Name/Job Title: Administration Clerk - Catering › getattachment › Careers › Catering-JD.pdf · 2011/JD Date:.20.07.2011 Review by: MCS, MHR & Manager iAMS Approved by: Manager

RESPONSIBILITIES, AUTHORITY AND COMPETENCE

Revision: HR001-2011/JD

Date: 20.07.2011

Review by: MCS, MHR & Manager iAMS Approved by: Manager Human Resources

Main Related Documents: FCC Manual; Airline Manual & Procedures; MIS Manual; Dangerous Goods Manual; IATA Rules Book Based at: Nadi Airport

Name/Job Title:

Administration Clerk - Catering Code:

0520

Dependence: Flight Catering Centre

Reports to: Production Manager

Subordinates: AO Catering,CAC, Executive Chef, MCS and FCC staff

Job Objective:

Reason why?

Provides administrative support to the Catering Administration Officer by assisting and collecting daily operational administration information in line with the COP in the Cabin Service and Kitchen Section

Main outcomes: ( Key responsibilities & accountability -

8 to 12)

1. Process timesheets daily, process leave forms;

2. Files all: passenger, SPML, crew figures and adhoc information received to ensure easy reference and availability;

3. Follow up aircraft delay report with Supervisors;

4. Record daily the number of meals for each flight; 5. Answers queries received via telephone and two way radio or refers queries to

Shift Supervisors if unable to answer satisfactorily; 6. Liaise with airlines local office for confirmation of catering figures as per

Company procedures; 7. Completes pax SPML cards for Kitchen and collates with telex notification and

passes to Coordinating Airline Cooks; 8. Calculates meal figures from messages and writes this on the meal production

board and notifies Coordinating Airline Cooks and Passenger Services Shift Supervisors;

9. Other administration duties that may be required

Authority: Main attributions and

authorities

Ensures proper, efficient administration of the kitchen and cabin, sufficient stocking of Admin requirements, quality control and compilation of airline menu check sheets and other administrative practices

Job Requirements: Qualification Education: FSLC pass

Training: Administrative Skills training

Experience 3 years experience in Airline Cookery

Competence

Knowledge:

-Microsoft Project, Word and Excel -Strong leadership and communicative skills

Technical Skills:

IT literate

Non Technical Skills

Leadership, Communications, Planning, Coordinating, Supervisory and Teamwork skills

Attitudes: Compliance & Result oriented


Revision: HR001-2011/JD Date: 20.07.2011

Review by: MCS, MHR & Manager iAMS Aproved by: Manager Human Resources


Name/Job Title:

Administration Officer-Catering Code:

0709

Dependence: Flight Catering Centre Reports to: Manager Catering Services

Subordinates: FCC staff

Job Objective:

Reason why?

Assist the Roster Committee in the preparation of rosters; to provide efficient record staff, maintain update all payroll related matters and provide administrative assistance with rosters, delay reports and tracking of pending leaves. Does other administrative duties as directed by manager


8 to 12)

1. Collate statistical data daily on staff overtime, sick leave, meal figures for respective airlines and classes;

2. Provide assistance in Sector checklists 3. Assist to investigate/conduct research into all clients mail queries as directed and

compile reports; 4. Follow up the compilation of service delays, incidents/accidents reports’ 5. Assist in the preparation of departmental report statistics; budget figures 6. Attend to any other functions as delegated


authorities

Ensures proper, efficient and hygienic operation of the kitchen, sufficient stocking of kitchen requirements, quality control of all food and compilation of airline menu check sheets.

Job Requirements:

Qualification Education: FSLC pass, Diploma in Business Administration Training: Administrative skills training

Experience 5 years experience related administrative experience

Competence

Knowledge:

Microsoft Project, Word and Excel Proven Report writing, record keeping skills

Technical Skills:

IT literate




RESPONSABILITIES, AUTHORITY AND COMPETENCE



Name/Job Title:

Cabin Services Attendant Code:

0517


Reports to: Catering Services Controller

Subordinates: Cabin staff

Job Objective:

Reason why?

Remove Kitchen and Aircraft refuse from the Flight Catering Center

For compliance and airline requirements


8 to 12)

1. Cleaning of specific Cabin Services areas and equipments 2. Cleans the Catering Vehicles

3. Cleans specific Cabin Service work areas and controls the use of detergents and

chemicals for the cleaning and sanitizing of vehicles and work areas;

4. Incumbent shall be required to perform other duties as required

5. Will be required to drive specified refuse vehicles only


authorities

Attributes: customer oriented, smart and neat personality, physically fit, good oral and written English skills Authorities: Reports any non compliance.

Job Requirements: Qualification Education: Year 12 or equivalent

Training: Defensive driving skills on tarmac area, catering area {in and around]

Experience At least 1 year working experience (driving experience preferred)

Competence

Knowledge:

-Knowledge of airline refuse disposal requirement and care of Cabin equipment

Technical Skills:

IT literate Civil Drivers License is compulsory (Both Auto & Manual) ATS License desireable Defensive Driving skills Airside Safety Avsec Security Procedures of cleaning agents & equipment





Revision: Date: 01.06.16

Review by: MCS Approved by: Manager Human Resources

Job Title:

Cashier

Dependence: Catering Services Department

Reports to: Food Services Supervisor/ Interstella Cafe Supervisor

Subordinates:

Job Objective:

This position is responsible for handling cash transactions, operating the cash register and providing oversight in the Interstellar Cafe.

Main outcomes:

1. Greet, Greet customers and handle their cash transaction as they pay for their meals

2. Count the float in the till/ Cash breakdown sheet

3. Check to ensure the floor in order to begin service

4. Ensure all items are in readiness for service

5. Overall checking of canteen operations

6. Cash up and reconcile till/ Write done the particulars for book entry

7. Handover in writing to the next Cashier beginning another shift with cash and reconcile it

8. Ensure that work environment is clean at all times

9 Adhere to Food Safety Management System requirements

10 Provide oversight of operations at the Interstellar Cafe.

Authority: Main attributions and authorities

Attributes: customer oriented, smart and neat personality with sober habits, physically fit, good oral and written English skills Authorities: Reports any non compliance.

Qualification Education: FSLC Pass with a Certificate in Accounting

Training: Completed any Accounting related training.

