At SriLankan Catering, the human resources function shoulders this responsibility perfectly and plays a critical role in realizing business objective by leading organizational change, fostering innovation and effectively mobilizing talent to sustain the firm's competitive edge.

SriLankan Catering is committed to providing leadership and direction to its employees through the development and support of policies and procedures that contribute to an individual's personal, and professional growth, and to overall internal equity. Recognizing the unique cultural framework that exists within SriLankan Catering, we strive to foster an environment based on respect for individuals, recognizing that this type of atmosphere contribute to overall co-operation and teamwork. Our company further supports this philosophy with the following:

Employment and all related decisions at SriLankan Catering are determined by ability and performance. We hire the best in market for the right attitude and train them for skills. Factors such as age, gender, religion or race are not considered in these decisions. The working environment will at all times be supportive of the dignity and self-esteem of its employees, and our company will rely on mutual respect, co-operation and understanding between all of its staff.


CURRENT VACANCIES  
 

TRAINEE OPERATION SERVICES ASSOCIATE - MALE New!

Duties and Responsibilities: 

  • Carry out taking/handing over of Inflight Meals, Duty Free and consumption bars on board as per Standard Operating Procedure with Cabin Crew and carry out in-flight catering loading/offloading of all Customer Airlines
  • Follow the Customer Airlines guidelines, instructions given in ELPs/GLPs and Menus always and ensure that there is no catering delays of fight under purview
  • Follow and attend Customer Airlines’ requirement, instructions and products given and be adhered to any other regulations described or enforced
  • Enhance the knowledge and follow the Standard Operating Procedures and ISO Practices
  • Being attentive to personal and equipment Hygiene and follow Ground Safety Norms and Regulations
  • Ensure continuous improvements of the process by implementing new ideas and better ways of operations
  • Liaise with all the divisional / departmental heads and employees on day to day operations

 

The Ideal Candidates Should Possess:

  • G.C.E. (O/L) /with Credit Passes for English and Mathematics 
  • G.C.E. (A/L) with three passes
  • Having any other relevant qualification/s would be advantageous
  • Having Experience in food manufacturing or food processing industry would act as a definite advantage
  • Sound Knowledge on GMP, HACCP, Quality Systems / Standards and processes
  • High level of IT literacy including sound knowledge in MS Office, Excel and PowerPoint
  • Excellent leadership skills, Strong Negotiation Skills, Analytical Skills, Problem Solving and Creative ability
  • Sound planning, organization skills and presentation skills coupled with a methodical approach to work
  • Excellent written and verbal communication skills (English / Sinhala)
  • Should be below 26 years

 

SOUS CHEF (HEAD BAKER) New!

Duties and Responsibilities: 

  • Sous Chef (Chief Baker) - The post is for Head of Bakery Section and all its components managed to international standards following agreed best practices, recipes, HACCP and specifications to achieve.
  • Produce and present pre-approved items in accordance with agreed recipes, specifications and quantities with accuracy within agreed timings maintaining highest standard of quality to clients.
  • Control and plan food costs, ordering daily/monthly orders through Procurement and authorizing quality of raw material.
  • Control the overtime and staff discipline through effective leadership
  • Continuous development and improvement a character trait.
  • Advise and suggest to the Executive Chef improvements regarding products and staff and prepare a weekly report on your area of responsibilities
  • To trail new products and liaise with Executive chef on results
  • Ensure conducting reviews and evaluations for cost-reduction strategies/measures 
  • Training, Guiding, disciplining and supervising the work of other members of staff in order to enhance team member performance
  • Willing to work weekends and public holidays as well a overtime – as the job requires
  • Follow both Job specification, instructions from Executive Sous Chef and Executive chef and the agreed Key performance guidelines to achieve laid down company goals to be the “Best Airline Caterer in Asia”

 

SOUS CHEF (HOT / COLD KITCHEN) New!

Duties and Responsibilities: 

  • Sous Chef (Tournant Chef) is responsible to oversee the transitions between departments –Butchery and Vegetable Section through completed product – and be the primary chef for managing the product line as per international standards. (Must be hands on candidate) 
  • Produce and plate food in accordance with agreed recipes and quantities with accuracy within agreed timings maintaining highest standard of quality
  • Control and plan food costs, ordering daily/monthly orders through Procurement and authorizing quality of raw material.
  • Control the overtime and staff discipline through effective leadership
  • Continuous development and improvement of menus & recipes
  • Advise and suggest to the Executive Chef improvements regarding products and staff and prepare a weekly report on your area of responsibilities
  • To trail new products and liaise with Executive chef on results
  • Ensure conducting reviews and evaluations for cost-reduction strategies/measures 
  • Training, Guiding, disciplining and supervising the work of other members of staff in order to enhance team member performance
  • Willing to work weekends and public holidays as well a overtime – as the job requires
  • Follow both Job specification, instructions from Executive Sous Chef and Executive Chef and the agreed Key performance guidelines to achieve laid down company goals to be the “Best Airline Caterer in Asia”

 

CHEF DE PARTIE - AUTHENTIC CHINESE COOKING New!

