| Short term contracts |
|
|
|
| Type of contract |
Reference |
Details |
| Government Institutions |
Lunch and Tea |
1500 people for the period of one week |
| Individual’s weddings |
Lunch |
200 to 500 people |
| Private Organasation |
Lunch |
100 to 300 people |
|
|
|
| Long term contracts |
| Project Name |
Employer |
Duration |
|
|
|
| Leribe Hospital Catering |
Ministry of Health & Social Welfare |
Project duration: 2007 – 2010 (Feb) |
| Berea Hospital |
Ministry of Health & Social Welfare |
Project duration: 2007 to 2012 |
| Moshoeshoe I International Airport |
Moshoeshoe I International Airport Authority |
Preparing, cooking food, Stocking, waiting and serving food for all meals including alcoholic and non-alcoholic beverages throughout the day. |
| Smartpartnership Conference |
Government Secretary’s Office |
Provided Catering services for regional & international guests including ranking government officials & heads of state |
| Catering Services for Lesotho General Elections 2002 |
Lesotho –IEC |
Preparing, cooking and serving meals: Breakfast, tea & confectionaries, Lunch and Dinner to all persons observing, reporting and servicing the election process. Government of Lesotho Independent Electoral Commission – Special function with at least 2000 persons served per day over a period of 7 days |
| National University Of Lesotho |
NUL – Roma |
Project Duration: 2003 -2005 |
| Supply of Food Stuff LDF |
Procurement UnitLesotho Defense Force |
Project Duration: 2003 -2006 |
| Supply of Food Staff |
Procurement Unit Ministry of Education |
Project Duration: 2010 – Feb, 2011 |
|
|
|
| Qualifications & Experience |
|
|
|
| Name |
Position |
Task |
| Gaositwe Mapola |
Managing Director |
Superintends over policy and strategic issues in the implementation of the project. |
| Khotso Mothae |
Contract Manager |
Overall operations management and coordination with clients. Receive stock from suppliers & keep records. Supervise Chefs; Planning issue sheets and reports; Responsible for the preparation of special functions of the institution. Provides advise on maintenance of good industrial relations & conflict management & transformation. Receive stock from suppliers & keep records. Supervise Chefs; Planning issue sheets and reports; Responsible for the preparation of special functions of the institution. |
| Liezl Keeve |
Dietician consultant |
Menu planning, analysis, costing, recipe standardization, hazard analysis and control of critical point implementation. General staff education. |
| R. Motlojoa |
HR Consultant |
Provides advice on maintenance of good industrial relations & conflict management & transformation among staff & between staff & students. |
| Ntoko Ntoko |
Chef |
Supervise cooks and servers; ensures that menu are cooked to standard and served on time. Monitors overall food quality and service on a daily basis. |
| Gaositwe Mapola |
Managing Director |
Founding member & managing director of JIT. Holds an MBA with extensive private sector experience in the field of tourism and catering services for over 10 years |
| Khotso Mothae |
Contract Manager |
8 years experience in business management in the retail industry |
| Retselisitsoe Motlojoa |
Human Resource Consultant |
Has advised JIT Catering Services for 8 years to date |
| Ntoko Ntoko |
Chef |
12 years experience is catering and food service management |
