Catering Officer

Job Overview

The primary objective of this position is to support the smooth execution of inflight catering services, making certain that quality standards, cost management, regulatory compliance, and outstanding service levels are maintained consistently throughout the airline network.

Key Responsibilities

• Assist in the implementation and supervision of inflight catering policies, standards, and procedures to guarantee uniform quality and adherence to regulations across all locations.
• Perform scheduled and unscheduled inspections of catering services, related products, equipment, and packaging, ensuring compliance with hygiene, safety, and quality benchmarks.
• Evaluate inflight catering performance by analyzing feedback from cabin crew, operational reports, and audit data; identify deficiencies and propose corrective measures.
• Coordinate with cabin crew, flight operations, engineering teams, and external vendors to promptly resolve issues related to catering, equipment, and service delivery.
• Analyze catering uplifts, inventory levels, duty-free sales, and consumption trends to maintain effective stock control, optimize costs, and align with revenue goals.
• Manage and verify onboard equipment and catering inventories through regular audits to detect shortages, damages, or inconsistencies.
• Support projects aimed at elevating passenger experience by enhancing onboard product quality and optimizing service without sacrificing cost or standards.
• Conduct quality assurance checks on inflight food and beverages and coordinate with caterers to resolve non-compliance or service issues.
• Participate in cross-departmental meetings to contribute to service enhancement initiatives and operational improvements related to inflight catering.
• Ensure compliance with service level agreements, internal protocols, and audit requirements; analyze invoices, reports, and customer feedback to uncover discrepancies and improvement opportunities.
• Prepare detailed and accurate performance reports for management, highlighting important trends, risks, and recommendations to improve service quality.

Qualifications

• Minimum: Diploma or Higher Secondary Certificate combined with relevant work experience; preference given to candidates holding a bachelor's degree in Travel, Tourism, Hotel Management, or related fields.
• Proficient understanding of inflight catering operations, including food safety, hygiene standards, and service quality expectations.
• Strong analytical and organizational abilities to efficiently manage catering controls, inventory, and cost optimization.
• Capacity to conduct quality control checks, audits, and compliance assessments ensuring standards are upheld.
• Excellent communication and coordination capabilities for effective interaction with cabin crew, caterers, and internal teams.
• Problem-solving aptitude coupled with a customer-centric approach and attention to detail.
• Familiarity with basic reporting tools and systems pertinent to catering operations.

Experience

• At least 2 years in a similar role within the airline, hospitality sector, or analogous service industry, with hands-on knowledge of food safety protocols, hygiene standards, catering accounting, and supervisory and administrative functions.