Air cabin crew members provide excellent customer service to passengers while ensuring their comfort and safety throughout the flight. We train Crew to deal with security and emergency situations which may arise and can administer first aid to passengers.
As a cabin crew member, you’ll ensure that all emergency equipment is in working order prior to take off and that there are enough supplies on board. You’ll help passengers board the plane and give a demonstration of safety procedures and equipment.
Air cabin crew strive to make the flying experience pleasant for passengers and will serve refreshments and meals and sell gifts and duty-free items. You may work on short or long-haul flights.
At javi aviation, we understand the challenges and uncertainties that may arise with pursuing a dream career as cabin crew. Our industry experts are here to explain your options as well as guide and assist you in deciding upon the pathway best for you.
Contact us to register for the class which is schedule to starting soon.
According to a statement released by the embassy on Tuesday, May 14, 2019, the dropbox application process has been suspended effective immediately.
Before the suspension, Nigerian holders of US visa types B1/B2, F, H, and L could renew their visas online by processing it through DHL using one of several dropbox locations across Nigeria without attending physical interviews.
With the suspension, such people will now have to visit the embassy in Abuja or consulate in Lagos for in-person interviews, a process that’s expected to lead to delays in scheduling appointments.
“All applicants in Nigeria seeking a non-immigrant visa to the United States must apply online, and will be required to appear in-person at the U.S. Embassy in Abuja or U.S. Consulate General in Lagos to submit their application for review.
“Applicants must appear at the location they specified when applying for the visa renewal,” the statement read.
The embassy noted that those who have already submitted their passports via dropbox to DHL for processing before Tuesday will not be affected by the suspension.
Processing of diplomatic and official (A, G, and NATO class) visa applications will also continue unchanged.
The embassy assured that it is taking the new step to provide more efficient customer service and promote legitimate travel.
A passenger on an Emirates flight to Dubai was recently stunned to find his inflight meal with the prestigious airline consisted of a roll with a square of what looked like processed cheese and a very, very small piece of chicken in the middle.
Here are The Independent‘s worst experiences of plane food.
Simon Calder, travel correspondent
Over the years I have learned that the less hungry I am when boarding a flight, the happier the flight is likely to be. At the same time as airlines strip away complimentary catering, airports are getting better at providing fresh, nutritious fare to fill the “dwell time” between clearing security and boarding the flight.
But on long-haul trips, most passengers simply accept what’s on offer — and, as the airlines know, feeding us helps to pass the time on interminable flights.
Viasa, the leading Venezuelan airline, had a particularly painful itinerary from Heathrow to South America, but it beat the competition hands-down for price. The journey began by flying further away from Venezuela, to Paris Charles de Gaulle. After an hour or two on the ground in France, the elderly DC10 took off for Margarita, Venezuela’s holiday island. Half the plane emptied to go off and enjoy the beaches and lagoons, while the rest of us carried on to Caracas.
At the airport serving the capital, the journey was far from over. I connected to a six-hour overnight hop to Rio, with São Paulo a couple of hours beyond that — where an onward flight to Asuncion in Paraguay awaited.
Shortly after take-off from Caracas, dinner arrived. It was the standard staple of chicken and rice. By now it was 3am in London, my tastebuds had been dulled by 17 hours of travel and my appetite was all over the place. So even though it was lukewarm and looked unappetising, I finished the meal.
Whether it was the chicken or the rice, revenge was not instant. If you are familiar with bacillus cereus (from reheated rice) or salmonella (from undercooked chicken), you will know that it usually takes a good few hours before the stomach cramps, vomiting and diarrhoea begin. I was checking in for the final leg to Asuncion when it struck.
Missing the flight would have been disastrous, financially and logistically. So despite feeling ghastly, I managed to get airside and ask at the gate how busy the flight was. Barely a quarter full, was the answer.
If you are to suffer a severe gastro-intestinal attack, a mostly empty Boeing 737 is a good place to be. With three seats of my own at the back beside the loo, and an unlimited supply of sick bags, I got through the two-hour flight.
All that remained for me to do was clear immigration.
Asuncion airport is not the busiest in the world, but it does have a lunchtime bulge as flights arrive from various other South American capitals. The queue for passports was long, and every time I got near the front, I had to race away to the baño. It was mid-afternoon by the time I emerged, pale and feeble, but by then with the bacteria responsible fully evacuated.
On the flight home, I managed somehow to persuade the Viasa ticket desk to endorse the ticket across to British Airways — which at the time flew non-stop to Heathrow. And soon afterwards, the Venezuelan airline went bust.
The best inflight meal? Sashimi at 35,000 feet. But the raw fish was not aboard a Japanese airline, nor a long-haul flight: just a short hop from Reykjavik to Heathrow, with Icelandair. Fresh, tasty even at six miles high, and nutritious.