Experience Previous work experience as a Cashier

Competence Knowledge: -Food services/ hospitality/culinary -Knowledge of Food Safety compliances

Technical Skills

Basic mathematical skills to accurately process bills and transactions; Able to operate a Cash Register.

Non Technical Terms

Communication - English (verbal & written), Teamwork skills, Accuracy.

Attitudes: Compliance and Result oriented


Revision: 00 Date: 05.08.2011

Review by: Approved by:

Job Title:

Catering Services Controller Code:

01 01 01


Reports to: Manager Catering Services


Job Objective:

Reason why?

This position under the direction of the Manager Catering Services coordinates the activities of all staff under his control with all verbal and written instructions, safety compliance and security procedures on behalf of ISAGO and iAMS requirements as per Company policy/and or airline customers.


8 to 12)

1. Performs pre-custom bond checks, reconciles bond stocks with customs and completes all necessary documentation as required;

2. Liaises with the roster committee to ensure sufficient manpower availability to meet clients servicing requirements and advises the Manager Catering Services of any manpower shortages

3. Prepares annual leave and long service leave charts

4. Compiles monthly Catering Department Statistics Reports

5. Liaise with Airline Customers and outside agencies as required;

6. Ensures that the Catering Services Department is kept clean and safe and reports any discrepancies if noted.

7. To seamlessly manage the equipment, production transportation and warehousing

aspect of FCC in a manner that ensures our company and customers’ expectations

are met through the operationally and fiscally efficient and effective coordination of

resources and the delivery of a high quality customer service experience. 8. Perform any other related duties that may be assigned by the Manager Catering

Services;


authorities

Attributes: Strong leadership, management skills to lead Cabin section, Understands loading

diagrams and galley, aware of security requirements.

Authority: To supervise, monitor, counsel Cabin staff, report findings (if any).

Job Requirements: Qualification Education: Degree in Management/ Business Admin or

relevant discipline with 10yrs experience or Diploma in Business Administration or relevant discipline with 15yrs experience

Training: Qualified certification from recognised institution with Management/ Supervisory Experience Training.

Experience 15 years extensive knowledge with atleast 10 year in a Supervisory position.

Competence

Knowledge:

Microsoft Project, Word and Excel Proven Management Experience Training Proven Negotiation and conflict management Knowledge of HACCP & Food Safety Standards

Technical Skills:

IT literate LTA Driver’s license Defensive Driving skills,OHS certifications would be an advantage









Review by: Aproved by:

Job Title:

Catering Storeman[Equipment] Code:

01 01 01




Job Objective:

Reason why?

Shall perform the functions of storekeeping and all clerical work associated therewith and receipting and issuing in Cabin stores

For compliance, audit purposes and airline requirements


8 to 12)

1. Control all goods in Bond and ensure customs documentation is complete and procedures are followed

2. Operate stores handling equipment in support

3. Operate any equipment necessary for the performance of these duties other than equipment requiring a Driver’s license

4. Incumbent shall be required to perform other stores duties as required

5. Familiar with websites and understand how to use effectively


authorities




Experience 5 years work experience in Stores or Warehousing field

Competence

Knowledge:

-Knowledge of airline, equipment requirement compliances -Knowledge of Food Safety

Technical Skills:

IT literate Valid ATS/LTA Drivers License, AVSEC security, Airside safety, Defensive driving skills







Job Title:

Cleaner[Kitchen] Code:

01 01 01


Reports to: Production Manager

Subordinates: Kitchen staff

Job Objective:

This position is responsible for general cleaning duties including the recording of receipt and disposal of cleaning materials.

Main outcomes:

1. Required to assist in the cleaning of company property items

2. Required to work in the Kitchen as directed.

3. Follow Cleaning schedules in accordance to Hygiene requirement including floors,

walls, tables, drainage systems, and any other cleaning duties that may be required

within Catering Services to maintain hygiene standards; 4. Effectively clean and wash specified areas in the vicinity of FCC kitchen

5. Remove Kitchen waste to garbage area within specified times and assisting in the

operation of the Kitchen as required 6. Practice safe work and utilize Chemical effectively and in cost effective manner

7. Adhere to Occupational Health safety in compliance to COP and OHS

8. Effectively monitor Floor – Clean, Wash and Sanitize Cabin Equipment etc as required

9. Knowledge of correct use of PH levels

10. To wash and clean all heavy equipment and cooking utensils used in the production

of food items.

Authority:

Authority: Reporting any defects/non compliance to Supervisor on duty.


Training: Proven certification attained for hygiene standards and cleaning of electrical and cooking equipment within the Catering industry.

Experience At least one year of work experience required within the hospitality industry

Competence

Knowledge:

A thorough understanding and application of MSDS and Chemical Handling -Knowledge of Food Safety

Technical Skills: Safe Food Handling Practice [HACCP Compliance] Chemical Handling & Awareness


OHS Compliance Safe operation & Cleaning of Equipment and Machinery





Name/Job Title:

Cooks Assistant Code:

0509


Reports to: Coordinating Airline Cooks, Sous Chef, Executive Chef

Subordinates: Nil

Job Objective:

Reason why?

Responsible for basic food preparation duties; follow standard recipes available For airline meals; preparations, assemble and preset quality meals- as per specifications.


8 to 12)

1. Prepare basic sauces, derivatives & omelet’s

2. Sanitize Fruits & Vegetables, prepare salads, garnishes and vegetables

3. Butchery – Trim/ Fillet/Dice Various Meat plus Skin and fillet fish 4. Prepare toasted and plain sandwiches 5. Assemble Meals & Perform Presetting duties as required as per specification


authorities

Culinary skills in creative fusion and contemporary cuisine

Job Requirements: Qualification Education: Completion of Apprenticeship or Trade Test 2 in

Cookery

Training: Commercial Cookery

Experience A minimum of 5 years experience in basic food preparation and cooking

Competence

Knowledge:

Food Safety Management System and HACCP

Technical Skills:

IT literate


Teamwork skills



Revision: HR001-2011/JD Date: .20.07.2011


Job Title:

Coordinating Airline Cook Code:

Dependence: Catering Services

Reports to: Executive Chef, MCS

Subordinates: Catering staff

Job Objective:

An employee whose duties are the same as those of a cook and in addition as a working member of his shift is responsible for the supervision of the Flight Kitchen shift in accordance with procedures as established from time to time

Main outcomes:

1. Responsible to the Sous Chef and Production Manager in the preparation of in-

flight meals in accordance with Airlines specifications and defined Operational

PDC’s. 2. Responsible for staff under his /her control, whilst on shift and delegation of their

duties 3. In the absence of the Sous Chef, ensures that raw materials are drawn from

Kitchen Stores daily for food production requirements. 4. Ensures that highest level of Facility, Equipment and Personnel Hygiene

standards are maintained at all times and takes immediate action to eliminate non-conformities.

