Deli Counterhand (H14/CHD/2)

Job Purpose

To serve customers efficiently and courteously at the Deli counter, ensuring high-quality food presentation, freshness, and compliance with food safety standards. The Deli Counterhand assists in preparing, displaying, and packaging deli products while maintaining excellent hygiene, minimizing waste, and delivering the level of service that reflects Pick n Pay’s brand promise and customer care standards.

Key Performance Areas (KPAs)

• Customer Service and Sales
• Product Preparation, Display, and Merchandising
• Food Safety and Hygiene Compliance
• Stock Control and Waste Reduction
• Teamwork and Communication
• Health, Safety, and Operational Compliance

Key Responsibilities

Customer Service and Sales

• Provide friendly, professional, and efficient service to all customers.
• Greet and assist customers in selecting deli products according to their needs.
• Weigh, slice, and package products as per customer requests.
• Offer product information, including ingredients, freshness, and allergens.
• Promote specials, new items, and add-on products to increase sales.
• Handle customer complaints or queries courteously and refer to the Deli Supervisor if needed.
• Ensure that all transactions are accurate and handled with care.

Product Preparation, Display, and Merchandising

• Assist with the preparation of cold meats, salads, cooked meals, and snack trays.
• Ensure all products are attractively displayed, correctly labelled, and priced.
• Maintain freshness by rotating stock using FIFO (First-In-First-Out).
• Remove and dispose of expired or spoiled products according to company policy.
• Refill display counters regularly to maintain availability throughout trading hours.
• Assist with implementing promotions and seasonal displays.

Food Safety and Hygiene Compliance

• Adhere to HACCP and Pick n Pay food safety standards at all times.
• Maintain strict hygiene in work and service areas, including equipment and utensils.
• Ensure correct use of PPE such as gloves, aprons, and hairnets.
• Conduct temperature checks for fridges, counters, and hot food displays as scheduled.
• Maintain cleaning schedules and complete checklists accurately.
• Follow all food storage, handling, and disposal procedures.

Stock Control and Waste Reduction

• Report low stock levels, shortages, or overstocking to the Deli Supervisor.
• Assist with daily stock counts and maintain accurate records.
• Reduce waste through proper portioning, packaging, and rotation.
• Track product usage and report wastage to management.
• Ensure packaging materials and consumables are used responsibly and economically.

Teamwork and Communication

• Collaborate with the Deli team to ensure smooth operations and consistent service.
• Communicate effectively with colleagues and supervisors regarding stock, equipment, or service issues.
• Assist the Deli Chef or Supervisor during busy periods with preparation and service.
• Participate in briefings, training, and team meetings.
• Maintain a positive and supportive attitude toward fellow staff and management.

Health, Safety, and Operational Compliance

• Follow safe work practices and comply with the Occupational Health and Safety Act, 85 of 1993.
• Report hazards, spills, or equipment faults immediately.
• Ensure safe handling of sharp tools, slicers, and hot equipment.
• Comply with company policies on uniform, grooming, and hygiene.
• Support the Deli team during audits and ensure corrective actions are completed.

Performance Indicators

• Customer satisfaction and service quality ratings
• Compliance with hygiene and food safety standards
• Accuracy in weighing, pricing, and packaging
• Waste levels and stock control efficiency
• Visual presentation of products and displays
• Team cooperation and attendance reliability
• Adherence to Pick n Pay service standards and policies

Health, Safety & Compliance

• Comply with the Occupational Health and Safety Act, 85 of 1993 and HACCP guidelines
• Follow all safe food handling and preparation procedures
• Maintain a clean, organized, and hazard-free deli environment
• Ensure proper use of PPE and adherence to hygiene rules
• Report any incidents, injuries, or safety risks immediately
• Promote a culture of safety, cleanliness, and accountability

Minimum Requirements

• Education: Grade 12 / Matric (NQF Level 4)
• Location: Must be currently residing in or within reasonable commuting distance of the Upington area.
• Experience: Minimum 1–2 years' experience in a deli or food service environment
• Food Safety Knowledge: Basic understanding of food safety, hygiene, and HACCP standards
• Process Adherence: Willingness to learn and follow standard recipes and presentation guidelines
• Availability: Willingness and availability to work weekends, public holidays, and rotating shifts in line with retail trading requirements
• Physical Requirements: Physically fit and able to stand for long periods
• Work Eligibility: Eligible to work in South Africa

Skills and Competencies

• Excellent customer service and communication skills in a retail or food-service environment
• Knowledge of deli food products and preparation methods
• Knowledge of food hygiene and safety practices (HACCP awareness)
• Comfortable using core deli preparation and service equipment, including slicers, digital weighing scales, price-labelling and barcode printing equipment, food packaging and sealing equipment, refrigerated display units, temperature probes or thermometers, basic kitchen preparation equipment, and cleaning and sanitising equipment
• Experience using a point of sale system and barcode scanners is a plus.
• Direct experience interacting with customers at a deli counter, including assisting with product selection, explaining products and ingredients, providing allergen information where available, handling queries and complaints professionally, and promoting daily specials or complementary products is a plus.

Employment Equity Statement

We are committed to fair employment practices and the principles of Employment Equity. Preference may be given to suitably qualified candidates in line with the company’s Employment Equity Plan.