The Office of the Chief Justice is an equal opportunity employer. In the filling of vacant posts, the
objectives of section 195(1)(i) of the Constitution of South Africa, 1996, the Employment Equity
imperatives as defined by the Employment Equity Act, 1998 (Act55) of 1998) and the relevant Human
Resources policies of the Department will be taken into cons...
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SALARY : R163 680 – R192 810 per annum (Level 03).
The successful candidate will be required to sign a performance agreement.
CENTRE : KwaZulu Natal Division of The High Court: Pietermaritzburg
REQUIREMENTS :
Applicants should be in possession of ABET (NQF level 2) or equivalent qualification.
Experience in a hospitality environment will serve as an added advantage.
Knowledge and Skills: Knowledge of relevant legislation. Good Interpersonal skills, Good Communication skills (verbal and written), Planning and organizing skills, Problem solving and analysis, Time management, Client Orientation and Customer focus, Decision making skills, Listening skills. All shortlisted candidates shall undertake a pre-entry practical exercise as part of the assessment method to determine the candidate's suitability based on the post's technical and generic requirements.
DUTIES :
Effective cleaning services. Render household duties. perform client satisfaction surveys and plate waste studies in line with the SOP for food services. Unpack of provisions into fridges, freezers and storage arears.
Clean kitchen utensils and equipment. Provide catering support services. Keep stock of kitchen utensils and equipment. Apply hygiene and safety measures. Maintain quality control measures of all food provided.
Remove garbage disposal. Render household duties. Prepare food, snacks and beverages (water, tea, coffee, milk, sugar and cold drinks). Set up 79 and convey crockery, cutlery and equipment to dining areas.
Serve food, beverages and wash dishes. Control food supplies and report waste and losses. Perform client satisfaction surveys and plate waste duties in line with the SOP for food services.
Ensure serviceability of equipment and report any defects or shortage. Set tables including decoration. Ensure only authorized personnel have access to the kitchen and consume meals.
Apply safety measures in the work environment. Adhere to elementary control measures and standard operating procedures. Remove all kitchen waste. Wash the freezer to ensure clean packing of food. Pack supplies received in the food storage areas
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