5. Liaises with Passenger Services Shift Supervisors (PSSS) and other Catering Personnel, Passenger Services and other Company representatives with regards to Passenger loads and Customer Airline Requirements including Special Meal Orders.

6. Checks all final meal production requirements prior to dispatch to aircraft to ensure correct meal counts, meal types and SPMLS are loaded according to Sector Check List and specific Airline Requirements.

7. Conducts daily Quality Checks of Production to ensure that meals produced fulfills and meets Customer Specifications and Standard Recipes.

8. Ensures handover advice to on-coming Co-coordinating Airline Cook is adequate and maintains a daily log book.

9. Plans, Operates, Maintains and Improves operational requirements to ensure that the Food Safety Management System and Customer Needs is achieved in all Kitchen operational processes.

10 Ensures that the Traverse requirements of the Integrated Aviation Management System is maintained and achieved.

11. Other related tasks as assigned by Executive Chef and Sous Chef.

Authority:

Airline Cooks, Cooks Assistants, Apprentices & Trainees

Job Requirements: Qualification Education: FSLC pass, appropriate tertiary qualifications

Training: Trade Test II and III as minimum

Experience 7 years experience in airline cookery.




Competence

Knowledge:

-Strong leadership and communicative skills -Sound culinary knowledge and experience in Catering - General Cookery/ patisserie, bakery and preparation of menus: desserts and articulate cake decoration -Knowledge of Food Safety

Technical Skills:

-Food Handling Practice[HACCP] - Commercial Cookery Trade Certificate


-Creative Cookery in Contemporary & Fusion skills, proficient in all areas etc -Exceptional Supervisory & Leadershipv skills - Assertive

Attitudes: Compassionate, Compliant & Results oriented



Review by: MCS Approved by: Manager Human Resources

Job Title:

Food Services Attendant


Reports to: Food Services Supervisor/ Interstella Cafe Supervisor

Subordinates:

Job Objective:

This position is responsible for preparing the facility and serving equipment for a meal service and providing meal service to guests.

Main outcomes:

1. Greet, Communicate, and Serve food and beverages to guests in a fast, efficient, and courteous manner

2. Ensure that meal servings are properly presented, monitor and maintain portion control during dish-out;

3. Clean and maintain service areas according to standards before, during and after meal service;

4. Replenish serving stations as required before, during and after meal service

5. Replenish cold items and pastry for the display cabinet ensuring all CCP forms are entered upon dispatch

6. Display cooked meals in the bain-marie as allocated

7. Monitor and maintain temperature log at various intervals

8. Replenish meals as required and liase with Shift Supervisor for meal(s) replenishment.

9 Replenish dry goods and beverages.

10 Ensure customer service to guests.

11 Maintain a clean work environment around the serving stations, equipment, floors, garbage disposal and dining area..

12 Adhere to Food Safety Management System requirements.


Attributes: customer oriented, smart and neat personality with sober habits, physically fit, good oral and written English skills Authorities: Reports any non compliance.

Qualification Education: FSLC Pass

Training: Completed any course related to the food service industry, hospitality or culinary skills

Experience Previous work experience as a Food Attendant

Competence Knowledge: -Food services/ hospitality/culinary -Knowledge of Food Safety compliances

Technical Skills

Basic mathematical skills to accurately process bills and order payments

Non Technical Terms

Communication - English (verbal & written), Teamwork skills

Attitudes: Compliance and Result oriented




Name/Job Title:

Senior Catering Attendant Code:

0513

Dependence: Flight Catering Centre Reports to: Catering Services Controller


Job Objective:

Reason why?

This position is similar to that of Catering Attendant/Driver responsible to allocate and supervise the work of Catering Attendant and Catering Attendant/Drivers ensures that established standards are observed;


8 to 12)

1. Allocates and supervises cleaning in the aircraft and any catering building, catering equipment or catering property of the company;

2. Provide general assistance in the cabin section and perform any other related duties thereo;

3. Operate any equipment necessary for the performance of these duties including equipment requiring a Driver’s license

4. Responsible for loading, stowing and unloading of cabin service; catering supplies and stores, all cleaning in the aircraft cabin, catering building, catering equipment and catering property of the Company.

5. Responsible for Airline requirements in relation to galley stowage, cleaning and grooming of the aircraft cabin and catering uplift requirements.

6. Ability to supervise and delegate duties of Catering Attendant Driver, Catering Attendant, Washers and Cabin Service Attendants. Also ensures the established hygiene standards are observed and maintained.


authorities


Job Requirements:

Qualification Education: Educated to FSLC level or Training: Defensive driving skills on tarmac area, catering

area {in and around] is essential. Experience 10 years work experience with a minimum of 5 years as a Catering

Attendant Driver

Competence

Knowledge:

-Thorough knowledge of equipment set-ups and galley stowages of different customer airlines - Knowledge of operating different equipment -Knowledge of Food, aircraft safety and security requirement compliances

Technical Skills:

IT literate ATS/LTA Drivers License Airside Safety Avsec Security Defensive Driving skills





Revision: Date: 12/02/2016

Reviewed & Approved by: Manager Catering Services

Name/Job Title:

Catering Accounts Officer Code:

Dependence: Catering Services Reports to: Manager Catering Services

Subordinates:

Job Objective:

Reason why?

A Catering Accounts Officer is required to handle all financial aspects of the Catering Services Department as mentioned below including the ATS Cafeteria and all other external businesses.


