Contract for external support for catering and kitchen review and associated services

The Princess Alexandra Hospital NHS Trust is conducting a review on kitchen and catering practices across in the Trust.

Due to this, the Trust is inviting proposals for catering consultant to conduct this review and operationalise the changes required.

It is envisaged that this review will deliver the following outcomes: • Reviewing daily working practice in the kitchen defining and implementing new procedures and standards to elevate the quality of food served both for patients and in the staff restaurant. • This will include for example the special diet food to be bought in for the next 8-12 weeks in order to relieve the chef. (a common practice at the moment when the kitchen is short staffed) The diet food produced at present is taking up a lot of time and is not created to any standardised specifications. • Providing initial leadership and support to the catering department whilst the Trust is recruiting for a head chef.

The 'consultant chef' should start, preferably at the beginning of December and stay at the trust for an initial 8 week period.

This will ensure that changes agreed are implemented and monitored. • Working in conjunction with the nutritional steering group and dieticians of the trust to create a new patient and staff menu that is supported by nutritionally analysed recipes, SOP's and will provide cost reduction/cost neutral.

This should be agreed and ready for implementation at the end of January. • Creation of a modern staff restaurant concept that is in line with a 2017 high street offer and based around the national health and wellbeing guidelines.

The offer will ensure that all CQUIN (Commissioning for Quality and Innovation) guidelines are implemented to a compliant level. • Review options to change the current coffee and sandwich set up. • Staff resource review to support menu changes • Implementing immediate changes to the staff restaurant food, for example the introduction of a composed salad bar that is created by using standard recipes.

It is envisaged that the lead consultant will lead the review and output report within 15 - 18 days over a period of 3 months (preferably commencing late November/December 2017), while the 'lead chef/consultant chef' will be in support position to operationalise outcomes of review from beginning December 2017, up to 40 - 45 days.

Proposals should be submitted through the Source Dogg portal.