MSG Commercial Cook Services

The Contractor shall perform food services work, including furnishing all labor, material, equipment and services, for the U.S. Embassy Tallinn, Estonia - Marine Security Guards.Contractor shall schedule cooking and serving requirements to ensure that these are done in the order and time frame specified and they are to be performed on a daily basis, Monday-Friday. Hours of operation as follows:Breakfast (from 7-9:30 am)Lunch: Ready at 11:00Dinner: Ready at 16:00The cook(s) will need to be present from Monday - Friday. It is assumed that cook(s) will take staggered lunch breaks, if more than one is on duty. The contractor shall provide at least two meals a day (lunch, dinner), with an optional breakfast per the individual Marine’s choice, for seven Marines, equaling 14-21 meals a day.Lunch and dinner will be served from a pre-planned menu. The menu will be agreed upon every 10 days with contractor and groceries will be provided accordingly. The Mess NCO will accompany the contractor to

the grocery store to procure the appropriate food items necessary to complement the 10-day meal plans.Saturday – Sunday, and official Embassy holidays. Hours of operation as follows:Cooking operations are not required on weekends and official Embassy holidays. However, the contractor shall provide sufficient food (three full meals each day,) that can be reheated. Food shall be prepared in advance, in excess quantities. Menu will be provided by the COR and Mess NCO for further guidance.The Contractor shall establish food service operations located within the MSGR. Offeror/Contractor shall coordinate with the COR on any additional equipment needs that are identified during the solicitation process.Patrons may be expected to clean up after the meal by taking their dinnerware and trash to a designated site for turn-in and/or disposal. However, the Contractor is responsible for Cleanliness services at the MSGR. The designated site shall accommodate efforts to recycle plastics, glass, and paper apart from compostable food waste.v. Standards of ServiceContractor shall maintain a standard of service equal to our better than quality commercial food service operations found on university campuses, finer hotels and resorts.PreparationContractor shall utilize the appropriate industry preparation standards for the all food products and menu items. Contractor shall ensure all food is not overcooked or undercooked, over seasoned or under seasoned. 2. PresentationFood will not only be delicious, but well presented, readily replenished, and served at the right temperature for food safety requirements as well as patron expectations. Contractor shall use fresh ingredients to the maximum extent possible and use varying colors and arrangement that are pleasing to the eye. Serving areas, equipment, pans and serving bowls shall be clean, well-lit and free of drips and food particles. Serving utensils shall be replaced regularly throughout service to reduce cross contamination and provide a clean appearance. 3. Green Program and Waste MinimizationThe Contractor shall utilize environmentally friendly cleaning products to the maximum extent practicable. The Contractor will demonstrate waste minimization through establishing historical usage, accurate forecasting, progressive cooking, and tracking of waste to continuously improve performance.The Contractor will participate in “Sustainability Programs” that may include: disposable bulk purchasing program, organic food products, organic or environmentally friendly cleaning products, reusable items, marketing programs, minimizing waste stream, energy and water saving programs (equipment, food preparation, etc.) and other “green” programs that will benefit the patrons, the workers, DOS and the host nation.Contractor shall work to reduce and replace the use of disposable dining ware through expansion of dishwashing operations to the maximum extent practical. 4. Customer ServiceThe Contractor’s food service worker(s) will be knowledgeable, provide excellent customer service, be pleasant, and achieve compliance with U.S. food worker health standards. Staff shall greet customers with a smile and appropriate greeting. Staff shall be polite and address all customers with respect. Staff shall look to assist guests to the maximum extent practical. 5. Food Handling and SafetyFood standards will be in accordance with applicable EU and Government of Estonia standards.General Standards – SafetyAs part of the Program Management Plan, the Contractor shall establish a Food Service Safety Program. The Contractor’s Food Service workers will employ appropriate safety gear in the course of their work. The Contractor’s Safety Program shall include documented training and refresher courses for all personnel, evidence of which will be provided to the Government upon request. Language accommodation for LNs may be required. The Contractor shall investigate, and record events involving personal injury or significant damage to DOS facilities and report these events to the COR. To prevent future incidents, the Contractor will verify Safety Program reports are part of Program and Quality Assurance (QA) reviews. 6. Food Worker Health, Sanitation, and HygieneHealth and Sanitation Inspections:​​​​​​​The Contractor will maintain and retain reports on health and sanitation inspections.Food Service Management:The Contractor will train food service management and service staff in food handling procedures.Food-Handling Awareness:The Contractor will provide periodic health, sanitation, and hygiene training to address food handling awareness and sanitation processes.Fit for Duty: All Food Service workers will be physically capable, certified communicable disease-free, and attired in clean clothing.Health Certifications:Health certifications shall be made by medical examination with exam documentation retained on file for DOS inspection.