Duties and Responsibilities: 

  • The post is for CHEF DE PARTIE WITH CHINESE COOKING AND FOOD KNOWLEDGE – REPONSIBLE FOR ALL CHINESE AIRLINES -Section and all its components managed to international standards following agreed best practices, recipes, HACCP and specifications to achieve.
  • Produce and present pre-approved items in accordance with agreed recipes, specifications and quantities with accuracy within agreed timings maintaining highest standard of quality to clients.
  • Control and plan food costs, ordering daily/monthly orders through Procurement and authorizing quality of raw material.
  • Control the overtime and staff discipline through effective leadership
  • Continuous development and improvement a character trait.
  • Advise and suggest to the Executive Chef improvements regarding products and staff and prepare a weekly report on your area of responsibilities
  • To trail new products and liaise with Executive chef on results
  • Ensure conducting reviews and evaluations for cost-reduction strategies/measures 
  • Training, Guiding, disciplining and supervising the work of other members of staff in order to enhance team member performance
  • Willing to work weekends and public holidays as well an overtime – as the job requires
  • Follow both Job specification, instructions from Executive Sous Chef and Executive chef and the agreed Key performance guidelines to achieve laid down company goals to be the “Best Airline Caterer in Asia”
  • Training, Guiding, disciplining and supervising the work of other members of staff in order to enhance team member performance
  • Supervise the hygiene and operation aspects of working areas

 

The Ideal Candidates Should Possess

  • A Culinary degree / diploma from a recognized institution
  • Additional qualifications in relevant to field would be a definite advantage
  • For the Chef De Partie - Authentic Chinese Cooking position  is required a wide range of knowledge in  regional and contemporary Chinese, Oriental Cuisines, Dim Sum (Range - to include halal Har Gaw), Chinese Breakfast items, Chinese Dinner items, Chinese BBQ and Cooking Techniques
  • Knowledge of HACCP and Food Hygiene
  • A proven track record with a recognized company in a similar capacity for a minimum of five (05) years
  • Excellent Leadership skills, strong negotiation Skills, problem solving and creative ability
  • Sound planning and organization skills coupled with a methodical approach to work
  • Willingness to face challenges with a positive attitude
  • Good command in written/spoken English is a must.
  • Upper age limit is 40 years

 

QUALITY ASSURANCE EXECUTIVE New!

Duties and Responsibilities: 

  • Ensure optimal quality efficiencies are achieved by adhering to procedures as detailed in the quality standards at the Flight Kitchen and Airport restaurant
  • Create a cohesive quality assurance program that is efficient and aligns with company goals and objectives
  • Oversee appropriate testing and inspection program for quality of raw ingredients, work in progress and finished products
  • Respond to consumer and customer complaints with a corrective action response in a timely manner as needed
  • Evaluation of current quality status, planning and launching the rectifiable actions for instances if any deviation occurs from the standard status
  • Satisfy the customers by providing excellent quality and on time deliveries regularly 
  • Determining, negotiating and agreeing in-house quality procedures, standards and/or specifications
  • Ensure compliance with quality standards on production floor to ensure compliance with specifications
  • and food safety practices
  • Actively lead quality related continuous improvement efforts throughout the company
  • Participates in daily inspection / audits of the entire property
  • Establish and maintain effective employee relation in order to maintain Quality Assurance standards
  • Get involved in company process improvement by evaluating and implementing new QA strategies
  • Ensure the smooth functioning of the department all the times 
  • Ensure continuous improvements on the product quality by implementing new ideas and better ways of operations
  • Liaise with all the divisional / departmental heads and employees on day to day operations
  • Training, Guiding and supervising the work of other members of staff in order to enhance team member performance and ensure a high standard and reliability of analytical work is achieved and maintained

The Ideal Candidates Should Possess:

  • A Bachelor’s Degree in Food Technology/ Food Science / Quality Assurance or Professional Qualification in Quality assurance
  • Masters Degree in a relevant/similar discipline would be advantageous. 
  • 3-5 years of experience in a similar capacity
  • Having Experience in food manufacturing or food processing industry would act as a definite advantage
  • Sound Knowledge on GMP, HACCP, Quality Systems / Standards and processes
  • High level of IT literacy including sound knowledge in MS Office, Excel and PowerPoint
  • Credit Passes for English and Mathematics for G.C.E. (O/L) and G.C.E. (A/L)
  • Excellent leadership skills, Strong Negotiation Skills, Analytical Skills, Problem Solving and Creative ability
  • Sound planning, organization skills and presentation skills coupled with a methodical approach to work
  • Excellent written and verbal communication skills 
  • Should be below 40 years

 

   

TRAINEE STEWARD / STEWARDESS

STEWARD / STEWARDESS 

ASSISTANT STEWARD / ASSISTANT STEWARDESS

TRAINEE COOK

COMMIS III  / COMMIS II / COMMIS I 

DRIVER 

LADY SECURITY ASSISTANT 

 

The ideal candidate should possess:

  • 06 Passes for G.C.E (O/L) including English and Mathematics 
  • Craft Level Certificate from a recognized Hotel School / Institute will be a distinct advantage
  • Having Experience in a recognized Hotel/Company in a similar capacity would be an added advantage
  • Good written and verbal communication skills 
  • Should be below 35 years (For Trainees – Age Limit is 23 years)

The selected candidate can be assured of an attractive and enhanced remuneration package with fringe benefits and challenging/encouraging working environment. 

If you feel you have the required skills and experience for the job, please email your resume to This email address is being protected from spambots. You need JavaScript enabled to view it. or by post, with names of two non-related referees, enclosing a recent passport size photograph, your contact number and stating the position applied for, on the top left hand corner of the envelope within 10 days from the date of this advertisement addressed to: 

Head of Human Resources & Administration

SrlLankan Catering Ltd

PO Box 07

Airline  Centre, Bandaranaike International   Airport

Katunayake

 

 

Apply Now

Alternatively you may email your CV to:
careers@srilankancatering.com