Flying from Curaçao to Haiti last year – via Miami on American Airlines, a six(ish) hour journey – I splurged on an upgrade to ‘first class’, one of the perks of which, I assumed, would be a good meal on the flight. Instead, I got an inedible attempt at breakfast on the crack-of-dawn first leg and took so long to get through passport control and customs at Miami that I had to make a run for the plane. No problem, I thought, there’ll be a proper meal on board. And there was, for virtually everyone except me – it turned out that on AA first class passengers are able to pre-book fancy meals, and because I hadn’t all they had for me was a limp salad with some crackers they were doling out in economy. The cabin crew were deeply unsympathetic to my flight – I hadn’t realised back then that they hate first class passengers.
My other perennial bugbear was the food British Airways used to serve on shorthaul flights – their ‘chicken’ wraps with no discernable filling have the dubious privilege of being the only plane food I’ve rejected outright.
The best? Austrian Airlines allows all passengers to pre-book a meal made by Do&Co, and I had a fantastic unplanned-like platter of spätzle flying Vienna to Heathrow a couple of years ago. And three years ago I flew BMI Regional from Bristol to Milan. Not only was the cabin a 1-2 formation so I sat by myself, as if I was in a private jet; but they handed out really solid snack packs with everything from biscuits and crackers to nuts. It was one of my favorite ever flights.
Cabin Crew Jobs Recruitment Information, Requirements & General Eligibility
Also Known As
Host/Hostess, Airline
Steward/Stewardess, Airline
Cabin Crew, Airline
Flight Attendant, Airline
Cabin Crew Jobs
Flight attendants are responsible for the care, comfort and safety of airline passengers. They demonstrate safety procedures, prepare food, serve meals and drinks, as well as sell goods during the flight.
Work Activities
The duties of the Air Hostess/Steward are aimed at the safety, comfort, and well-being of the passenger. The Air Hostess/Steward welcomes the passengers on board the aircraft and ensures that they are comfortably seated. They need to communicate with the terminal to ensure that all expected passengers have boarded the flight. They provide health, safety and emergency information to the passengers before take off.
The air hostess/steward also makes sales of goods such as souvenirs, perfume and cosmetics from an in flight catalogue. Most major international currencies are accepts and you need to make calculations to determine the value of the cash you receive. Detailed hand written records are kept of sales on each flight.
In handling food and drinks, Air Hostess/Steward need to be aware of food hygiene procedures and safety in dealing with ovens and hot food, particularly in a moving vehicles and during times of turbulence.
Depending on the type of flight, the Air Hostess/Steward may serve meals, light refreshments and drinks, etc. The duties also include dealing with passenger enquiries and complaints.
Air Hostesses/Stewards are the main link between the Airline and its passengers. They are responsible for passengers continuing to use their service. They are the Airline’s image. Airlines put a lot of emphasis on a smart appearance and you can expect to wear the Airline’s uniform, which may include specified shoes and accessories.
Personal Qualities and Skills
Personal qualifications include a good appearance and deportment, a confident friendly personality, a genuine interest in and ability to deal with people, and a capacity for hard work.There may be restrictions in relation to maximum height and build. Good health, hearing and eyesight are important.
You need to be patient and mannerly and have a good sense of humour. You need to be able to keep a clear and calm head in emergency situations. A second international language would be an advantage.
You need to have good numeracy skills to perform currency calculations and give the correct change as well as having clear handwriting for writing reports and keeping records.
Pay and Opportunities
Salaries vary depending on the airline. Some salaries have an element of commission. Most airlines offer allowances for meals and for working unsocial hours. You receive subsidised travel and may be paid an allowance when working away from home.
Salaries will rise with experience.
Entry Routes and Training
Airlines advertise for Air Hostesses/Stewards in the press and internet when vacancies arise. Appointments are made on the basis of interviews of candidates whose applications suggest their likely suitability for the job. The care, neatness, and intelligence with which the application form is completed are, therefore, of great importance.
Employers usually prefer candidates to have some experience in related fields such as the caring professions, catering or travel agency work.
Knowledge of languages is also highly desirable.
Some employers have age and height restrictions. New entrants are usually in the 18-35 age band and some airlines retire cabin staff at 50 – 55 years.
On taking up employment with the company, successful applicants undergo a training course. The emphasis will be placed on first aid and emergency procedures, passenger relations, grooming, the hygienic preparation and presentation of food and drinks.
Progress during training will be monitored with assessment at each stage. All customer service personnel are required to undergo further training from time to time.
Qualifications
The applicant for the post of Air Hostess/Steward is required to have a good secondary education.
Previous medical training or experience of dealing with the public is an advantage.
You will need to pursue further education and a KCSE certificate is not adequate. Some airlines such as Kenya Airways will need one to have a bachelors degree.
At javi aviation we will training you to meet the standard requirement. Taking a cabin crew course is not a guarantee for employment as a flight attendant. Those with a bachelor’s degree in related areas have a distinct advantage.
Adult Opportunities
Airlines will not consider recruiting anyone under the age of 18 years. Some airlines retire staff at 50 – 55 years of age.