8 to 12)

• Assist Executive Chef in the costing of all meals • Verify all costings including Airlines & ATS Cafeteria, and

investigate all anomalies • Ensure /verify correct pricing in Catering Billing system • Maintain up to date contract pricing from Airlines • Assist Kitchen & Cabin in the preparation of month end stock

take, and independently investigate variances • Conduct cash handling for all cash sales and reconciliations • Verify all ATS stock sales and reconcile • Effectively and efficiently submit handling charges for all airlines

inclusive of costings for FBO handling charges • Assist the department in the formulation of budget(s) • Reconcile cash floats (petty cash) and other related aspects of the

department • Balance cash register and reconcile with Standing Stock on

daily basis for canteen • Oversee and manage stock reconciliation • Internal independent audit • Any other responsibilities assigned from time to time


authorities

Job Requirements:

Qualification Education: Diploma in Business Accounting

Training: Basic Accounting Training & Sound understanding of Operational precedures.

Experience Five years in a similar field – equivalent level of expertise gained from a combination of experience, training or professional accreditation.


Revision: Date: 12/02/2016

Reviewed & Approved by: Manager Catering Services

Competence

Knowledge:

Relevant tertiary qualifications and membership of a recognised accounting body. General accounting principles Initiative, motivation and a high degree of skill and confidence Accounting applications in accordance with COPs A high degree of drive and confidence, good communication skills and ability to meet dealines Hands on computer skills including experience with large scale business accounting packages.

Technical Skills:

Computer skills – use of spreadsheet


Must demonstrate problem solving skills,and communication skills.

Attitudes:

Must demonstrate personal attributes:

Be approachable

Be a good listener

Demonstrate sound work ethics

High level of Accuracy

Main Related Documents: Based at:




Name/Job Title:

Catering Attendant/Driver Code:

0514




Job Objective:

Reason why?

This position responsible to load, stow and unload cabin service catering supplies and stores and do all cleaning in the aircraft and any catering building, catering equipment or catering property of the Company;


8 to 12)

1. Do all cleaning in the aircraft and any catering building, catering equipment or catering property of the company;

2. Provide general assistance in the catering section and perform any other related thereto;


4. Responsible for loading, stowing and unloading of cabin service; catering supplies and stores, do all cleaning in the aircraft and any catering building, catering equipment or catering property of the Company.

5. General assistance in catering section and perform any other related thereto.


authorities




Experience 3 years work experience

Competence

Knowledge:

-Thorough knowledge of equipment set-ups and galley stowages of different customer airlines - Knowledge of operating different equipment -Knowledge of Food, aircraft safety requirements compliances

Technical Skills:

IT literate ATS/LTA Drivers License Airside Safety Certification Avsec Security Ceritification Defensive Driving skills







Name/Job Title:

Catering Attendant Code:

0516




Job Objective:

Reason why?

This position responsible to load, stow and unload cabin service catering supplies and stores and do all cleaning in the aircraft and any catering building, catering equipment or catering property of the Company;


8 to 12)

1. Do all cleaning in the aircraft and any catering building, catering equipment or catering property of the company;

2. Provide general assistance in the catering section and perform any other related thereo;


4. Responsible for loading, stowing and unloading of cabin service; catering supplies and stores, do all cleaning in the aircraft and any catering building, catering equipment or catering property of the Company.

5. General assistance in catering section and perform any other related thereto.


authorities


Job Requirements: Qualification Education: Year 12 pass or equivalent

Training: Aircraft Cleaning, equipment type and requirements

Experience 1 years work experience

Competence

Knowledge:

-Thorough knowledge of equipment set-ups and galley stowages of different customer airlines - Knowledge of operating different equipment -Knowledge of Food, aircraft safety requirements compliances

Technical Skills:

IT literate ATS/LTA Drivers License Airside Safety Avsec Security





Revision: 01 Date:03/02/2016


Main Related Documents: Catering Manual; Airline Manual & Procedures; MIS Manual; Dangerous Goods Manual; IATA Rules Book Based at: Nadi Airport

Job Title:

Equipment Coordinator Code:

01 01 01




Job Objective:

Reason why?

Liaises with Coordinating Airline Cook for Production progress, equipment requirements and feedback on quality of equipment.


8 to 12)

1. Monitors all aspect of Cabin Services and control of equipment to ensure that it is able to meet the Kitchen’s Production requirements;

2. Monitors quality of prepared equipment, both bulk and presets and cutlery

assembly to ensure that quality is maintained; including documenting and

reporting any defects, shortages or quality issues, counting and managing

equipments and packing away excess equipment 3. Ensures that all Cabin Services work areas and vehicles are kept tidy and

cleaned regularly to a cleaning schedule through monitoring of all areas and

directing staff as necessary 4. Supervises the operation of the wash-up area to ensure that procedures are

followed and work instructions are adhered to 5. Organizes the assembly of customer airline equipment for forwarding to homeport

for a variety of reasons 6. Ensures garbage is removed at designated intervals as required by Company

procedures, AFL and BIOSECURITY requirements; 7. Ensures that sufficient stocks of cleaning chemicals and detergents are ordered

and available for use in Cabin Services


authorities


Training: Management Experience Training

Experience 3 year’s demonstrated experience in a relevant supervisory/related position in the Cabin Section

Competence

Knowledge:

Microsoft Project, Word and Excel Proven Management Experience Training Proven Negotiation and conflict management

Technical Skills:

IT literate Report writing





Revision: 01 Date:03/02/2016



Revision: 00 Date:


Main Related Documents: FCC Manual; Airline Manual & Procedures; MIS Manual; Dangerous Goods

Job Title:

Executive Chef Code:

Dependence: Catering Services


Subordinates: Catering Services personnel

Job Objective:

Reason why?

