Cleaning of utensils and other services in the departmental canteen at V.S. Bhavan, Anushaktinagar, Mumbai

Amount

PART A : MAIN ITEMS

Description of Work / Item(s)

Amount

PART A: MAIN ITEMS

Cleaning of all kind of used Plates Manual cleaning of all kinds of used plates (lunch, snacks, crockeries, cutlery, soup cups, bowls, chaffing dishes, trays, trolleys, bain maries, and any other items as per the instructions issued by the Canteen Supervisor at V.S. Bhavan Canteen, including wiping with cloth, etc.) complete all as directed by canteen-in-charge. NOTE: Cleaning materials such as liquid soaps, scrubbers, etc. will be provided by the department free of charge. Approximate No. and Frequency as follows: Particulars No Indicative frequency a. Lunch Plates SS. 500 1 to 2 b. Cups china clay 250 8 to 9 c. SS Snacks Plates 200 6 to 7 d. SS Spoons 300 8 to 9 e. SS Trays 10 10 to 11 f. SS Bowls 25 2 to 3 g. Soup cups china clay 100 1 to 2 h. SS Water Tumbler 200 6 to 7 i. SS Chaffing Dishes 10 1 to 2 j. SS Bain Marie 3 1 to 2 k. Bone china dinner plates 100 1 to 2 i. Bone china tea cups and saucers 100 1 to2

For all Working days

Cleaning of All kind of Kitchen Vessels & Equipments Cleaning of all kinds of kitchen vessels, milk boilers, tea containers, and other kitchen equipments. NOTE: - The canteen caters to around 2000 users for breakfast, snacks, lunch, etc. Cleaning material will be provided by the department. The approximate number of vessels is around 100 (different capacities), and the frequency is as required as directed by Canteen-in-charge.

For all working days

Cleaning & wiping of Dining Tables, Chairs & floors. Clearing of empty utensils (if any) from the tables, cleaning and wiping of dining tables and chairs, and sweeping of the general canteen, VIP & VVIP dining hall area as below: Number of tables - 70 - Frequency as needed No. of chairs : 300 - ----"---- Floor Area : Approx. 750 sq.m, 4 times a day or as required as directed by canteen-in-charge. NOTE: Cleaning materials such as broom, mops, Phenyl etc. will be provided by the Canteen.

For all working days

Cleaning of kitchen floor and other utility items Cleaning of the kitchen floor (400 sq. m.) three times a day and other utility items such as the kitchen cooking range (14 burners), exhaust hood, all glass windows, freezers, wall tiles, etc., and removal of wet garbage to the BMC garbage bin or hostel biogas plant as required all as directed by canteen-in-charge. NOTE: Cleaning materials and a hand cart for the removal of garbage will be provided by the canteen.

For all working days

Providing counter service of breakfast items, beverages, lunch items (thali and ala cart systems), evening snacks, and special lunch in two party halls across the bain-marie (counter) for approximately 1800 users by deploying well-trained manpower all as directed by canteen-in-charge.

For all working days

Preparation of Dosa, uthappa, grilled sandwiches,omlets,juices, tea & coffee. Preparation of various types of dosa (sada dosa, masala dosa, uttappam, etc.), grilled sandwiches, egg omelettes, fruit juices, various teas, coffees, etc. as and when required for approximately 1800 users by deploying adequate highly skilled manpower for the full day all as directed by canteen-in-charge. (Note: All the raw materials will be provided by the canteen.).

For all working days

Assisting in making Namkeen items with the department person. Assisting in the making of namkeen for breakfast items such as farsan, shev, and boondi on a monthly basis, preferably on any Saturday in a month, with providing two well-trained skill manpower who is capable of preparing works such as soaking, kneeding, frying, packing, etc. from morning to evening, as directed by the canteen-in-charge.

On any Saturday in each month

Thorough cleaning of the canteen premises once in a week. Thorough cleaning of the canteen premises once a week on each Saturday after the pest control treatment, which includes all kitchen and dining halls area (1000 sq m) and all types of kitchen equipment, dedchies, tea urns, boilers, crockery, cutlery, dining chairs, dining tables, counters, etc., by sterilisation to remove the traces of insecticide used during the pest control all as directed by canteen-in-charge.

On all Saturdays or holidays as required

Pre preparation work prior to next working day Pre-preparation work such as grinding dosa and idly batter, cleaning, peeling, and cutting vegetables, onions, and potatoes, soaking pulses, grating coconuts, etc., or any such job required for the next day’s canteen operation all as directed by canteen-in-charge.

On all Sundays or holidays as required

Assisting in making sweets & Namkeen items as per the daily requirement with the department person. Assisting in the making of sweets items and namkins on all working days, with providing two well-trained / skilled manpower. The manpower shall have the experiance of cooking and sweets making knowledge, and will make sweets / assist to cook cum halwai. all as directed by the canteen-in-charge.

For all working days