Full-Service Catering and Meal Preparation Services

School Meals Program – Malir and Keamari, Karachi

Tender Reference: SIF-PAK-KHI-2026- 11- Catering Service

Issuing Organization: SIF – Pakistan Mission

Tender Publication Date: [ 13^th Nov 2026]

Deadline for Submission: [ 27th Nov 2026, 05:00 PM ]

Contract Duration: Initial period of three months, subject to confirmation of the  program commencement date and contractual arrangements

Implementation Locations: Malir and Keamari, Karachi, Pakistan

SECTION 1 – INVITATION TO TENDER

SIF, Pakistan Mission, invites qualified and experienced catering companies to submit technical and financial proposals for providing full-service catering and meal preparation services for the School Meals Program in Malir and Keamari districts of Karachi.

The selected catering company will be responsible for the complete catering operation, including the provision of kitchen facilities, equipment, personnel, utilities, food preparation, cooking, quality control, and packaging of meals in accordance with the approved menus, recipes, portion sizes, wash tiffins, and food safety requirements. (SIF will provide all ingredients & Tiffins)

SIF's responsibility under the proposed arrangement will be to collect the prepared meals from the supplier's designated catering facility and arrange their transportation and delivery to the designated schools.

The tender is divided into two separate lots:

• Lot 1: Full-service catering for schools in Malir District.
• Lot 2: Full-service catering for schools in Keamari District.

Bidders may submit proposals for either one lot or both lots. SIF reserves the right to award one or both lots to the same supplier or to different suppliers, depending on the evaluation results and operational requirements.

The submission of a proposal does not guarantee contract award.

SECTION 2 – PROJECT BACKGROUND

The program is implemented in coordination with the Government of Sindh for the Education and Child Nutrition Program.

SIF is implementing program activities in selected government schools in Karachi's Malir and Keamari districts.

To support the school meals program, SIF intends to contract qualified catering companies to provide daily prepared menus and technical requirements.

The selected catering company will be responsible for the complete catering operation, including the provision of kitchen facilities, equipment, personnel, utilities, food preparation, cooking, quality control, and packaging of meals in accordance with the approved menus, recipes, portion sizes, wash tiffins, and food safety requirements. (SIF will provide all ingredients & Tiffins)

SECTION 3 – SCOPE OF SERVICES

3.1 General scope

The selected supplier should provide a complete catering service for the ingredients provided by SIF, which includes preparing, cooking, quality checking, and packaging the meals ready for collection by SIF.

The supplier shall be responsible for all resources and costs required to deliver the catering service, including but not limited to:

1. Provision and operation of suitable catering facilities.
2. Provision of kitchen equipment, utensils and machinery.
3. Recruitment and management of qualified kitchen personnel.
4. Food preparation and cooking according to approved recipes.
5. Compliance with approved menus and portion sizes.
6. Food safety, hygiene and quality control.
7. Provision of water, electricity, gas, fuel and other utilities. 8. Cleaning, sanitation and pest control of catering facilities.
8. Packaging and preparation of meals for collection.
9. Washing tiffins after each use and preparing them for the next day.
10. Maintaining production, quality and traceability records.
11. Providing all other resources necessary for uninterrupted catering operations.

The supplier shall not subcontract any substantial part of the catering service without prior written approval from SIF.

3.2 Meal quantities and implementation schedule

The initial planned daily meal quantities are as follows: (5 Days a week)

These quantities are indicative planning figures. Actual quantities will be communicated through the contract and subsequent purchase orders or written instructions issued by SIF.

The supplier must demonstrate the ability to increase production from 5,000 to 10,000 meals per day for its awarded lot without compromising quality, food safety or delivery readiness.

SIF reserves the right to increase or decrease daily quantities according to actual school enrolment, school activation schedules and program requirements.

Bidders must indicate their maximum sustainable daily production capacity and the time required to accommodate an increase in demand.

3.3 Menus and meal specifications

The supplier shall prepare meals strictly in accordance with the approved weekly menu, detailed recipes and nutritional specifications provided in Annexes I and II of the Terms of Reference.

The weekly menu includes (SIF will provide all the commodities in the table below):

The final approved menu and recipes will be shared with the successful bidder.

The supplier shall:

1. Follow the approved recipe and ingredient quantities.
2. Maintain the prescribed meal portion sizes.
3. Use ingredients of acceptable quality and freshness.
4. Ensure meals are properly cooked and suitable for schoolchildren.
5. Do not substitute ingredients or change recipes without prior written approval from SIF, as applicable.
6. Ensure consistency in taste, appearance, texture and portion sizes.
7. Maintain adequate nutritional and food safety standards.

3.4 Kitchen facilities and equipment

The supplier shall provide a suitable catering facility with sufficient production capacity to meet the daily meal requirements.

The facility must:

• Hold the applicable Sindh Food Authority license and other required approvals.
• Have sufficient cooking and preparation space.
• Have separate areas for raw material storage, preparation, cooking and packaging.
• Have adequate ventilation, lighting and drainage.
• Have access to potable water (or /filter machines).
• Have suitable handwashing facilities.
• Have appropriate fire safety equipment and emergency exits.
• Have sufficient dry and refrigerated storage, as required.
• Have effective pest control arrangements.
• Have appropriate cleaning and sanitation facilities.
• Have adequate backup arrangements for interruptions to essential utilities.

The bidder shall submit details of its proposed facility, including its address, licenses, photographs, layout and available production capacity.

The proposed facility shall be subject to inspection and approval by SIF before commencement of meal production.

No production shall begin until the required written approvals have been obtained.

3.5 Staffing requirements

The supplier shall recruit, employ, supervise and manage all personnel required for the catering operation.