To manage all aspects of Kitchen production at the Catering Centre in a manner that ensures the Company and airline customers expectations are met through operating efficient and effective co-ordination of resources and delivery of high quality customer service. Develop menus and ensures they are accurately priced , ensure Food safety and Quality standards are met and comply with requirements


8 to 12)

1. Leadership in menu planning & development; & correct costing of all

customer cyclic menus including those for ad-hoc operators, private

functions and external catering requirements; 2. Demonstrate a superior understanding and application of the Food Safety

Management System Requirements of ISO 22000:2005 & Quality

Management System ISO 9001:2008; 3. Proven ability to professionally lead and manage a customer focused team,

ensuring employee issues are effectively and efficiently managed; 4. Able to promote a safe and just culture of work and encourage continuous

improvement of all processes to enhance our product offering; 5. Ensure a high standard of hygiene is maintained throughout all aspects of the

Flight Kitchen 6. Coach, train and develop team members to deliver superior products and

services; 7. Responsible for appraising staff performance and review annually

8. Contributes to the Department’s Budgetary process and responsible for

maintenance of food costs within approved levels, minimising waste and all

non quality costs of the operation;


Responsible for all food, food safety and hygiene standards within set budgets, schedules and utilizing new efficient principles adopted by ATS.

Job Requirements: Qualification Education: Either a Degree or Diploma in Culinary Cooking

OR a combination of education and experience

Training: Customer Management Training Planning, organizing

Experience Min of 15 years experience in airline cookery and or industry equivalent . Served in a similar role recently for at least 10 years

Competence

Knowledge:


Technical Skills: IT literate





Revision: 00 Date:


Manual; IATA Rules Book Based at: Nadi Airport


Revision: 00 Date:


Job Title:

Supply Officer - Catering Code:

01 01 01



Subordinates: Storeman

Job Objective:

Reason why?

Coordinate the local or overseas company procurment and supply operations in accordance with company operating procedures to ensure compliance and transperancy.


8 to 12)

1. Purchase all goods and services, both locally and overseas, required by the Catering Services Department following Company procedures

2. Ensure all products and services purchased are to ATS standards and specifications

3. Regular liaison with all Catering Services areas ensuring that sufficient stocks are purchased and available to meet operational requirements

4. Regularly appraise performance of suppliers, both local and overseas, to ensure that agreed service levels are maintained and that prices paid are the most competitive

5. Maintain quality records of all dealings with suppliers and potential suppliers, their products and prices

6. Ensure that a reliable supplier base is put in place and maintained

7. Brief Manager Catering Services regularly on supplier performance

8. Investigate opportunities with current or new suppliers for new products both local and overseas on an ongoing basis and reports progress to Manager Catering Services

9. Further develop the Company Inventory and Purchasing systems through liaison with Manager Information Systems and Finance Manager.

10. Any other duties assigned by the Department Manager.


authorities

Job Requirements: Qualification Education: FSLC or equivalent (w/ 5 years experience) OR

Diploma in Business Accounting or related discipline (w/ 3 years experience)

Training: Negotiation and purchasing techniques

Experience Experience in an electronic procurement or accounting software will be an advantage.


Revision: 00 Date:


Main Related Documents: Manufacturers manuals, Company manuals

Based at: Nadi Airport

Competence

Knowledge:

Broad knowledge of Company and Client Procurement and purchasing procedures

Technical Skills:

Good understanding of basic business procurement Computer literate - proficient with Microsoft Office programs


Communications, Coordinating and Teamwork skills




Review by: MCS, MHR & Manager iAMS Aproved by: Manager Human Resources

Job Title:

Washer Code:

0527




Job Objective:

Reason why?

This position is responsible to do cleaning, stripping, washing of all airline equipment.


8 to 12)

1. Aircraft equipment cleaning, stripping and washing

2. Transferring bagged rubbish to rubbish room

3. Operating all washing equipment necessary for the performance of these duties.

4. General assistance in catering section and perform any other related duties thereto.


authorities


Job Requirements: Qualification Education: Year 12 or equivalent

Training: Aircraft Cleaning, equipment type and requirements

Experience 1 year work experience

Competence

Knowledge:

- Knowledge of health and hygiene is desirable - Knowledge of operating different equipment -Knowledge of Food, aircraft safety requirements compliances

Technical Skills:

IT literate ATS/LTA Drivers License Airside Safety Avsec Security


Neat appearance, Communication skils, Planning, Teamwork skills



Revision: 00 Date:


Job Title:

Airline Baker Code:

01 01 01


Reports to: Coordinating Airline Cooks,Sous Chef Production

Manager


Job Objective:

Reason why?

The Airline Baker - is an employee primarily responsible for the preparation and production of bakery/pastry and patisserie items, assuring high quality and quantity in accordance with Customer requirements and Standard recipes. Duties include bakery and pastry activities, ordering of necessary baking supplies, assist the Production Manager in the development of producing innovative and creative menu items, continuous improvement of baking recipes, cleaning and general maintenance of bakery/pastry facility and equipments, adherence to Food Safety Management System Requirements, control Food Cost by ensuring proper utilisation of Bakery and Pastry stock items and may also assist in the general kitchen operation as assigned by the Coordinating Airline Cook.

An Airline Baker must be able to work with minimal supervision and is able to deliver expected results. The Airline Baker reports to Coordinating Airline Cook (CAC, Sous Chef, Production Manager


8 to 12)

1. Prepares and bakes all Bakery/Pastry and patisserie items for menu and catered events following Standardized recipes, Sector Checklists and Customer requirements.

2. Provides daily ingredient and Bakery/Pastry supplies to the Sous Chef for ordering purposes.

3. Assists in the development of producing innovative and creative menu items and the continuous improvement of baking recipes.

4. Adheres to Food Safety Management System Requirements, 5. Operates, cleans and performs cleaning maintenance on baking machines and

equipment. 6. Ensures that Bakery/Pastry & patisserie products, ingredients & stock items are

stored in hygienic and clean storage facilities, containers, shelvings, trays etc. 7. Ensures proper rotation and FIFO of all products and ingredients. 8. Supervises and guides assigned Assistants and Student Trainees or temporary

employees whilst attached to the Bakehouse. 9. Performs specialised decorations of cakes and assorted products. 10. The Department may assign reasonably related additional duties to individual

employees consistent with policy and collective bargaining agreements.


authorities

Observe and display all attributes of WPHS

Sound culinary knowledge and experience in Catering: patisserie, bakery and preparation of menus: desserts and articulate cake decoration


Revision: 00 Date:





Knowledge and experience of pastry work is an advantage

Experience 5 years experience

Competence

Knowledge:


Technical Skills:

IT literate







Job Title:

Food Safety Officer (New Classification) Code:

Dependence: Catering Services Reports to: Manager Catering Services

Subordinates: Kitchen & Cabin staff

Job Objective:

Reason why?

