Apprentice - NAPS Program

Role & responsibilities

• Assist in ingredient preparation and learn cooking techniques under the guidance of senior chefs.
• Maintain cleanliness and organization in the kitchen, adhering to strict food safety protocols.
• Handle food supplies, ensuring freshness and quality, while contributing to inventory management.
• Collaborate with kitchen staff to ensure smooth workflow and task coordination.
• Actively pursue opportunities for professional growth and skill enhancement.
• Adapt to various assigned tasks to optimize kitchen efficiency.
• Manage time effectively to meet food preparation deadlines and ensure timely service.
• Ensure the quality and consistency of dishes, reporting issues promptly to superiors.
• Contribute ideas and support in menu development under senior chefs' supervision.

Qualifications and Experience:

• Minimum: 10th Pass or equivalent (12th Pass preferred for certain roles).
• Age: 18-25 years.
• No prior experience required; a keen interest in learning and building a career in the flight catering industry is essential.