Catering

dnata’s experienced chefs constantly strive for the highest culinary standards when preparing scrumptious in-flight selections. Develop your career alongside a team of executive chefs with diverse skills and international expertise who invest in your ongoing training, mentoring and even career mobility.

Position	Function	Employment Type
Maintenance Technician	Preventive Maintenance Perform servicing, inspection, repair and maintenance of equipment, plant and facilities. Corrective Maintenance Carry out minor and major repairs, replacement & improvement of equipment, plant and facilities. If unable, to organize recovery to workshop to repair, rectify and make good, and put back into operation with minimum delays and downtime. Carry out corrective action required by audit findings and safety findings. Documentation and Records Record work done and key into computer daily job sheet. Update maintenance daily occurrence and checklist. Complete My learning zone portal Safety and Housekeeping Ensure and maintain a safe work area. Practice safe work methods and proper use of tools. Use personal protective equipment, where required Ensure good housekeeping of work. Breakdown Maintenance Trouble-shoot, rectify and re-activate equipment, plant & facilities. If unable, to recover to workshop to repair, rectify & make good, and put back into operation with minimum delays and downtime. Miscellaneous Exercise economy in replacement of parts. Participate in work improvement activities. Participate in Stop Observation Schemes. Self-development to upgrade of technical knowledge and skills.
Project Manager (12-month renewable contract)	Job Duties & Responsibilities Lead the planning, execution, and delivery of key transformation and efficiency-focused projects. Establish and manage project governance frameworks, timelines, budgets, risks, and resources. Drive process reviews and implement lean, data-driven practices across catering, logistics, and production functions. Manage implementation of digital platforms to reduce manual work, enhance data accuracy, and reduce waste. Oversee workforce optimisation initiatives, including rostering and scheduling improvements to reduce overtime and agency reliance. Coordinate facilities maintenance planning and scoping to improve asset reliability and reduce unplanned downtime. Lead sustainability-related initiatives including food waste reduction and ESG improvements through audit coordination and intervention rollout. Track project performance, report on milestones, KPIs, and cost savings, and support ongoing benefits realisation. Collaborate with internal stakeholders across operations, HR, finance, IT, and external vendors. Build project documentation, playbooks, and handover materials to ensure knowledge retention post-delivery. Requirements Bachelor’s degree in Business, Engineering, Operations, or a related field. Project Management certification (e.g. PMP, PRINCE2, Agile) preferred. Minimum 5 years’ experience in project or program management, with demonstrated success in delivering business transformation or operational improvement initiatives. Experience in aviation, logistics, catering, or manufacturing environments is highly advantageous. Strong track record of driving cost savings, efficiency, or digital enablement projects. Proficient in project management tools (e.g. MS Project, Smartsheet, Jira) and MS Office suite.
Senior Commercial Executive	Responsibilities: Serve as customers’ key point of contact for pricing and costing related matters for assigned customer accounts Manage and set prices on a tactical day-to-day basis with the application of company pricing strategy to maximize profit margins Generate data for customer P&L template and providing analysis for management approval Responsible for improving profit margin to achieve target EBIT Provide accurate price quotation and cost analysis for RFQ, RFIs and RFPs to achieve timely submission Perform/supervise price maintenance for internal billing system and external customer portals during cycle changes Validating the accuracy of Bill of Materials of SKUs with culinary product knowledge on preparation, cooking and packaging yield losses Maintain an accurate cost database of current and proposed SKUs Take initiative to work with culinary and purchasing teams to recommend menu changes for cost-effective value offerings during menu cycle changes Work with operational and production teams to verify time motion studies to determine labour cost Provide quotations for adhoc private jet/chartered flights Monthly reporting of internal cost transfer for adhoc events Performs other relevant duties, as assigned Qualifications: Recognized Degree graduate in any discipline At least 2-3 years of working experience in Aviation/Food & Beverage/Manufacturing industry preferred Numerically inclined and quick with mathematical calculations Excellent communication skills with experience in customer account management Strong culinary and production knowledge Strong knowledge of operational workflow and processes Strong proficiency in Microsoft Excel and SAP ERP systems Possess initiative in solving problems and a fast learner Ability to multi-task with proper time management to meet timelines
Food Service Assistant	Job Summary As a member of the Food Service team, the individual will be tasked to assist and deliver in a pleasant, friendly and timely manner patient specific high-quality food and exemplary service to patients, guests, and staff. Job Duties and Responsibilities Adhere to departmental and hospital policies and procedures and other foodservice regulations at all time. Participate in and monitors, according to pre-set criteria, sanitation and safety procedures – including HACCP program. Prepare aesthetically pleasing and 100% accurate trays within 45 minutes of patient ordering meal. Participate in a restaurant-style cold/hot production in preparing the highest quality food product in accordance to departmental standards. Ensure accurate delivery to wards (Inpatient or Outpatient areas of the hospital) Act upon patient meal service requests either by resolving the issue directly or alerting issues to the control room or operations executives. Adhere to hospital and departmental hand hygiene policy and procedures. Inventory and restock food and equipment, prior to meal service and assure adequate levels during meal service. Clean and sanitize equipment according to departmental policy. For administrative purposes, monitor, collect and/or record operation specific data. Perform all other duties as assigned Job Requirements Able operate various kitchen equipments for meal service which includes coffeemaker, toaster, microwave oven, mixer, blender and other necessary equipment for meal service. Minimum GCE 5 “N” levels and above Communicate effectively in English both written and spoken Food service experience preferred
Chef De Partie	Summary You are required to have experience working in the F&B industry and have a proven track record in your area of specialization. Duties and Responsibilities Prepare meals as directed and according to recipe, menu specification and expected standard. Ensure meals are prepared according to Work Order timings and are blast chilled accordingly. Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department. Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use. Ensure staffs adhere to safety rules and regulation practices. Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules. Monitor and ensure food temperatures are within standard limits and provide training, supervise and assign job to staff. Monitor and check staff attendance against roster and work schedule. Minimize wastage and optimize stock level of raw materials and ingredients. Monitor stock level of raw materials and products in the cold room or freezer. Check and ensure weight of meals is prepared to specifications. Plan and order dry store items ahead actual requirement. Conduct daily cold room/freezer/equipment inspection. Undertake any other duties assigned by immediate superior. Conduct daily cold room/freezer/equipment inspection. Ensure compliance with all workplace safety, security, and health policies and procedure Qualifications & Experience Exceptional cooking skills with knowledge of various cooking methods, ingredients, equipment, and procedures Ability to multitask and stay calm under pressure
Control Room Coordinator	Summary: Control Room Coordinator will assist the provision of well-balanced and good quality meals to patients in adherence to hospital dietetics requirements. Duties and Responsibilities: Generate patients’ meal chits and meal summary report from eMOS for kitchen preparation. Inspect meals prepared by kitchen team to ensure food quality, therapeutic specifications and hygiene. Handle enquiries or feedback and follow-up with appropriate action. Assist in coordination with dietetics, speech therapist and nursing departments on meal requirements. Liaise with kitchen team to prepare special therapeutic diets. Perform inpatient meal sensory evaluation and other quality improvement projects. Meet operational KPIs given by supervisor. Perform any other task assigned by supervisor.
Co-ordinator	Catering Services, Catering Operations	Full time
Catering Operations Assistant	Catering Services, Catering Operations	Full Time
Commis Cook	Catering Services, Food Production	Full Time