TEAM LEADER

Key Result Areas
1. Supervise assigned staff and ensure that all the airlines requirements are met in the most effective way while ensuring adherence to laid down airline and company standards.
2. Check the catering estimates and prepare catering orders based on the updated catering figures taking into account additional orders as required.
3. Supervise and assist tray setups as per specifications and collect hot meals, dry stores, amenities, bar and duty-free items for scheduled flights as per the airline specifications.
4. Marshal the catering uplift, supervise and assist in the loading and offloading, secure locks on all trolleys and containers and hand-over to the cabin crew.
5. Ensure that relevant documents are properly prepared and signed by all concerned to secure proper invoicing later on.
6. Report to the Duty Officer any non-confirming product received from the Production Department.
7. Apply the Quality Policy and Quality System established in accordance with ISO 9001: 9000 international standards and execute all responsibilities according to the department work procedures while reflecting EKFC Quality Policy.
Job Context
Emirates Flight Catering based in Dubai International Airport is one of the busiest in-flight catering kitchens in the Middle East catering to over 100 airline customers on a 24x7 cycle.
Work in the Operations department is organized function-wise and each function has a team of staff trained to handle the work requirements. As the company caters for airlines, the work environment becomes a complex one, which necessitates the presence of supervisory level staff while handling the flights. This will help to ensure maximum efficiency. The jobholder plays an active and direct role in handling catering uplifts and is always in the front line exposed to different situations where s/he has to deal with people on different levels. S/he assists the Duty Officer and follows their instructions regarding the presetting, storage, marshaling and loading/offloading of meal trays as per schedule and requirements.
The jobholder is responsible for maintaining the temperature of the food catered within the acceptable limits until it reaches the aircraft. S/he is also responsible to prepare checklists when required and obtain signatures from the flight cabin crew after the handover.
Knowledge, Skills & Minimum Experience
Education Qualification:
a) O level or equivalent qualification. Should have completed minimum on-job training and mandatory training. (must have)
Work Experience:
a) Years of Experience: Minimum of 3 years of supervisory experience.
b) Area of Experience: Flight catering industry.
Skills:
1. Should be well versed in written and spoken English.
2. Should have good supervisory skills.
3. Communication skills and strong attention to detail.