- Customer Liaison Coordinator
Job Title: Customer Liaison Coordinator
Reporting Line: Operations Manager
Department: Operations
Role Purpose Statement:
Key Interfaces External: customers
External, customers. all departmental manager and supervisors
Business Strategy.
- Ensure compliance with the required catering policies
- He/she is responsible for maintaining high standards in Catering Unit customer care.
Major duties
- Follow organizational directives, policies and achieve highest customer satisfaction, increase profitability
- Provide data for the development of an annual business plan and budgeting for the department
- Implement the short -term operation planning in coordination with other relevant interfaces. Ensure efficient and timely corrective actions in case of significant deviations
- Ensure the ordering of all materials needed at the department if applicable
- Ensure that the department’s work methods are in line with the company standards and customer contracts
- Initiate and control continuous optimization of processes
- Examine financial data/statements and use them to improve profitability
- Perform quality controls and monitor production KPI’s
- Cater to clients’ concerns
- Implement and control the cost budget in the area of responsibility, initiate and steer corrective actions in case of deviations
- Order purchase materials, plan inventory and ensure warehouse efficiency.
- Perform quality controls and monitor production KPI’s
- Respond to clients’ concerns
- Menu presentation.
- Prepare menu specifications, crew information, schedule and cycle change.
- Investigate and reply to customers’ queries
- Confirm delivery slips with the unit.
- In Conjunction with departments ensures that sufficient and economic quantities of all stock items (equipment, beverages, dry stores, etc.) are maintained to meet client services standards
- Inform the relevant departments about menu change, packing plan, and galley plan.
- Follow organizational directives, policies and achieve highest customer satisfaction, increase profitability
- Ensure clear communication and close co-operation with all relevant internal and external interfaces
How to apply
If you meet all the above criteria, send in your CV together with a cover letter including a statement describing your suitability for the position you are applying for (all in English) and 3 names of referees at operation@rwandaircatering.rw not later than 17th September 2019
Note: your application latter MUST specify the position you are applying for
- Sous-Chef
Job Title: Sous-Chef (New Position)
Reporting Line: Executive Chef/ Production Manager
Department: Production
Role Purpose Statement: Work alongside Executive chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality, freshness, monitoring, ordering, and stocking.
Provides meal quality and consistency by following designated recipes.
Supervise other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
Key Interfaces Internal: Quality Assurance, Production & all internal and operations.
External Interfaces External: Customers, & Suppliers.
Main Accountabilities (including specific challenges)
- Leads kitchen team in the chef’s absence
- Provides guidance to junior kitchen staff members, including, but not limited to line cooking, food preparation, and dish plating
- Oversees and organizes kitchen stock and ingredients
- Ensure a first-in, first-out rotation system and verifies all food products are properly dated and organized for quality assurance.
- Keeps cooking stations stocked, especially before and during prime operations hours
- Trains new kitchen employees to kitchen standards
- Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
- Supervises all food storage units all meet standards and consistently well-managed.
- Assists executive chef in menu creation.
- Coordinates with the management team on ordering, budget, and kitchen efficiency and staffing.
Key performance indicators (KPI)
- Ensure customer satisfaction
- Ensure Chefs recipe processes are complied with
- Ensure timely & accurate reporting.
- Ensure compliance with the internal guidelines, policies, and strategies
- Succession Planning
- Develop and implement a job rotation plan
- Staff skills training
Knowledge, Skills, and Experience
- Previous 5-year Experience as a chef or sous chef in high volume multi-menu food operation
- Strong organizational skills
- Attention to Detail, Leadership, Management, Ability to work under pressure, self-motivated, creative Problem- Solving skills, Strong verbal and written communication skills, Exceptional Customer service skills.
- Culinary training or equivalent qualification.
- Completion of secondary school or above is mandatory.
- Demonstrate Knowledge and Experience with HACCP implementation.
- Excellent Knowledge of raw materials yields and best usage.
- Strong people and process management skills
- Excellent computer skills to include Microsoft, word, excel, and powerpoint
- Fluent English both written and spoken
- Excellent skills at developing concepts, ensuring documentation and conducting professional and convincing menu presentation in front of customers.
Core Competencies:
- Safety
- Customer focus
- Team orientation
- Integrity
- Accountability
- Enthusiasm
Others
- Effective Communication skills
- Analytical Skills
- Achievement Orientation
- Project Management Skills
- Flexibility
How to apply
If you meet all the above criteria, send in your CV together with a cover letter including a statement describing your suitability for the position you are applying for (all in English) and 3 names of referees at production@rwandaircatering.rw not later than 17th September 2019
Note: your application latter MUST specify the position you are applying for.