The purpose of the Catering Food Safety Officer is to monitor and ensure continuous improvement in the implementation of the Food Safety Management System of the Catering Services Department in compliance to ISO 9001:2008 and ISO22000:2005 as well as other applicable regulatory and statutory requirements.


8 to 12)

1. Monitors daily the requirements of the ISO 9001:2008, ISO 22000:2005, PAS220 standards and the National Food Safety Act and Regulations within the Catering Services Department and works together with the Kitchen and Cabin sections to achieve and maintain certification.

2. Conducts scheduled Monthly Hygiene and Process Inspections.

3. Assesses the effectiveness of PRP’s and OPRP’s.

4. Facilitates and monitors the Pest Control Program, Monitors the Cleaning of Catering Premises and Equipment to be in line with Food Safety requirements and maintains all relevant records, Conducts Personal Hygiene Audits on all Staff, and provides results to the Catering Management Team.

5. Collates and Reviews daily HACCP sheets and provides data to the Catering Management Team for their Analysis and Decision Making.

6. Monitors the performance of monitoring and measuring equipment to ensure that it is safeguarded from adjustments that would invalidate the measurement results, facilitates the calibration process maintains the records of such assessment and resulting actions.

7. Assists the Food Safety Team in the review of procedures and current practices and

ensures that all HACCP documents and manuals are controlled and maintained according to applicable standard requirements and PCI-OO1 Control of Documents and Records.

8. Maintains and manages all records on behalf of the Food Safety Management System.

9. Investigates all non-conformances due to occurrences that also includes customer

complaints from airlines, collates and presents data to the Catering Services Management Team to implement Corrective Actions accordingly and monitors the effectiveness of CA.

10. Provides weekly statistical Reports on behalf of the status of the Food Safety Management System to the FST meeting.

11. Manages the schedule and the collation of Food Samples for Micro-Biological testing.

12. Collaborate in the preparation of communication materials for rapid dissemination of

information food safety threats.




13. Assist in the development of guidance, education material and advice linked to early warning, prevention and response to food safety threats.

14. Assists the Department in the Audit of Suppliers.

15. Performs any other related duties that maybe assigned by the Manager Catering Services with regards to the Food Safety Management System.


authorities


Job Requirements:

Qualification Education: FSLC pass Training: Aircraft Cleaning, equipment type and

requirements Experience 10 years Experience in Food Safety/QA Role is desirable

Competence

Knowledge:

• Food Microbiological understanding is advantageous

• Practical knowledge of ISO 22000:2005 application in any Food Industry is desirable

Technical Skills:

• IT literate • Excellent analytical ability • Excellent Communication skills, both written

and oral


• Physically fit and Healthy • Customer Driven, Team Player, results

oriented and able to work under strict timelines




Review by: MCS & MSC Approved by: Manager Human Resources

Job Title:

Integrated Airline Management System

(iAMS) Officer – Catering



Subordinates:

Job Objective:

iAMS Officer will be accountable for the respective Department’s iAMS activities and the responsiblities associated with the role include receipt, analysis and registration of iAMS Improvement Report (“IIRS). To collate and assemble evidence and reports pertaining to the IIRS; carry out investigations and produce corrective actings including their risk assessment profiles; produce timely analytical reports for management reporting and decision making; assist in the planning and execution of departmental and organisational self audits; gather, analyse and distribute data and information to internal stakeholders; prepare and circulate information pertaining to iAMS standards, practices and guidelines; review the effectiveness and adequacy of operational performance and operational changes; and maintain records of audits, reports,records, storage, inspection and processes.

Main outcomes:

Receive, analyze and then register IIRs with Safety and Compliance Department and keep department records of the occurrence, updating all department IIR’s status and cut-off dates

Assemble evidence and request supplementary reports and statements

from witnesses and other parties to the event; using the Root Cause Model to establish the Systemic and Immediate Causes of the event

Use the iAMS Report Action Flow (refer to prevailing iAMS Manual) to

produce a cause map and corrective and preventative measures; following through to establish that corrective action plan is taken in a timely manner as defined in the respective Traverse processes; and reviewing and providing feedback to the Department Manager on the implementation of corrective action plans and audit reports

Establish risks and recommend updates to PDC documents to ensure

hazards, risks and Human Factors are identified

Provide oversight of the operational area and produce timely analytical reports with statistical data with regards to iAMS to Department Manager on trends analysis and training requirements

Assist the IAG to plan and execute the Self Audits according to the prevailing standards in the Company’s iAMS Manual and participate in self and internal audit activities



Review by: MCS & MSC Approved by: Manager Human Resources

Report to the Department Action Group on IIR activities and process improvement; collate, analyse and disseminate data and information to the IAG about operational performance, non conformities, inspections, in the case of the Catering Services Department - Food Safety Objectives; and other related data and information

Prepare and circulate information pertaining to the iAMS standards, recommended practices and guidelines

Review the effectiveness and adequacy of operational performance and

operational changes and provide necessary feedback to Department Manager

Maintain records of all internal audits and reports, operational records

storage, inspections and operational processes performance

Authority:

Main attributions and

authorities

Attributes: oral and written English skills, proficient in using Microsoft programs and confident presenter, oriented and results driven, minimum supervision and good time management skills, demonstratable knowledge of Company’s Interated Aviation Management System, mature, respected and a team player Authorities: Reports any non compliance.

Qualifications/ Experience

Upto Form Six level formal education

•At least 5 years working experience in an aviation ground handling

environment with exposure to operational areas

•At least 3 years of investigative experience is highly desirable

Competence

Knowledge:

-Thorough knowledge to adhere quality, safety, security and efficiency approach as advocated in the Company’s Intergrated Aviation Management System (iAMS)


Technical Skills: Computer and IT, Office programs




Name/Job Title:

Sous Chef Code:

0503


Reports to: Executive Chef, MCS

Subordinates: Coordinating Airline Cooks, Kitchen & Catering personnel

Job Objective:

Reason why?

