Welcome to a workplace where everyone passionately believes in one purpose!
 
Our company's commitment extends beyond tasks; it's about infusing every action with purpose. We are dedicated to bringing unparalleled passion and customer focus to every facet of our business, creating an environment where your contribution truly matters.
 
With 70 years of experience, we are the leading strategic partner, providing specialized solutions for airlines, airports, and enterprises across 21 countries throughout The Caribbean and Latin America.
 
At GCG, we believe the secret recipe for a perfect team blends talent, focus, and discipline. We seek these qualities in candidates eager to thrive in a diverse and multicultural environment.
 
Our comprehensive solutions include Sky Dining, Airport Dining, Aviation Support, and Culinary. With a team of over 5,500 highly skilled experts dedicated to excellence, we uphold the highest standards of quality and service. We are committed to elevating travel & culinary experiences for all our customer's journeys, becoming the top choice in the region.

POSITION DESCRIPTION & PERFORMANCE STANDARDS

Position Title                          :                       Custodian

Position Reports to                :                       Quality Assurance Supervisor & Sanitation

                                                                        Supervisor

Department                            :                       Sanitation

Division                                  :                       Sky Dining

SCOPE AND FUNCTIONS:

Primary function: To clean compound equipment, machinery, and premises according to established cleaning schedules & standards while adhering to HACCP procedures and SOP’s.

SKILLS & OTHER ATTRIBUTES

• Able to work quickly and effectively. 
• Able to work under pressure.
• Juggling priorities and being organized. 
• Able to work with minimal supervision. 
• Excellent customer service and interpersonal skills.

QUALIFICATIONS & EXPERIENCE

• At least three (3) CXC’s including English and Mathematics
• At least three years (3) experience in a similar position.
• Knowledge of HACCP procedures.
• A Valid driver’s license would be an asset.

Major Responsibilities:

To ensure that airline equipment is packed according to airline specifications

SATISFACTORY PEROFRMANCE HAS BEEN ATTAINED WHEN:

         Glasses and cutlery are cleaned and packed according to airline specifications. To offload, store and pack all clean equipment from the dish machine in the various airline containers and modules.

 To ensure that delivery vehicle is effectively cleaned as specified by cleaning Schedule.

SATISFACTORY PEROFRMANCE HAS BEEN ATTAINED WHEN:

Delivery trucks are cleaned and sanitized before loading and offloading airline equipment. Events equipment buses are cleaned upon arrival at the compound and is cleared of all garbage.

To maintain accessibility, responsiveness, good communication and a professional appearance:

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

Personnel are visible and accessible to the customer. Personnel respond immediately to customer requests. Personnel are well groomed and in neat and proper uniform. Personnel can communicate effectively with the customer.

To ensure that dirty equipment is appropriately handled, and that all airline equipment is cleaned and stored in a timely manner.

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

Sky Dining vehicles are completely offloaded at the kitchen and are cleared of garbage or equipment expeditiously. All dirty containers are neatly packed in the designated area for Wash-Up. Ramp is cleared of garbage or equipment from de-catering. Dirty equipment is separated from clean equipment, on arrival at the bay at all times. Clean equipment is separated by the airline and stored in an organized manner, according to SOP. Damaged or broken equipment is pulled from service and handled according to airline/kitchen specification. Clean equipment is provided to all departments on time. To offload, store and pack all clean equipments from the dish machine in the various airline containers and modules.

To clean, rinse and sanitize utensils and ensure proper dishwashing methods.

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

The machine is operated at appropriate temperatures for washing and rinsing - (prewash 43˚ – 60˚C/110˚ – 140˚F; Wash - 65˚-71˚C/150˚-160˚F; Rinse – 71˚ – 82˚C/160˚ -180˚F; Final Rinse – 82˚-90˚C/180˚195˚F). Thermo labels are used daily and turn at 77C/170F, and all temperatures are recorded. The dish washing machine is attended while it is in operation. Trolleys, airline containers and ovens are steam cleaned and stored according to HACCP AND SOP. Maintenance personnel are promptly notified of any problems with the dish washer that can compromise HACCP/Safety/Quality Standards. The dishwasher is cleaned daily, immediately after the cycle; and water in the tank is changed according to agreed SOP. All airline equipment is properly washed, rinsed, sanitized, and stored in accordance with customer and company SOP.

To adhere to all safety airline standards and procedures (G.C.G., Local and

International)

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

Safety equipment used as specified, at all times. All safety precautions are adhered to as specified by the safety boards, G.C.G. management and supplier. Signs are used to identify slippery floors, or Maintenance & Repair (M&R work in progress. All electrical equipment is unplugged before cleaning. Approved cleaning chemicals are used according to SOP.

 To ensure that all kitchen equipment is cleaned as specified by cleaning schedules.

SATISIFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

Offices and hallways are cleaned according to cleaning schedule & are well 

            maintained.                       

Locker rooms & restrooms are cleaned as per schedule. Ramp floors are cleaned once per day and are always free of spills or trash.

d.   The lunchroom is cleaned after breaks and at the end of shift.

      e.   Trolleys are cleaned daily or as specified by cleaning schedule.

      f.    Garbage carts are emptied at least twice per day or as necessary.

      g.   All garbage carts are emptied & cleaned, fitted with bag & returned to the kitchen

            at the end of the workday.

 Lunchroom pans are removed from lunchroom & cleaned after breaks. The ice machine & storage bin are cleaned as specified by cleaning schedule. The dish washing machine is cleaned as specified and is polished once per month.

 To ensure that manual cleaning in Pot Wash Area is done according to specified 

standards.

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

Dishes/pots are scraped, washed, rinsed & sanitized utilizing appropriate sinks. Detergents & sanitizers are dispensed from dispensers and are used as per SOP. All wares are drained & stored on racks provided after cleaning. The pot wash area is cleaned at the end of the shift. Water is changed according to SOP or when it is too cloudy. PPEs are worn when handling cleaning chemicals.

To clean & sanitize food contact surfaces.

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

Food contact surfaces are cleaned & sanitized at the beginning and end of each shift. Sanitizer is provided at all workstations for cleaning of knives & other kitchen       

tools and equipment.

Chemical concentration is verified with appropriate test strips.

To ensure all related duties are efficiently carried out as scheduled.

 SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

All dispensers (paper towels, hand soap, sanitizers) are cleaned at least once per

week and are adequately maintained.

Silverware & glasses are separated & stored according to specified standards. Ice is bagged & stored daily to meet airline demands. All glasses are prepared according to airline specification in a timely manner. Equipment kambans are prepared according to standard layout & within VPS time frame.

To ensure that chemicals are appropriately handled.

SATISIFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

All hazardous materials are kept in a separate room. All chemicals are in their original containers and are clearly labeled. Dispensers are used to dispense chemicals to ensure efficient consumption. No chemicals are stored in food supply area & are stored according to                                                                            

specification & material date sheets.

All safety gear is worn when handling chemicals.

To ensure any other duties as they relate to the department and as directed by the Sanitation Supervisor/ Quality Assurance Supervisor.

SATISFACTORY PERFORMANCE WIL HAVE BEEN ATTAINED WHEN:

Embark on a journey with us, where every day brings new opportunities for growth and success. If you thrive in a dynamic environment and want to be part of a team that celebrates achievements, come, be a part of our story. Your career adventure starts here!