Production Planner

Job Purpose:
The job holder oversees the accurate creation and ongoing maintenance of culinary master data, including item codes and Recipes/Bills of Materials (BOM), to ensure precise financial tracking and adherence to established standards and specifications. They are responsible for validating all related data to maintain compliance and support cost control measures. Furthermore, the role involves actively monitoring and coordinating production planning activities across various Company business units, ensuring smooth operations that meet airline schedules and quality requirements. Collaboration with key stakeholders such as In-Flight Services, supply chain, purchasing, and concept development teams is essential to maintain operational consistency and drive efficiency improvements.

Key Result Areas:
1. Supervise the creation, accuracy, and maintenance of item codes and Bills of Materials (BOM) to ensure compliance with food product

standards and optimize timely yield management.

2. Supervise daily flight schedules, menu specifications, meal rotations, and loading scales to support operational accuracy and alignment

with airline requirements.

3. