Providing Catering, Housekeeping & Laundry services at Samudra

Township, Bachelor Hostel, Block No B/26 to B/30 & B/9 to B/11 for Mundra
Thermal Power Project, Adani Power SEZ, Village: Tunda & Siracha, Taluka:
Mundra, Dist.: Kutch, Gujarat.
Total Requirement of Manpower 31Nos excluding relievers.
1) Site Manager- 01 Nos.
1. Maintain site with adequate manpower and meet service slandered in Terms of
Housekeeping and Catering Services.
2. Ensuring compliance at site in terms of Salary, Uniform, leave and all staff related
issues.
3. Bill submission and documentation.
4. Manpower planning, document preparations, cash transactions, stock checking, food
preparation planning, event preparation planning, row material quality checking and
address all issues raised by Stake Holders.
2) Housekeeping Staff - 12Nos
Cleaning including sweeping, mopping, deep cleaning of Main Hall, Kitchen,
Bedrooms,Entrance area, Passages,
Building Terraces, Balconies, Rooftop (wherever
applicable), Glass doors, cleaning of toilets (with proper disinfectants, cleaning tools,
detergents), cleaning of walls, room ceiling, furniture, window panes, glass surfaces,
electrical and electronic gadgets and appliances, curtains, cleaning of surrounding roads
(where applicable), drains, clearing choked drains, disposal of garbage.
Area to be Covered: B/09, C/32,C/33, C/35, Green House, APTRI Buildings- A/19,A/20, A/21
(36 Flats), Station Head Bunglow.
All Materials such as Housekeeping Cleaning chemicals (Brand TASKI), cleaning agents,
Housekeeping routine tools, Detergents/ Abrasives, Disinfectants, Brooms / Brushes / Mops/
Dusters, Bin Liners and room & bathroom amenities etc (HAND WASH LIQUID) of reputed
make approved by Owner shall be in Contractor's scope.
3) Tiffin Service - 4 Nos
Picking up tiffins from Employees House(From T/ship and Mundra) and deliver the same to
respective area in plant and same day return oftiffins at houses from where Pick up was
done.
4) Laundry Man - 2 Nos
Scope: Receive clothes from users and return as per requirement of User (Washing/ ironing)
within 24 Hours. Maintain records to assure that no items are lost. Detergent Powder will be
under vendor's scope.
5) GYM and Library care taker - 2 Nos.
1. Open and Close facility as per prescribed timing.
2. Maintain stock records of all articles available at Facility.

3. Maintain daily records of Visitors/ Users of the facility.

4. Report to Administration for any lost/ Damage to facility.
5. Maintaining and Up keeping of Facility and Reporting to Administration.

Catering:
Scope of Work:
The Scope of Work under this Contract covers "Providing Catering Services at Samudra
Township at Mundra".
1.1.00 Catering Specifications:
1.1.01 Scope of Menu:
A. Tea / Coffee & Beverages
B. Breakfast
C. Lunch
D. Dinner
E. Snacks
F. Special lunch/ Dinner (As per requirement)
The break up shall be as per the menu details given in SLA.
1.1.02 Seasonal Items:
The menu is based on seasonality and availability of the required ingredients and materials.
In case Owner requires any non-seasonal items on the menu, Contractor shall try their level
best to make the same available to Owner.
1.1.03 Bought Out Items:
Where, in any case, Owner requires any bought out items to be served on the menu, other
than already specified in the menu, Contractor shall provide the same & such cost shall be
reimbursed on actual basis on production of bill.
1.1.04 Menu Cycle & Procedure for Approval and Display of Menu:
A. Contractor shall have to submit the menu cycle to the Owner's designated representative
at least (7) seven days before commencement of succeeding month.
B. The Owner's designated representative and canteen committee member shall approve
the same with or without modification at least (3) three days before the following month.
C. If Owner's designated representative fails to approve the submitted menu, it shall be
understood as an acceptance of the proposed menu by Owner without any modification.
1.1.05 Catering Service Specification:
A. Meal Preparation: The meals shall be prepared as per the menu details given in SLA
forming part of this Contract.
B. Service Point: The meals shall be served in the Dining Room or locations designated by
Owner.

