Operations Assistant
Job Purpose
Supervise and assist staff in monitoring, control and check of all activities
undertaken between food preparation and uplift of the dished food items to
ensure that the same is as per airlines specifications, set standards and
procedures.
Functions & responsibilities
Supervise and assist assigned staff in undertaking random checks on the
catering uplifts at the operations area to ensure that the correct quantities
and quality are supplied to airlines in accordance to airline specifications.
Assign staff to undertake targeted checks as a follow up complaints or
problems as well as to conduct checks on scheduled VIP Flights thereby
ensuring that laid down specifications and standards are being adhered to.
Ensure that all catering handling staff follow the laid down hygiene and
quality standards and improve staff awareness in general handling
Weigh and record different airline meals at random taken from all sections of
the kitchen with the aim to reduce wastage, control under or over dishing and
improve awareness by the staff about the necessity of proper portion control.
Ensure that set standards and specifications are maintained and liaise with
the senior staff in charge / on duty whenever problems arise and advise
Operations Assistant.doc - 2 - them if non conformities are or cannot be
corrected in order to decide upon the appropriate action.
Improve staff awareness in controlling portion size and meeting menu
specification, by referring to menus and photos continuously during the work.
Ensure that quality records are correctly maintained and passed to divisional
head*s for verification and follow up.
Report whenever laid down hygiene procedures are disregarded by staff.
Allocate work to assigned staff and ensure that they are professionally
supervised, motivated and trained with the aim to improve their performance
and maintain discipline.
Apply the Quality Policy and Quality System established in accordance with ISO
9001: 2000 international standards and execute his/her responsibilities
according to the department work procedures while reflecting EKFC Quality
Policy.
Education Qualification
Bachelor*s degree in Hotel / Catering Management or equivalent qualification
Skills required
Should be able to work independently, communicate properly with others, solve
problems without causing frictions; Good interpersonal skills and ability to
work effectively at all levels; Should have good knowledge of MS office
Application and should be well versed in spoken and written English.
Experience: Minimum 5 years of experience preferably with an airline
catering company or a large volume production facility in food specification
and airline equipment.
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