Catering Officer

About the role

The Catering Officer supports the effective delivery of inflight catering services, ensuring consistent quality, cost control, regulatory compliance, and service excellence across the network.

Key responsibilities

• Implement and monitor inflight catering standards, policies, and procedures to maintain service quality and compliance.
• Conduct routine and ad‑hoc inspections of catering services, products, equipment, and packaging for hygiene and safety standards.
• Monitor performance through cabin crew feedback, audits, and reports; identify gaps and recommend corrective actions.
• Collaborate with cabin crew, flight operations, engineering, and external providers to resolve catering and equipment issues.
• Review catering uplift, stock levels, duty‑free sales, and consumption patterns to ensure optimal stock control and cost efficiency.

Required profile

• Diploma/Higher Secondary Certificate acceptable; bachelor’s degree in Travel, Tourism, Hotel Management or related preferred.
• Minimum 2 years’ experience in airline or hospitality sector with knowledge of food handling standards, hygiene, and catering accounting.
• Strong analytical and organizational abilities to manage catering controls, inventory, and cost efficiency.

Required skills

• Sound knowledge of inflight catering operations, food safety, hygiene standards, and service quality requirements.
• Ability to conduct quality checks, audits, and compliance reviews.
• Effective communication and coordination with cabin crew, caterers, and internal stakeholders.
• Proficiency in basic reporting tools and systems relevant to catering operations.