Introduction

Secours Islamique France (SIF) is a non-governmental international solidarity organization based in France. Established in 1991, SIF is a non-profit and non-political organization dedicated to assisting, relieving, and protecting the lives of those affected by natural disasters, displacement, and poverty. Operating in more than 20 countries worldwide, SIF delivers emergency aid, recovery, and development projects, respecting cultural diversity without any distinction of origin, religion, or gender. Over the past two decades, SIF has been committed to supporting vulnerable populations globally.

Objective

The primary objective of this assignment is to engage a consultant to provide comprehensive technical support and a detailed layout plan for modifying the Quetta Central Kitchen, located on Spiny Road. This modification aims to enhance operational efficiency, ensure safety, and meet the strategic goal of producing meals for 20,000 school children daily. The specific objectives are as follows:

1. Enhance Workflow Efficiency
• Provide technical support for designing an optimized kitchen layout.
• Streamline food preparation, cooking, and cleaning processes to minimize movement and reduce preparation time.
2. Increase Production Capacity
• Expand the kitchen’s capacity to meet increased production demands.
• Ensure the facility can handle the preparation of meals for at least 20,000 children daily.
3. Ensure Food Safety and Hygiene
• Propose updates to equipment, storage areas, and workflows to comply with food safety standards and regulations.
• Provide measures to prevent contamination and maintain high cleanliness standards.
4. Promote Energy Efficiency
• Recommend energy-efficient equipment and optimize ventilation and lighting systems.
• Reduce operational costs and minimize environmental impact.
5. Adapt to Menu Changes
• Ensure the kitchen is equipped to handle expanded or diverse menu offerings.
• Propose suitable equipment and space allocations to support the changes.
6. Improve Employee Safety
• Reorganize the kitchen layout to reduce workplace hazards.
• Propose the installation of non-slip flooring and improvements in ventilation to enhance staff safety and comfort.
• Emergency Response, Recommended plan of drills, contact list, response team.
• Controlled access, CCTV, Perimeter security.
• Fire, risk assessment, alarm, extinguishers, suppression (high risk), clear exits.
• Electrical, risk assessment & Gas, ventilation, CO detectors, leak detection.
7. Kitchen Equipment’s
• Design for Gas supply layouts that includes burners installation, ventilation, piping and cylinders setting etc.
• Propose & design washing area, cutting area, packing area, entrance and exit points of meal supply.
• Propose & design the chiller rooms, staff offices with washrooms and waiting area for security & visitors.
8. Ensure Regulatory Compliance
• Provide technical guidance to meet local and national health, fire, and building codes.
• Ensure the kitchen operates within all legal requirements.
9. Plan for Future Growth and Flexibility
• Design modifications to anticipate future growth needs.
• Allow for the integration of additional equipment or layout changes without significant renovations.
10. Conduct Site Visits
• Undertake three (03) monitoring and technical support visits to the site during the project.
• Provide on-site guidance and respond to technical queries during these visits.

Scope of Work

The consultant will be responsible for:

1. Conducting an initial assessment of the existing kitchen layout, equipment, and workflows.
2. Developing a detailed layout plan to optimize kitchen operations and enhance safety and efficiency.
3. Preparing a comprehensive Bill of Quantities (BoQ) for all required materials, equipment, and labor.
4. Ensuring all proposed modifications align with international best practices and local regulations.
5. Providing technical specifications for energy-efficient equipment and materials.
6. Delivering recommendations for food safety compliance, including storage solutions and sanitation protocols.
7. Facilitating three (03) site visits to monitor progress and provide on-the-ground technical support.
8. Preparing a final report summarizing findings, recommendations, and outcomes of the project.

Deliverables

1. Inception Report
• Detailing the understanding of the project, proposed methodology, and work plan.
2. Layout Plan and Design
• A detailed kitchen layout design incorporating all proposed modifications.
3. Bill of Quantities (BoQ)
• A comprehensive BoQ with cost estimates for materials, equipment, and labor.
4. Technical Specifications
• Documentation of specifications for recommended equipment and materials.
5. Site Visit Reports
• Reports from each site visit summarizing observations, guidance provided, and progress updates.
6. Final Report
• A comprehensive report consolidating all findings, designs, recommendations, and lessons learned.

Qualifications and Experience

The consultant must possess the following qualifications:

1. Consultant firm must having proper NTN, Portfolio and Previous Work Order/Certificates.
2. Proven experience in kitchen design and modification for large-scale food production facilities.
3. Familiarity with food safety standards and regulations.
4. Expertise in energy-efficient design and equipment selection.
5. Strong project management skills with a track record of delivering similar assignments.
6. Excellent communication and report-writing abilities.

Payment Terms

The commitment to regularly engage of consultant at kitchen for two months (60 days)

Payment will be made in four installments with

First: 25% after the submission of drawing and BoQs

Second: 25% will be made during the work of construction

Third: 25% will be made on second visit of consultant to the site for technical support.

Fourth: 25% will be made on final visit to site, completion of works and submission of all documents.

The final completion certification document will be forwarded by SIF Wash Engineer upon satisfactory work.