Job Description

The job incumbent is responsible for mise en place, quality preparation, dish out and presentation of food to the highest culinary standards set by the Company and specifications set by the airlines.

Food Preparation and Service:

Ensure food is prepared in line with standard recipe cards
Preparation lists are completed in a timely manner
Mise en place to be completed as outlined in the kitchen operation handbook
Finished plates served in line with guidelines set out in the standard recipe cards
Meals are served within reasonable timeframes

Food Safety, Storage and Hygiene:

Receive and store all food as outlined by company and airlines
Always portion, plate and serve food according to hygiene and safety principles and procedures in a time efficient manner
Ensure no cross contamination occurs within the kitchen
Ensure kitchen is cleaned at the end of service periods
Report any shortages in stock to appropriate employees
Maintain good personal hygiene at all times
Maintain a clean workstation at all times

Customer Service:

Greet and provide a high level of customer service to members, guests, visitors and fellow employees
Effectively manage all complaints

Compliance:

Adhere to all CCP’s and CP’s
Adhere to all company safety principles and guidelines
Maintain confidentiality on the company’s business affairs at all times
Adhere to the weekly staff rota and ensuring punctuality
Adhere to all staff and company policies
Actively participate in training related to role

Communication:

Provide and facilitate effective co-ordination and communication between all of the catering areas
Attend all required meetings when and where required
Provide accurate and timely information when and where required
Communicate courteously
Accuracy and compliance to recipe cards
Wait times are within reasonable limits
Nil stock outs; par levels maintained
Personal cleanliness and Hygiene
Clean and arranged workspace
Positive feedback and good interactions with employees and guests
Prompt and accurate reports on all accidents and related incidents
Punctuality at work and attendance of all required meetings
Adherence to all staff and company policies
Effective communication with employees and customers
Maintain confidentiality of all company and employee information

Knowledge, Skills and Experience

Competencies:

A minimum of Catering / Culinary Certificate
1-3 years business experience in a well-planned kitchen in a structured organization
Experience in hotel catering and / restaurants is a must
Knowledge and experience of air flight catering is desirable
Good understanding of catering principles and regulations
Communication skills, customer orientation
Intercultural sensitivity
Fluency in English.
Effective communication
Good interpersonal skills
Customer focus and delivering expectations
Teamwork orientation
Task focus and methodological work approach
Compliance.


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