OPERATIONS ASSISTANT

Job Details:
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:

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.

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.

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
Experience: Minimum 5 years of experience preferably with an airline catering company or a large volume production facility in food specification and airline equipment.

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.