Requirements:

• GCE O’ Level minimum 3 “C” passes or above including English.
• Priority will be given to candidates with Diploma in a relevant field.
• Proficient in the use of Computer Applications (MS Office).

Work Summary:

• Assist the Quality Manager in the implementation and maintenance of the Quality Management Systems (QMS) in compliance with the applicable directives, guidelines and principles.
• Assist in preparation and follow up of internal and external audits.
• Assist in reviewing documentation related to quality control activities.

Requirements:

• GCE O’ Level minimum 3 “C” passes or above including English.
• Experience in a relevant field will be considered an added advantage.
• Computer literate and fluent in both written and spoken English and Dhivehi.
• Able to work in Shift Duty.

Work Summary:

• Handle all aspects of checking-in passengers using computerized system, checking passenger identification, allocating seat numbers, issuing boarding passes and luggage labels as well as escorting passengers to and from aircraft.
• Meet and greet customers, answer questions, deal with special requests and ensure passengers board safely – all the while remaining calm and professional and maintaining a pleasant smile.

Requirements:

• O’ Level standard OR Certificate in Culinary Arts / Hospitality.
• Minimum 2 to 3 years in a relevant field will be an added advantage.
• Able to work in Shift Duty.

Work Summary:

• Responsible for the hygiene and safety standards in the kitchen and buffet counter.
• Assist in planning the order of kitchen work systematically making use of the workforce.
• To prepare and cook food and monitor the food prepared by other Chefs and other kitchen staff to ensure consistency of the quality of the food.

Requirements:

• O’ Level standard OR Certificate in Culinary Arts / Hospitality.
• Minimum 2 to 3 years in a relevant field will be an added advantage.
• Able to work in Shift Duty.

Work Summary:

• To set up the buffet counter and replenish of food and beverages at the buffet counter.
• To maintain and keep monitoring the quality and presentation of food.
• To assist in stock control of food and beverage.
• Responsible for the hygiene and safety standards in the kitchen and buffet counter.