Hospitality Management - Internship Programme

Job Purpose

To provide the graduate with practical exposure to airline catering and hospitality operations while developing competencies in food production, customer service, quality assurance, logistics, cost control, and operational management.

Additional Information

Air Chefs SOC Ltd is a premium food solutions company with over 40 years of experience. A wholly owned subsidiary of South African Airways, we are uniquely positioned to deliver exceptional food and hospitality services across air, corporate, and event sectors. With three strategically located operational units in Johannesburg, Cape Town, and Durban, we have the capacity to produce over 50000 meals daily, serving domestic and international airlines, airport lounges, events, and corporate canteens.

12-Month Internship Programme The 12-Month Internship Programme is a structured development initiative designed to provide interns with practical workplace experience, skills development, mentorship, and exposure to various aspects of the business over a 12-months period.

Key Duties and Responsibilities

1. Catering Operations

• Assist with the daily coordination of airline and events catering operations.
• Assist in ensuring meals and catering equipment are prepared within required turnaround times.
• Gain practical exposure to different operational areas within the catering facility.

Food Production

• Work with food production teams to understand high-volume catering processes.
• Assist with monitoring food wastage and identifying opportunities to improve efficiency.
• Gain exposure to production planning and forecasting requirements.

Food Safety, Hygiene and Quality

• Support compliance with food safety, hygiene, quality, and workplace procedures.
• Participate in hygiene and quality inspections.
• Assist with completing relevant quality-control documentation and checklists.
• Gain exposure to traceability, temperature controls, storage standards, and corrective-action processes

Stores and Inventory Management

• Assist with receiving, storing, issuing, and controlling food, beverages, and catering supplies.
• Participate in stock counts and inventory reconciliation

Equipment and Logistics

• Assist with ensuring the correct meals, beverages, equipment, and supplies are prepared for the relevant flights and events

Planning and Administration

• Participate in daily briefings, departmental meetings, and operational reviews.
• Assist managers and supervisors with administrative and coordination activities.

Graduate Development Responsibilities

• Participate in regular performance and development reviews.
• Demonstrate increasing levels of responsibility as competence develops.

• Interpersonal and communication
• Time management
• Planning skills
• Problem solving
• Basic MS office/ Computer literacy 
• Basic office administration

Qualification

• National Diploma in Hospitality Management

Behaviours and Values:

• High attention to details
• Passionate and creative with a hands on approach to kitchen innovation
• Adaptable and able to thrive in fast-paced environment
• Collaborative team player
• Punctual and reliable