Catering Officer

About the role

The Catering Officer supports the delivery of inflight catering services, ensuring consistent quality, cost control, regulatory compliance and service excellence across the airline network. This role works closely with cabin crew, flight operations, engineering and external service providers.

Key responsibilities

• Implement and monitor inflight catering standards, policies and procedures.
• Conduct routine and ad‑hoc inspections of catering services, products, equipment and packaging.
• Monitor performance through cabin crew feedback, reports and audits; recommend corrective actions.
• Collaborate with internal teams and external providers to resolve catering and equipment issues.
• Analyse uplift, stock levels, duty‑free sales and consumption patterns for optimal stock control and cost efficiency.
• Control onboard equipment and inventory, performing periodic checks for shortages or damages.
• Support initiatives to enhance passenger experience and onboard product quality.
• Conduct quality checks on food and beverage offerings and coordinate corrective actions.
• Participate in cross‑functional meetings for service improvements and new initiatives.
• Ensure compliance with SLAs, internal procedures and audit requirements; review invoices and sales reports.
• Prepare accurate performance reports for management.

Required profile

• Diploma/Higher Secondary Certificate with relevant experience; bachelor’s degree in Travel, Tourism, Hotel Management or related field preferred.
• Sound knowledge of inflight catering operations, food safety and hygiene standards.
• Strong analytical and organisational abilities for inventory and cost management.
• Effective communication and coordination skills with cabin crew, caterers and internal stakeholders.
• Problem‑solving mindset with attention to detail.
• Minimum 2 years’ experience in a similar role within an airline, hospitality or related service industry.

Required skills

• Basic reporting tools