Catering Officer – Inflight Services

About the role

The Catering Officer supports the delivery of high‑quality inflight catering services, ensuring consistency, cost control, regulatory compliance and an excellent passenger experience across all stations.

Key responsibilities

• Implement and monitor inflight catering standards, policies and procedures.
• Conduct routine and ad‑hoc inspections of catering products, equipment and packaging for quality, hygiene and safety compliance.
• Analyse cabin crew feedback, audit results and performance data to identify gaps and recommend corrective actions.
• Collaborate with cabin crew, flight operations, engineering and external service providers to resolve catering and equipment issues.
• Review catering uplift, stock levels, duty‑free sales and consumption patterns to optimise inventory and cost efficiency.
• Perform periodic checks of onboard equipment and catering inventory to detect shortages, damages or discrepancies.
• Support initiatives that enhance passenger experience, product quality and service delivery without compromising cost.
• Conduct quality checks on food and beverage offerings and coordinate corrective actions with caterers.
• Ensure compliance with service level agreements, internal procedures and audit requirements, reviewing invoices and sales reports for discrepancies.
• Prepare accurate performance reports for management, highlighting trends, risks and recommendations.

Required profile

• Diploma/Higher Secondary Certificate with relevant experience; bachelor’s degree in Travel, Tourism, Hotel Management or related field preferred.
• At least 2 years of experience in airline or hospitality catering operations.
• Sound knowledge of inflight catering processes, food safety, hygiene standards and service quality requirements.
• Strong analytical, organisational and problem‑solving abilities.
• Effective communication and coordination skills to work with cabin crew, caterers and internal stakeholders.

Required skills

• Basic reporting tools and systems relevant to catering operations.