Culinary Standard Support Senior Officer

Manager, F&B Product Design

This role manages inflight menu cards and menu specifications, ensuring they are accurate and delivered on time through the Inflight Catering Ordering System (ICOS) to maintain high customer satisfaction. It also supports the Food and Beverage team by updating processes in the MAG Culinary Solutions Manual and ICOS documentation. Additionally, the role assists the Culinary Standards Assistant Manager and coordinates with teams involved in menu design.

1. Support the Culinary Standards Assistant Manager for In-Flight Service Food & Beverage in coordinating menu development with KUL and Station Caterers within agreed SLAs.
2. Prepare and issue menu specification documents to caterers based on flight schedules, patterns, aircraft type, and menu cycles following Menu Structure and F&B policies.
3. Assist the Culinary Standards Manager for European, ANZ, North Asia, and China regions.
4. Compare flight profiles and plan menus, including portion ratios, dish creation, crew meals, dry store, supplementary items, standard items, and beverages.
5. Enter old menu cycles and perform other duties as assigned.

Menu Card Readiness and Management

1. Ensure menu card content is accurate and error-free before printing (online or hard copy).
2. Update menu cards promptly with latest changes; maintain a “live” user guide with version control.
3. Incorporate latest policies, guidelines, common mistakes, and FAQs into menu cards.
4. Brief users to ensure understanding of guidelines.
5. Track and correct errors in menu cards in coordination with the F&B team.
6. Ensure menu cards are issued on time and accurately.
7. Participate in digitalizing menu cards.

Inflight Catering Ordering System (ICOS) Documentation

1. Document and communicate any changes to menu planning processes and timelines to relevant IFO team members.
2. Keep ICOS user and process manuals “live” with version control.
3. Support projects by incorporating latest policies, guidelines, and FAQs into ICOS documentation to maintain menu quality.
4. Establish tracking to verify and correct menu card errors in collaboration with the F&B team

• Diploma or Degree in Culinary Arts, Food & Beverage Management, Hospitality, or related field
• Minimum 3–5 years in airline catering, inflight F&B operations, or culinary standards management

Food & Beverage, Food Handling, Culinary Management

• Strong knowledge of menu planning, recipe management, and food service standards.
• Familiarity with inflight catering operations and airline F&B policies.
• Proficient in documentation, process management, and workflow systems (e.g., ICOS or similar).
• Excellent attention to detail and organizational skills.
• Ability to coordinate across multiple teams and regions.
• Strong communication skills in English; additional languages an advantage.
• Proactive, solution-oriented, and able to work under tight deadlines.