Responsible to the Executive Chef for the supervision and direction of the kitchen staff and overall coordination of the kitchen


8 to 12)

1. Understands Customer Menu requirements and specifications and ensures high culinary standards

2. Clear and demonstrated understanding and application of the Food Safety

Management System Requirements of ISO 22000 & Quality Management System

ISO 9001 3. Thorough knowledge of Company Processes and ensures that they are adopted

and followed by all Kitchen personnel 4. Ensure efficient and hygienic operation of the kitchen

5. Ensure sufficient stock availability

6. Derive effective - daily, weekly requirements with Supply Officer

7. Enforce quality control and stock rotation measures

8. Proactive in accurate compilation of Airline menu check sheets in liaison with the Specifications Officer

9. Focused to maintain food cost

10. Compiles Food Production sheets

11. Assists in the introduction and induction of new kitchen personnel

12. Able to promote a safe and just culture of work and encourage continuous improvement of all processes to enhance our product offering

13. Effectively discipline underperforming personnel in the Kitchen brigade.


authorities

An efficient and hygienic operation of the kitchen. Ensure sufficient stock for flight requirements. Derive practical & efficient production methods & quality control of food and compilation of airline menu check sheets.

Job Requirements: Qualification Education: Trade Test 1 or equivalent in Cookery


Experience 8 years extensive knowledge, passion and experience in the field of Culinary Cooking

At least 3 years I a Supervisory role

Competence

Knowledge:

Microsoft Project, Word and Excel Proven Management Experience Training Proven Report writing skills

Technical Skills:

IT literate








AIR TERMINAL SERVICES (FIJI) PTE LTD


Name/Job Title: Specifications Officer


Reports to: Executive Chef

Subordinates:

Job Objective:

Main outcomes: Responsible to provide the Kitchen and Cabin Services areas with accurate and timely menu and specifications information

Works to support the Executive Chef and Sous Chef in their menu planning roles and maintains and adds to the Menu Catering System database;

Construct Sector Check Lists (SCL) and Production Sheets for all customer airlines and disseminates this information through the kitchen;

Construct a range of specifications for customer airlines cyclic menus as directed by Executive Chef and Sous Chef using information supplied by a variety of sources;

Maintain the records of the specifications area and all appropriate reference systems;

Maintain the Menu Catering System database of menu information and specifications by updating and adding menu information as directed;

Co-ordinate, with Executive Chef and Sous Chef, the requirements for menu presentations and assists as required;

Ensuring that all preparation and construction of specifications meet the time restrictions imposed by our customer airlines

(Key responsibilities &

accountability)

Authority:

(Main attributions and

authorities)

Job Requirements: Qualification Education: At least a Certificate III in Commercial Cookery

Training:

Databases, menu presentations

Experience Three years’ experience in a related position

Competence

Knowledge:

Understanding of Company Policies and Procedures

Understanding of ATS/FASA Agreement

Office Administration

Use of Microsoft tools, Le. Excel, Word, etc



Technical Skills:

decision making skills effective verbal and listening communications skills computer skills — use of spreadsheet and word processing programs at a highly competent level time management skills stress management skills

Non-Technical

Skills:

Quality of work and attention to detail

performs work at a high level of competence, demonstrating sound grammatical skills and a strong attention to detail.

Communication Skills

effective verbal and written communication skills

produces accurate and concise minutes

Client Relationship Skills

able to establish strong working relationships with internal and external stakeholders

Adaptability

able to remain effective when faced with changing tasks, responsibilities or people

ability to work as part of a team, but can also work autonomously and proactively, displaying initiative and problem solving skills

Attitudes:

respectful

honest and trustworthy

flexible/approachable

good listener

able to communicate decisions

demonstrate sound work ethics smart appearance and pleasant

personality



Name/Job Title: Storeman Catering


Reports to: Supply Officer

Subordinates:

Job Objective:

Main outcomes:

Performs the functions of storekeeping and all clerical work associated therewith.

Required to operate stores handling equipment in support of his activities and to maintain the stores area in a clean and orderly condition.

Shall also be required to perform other stores duties as required.

(Key responsibilities &

accountability)

Authority:

(Main attributions and

authorities)

Job Requirements: Qualification Education: Pass in FSLC (Year 12) or equivalent

Training:

Storekeeping and warehousing preferred

Experience Atleast three years of experience in a similar position

Competence

Knowledge:

Understanding of Company Policies and Procedures

Use of Microsoft tools, Le. Excel, Word, etc

Warehousing

Technical

Skills:

effective verbal and listening communications skills computer skills — use of spreadsheet and word processing programs at a highly competent level time management skills



Non-Technical

Skills:

Quality of work and attention to detail

performs work at a high level of competence, demonstrating sound grammatical skills and a strong attention to detail.

Communication Skills

effective verbal and written communication skills

produces accurate and concise minutes

Client Relationship Skills

able to establish strong working relationships with internal and external stakeholders

Adaptability

able to remain effective when faced with changing tasks, responsibilities or people

ability to work as part of a team, but can also work autonomously and proactively, displaying initiative and problem solving skills

Attitudes:

respectful

honest and trustworthy

flexible/approachable

good listener

demonstrate sound work ethics smart appearance and pleasant

personality




Job Title:

Training & Standards Officer Code:

01 01 01

Dependence: Flight Catering Centre Reports to: Manager Catering Services


Job Objective:

Responsible for training needs of the department for upskilling and developing staff on the job in accordance with Company procedures and statutory regulations

Main outcomes:

1. Identify training needs and prepares a training plan for the Catering Services Department in liaison with Department Heads

2. Prepares, Plans and Presents on the job and off the job training courses; 3. Facilitate and coordinates the process of staff placement for in-house and

external courses – in liaison with Department Managers 4. Evaluates and up skills new training methods and programmes 5. Establishes and maintains quality training records to a standard that meets TPAF

regulatory obligations; 6. Provides induction and follow up training to current and new staff; 7. Develops nominated staff as line trainers utilizing specific skills

8. Assists Kitchen and Cabin Service with the documentation of new or updated procedures.

9. Audits Company procedures on a scheduled basis and presents the results to the Catering Services Management team;

10. Works with all Departments to develop and document ATS standards.

Authority:

Assess the needs and develop tailored training per classification. Calendar and deliver as required. Continue required on-going training and review staff through the yearly performer’s indicators.

