Catering Officer (CO)

Assistant Manager, Operations

The role of Catering Officer, operations is responsible for executing and supporting daily catering operations, ensuring that all meals, equipment, and documentation are accurately prepared and dispatched on time in accordance with flight schedules. The role also involves conducting proper handover activities and effectively communicating accurate information to the cabin crew in charge of each flight.

This involves in assisting the Duty Supervisor and Duty Manager in ensuring compliance with all food safety, hygiene, airport safety, security, MAG, MAG CS and customer airlines’ policies, safety standards, and operational guidelines.

Operational Excellence

1. Carry out assigned tasks according to SOPs, flight schedules, and CCP (Critical Control Point) requirements within the catering operational scope of works.
2. Handle resources responsibly to avoid damage or loss of inventory.
3. Contribute to smooth and cost-effective operations through accuracy and accountability.
4. To ensure the accuracy of flight loading, tray setup, and menu specifications as per airline standards
5. Operates within the company’s standard operating procedures (SOPs), under the supervision of the Duty Supervisor or Duty Manager.

Customer Experience

1. Ensure meal trays, trolleys, and equipment are prepared neatly and in accordance with airline and menu specifications.
2. Support last-minute changes or special meal requests promptly.
3. Maintain high standards of cleanliness, hygiene, and product presentation.

Standard and Compliance

1. Ensure accurate and complete flight loading records.
2. Support smooth flight dispatch and respond quickly to operational instructions.
3. Always maintain cleanliness and organization in the assigned work area.

Team Collaboration

1. Work cooperatively within the team and take direction from supervisors.
2. Participate in training sessions related to hygiene, safety, and operational procedures.
3. Exhibit discipline, punctuality, and teamwork in daily operations.
4. To report operational discrepancies, shortages, or delays immediately to the supervisor for corrective action

• Certificate in Hospitality, Catering Operations, or related field.
• SPM or equivalent with relevant experience will be considered.
• Basic Food Safety & Hygiene Certificate.
• Occupational Safety & Health awareness is an advantage
• Minimum 1–3 years’ experience in airline catering, food production, or hospitality operations

• Food preparation, tray setup, dispatch operations, and basic quality/hygiene practices.
• Familiarity with flight operations and catering logistics is an advantage

1. Reliable, punctual, and responsible.
2. Team-oriented with good communication skills.
3. Detail-conscious and quality-driven.
4. Willing to work shifts, weekends, and under pressure