CATERING AND SUPPORT SERVICES 

Concept of Operations                             

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Copyright © 2020 NKW Group Limited. All rights reserved. Confidentiality Notice:

This document contains commercially sensitive and confidential information of NKW Group Limited (NKW) and is the subject of copyright owned by and licensed to NKW.

Except with the prior written consent of NKW, the contents of this document shall not be used, copied, or disclosed other than as is strictly necessary for the execution and operation of the contract.

Disclosure for such purpose shall be on a confidential basis and limited to those advisers and employees authorised by NKW management in the execution and operation of the contract. Any queries concerning the above policy should be directed to the NKW contact person.

 

Overview

NKW Catering and Support Services (NKW Catering Ltd) is a division of the NKW Group based primarily at 9 Mile Commercial Park in Lae city PNG and in Port Moresby at Taurama barracks (with the intention to move to a new facility at Motakia POM in 2026).

NKW Catering supports catering and camp services operations at:

• Trukai factory in Lae Morobe Province
• HBS site in Lae Morobe Province
• Lae Functions
• Australian Defence Force at Lombrum in Manus Island
• PNGDF at Goldie Training Barracks NCD
• PNGDF at Murry Barracks NDC
• PNGDF at Taurama Barracks NDC
• PNGDF at the Air Transport Wing NDC
• PNGDF at Basilisk Naval Base
• PNGDF at Kiunga Forward Operating Base
• Harmony Hidden Valley Wau Exploration Camp Mine
• POM Motakia Catering & Warehousing facility (April 2026)

Safety

The General Manager Catering will be responsible for the safe operation of the catering division.

All managers are to work closely with the NKW safety team and ensure compliance with NKW safety management plan and that the relevant policies and procedures are followed and are to immediately report any breaches. Client safety rules and procedures are to be strictly adhere to.

 

QMS and Food Safety

All catering sites are to comply with:

• IAW ISO 9001:2015 for the provision of camp management and catering services, warehousing, transportation, logistics and customs clearance, fleet management, and travel agent services, construction and sales and distribution of fresh produce.
• CXC CODEX HACCP 2020: Good Hygiene Practices (GHPs) and the Hazard Analysis Critical Control Point (HACCP) for warehousing and the control and distribution of ambient, chilled and frozen products.
• CODEX HACCP 2020 International Code of Practice General Principles of Food Hygiene CX1- 1969, Rev. 5-2020 for the management and provision of catering services (food preparation, baking, cooking, chilling, reheating, serving) of RTE hot and cold meals
• CXC CODEX HACCP 2020: Good Hygiene Practices (GHPs) and the Hazard Analysis Critical Control Point (HACCP) for the management and provision of warehousing, transport and distribution of food produce, fruit and vegetables.

Certificates at annex A

QMS representatives will be appointed on each shift to ensure HACCP and food safety protocols are complied with. These reps will be supported by QMS officers to assist and audit the processes. These QMS offices report back to the Group QMS Managers.

All documents are to be document controlled and archived to ensure compliance and traceability. External Certification will be carried out at selected sites.

 

Purchasing and Logistics

All Purchasing will be done through a centralized purchasing and logistics department.

Sites will raise GSRs in the STACHs stock management system and send them for approval to the Area Operations Manager. Once approved these will be forwarded to the Purchasing and Logistics department who will issue the stock from the food warehouse. This process will be closely monitored by the General Manager and the Purchasing and logistics manager.

The Purchasing and Logistics Manager will work closely with the Catering General Manager to ensure stock levels are maintained at an acceptable level.

All units will operate a First In, First Out FIFO practice to ensure stock is turned over and that BBD and use by dates are complied with. All sites are to be HACCP compliant.

 

Operations Management

Responsibility for the Catering Division is with the General Manager reporting to and appointed by the NKW Group CEO.

An Operations Manager and an Assistant Operations Manager are appointed for The POM and LAE areas reporting to the General Manager.

Each site will have a Catering Manager or site Manager overseeing operations who will report to the Operations Manger for that area.

Dependent on the site there may be a requirement also for supervisors of sections that report to the Catering Managers.

All activities on the sites and catering facilities are to be compliant with the relevant contract, NKW

policies and procedures, SWI’s, SOP’s and the safety Management plan.

 

Adequate staffing levels will be maintained on sites in compliance with the contract and are to be closely monitored to ensure sites are not overstaffed.

 

Human Resources and Payroll

Catering Management will be responsible for all staff under their charge. They will liaise closely with the NKW HR and Payroll department to ensure all staff HR and payroll issues are addressed and dealt with within the company policies and the employees contracts. Local and national employees will be given preference over overseas employees where possible

 

Tendering and New Business

The General Manager NKW Catering will be responsible for collating tenders and EOI’s, assisted by Operations managers and catering managers where appropriate. The proposals and costs will then be escalated to the CFO and CEO for review and approval.

 

Training and Mentoring

Managers are responsible for training and mentoring staff. An emphasis will be on training local and national staff with a view to progression and succession.

Managers will be supported by trainers and training programs including external training where appropriate.