Inflight General Catering Assistant

Newrest; Durban; On-site; ZAR 167,000 - 234,000; Full time

Job summary

Newrest in Durban requires a kitchen role focused on plating all meals to specification while maintaining weight and quality. The candidate will secure 100% fulfillment of orders, maintain kitchen hygiene, and report equipment faults promptly.

Adherence to HACCP rules and precise portion control are essential to maximise yield and minimise waste for airline customers. Responsibilities include ensuring samples align with specifications, meeting daily production times, and keeping CCP records up

Qualifications

• Experience with HACCP and food safety guidelines.
• Ability to follow recipes and portion controls.
• Attention to hygiene and cleanliness.

Responsibilities

• Plating of all meals according to specification, considering weight and quality.
• Secure 100% fulfillment of customer orders in line with quality, quantity and menu specs.
• Clean and care of kitchen equipment and work area; report defective equipment to management.
• Adhere to HACCP rules and regulations including personal hygiene, CCP documentation, food storage and hand-washing rules.
• Ensure portion control is maintained, including preventing overproduction and maintaining cited weights.
• Maximise yield and minimise wastage; contribute to improved food cost.
• Produce samples in accordance with specifications; ensure plated dishes meet sample dish.
• Ensure efficient end products for all airlines to agreed menu specifications or different airline customers.
• Meet Daily Box times and maintain accurate CCP records.

Job description

Platingof all meals according to specification, taking into account, weight andquality.

RESPONSIBILITIES: You will be responsible for:

• Securing a 100% fulfillment of allcustomer orders in accordance with quality, quantity and menu specifications
• Cleaning and care of kitchenequipment and work place and reporting any defective equipment to management
• Adhere to all HACCP rules andregulations including, but not limited to: personal hygiene, CCPdocumentation, food storage, hand-washing rules and regulations, glovepolicy, sickness policy.
• Ensure that portion control isadhered to at all times including , but not limited to over production andfollowing weights as specified in menu specifications
• Maximizing yield and minimizingwastage, improve food cost
• Ensure sample dishes produced inaccordance with specifications and ensure all plated dishes in accordancewith sample dish
• To ensure and provide an efficient and thoroughend product for all airlines to agreed menu specifications or differentairline customers
• Ensure that the Daily Box times are met
• Ensure that the Daily CCP records are completedtimeously and accurately