time to time at subsidized quoted rates as will be enshrined in the partnership package and agreement between the parties.
 Professional, qualified catering and serving personnel with the pre-requisite and necessary certifications as practiced in the hospitality industry in Kenya.
 Menu of the food to be offered
 A variety of nutritious local, regional and world cuisines to the tastes of the customers or as will be ordered
 An itemized menu indicating the subsidized food and normal service and charges rates.
 Insurance cover for the premises and staff
 Routine maintenance services to the equipment furniture and other fixtures that form part of the inventory
 Conduct Maintenance at the highest hygiene standards and ensure regular certification of this by the relevant governments institutions
 Appropriate catering utensils and provisions as well as other catering obligations
 Cooking gas, electricity water and other associated refills as will be deemed appropriate for use in the premises
 Provide all the necessary cutlery.
 Upon end of contract or point of exit, the service provider shall leave the premises, equipment and furniture in the conditions they found them in.

The NCPB will provide: –
 The catering premises
 The kitchen equipment
 Furniture
 Security
 A list of the inventory in the canteen
Interested bidders can visit the site upon request during normal working hours. For further information, call or visit the office of Head of Procurement Services, NCPB Head Office, Nyumba Ya Nafaka.
PROVISION OF OUTSIDE CATERING SERVICES
The service involves provision of catering services within a clean and hygienic set up.
Main functions of the Service Provider
 Provide catering services within the designated areas & time periods to all staff;
 Serve tea, other beverages, snacks and lunches during Board and Senior Management meetings;
 May on need basis be required to serve food during staff meetings and other events; and
 At all times ensure cleanliness of the utensils.
Staffing requirements
Staff should be able to communicate in English and Swahili.
 All staff shall be of high integrity which shall be evidenced through submission of a certificate of good conduct.
 All staff should be dressed in branded uniforms with identification badges.
 Staff should be kitted in appropriate catering service gear and footwear.
 The Service Provider shall deploy adequate number of staff.
 All staff must possess relevant medical certificates.
Bidders are free to give brief comments on the Terms of Reference
The following are the services to be provided;
Menu 1:
 Packed snacks, meat snacks and vegetable snacks.
 Buffer / Packed: Tea / Coffee/ Chocolate, 2 Meat Snacks, 2 Veg. Snacks, Mineral Water
 Buffer High Tea: 3 Meat Snacks, 3 Veg. Snacks, Assorted Fruits, Juices, Mineral Water
 Packed Lunch: One Starter, One main Course, One Starch, One Veg., Mineral Water
 Buffer Lunch Menu: 2 Proteins, 2 Starches, 1 Veg., 1 Salad, 1 Fruit, 1 Mineral Water
 Buffer VIP Menu: 2 Proteins, 3 Starch, 2 Veg., Assorted Fruits, Juice, Mineral Water
 Meat Snacks: Beef Samosa, Chicken Samosa, Beef Sausages, Chicken Sausages, Sausage Rolls, Meat Pie.
 Non Veg. Snacks; Spring Rolls, Arrow Roots, Sweet Potatoes, Boiled Maize, Cake, Assorted Sandwich, Cookies, Teacups, Mandazi, Doughnuts

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