Job Description
Key Responsibilities
The Executive, Inflight Catering is responsible for coordinating, supervising and directing all aspects of the Operations in Inflight Catering - Production / Pre-set/ Cabin /Equipment (including Ware-wash) departments. He/she is expected to ensure smooth function of daily operations, establish and enforce standard operating procedures and meet corporate quality standards. He/She will be deployed in Inflight Catering Centre 1 or 2.
- Oversee the operations in Production / Preset/ Cabin/ Equipment (including Warewash);
- Oversee manpower rostering and deployment;
- Ensure proper control over distribution of workload and that workload is fairly distributed;
- Ensure food safety/hygiene and standard operating procedures are adhered to;
- Ensure proper housekeeping and ensure staff maintain good hygiene standards at all times;
- Monitoring stock inventory and make sure that all required supplies are ordered and stocked in advance;
- Keep record of overtime and reasons for overtime and to check staff's daily attendance;
- Conduct investigation into CCVRs;
- Rectify arising problems or complaints;
- Inculcate good staff discipline;
- Drive safety and hygiene as key competency within the department;
- Maintain a positive and professional approach with coworkers and customers;
- Builds strong working relationships and communications with employees, HOD's and other departments to ensure maximum operating effectiveness and fulfilment of special event need; and
- Respond to audits to ensure continual improvement is achieved.
Key Requirements
- Possess good man-management, decision-making and problemsolving abilities;
- Strong time management skills and ability to manage multiple tasks at once;
- Comfortable to provide coaching, advice and assistance when required;
- Comfortable to work rotating shifts and weekends/public holidays when necessary;
- Experience in working with a multicultural team; and
- Knowledge of PC applications
