The purpose of the contract is to provide various services relating to the management of the kitchen, the supply of foodstuffs, the production of meals on site and the catering service for CHNWL patients, visitors and staff members.
It also covers certain services such as occasional assimilation, for example and without being exhaustive: coffee breaks, receptions, institutional celebrations, etc.
This contract is a service contract for the various services relating to the management of the kitchen, the supply of foodstuffs, the manufacture of meals on site and the catering service for patients, visitors and staff of the organization. CHNWL.
It also covers certain services such as occasional assimilation, for example and without being exhaustive: coffee breaks, receptions, institutional celebrations, etc.
It includes the provision of food and food products 7 days a week, including holidays, and the provision of a qualified and experienced kitchen manager responsible for the management and operation of the kitchens.
The supply of beverages is not part of this contract and the beverage distributors located in the institution are not part of this contract. The purchasing department of the adjudicator takes care of the order management of all the drinks for the institution including those distributed in the restaurant.
Only the Chief Executive Officer is available for this contract, the rest of the staff being the CHNWL's own staff attached to the kitchens. The market also includes the supervision and training of kitchen staff (including trainees, students, ...).
This market is set in a perspective of sustainable food, namely a healthy and balanced diet, which favors short circuits, whose environmental impact is reduced and whose production and marketing are done in compliance with social rules and ethical.
By the same to award prices in accordance with these conditions, both general and particular, the bidder acknowledges having inquired about all the charges that may be incumbent on him to meet the requirements of this contract. It will consider the implications for compliance and health and safety standards in the production kitchen and restaurant, storage and storage areas. It will also be responsible for the supervision of the staff directly attached to the kitchens, in agreement with the administrative and financial management, in order to ensure perfect functioning and maximum efficiency at the service level.
The indications contained in the documents of this contract constitute minimums below which the tenderer can not descend in any case.