Duty Supervisor (CS)

Operation Manager

The role of Duty Supervisor, Operations is responsible to supervise and coordinate daily catering operations ensuring efficient and timely execution in accordance with flight schedules.

The Supervisor also will act as operational link between the Duty Manager and ground-level staff, ensuring tasks are completed accurately and safely according to airport safety, security, MAG, MAG CS and customer airlines’ policies, safety standards, and operational guidelines.

Operational Excellence

1. Ensure efficient use of manpower, materials, and time to control operational costs.
2. Minimize wastage and ensure accuracy in flight loading to prevent losses.
3. Support process improvements that contribute to better productivity and resource utilization.

Customer Experience

1. Ensure meals are prepared, assembled, and dispatched according to menu and airline specifications.
2. Monitor quality and presentation to deliver consistent standards expected by airline clients.
3. Respond quickly to operational changes or customer feedback to maintain service reliability.

Standard and Compliance

1. Execute daily catering plans and schedules effectively with minimal disruption.
2. Ensure adherence to food safety, hygiene, and security requirements.
3. Support the Duty Manager in monitoring flight dispatch, CCP documentation, and performance reporting.
4. Coordinate between departments (Production, Dispatch, Equipment, QA) for seamless operations.

Resource Supervision

1. Supervise and guide operational teams to achieve daily targets and uphold discipline.
2. Conduct on-the-job training for new or existing staff to improve performance and compliance.
3. Maintain open communication and teamwork within the shift.
4. Escalate key issues to the Duty Manager when necessary

• Diploma or Certificate in Hospitality, Catering Management, or related field.
• Basic Food Safety & Hygiene Certificate (HACCP knowledge preferred).
• Occupational Safety & Health awareness certification is an advantage
• Minimum 3–5 years of experience in catering, food production, or hospitality operations, with at least 1–2 years in a supervisory capacity

• Airline catering or large-scale kitchen/production environment.
• Operational coordination and team supervision.
• Quality and food safety compliance.
• Handling time-sensitive operational tasks with accuracy and efficiency

1. Responsible, disciplined, and proactive.
2. Strong communication and teamwork skills.
3. Detail-oriented with good problem-solving ability.
4. Able to handle pressure and multitask efficiently.
5. Reliable, organized, and customer focused