C. Service Style:
Buffet Service: The meals shall be served on self-service basis in the Dining area. However,
meals/breakfast/snacks may be served to VIP's on the Dining Table.
Ala Carte: Contractor shall serve A la Carte items on pre-portioned system. Tea & Snacks
shall be served in Township designated location by the Vendor.
1.1.06 Special Menu/Special Functions /Other Services:
A. For all occasions like seminars, special function, management events, etc in the Owner's
premises, Contractor shall have to cater the needs of requirements on mutually agreed
menu, rates etc.
1.1.07 Raw Materials:
A. Contractor shall use/provide best quality raw materials, ingredients etc. of known and
reputed brands for food preparation. Contractor shall arrange to procure and store
qualitative materials in adequate quantity. Spices brand should be EVEREST / RAMDEV. Atta
brand should be ANNAPURNA / SHAKTIBHOG (100% WHEAT).
B. The cooking medium shall be branded quality mustard oil/ground nut oil/sun flower oil or
equivalent as may be approved by Owner from time to time. Oil brand should be FORTUNE.
Seasonal fresh vegetables should be A grade.
C. The Contractor shall provide food stuff materials of high quality of proven brand. These
Materials shall be liable to spot examination by Owner's authorized officer from time to time.
Sub-Standard material's will be rejected outright and shall have to be replaced immediately
by the Contractor to the satisfaction of authorized officer.
D. The Contractor shall arrange transportation of all food articles suitably packed at his own
risk and cost to location.
E. The Contractor shall arrange to keep provisions of essential raw materials & ingredients
etc for (15) Fifteen days in order to meet any contingency.
1.1.08 Utilities:
1.1.08.01 Fuel
A. LPG (Industrial gas Cylinder, fuel) required for food preparation shall be in Contractor's
scope. However Owner has to provide the initial set up of LPG connection and appropriate
burners required at their own cost.
1.1.08.02 Water & Electricity:
Owner shall provide at his cost adequate supply of running water (potable) and electricity
free of cost.
1.1.09 Equipments, Appliances and Furniture:
A. Owner shall provide all major kitchen equipment and appliances free of cost.
B. Owner shall provide all crockery, cutlery, linen, utensils and all other kitchen equipments.
Owner will issue new crockery, cutlery, linen, utensils and / or all other small ware when
deemed necessary free of cost.

C. The Contractor shall keep record of all crockery, cutlery & linens. Inventory report
including breakages and shortages of such items shall be submitted to the Owner's
authorized representative on 1st of every month where breakages and shortages/Loss found
due to negligence of Contractor, the amount equivalent to loss on account of
damages/shortages shall be recovered from the Contractor's monthly RA bill. Equipment
maintenance and minor repairing will be in scope of Contractor.
1.1.10 Hygiene:
A. The Contractor shall maintain Canteen/Kitchen areas in clean and good hygienic
conditions and arrange furniture utensils/equipments etc in orderly manner.
B. The Contractor shall provide to their staff and workers uniform as approved by Owner's
authorized representative. The staff & workers deployed by Contractor shall ensure that
their employees wear clean clothes as per the prescribed uniform/Shoes and maintain
cleanliness while serving the items and attending the Guests.
C. All food items /eatables shall always be kept covered properly and be served in proper
utensils with proper serving spoon etc. Silver Foil, Clean Wrap, Ziplog Bag,
D. The Contractor shall ensure that the persons employed by them are courteous and
maintain proper discipline at the workplace.
E. The shelf life items are to be procured with utmost care and the expired materials should
be removed periodically.
F. The kitchen area to be kept spick and span. The area should not be wet, proper cleaning is
to be done time to time.
G. All the food stuff including raw items should be covered with proper net lids/ packing
materials.
H. Sink & Washing area should be kept clean. The wastage materials shall be deposed time
to time at least thrice a day.
I. The cooking service staff should wear head caps and their hands must be clean and should
wear hand gloves. The staff should not keep long nails.
Note: For cleaning of gas Pipeline, Change of Rubber Tube and other Maintenance and
exigency requirement, Contractor can procure all these items from the local market which
will be reimbursed in his monthly invoices. However the amount of such expenses should
not exceed to Rs.2,000/- and this must bear the approval of admin representative.
Catering Staff:
1) Senior Cook: 01
Scope: Prepare Gujarthi main course food, also master in multi cuisine and various shacks
items.
2) Asst.Cook: 01 Nos + 2 Helper
Scope: 1.Assisting main cook in making daily food
2.Prepare ROTI, CHAPATI, PURI as per approved Menu, Cutting Vegetables

3) Stewarts- 04 Nos
Scope: Serving, Maintainhygiene, customer orientation
4) Utility - 2 Nos

Scope: Cleaning of Utensils

Sr.N
o
1
2
3
4

Service
Site Supervisor
Housekeeper
Tiffin Service
Laundry Service

Manpower in Nos.
1
12
4
2

5
6
7
8

Gym & Library

Senior Cook
Asst. Cook & Helper
Stewarts

2
1
3
4

Utility

Total

31