Coordinator (FIC)

Position Summary The Catering Flight In-Charge (IC) is responsible for overseeing and managing all catering operations for assigned flights, ensuring that meals, beverages, and catering equipment are delivered in line with operational requirements and safety standards. The role involves close coordination with the flight catering team, cabin crew, and ground staff to ensure timely and efficient service. Key Responsibilities & Duties 1. Team Coordination • Verify Attendance: Prepare and confirm the attendance of the assigned flight catering team based on the duty roster provided by the Controller. • Team Briefing: Ensure the catering team is briefed on the day’s operations, roles, and responsibilities before flight departure. 2. Flight Catering Operations • Review Aircraft Food Supply Sheet (AFSS): Print, check, and verify the AFSS for each assigned flight to ensure the accuracy of meal orders, special requirements, and quantities. • Meal Checks: Conduct meal checks at the Make-Up Assembly cold room (MUA), confirming total meal uplift quantities and special meal requests with the Catering Control 1 Duty Supervisor. 3. Loading and Dispatch Planning • Organize Loading Operations: Plan and manage the loading of meal carts, equipment, and other catering supplies into designated Hi-lift trucks, as assigned by the Controller. • Ensure Documentation: Ensure all required documents (crew handover forms, AFSS, special meal lists) are carried to the aircraft for the uplift process. 4. On-Board Catering Execution • Oversee Catering Transfer: Supervise the catering transfer at the aircraft galley, ensuring the accurate exchange of meal supplies and coordination with cabin crew. • Manage Last-Minute Changes: Address and coordinate any last-minute meal requirements or adjustments. • Catering Handover: Complete the handover process with the cabin crew, ensuring that all catering orders are signed off and confirmed. • Post-Catering Exit: Supervise the safe and timely exit of catering staff from the aircraft after the meal delivery process. 5. Flight Monitoring and Completion • Flight Oversight: Monitor and manage the entire catering process for the assigned flight until departure, ensuring compliance with airline standards and customer expectations. • Ad-Hoc Flight Management: Handle and oversee any ad-hoc or non-scheduled flights assigned by the Controller. 6. System and Documentation • SAP Flight Closure: Perform the SAP flight close procedure after each flight’s departure to complete all necessary documentation. • Reporting: Organize and submit all paperwork, reports, and documentation required by the Food & Beverage (F&B) department in a timely manner. 7. Compliance and Safety • Workplace Safety: Ensure adherence to all workplace safety, security, and health policies and procedures. • Food Safety: Ensure all food handling and equipment meet hygiene and safety standards according to regulatory guidelines. 8. Additional Responsibilities • Ad-Hoc Duties: Undertake any additional tasks or responsibilities as directed by the immediate superior, reporting manager, or department head. • Continuous Improvement: Maintain a proactive approach in identifying areas for operational improvement and assisting with risk mitigation. Qualifications and Experience • Educational Requirements: O level, diploma or equivalent; a degree or certification in hospitality, food service, or aviation-related fields is preferred. • Experience: Previous experience in catering, logistics, or flight operations is an advantage. • Skills and Competencies: • Strong organizational skills and attention to detail. • Excellent communication and interpersonal skills. • Ability to manage teams and coordinate cross-functional tasks efficiently. • Knowledge of food safety, hygiene standards, and operational procedures. • Proficiency in using airline and catering management systems (e.g., SAP). • Ability to handle last-minute changes and prioritize tasks in a fast-paced environment. Working Conditions • Work Hours: Flexible hours, including early mornings, late nights, and weekends as needed to meet flight schedules. • Physical Requirements: Ability to lift and carry catering equipment and supplies (subject to safety guidelines). • Location: Airport or catering facility, with occasional travel to aircraft locations.