JOB DESCRIPTION
1.Ensure the safety of raw food by monitoring the defrosting product temperatures.
2.Ensure that the temperature level of raw material being received is as per defined standards.
3.Monitor and record the temperature of food during portioning, as portioned food leaves the Production to the Catering Department and during tray setting.
4.Ensure the safety of the cooked food by monitoring the cooking and blast chilling time, the temperatures for First, Business, Economy Class and Special Meals and the time and temperatures during portioning, tray setting, dispatching and aircraft loading.
5.Monitor and record the chlorine level in water on a daily basis to ensure that it is within safe levels.
6.Inspect general appearance of the staff and report any deviations to the established grooming standard to the Food Safety Officer.
7.Ensure proper disinfection of catering equipment by monitoring temperature of hot water in dish washing machine.
8.Ensure proper cleaning and sterilization of glassware used for laboratory analysis.
9.Apply the Quality Policy and Quality System established in accordance with ISO 9001: 2015 international standards and execute all responsibilities according to the department work procedures while reflecting EKFC Quality Policy.
REQUIREMENTS
Education Qualification:
a)O or A level or equivalent (must have)
b)Should have completed the intermediate level of Food Hygiene & Safety and completed minimum on job training and mandatory training. (must have)
c)Preferably with a background in science (preferred)
Work Experience:
a)Years of Experience: Minimum 3 years general experience in a similar position in a food production company.
b)Area of Experience: Should have completed the intermediate level of Food Hygiene & Safety and completed minimum on job training and mandatory training.
Skills:
Should have excellent communication skills and fluent in English Language.
Should be able to work effectively as part of a team and able to organize own work.
