Culinary Standard Support Executive, Culinary and Product Development

Assistant Manager, Culinary Standards, Regional Chef Planning

Oversee and enhance inflight catering systems, including menus and specifications, ensuring compliance with airline standards. Manage menu updates, align with costs and contracts, coordinate with teams and vendors, conduct meal evaluations, maintain menu accuracy, and support training and duty travel.

1. Responsible for implementation, maintenance, and continuous enhancement of the in-flight catering system, including menu databases, planning, specifications, and detailed dish descriptions.
2. Collaborate closely with the ICOS system team to ensure seamless integration, monitor system performance, and resolve technical issues promptly to prevent operational disruptions.
3. Support menu assurance initiatives for both international and domestic caterers, ensuring strict compliance with menu standards and consistent delivery of in-flight food and beverage quality.
4. Manage the timely updating of menus for commercial, freighter, and additional flights in alignment with established frameworks and approved menu structures.
5. Manage Special Meals and In-House Meals, ensuring accurate documentation in catering checklists for operational reference.
6. Coordinate with internal stakeholders on all F&B-related implementations.
7. Liaise with internal stakeholders to align system functionality with operational needs.
8. Communicate system updates, changes, and maintenance plans effectively with caterers and relevant stakeholders.
9. Review and verify menu card content for accuracy before submission to vendors, ensuring compliance with approved timelines and quality standards.
10. Conduct regular meal sensory evaluations and kitchen inspections at international and domestic catering facilities to uphold product quality, consistency, and presentation standards.
11. Perform any other duties as assigned from time to time as and when required..

• Diploma/Bachelor Culinary Arts, Hospitality Management, or related field with 0-3 years of working experience
• 0-3 years’ experience in airline catering, food production, or hospitality operations, experience to airline catering operation is an advantage.
• Certificate in Hospitality, Catering Operations, or related field.
• Food Safety & Hygiene Certification (e.g., HACCP).

1. Food and Beverages.
2. Systems, Data Management & Documentation.
3. Quality Assurance & Compliance.
4. Proficient in email communication and Microsoft Office applications

• Operational coordination across multiple catering stations and flights.
• System and data management (Excel, SharePoint).
• Effective communication with vendors and internal departments.
• Analytical and problem-solving capability for operational issues.
• Time management and ability to meet publishing deadlines.
• Administrative accuracy in reports, trackers, and documentation.
• Basic Knowledge on SAP system.