This shall include, as applicable:

• Catering/production manager.
• Head chef or kitchen supervisor.
• Cooks and assistant cooks.
• Food preparation personnel.
• Food safety and quality control personnel.
• Packaging and handling personnel.
• Cleaning and sanitation personnel.
• Storekeeper or stock controller.
• Other personnel necessary for the operation.

The supplier shall ensure that personnel:

• Have appropriate experience and training.
• Maintain personal hygiene.
• Use appropriate protective clothing and equipment.
• Have valid medical fitness documentation as required.
• Receive food safety and hygiene training.
• Comply with applicable labour laws and workplace safety requirements.
• Comply with SIF codes of conduct and child safeguarding requirements.

The bidder shall provide its proposed staffing structure, number of personnel per shift, qualifications and relevant experience.

3.6 Food safety and quality assurance

The supplier shall establish and implement a documented food safety management system appropriate to large-scale catering operations.

At a minimum, the supplier must demonstrate compliance with good hygiene practices, good manufacturing practices and HACCP-based food safety controls.

The supplier shall ensure:

1. Safe sourcing and inspection of raw materials.
2. Proper storage of dry, chilled commodities.
3. Prevention of cross-contamination.
4. Appropriate handwashing and personal hygiene.
5. Cleaning and sanitization of equipment and work surfaces.
6. Pest control.
7. Safe water supply.
8. Proper cooking temperatures.
9. Safe handling and packaging of cooked meals.
10. Temperature monitoring and recordkeeping.
11. Batch identification and traceability.
12. Immediate reporting of suspected food contamination.
13. Availability of food safety records for inspection by SIF and its partners.

SIF shall have the right to inspect the facility, review records, conduct food quality checks, and reject meals that do not comply with the approved requirements.

3.8 Packaging and meal readiness

The supplier shall ensure that meals are packed in clean, hygienic, and food-grade containers/tiffins approved for the program.

Packaging shall:

• Protect meals against contamination.
• Maintain food temperature and quality.
• Prevent leakage and spillage.
• Be suitable for transportation and school distribution.
• Be properly closed and ready for collection.
• Allow identification of the relevant production batch.

Where SIF provides reusable tiffins, the supplier shall use them according to the agreed handover and packaging arrangement.

3.9 Meal handover to SIF

The supplier shall prepare meals and make them available for collection at its approved catering facility according to the daily schedule agreed with SIF.

The supplier shall:

1. Complete production before the agreed collection time.
2. Conduct final quantity and quality checks.
3. Ensure all meals are packed and ready for dispatch.
4. Provide a daily production and dispatch record.
5. Identify the relevant menu and production batch.
6. Facilitate inspection and verification by SIF representatives.
7. Obtain a signed handover record confirming the quantities released to SIF.

The supplier shall not release meals that have failed the required quality or food safety checks.

SIF reserves the right to inspect and reject meals that do not meet the approved specifications.

3.10 SIF's responsibilities

Under the proposed operational arrangement, SIF shall be responsible for:

• Providing the supplier with the confirmed daily meal quantities and approved school meal schedule.
• Communicating approved menus and recipe requirements.
• Collecting prepared meals from the supplier's approved facility.
• Verifying the quantity and condition of meals at handover.
• Arranging transportation to designated schools.
• Delivering meals within the required school delivery windows.
• Obtaining delivery confirmations from schools.
• Monitoring the supplier's contractual performance.
• Reporting discrepancies and non-compliance to the supplier.

SECTION 4 – BIDDER ELIGIBILITY REQUIREMENTS

Bidders must meet the following mandatory eligibility requirements.

Failure to submit the required documents or meet the mandatory requirements may result in disqualification.

SIF reserves the right to verify submitted documents, contact previous clients, conduct site visits and request additional evidence.

SECTION 5 – REQUIRED TECHNICAL PROPOSAL

Bidders shall submit a technical proposal containing the following:

1. Company profile and legal registration details.
2. Description of relevant catering experience.
3. List of previous institutional catering contracts.
4. Details of the proposed catering facility.
5. Sindh Food Authority license and relevant approvals.
6. Facility layout and photographs.
7. Daily production capacity and maximum achievable capacity.
8. Proposed production and operational plan.
9. Proposed staffing structure and qualifications.
10. Storage and stock management arrangements.
11. Packaging arrangements.
12. Quality control and food safety monitoring arrangements.
13. At least three client references, where available.
14. Any other relevant documentation demonstrating the bidder's ability to perform the contract.

SECTION 6 – TECHNICAL EVALUATION CRITERIA

Only bidders meeting the mandatory eligibility requirements will proceed to technical evaluation.

The technical evaluation will be scored out of 100 points.

SECTION 7 – FINANCIAL PROPOSAL

SIF will provide all food commodities and ingredients required for meal preparation, as well as reusable tiffins. The supplier shall be responsible for receiving, storing, managing, and utilizing the commodities in accordance with the approved recipes and quantities.

The supplier's financial proposal shall therefore exclude the cost of food commodities and ingredients.

The price shall include all costs required to provide the complete catering service.

• Kitchen facilities and rental.
• Kitchen equipment and utensils.
• Personnel and staff-related costs.
• Utilities, water and fuel.
• Cleaning and sanitation.
• Pest control.
• Packaging.
• Quality control and food safety.
• Overheads and administrative expenses.
• Applicable taxes and duties.
• Any other cost necessary to provide the complete catering service.

The bidder must clearly identify any applicable taxes and show the total price inclusive of applicable taxes.

Financial price schedule

The bidder shall quote a fixed price per meal for the contract period, unless otherwise agreed in writing.

Any proposed variation in price according to meal volume must be clearly indicated and justified in the financial proposal.

The price shall not be revised without prior written approval from SIF.