Job Description:
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 Ligabue 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 operations
Qualifications and Education Requirements
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A collaborative working style, strong leadership skills and the ability to take proper decision and action whenever any difficult situation arise.
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Excellent oral and written communication skills in German and English.
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Good analytical and organizational skills with experience in Inventory management.
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Mandatory previous experience in the Galley department, having recovered a management role would definitely
prove to be an advantage.
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Strong knowledge in Excel and in food management software as Crunch-time, Fidelio, Oracle etc..
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A methodical approach to complete the assigned work and a high attention to details.
Personal Traits
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Excellent communicator at all levels
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Must be a self-starter, self-motivated
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Customer service driven
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Punctual and well organized person