Catering Officer

Purpose/Objective

The role is responsible for coordinating with the flying crew, internal stakeholders, and hotels to ensure timely and high-quality food menu & orders. The role also involves taking stock inventory and minimizing wastage.

Key Responsibilities of Role

- Coordinate with the flying crew, internal teams, and hotels to plan and ensure timely food orders. - Ensure the quality of food meets the required standards. - Take stock inventory regularly and manage supplies efficiently. - Implement strategies to minimize food wastage. - Maintain records of food orders of guests, inventory, and wastage. - Collaborate with the inflight team to address any issues related to catering services. - Ensure compliance with health and safety regulations.

Technical Competencies

Communication and organizing skills ,Knowledge of food and beverages,Inventory Management,Quality audit & risk control

Qualifications and Experience

- A bachelor's degree in hospitality management, business administration, or a related field is typically required - Relevant certifications in food safety and hygiene are highly desirable - At least 5 years industry experience in Hotel or aviation.