Catering Officer - Front of House

Role and Responsibilities

The Catering Officer has the overall responsibility for the organization, control and delivery of a high quality catering services. Reporting directly to the Fleet Operation Manager, he/she is responsible for :

• Training Kitchen staff as per company standard
• Organizing and supervising of the staff in the preparation of breakfast, lunch, tea time, dinner and buffets
• Preparing the purchase orders, receiving, storing, issuing the goods, managing the stock levels and giving out the supplies from the stock
• Food storages, which must be in compliance with FIFO procedure and HACCP standards
• Giving support to the galley team in dealing with special diets
• Creating and monitoring of food cost and Inventory reports using computerized system for entering the records
• Checking the supply invoices with the purchase orders, reporting the discrepancies on time
• Preparing the Victualling on board and filling up the cashbook files
• Ensuring the correct and timely valuation of the inventory being involved in offloading, packing and unpacking operation

Qualifications and Education Requirements

• A collaborative working style, strong leadership skills and the ability to take proper decision and action whenever any difficult situation arise.
• Excellent oral and written communication skills in German and English.
• Good analytical and organizational skills with experience in Inventory management.
• Mandatory previous experience in the Galley department, having recovered a management role would definitely prove to be an advantage.
• Strong knowledge in Excel and in food management software as Crunch-time, Fidelio, Oracle etc..
• A methodical approach to complete the assigned work and a high attention to details.

Personal Traits

• Excellent communicator at all levels
• Must be a self-starter, self-motivated
• Customer service driven
• Punctual and well organized person