Read below to find out about work we have done
as well as the experience of our key personnel

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