The contracting authority intends to conclude a framework contract for the provision of catering services for high-level events at the EEAS Headquarters - HR/VP, high-level and Protocol activities.
See the official notice for the place of performance.
The tenderer shall be authorised to provide the services being subject to this contract at the place of performance of this contract. The relevant certificate must be valid on the date of the deadline for the submission of tenders. Before the signature of the contract, the validity of the certificate will be verified again.
Tenderers must prove the financial and economic capacity to perform this contract by meeting the following criterion: The average annual turnover for the last three financial years for which accounts have been closed must be at least EUR 170,000. The exchange rate used to convert the turnover into EUR will be the rate of December of the year of the financial statement as published at https://ec.europa.eu/info/funding-tenders/procedures-guidelines-tenders/information-contractors-and-beneficiaries/exchange-rate-inforeuro_en.
Tenderers must prove the technical and professional capacity to perform this contract. Minimum capacity level: 1. At least one service contract managed by the economic operator relevant to the provision of catering services, during the last three years preceding the submission deadline. 2. The (cumulative) value during the last three years preceding the submission deadline of the abovementioned listed contracts must be at least EUR 54,000.
The tenderer must currently employ at least 6 staff in the fields related to catering services.
The contractor shall appoint a responsible contract manager who will receive and follow up the requests from the Contracting Authority. The candidate for the role shall fulfil the minimum requirements listed below. The contract manager must have the necessary authority to effectively resolve any problems which may arise in the performance of the contract. If the contract manager is absent, he/she must be replaced by a person having the same level of authority.
The head waiter must have the following profile: Language spoken: accurate spoken knowledge of English, proficiency equivalent to (at least) B1 level as defined in the standards available at https://europass.cedefop.europa.eu/sites/default/files/cefr-es.pdf. French proficiency (at least B1 level) is also required. Experience: at least 3 years of experience working in the food services industry (waiter, busser, host) and managing a team of waiters. Training: team management, basic training in customer service, safe food-handling procedures, sanitation and kitchen safety. Other skills: excellent customer service skills; polite, patient, friendly and efficient. The serving personnel must be at least 24 years old and have no prior criminal records. An outstanding standard of professionalism is required in the service skills of the personnel employed.
The serving personnel must have the following profile: Language spoken: accurate spoken knowledge of English, proficiency equivalent to (at least) B1 level as defined in the standards available at https://europass.cedefop.europa.eu/sites/default/files/cefr-es.pdf. French proficiency (at least B1 level) is also required. Experience: at least 1 year of experience working in the food services industry (waiter, busser, host). Training: basic training in customer service, safe food-handling procedures, sanitation and kitchen safety. Other skills: excellent customer service skills; polite, patient, friendly and efficient. The serving personnel must be at least 19 years old and have no prior criminal records. An outstanding standard of professionalism is required in the service skills of the personnel employed.
The bartender must have the following profile: Language spoken: accurate spoken knowledge of English, proficiency equivalent to (at least) B1 level as defined in the standards available at https://europass.cedefop.europa.eu/sites/default/files/cefr-es.pdf. French proficiency (at least B1 level) is also required. Experience: at least 1 year of experience working in the food services industry (bartender, waiter, busser, host). Training: basic training in customer service, safe food-handling procedures, sanitation and kitchen safety. Other skills: excellent customer service skills; polite, patient, friendly and efficient. The bartender must be at least 19 years old and have no prior criminal records. An outstanding standard of professionalism is required in the service skills of the personnel employed.
Language spoken: accurate spoken knowledge of English. French proficiency is also required. Experience: at least 5 years of experience working in the food services industry as chef for the main chef. Training: cooking, basic training in customer service, safe food-handling procedures, sanitation and kitchen safety. Other skills: excellent customer service skills; polite, patient, friendly and efficient. The chefs must have no prior criminal records.
Language spoken: accurate spoken knowledge of English. French proficiency is also required. Experience: at least 2 years of experience working in the food services industry as chef for the main chef. Training: cooking, basic training in customer service, safe food-handling procedures, sanitation and kitchen safety. Other skills: excellent customer service skills; polite, patient, friendly and efficient. The kitchen assistants must have no prior criminal records.
Published 12 May 2026 · rebuilt nightly from the official notice.