Job: Catering Executive

Responsible for overall catering/store operations from the catering base.
•Ensure that ‘On Time Performance’ of flights is never compromised upon due catering operations.
•Ensure that the quality of products uplifted is as per required standards.
•Maintain par stocks of all items required to ensure seamless flow of operations.
•Ensure that quality checks on the caterer premises, assembly checks, ramp checks and meal sampling are done as per defined frequencies and records are maintained of the same.
•Liaise with caterer/vendor for efficient delivery of products.
•Maintain and provide data for MIS to HO as per defined frequency.
•Ensure efficient meal ordering as per the dining schedule and the changes as per the ‘Daily Flight Programme’
•Ensure validation of billing is done on a daily basis i.e. items taken from the caterer.
•Ensure meal uplift by the caterer is done as per the defined parameters and matrix provided.
•Ensure caterer staff handling internal systems i.e. Radixx, ARMs’s etc are adequately trained.
•Ensure caterer staff handling the flights have good knowledge of product and possess good communications skills.
•Ensure that store items uplifted or provided to caterer are valid in terms of content and physical appearance.
•Ensure records of discard, damaged and expired stocks are maintained for physical check by auditors.
•Ensure that all assets i.e. store stocks, equipment etc are not misused at any given time, either by team members and other non Go Air staff.
•Ensure that instructions passed on from HO are effectively communicated and implemented as required.
•Maintain cordial relations with caterer at all times and ensure that all the concerns are addressed and resolved within required timelines.
•Liaise with the various stakeholders light In Flight, OCC, Dispatch, APS, IT and other relevant departments as and when required.
•Ensure that all complaints/Flight Report issues are taken up, addressed and communicated back to the concerned department as and when required.
•Ensure proper use of airline equipment handed over to the caterer and inventory of items on defined frequencies.