Job Requirements:

Qualification Education: FSLC or equivalent Training: Management Experience Training, Proven

experience in training, TOTS 1 & 2 Experience 3 years work experience in ATS Flight Catering; Kitchen/Cabin.

Competence

Knowledge:

Microsoft Project, Word and Excel Food Safety & HACCP concepts All mandatory training requirements associated with Airline catering.

Technical Skills:

Formal qualification in commercial trade cookery [certificate 1],TOTs certification, Practical experience as a trainer or facilitator. Certificate 4 in workplace training and assessment, High level of written/verbal communication skills


Ability to work under pressure, Team player Very good communicator





Job Title:

Passenger Services Shift Supervisor Code:

01 01 01



& Manager Catering Services


Job Objective:

Reason why?

This position responsible as directed for the supervision of cabin services section and overall coordination of the Flight Catering Centre whilst on duty.


8 to 12)

1. Responsible for the standard and quality of in-flight services in accordance with company policy and procedures as established from time to time;

2. Ensure aircraft cabin cleanliness to required standard

3. Carrying out associated clerical functions

4. Ensures aircraft cabin cleanliness, liaison with cabin crew, traffic service

preparation section for meal uplift requirements, catering stores for the provision

of adequate catering supplies and carries out associated clerical functions. 5. Maintain sufficient manpower availability liaison with roster committee in order to

perform on time service delivery with airline customers. 6. Ensure all equipment and bond stock returns are completed according to Customs

and Airline procedures 7. Ensure all associated documents are completed for recharge after each aircraft food

and service uplift


authorities

Authority - Supervise all staff in Cabin service on his shift. Attributes- Strong leaderdhip skills, teamplayer, decision maker.

Job Requirements: Qualification Education: FSLC pass or 5 years experience


Supervisory Training

Experience 3 years in a Supervisory position related to Cabin section.

Competence

Knowledge:

-Microsoft Project, Word and Excel -Proven Management Experience Training -Proven Negotiation and conflict management -Knowledge of Food Safety

Technical Skills:

IT literate Airside Safety Avsec Security ATS/LTA Driver’s license, Defensive driving skills








Name/Job Title:

Airline Cook

Code:

0508


Reports to: Coordinating Airline Cooks, Sous Chef, Executive Chef

Subordinates: Cooks Assistants

Job Objective:

Reason why?

Ensuring proper, efficient and hygienic operation of the kitchen, quality control of all food. And assist in compilation of airline menu check sheets


8 to 12)

1. Process, Assorts and packs meals in trays and carries out other associated

duties as assigned 2. Prepare special meals and clear flights as required.

3. Ensure that all specifications and recipes are followed as provided by the Company and/or its airline customers are efficiently met

4. Able to do meal breakdown; calculate meal production numbers whilst minimizing wastage

5. Observe the highest level of hygiene and assisting in the operations of the kitchen as required

6. Effectively manage time, plan work flow and follow HACCP mandatory SOP’s and ensure all documents are accurately completed

7. Lead by example and contribute in Menu planning, ordering and assist in other areas as requested


authorities

To maintain standard and conform to required COP; conform to HACCP, WPHS and food handling practice. Observe and display all attributes of WPHS

- Oversee, manage and supervise all staff to ensure maximum productivity.



Knowledge and experience of pastry work is an advantage

Experience 3 years experience in ATS Catering Services Department

Competence

Knowledge:

-Microsoft Project, Word and Excel -Strong leadership and communicative skills -Sound culinary knowledge and experience in Catering: patisserie, bakery and preparation of menus: desserts and articulate cake decoration

Technical Skills:

IT literate










Name/Job Title:

Catering Stores Officer Code:

0512




Job Objective:

Reason why?

This position is responsible as directed for coordinating the procurement and supply activities at the Catering Stores both local and overseas.


8 to 12)

1. To include local and overseas ordering of the passenger in-flight consumable receipt, dispatch and issues of all goods held at the stores;

2. Handling, packing and storage of all perishables and non perishable goods and flight kitchen equipment

3. Carries out periodical stock checks respective airline equipment and maintains up

to date levels of inventory and performs associated clerical functions 4. Operate stores handling equipment in support of these functions

5. Keep the Stores area in a clean and orderly condition


authorities

Attributes: customer oriented, very good oral and written English language skills, delivery

of high quality customer solutions through an analytical and detailed approach.

Authority: Report any non compliance to Supervisor on duty followed by a QAF incident

reporting form.


Training: Proven certification attained for hygiene standards and cleaning of electrical and cooking equipment within the Catering industry.

Experience 5 years in the Catering industry is an advantage.

Competence

Knowledge:

A thorough understanding and application of MSDS and Chemical Handling.

Technical Skills: IT literate, ATS/LTA Drivers License, Airside Safety, AVSEC Security, Defensive driving skills


Teamwork, attention to detail, change oriented, work well under pressure, physically fit and groomed, Strong leadership skills




Review by: MCS, MHR, Manager iAMS Approved by: Manager Human Resources

Job Title:

Confidential Secretary - Catering Code:

0107



Subordinates:

Job Objective:

To provide confidential secretarial and administrative support for the immediate Manager and department.

Main outcomes:

1. Preparation and presentation of typewritten correspondence

2. Efficiently streamline, operation and development of administrative procedures to

meet departmental requirements 3. Mature dealing with Manager and client request

4. Record Keeping of stationeries, meeting venue[Dannys], Camera, Key register, uniform orders for staff, filing-handling confidential information etc.

5. Maintain Petty cash flow for the department and replenish cash, receipts.

6. Take, type, distribute minutes of meetings as and when required

7. Operate telephones and other communicating equipment

8. Collect and dispatch all incoming and outgoing correspondence

9. Carry out other job related duties assigned from time to time by the Manager

Authority:

Smart appearance and pleasant, professional personality. Attention to detail, Verbal & Written communication skills, confidentiality, planning and organizing, customer service orientation, time management,initiative, reliability, stress tolerance, analytical and problem solving skills, teambuilding.


Diploma in Business Administration or similar discipline

Training: Secretarial & administrative training

Experience 5 years secretarial or related experience

Competence

Knowledge:

Microsoft Project, Word and Excel Proven Management Experience Training Proven Report writing skills

Technical Skills:

IT literate Typing speed, Taking Minutes and relevant duties


