Junior Chef

Job Title: Junior Chef

Reporting to: Kitchen Coordinators

Department: Production

Main duties and Responsibilities

• Prepare and cook hot and cold meals according to standardized recipes and airline specifications.
• Ensure consistency in taste, appearance, portion size, and presentation.
• Follow daily production plans and flight schedules to meet strict departure deadlines.
• Maintain compliance with HACCP, food safety, hygiene and sanitation standards.
• Accurately weigh and portion ingredients according to recipe cards.
• Operate kitchen equipment safely and efficiently, including ovens, grills, steamers, mixers, slicers, and blast chillers.
• Monitor cooking temperatures and maintain food quality throughout production.
• Label, store and rotate food using FIFO (First In, First Out) principles.
• Report equipment malfunctions or food quality issues to supervisors immediately.
• Minimize food waste through proper planning and portion control.
• Assist with inventory control by reporting shortages and ensuring proper storage of ingredients.
• Maintain a clean and organized workstation throughout the shift.
• Support colleagues during peak production periods and special flight operations.
• Participate in staff training and continuous improvement initiatives.
• Comply with company policies, airline customer requirements and occupational health and safety regulations.

Required Qualifications, Skills, Experience and Abilities

• Minimum secondary(A2) school diploma 
• Diploma / relevant certificates in Culinary Arts, food production and/or Hospitality. 
• Minimum 2 Years of professional relevant working experience in commercial kitchen or airline catering.
• Food Safety/HACCP certificate is an added advantage.
• Strong cooking techniques and culinary knowledge.
• Ability to follow standardized recipes precisely.
• Knowledge of international food safety standards.
• Excellent time management and organizational skills.
• Ability to work under pressure and meet tight flight deadlines.
• Good communication and teamwork skills.
• Attention to detail and commitment to quality.
• Basic understanding of inventory and portion control.
• Ability to stand for extended period
• Ability to work in chilled production environment when required
• Have no restrictions (Physically fit, able to work nightshifts, weekends and holidays)

How to apply

If you meet all the above criteria, send in your:

• Application letter addressed to Head of HR & Administration specifying the position you are applying in English 
• Recent Curriculum Vitae, including three referees with their personal telephone contacts and E-mail addresses; in English
• Recent Notarized certificate

All documents must be signed and dated

Send at hr.admin@rwandaircatering.rw

Deadline: 24th July, 2026 at 05:00 pm.

Only shortlisted candidates will be contacted.