Job Purpose

To support the effective delivery of inflight catering services by ensuring consistent quality, cost control, regulatory compliance, and service excellence across the network.

Key Result Responsibilities

• Provides support in implementing and monitoring inflight catering standards, policies, and procedures to ensure consistent service quality and regulatory compliance across all stations.
• Conduct routine and ad-hoc inspections of catering services, products, equipment, and packaging to ensure compliance with quality, hygiene, and safety standards.
• Monitor and evaluate inflight catering performance through cabin crew feedback/ reports, and audits; identify gaps and recommend corrective actions.
• Collaborate with Cabin Crew, Flight Operations, Engineering, and external service providers to resolve catering, equipment, and service-related issues efficiently.
• Review and analyze catering uplift, stock levels, duty-free sales, and consumption patterns to ensure optimal stock control, cost efficiency, and revenue alignment.
• Ensure effective control of onboard equipment and catering inventory, including periodic checks to identify shortages, damages, or discrepancies.

Key Result Responsibilities - Continued

• Support initiatives aimed at enhancing passenger experience, improving onboard product quality, and optimizing service delivery without compromising cost or quality.
• Conduct quality checks on inflight food and beverage offerings and coordinate with caterers to address non-compliance, service gaps, or recurring issues.
• Participate in cross-functional meetings to support service improvements, new initiatives, and operational enhancements related to inflight services.
• Ensure compliance with SLAs, internal procedures, and audit requirements; review invoices, sales reports, and customer feedback to identify discrepancies or improvement opportunities.
• Prepare accurate reports and performance updates for management, highlighting trends, risks, and recommendations for service enhancement.

Qualifications (Academic, training, languages)

• Diploma/Higher Secondary Certificate is acceptable for this role if combined with the necessary function-related experience; a bachelor’s degree in Travel/ Tourism/ Hotel/ Management or any related stream is preferred.
• Sound knowledge of inflight catering operations, food safety, hygiene standards, and service quality requirements.
• Strong analytical and organizational skills to manage catering controls, inventory, and cost efficiency.
• Ability to conduct quality checks, audits, and compliance reviews to ensure adherence to standards and procedures.   
• Effective communication and coordination skills to work with cabin crew, caterers, and internal stakeholders.
• Good problem-solving skills with a customer-focused mindset and attention to detail.
• Proficiency in basic reporting tools and systems relevant to catering operations.

Work Experience

• 2 years’ experience in a similar capacity in an Airline/ Hospitality Sector or any related service industry with practical knowledge of food handling standards, hygiene, catering accounting, supervisory and administrative skills.