- Loader/Driver
RwandAir catering Ltd is recruiting committed and enthusiastic Loaders/Drivers
Job Title: Loader/Driver
Job Family: Operations
Reporting Line: Shift Dispatch officer/ Dept. Head
Role Purpose Statement: Load, unload and drive catering vehicles in order to ensure airline companies a complete meal providing service
Key Interfaces:
Internal: Operation Manager, Head Department, Shift Leader, Loaders, Flight Coordinators, Dispatch, Quality Manager, Safety and Security Manager
External: airline companies, airport authorities, security companies
Main Accountabilities.
- Load catering truck with trolleys and materials required by airline companies
- Drive the truck from the catering building to the aircraft parked into the airport, according to the airport requirements
- Perform a correct aircraft approach assisted by the loader
- Check the working status of the truck before loading operations and inform immediately the Maintenance Manager in case of deviation from the standard
- Perform loading and unloading operations
- Verify the trolleys’ content according to the check-list
- Collect the service delivery note from the Dispatch, submit it to the airline crew for signature and give it back to the Dispatch
- Fill in the proper forms and documents related to truck incidents
- Ensure the truck cleaning
- Position the trolleys unloaded from the aircraft to the washing area
- Prepare the additional aircraft services (ice, water, etc.)
- Drive all company vehicles (truck, van, car) to ensure the client a complete service
- Observe quality requirements
- Observe ramp safety and security requirements
Qualification, Knowledge, Skills, and Experience.
- Completion of secondary school education or above.
- Knowledge of international airports operations is an added advantage
- Proficient in English.
- At least 3 years of relevant experience
- 2 years Experience of operating high loading trucks.
- Trucks driving licence (Italian code C)
- Knowledge of the operative flow and rules;
How to apply
If you meet all the above criteria, send in your CV together with a cover letter including a statement describing your suitability for the position you are applying for (all in English) and 3 names of referees at operation@rwandaircatering.rw not later than 17th September 2019
Note: your application latter MUST specify the position you are applying for.
- Hot Kitchen Assistants (Cook)
Job Title: Hot Kitchen Assistants (Cook)
Department: Production
Reports to: Executive Chef
Grade: Kitchen assistant grade 2 step II
Function:
The job holder is responsible for the preparation and presentation of food to the standard set by the Company and in accordance with the specifications
Major Responsibilities.
- Know all menu specifications and be able to assist other employees
- Prepare and present the food in accordance with the culinary standard established by the Company and with the agreed composition, weight and quality detailed in the menu specification and avoid food wastage.
- Keep refrigerators and workplaces clean, neat and orderly. Everything must be covered and garbage bins should never be overrun.
- Notify supervisor of food shortage and equipment failures.
- Provide a reference to staff as and when required.
- Perform other duties as assigned by the supervisor
Knowledge, Skills.
- Shift hours availability
- Knowledge of the operative flow and rules
- Teamwork attitude
- Availability
- Flexibility
Knowledge, Skills, and experience.
- At least 3-year experience in Hot kitchen
- Completion of secondary school or above.
- Knowledge of HACCAP, Hygiene, and food safety
How to apply.
If you meet all the above criteria, send in your CV together with a cover letter including a statement describing your suitability for the position you are applying for (all in English) and 3 names of referees at production@rwandaircatering.rw not later than 17th September 2019
Note: your application latter MUST specify the position you are applying for
- Stewarding Assistant
Job Title: Stewarding Assistant
Reporting Line: Departmental Officer
Grade: Assistant 1 step 1
Objective: Get in charge of dirty material washing and putting it in the stocking shelves. Deliver material to the department and control in and out material flow
Major Duties.
- Waste rejected material
- Execute hand-wash operation with water, detergent, and brush
- Handle the automatic-wash operation putting material into the dish-washing machine in the most suitable way and taking it out at the end of the washing cycle
- Check the cleaning of material
- Select the washed material and put it in the stocking shelves or deliver it to the departments
- Select and mark the damaged material
- Observe the material flow (in and out)
- Provide for missing items according to the client’s requests
- Keep clean the workplace and the facilities
- Observe quality requirements
Knowledge, Skills, and Experience
- Shift hours availability
- Knowledge of the operative flow and rules
- Teamwork attitude
- Availability
- Flexibility
Qualification, Knowledge, Skills, and Experience.
- Completion of secondary school or above.
- Knowledge of HACCAP, Hygiene, and food safety
- Cleaning experience of at least 1 year and above.
How to apply
If you meet all the above criteria, send in your CV together with a cover letter including a statement describing your suitability for the position you are applying for (all in English) and 3 names of referees at quality@rwandaircatering.rw not later than 17th September 2019
Note: your application latter MUST specify the position you are applying for.
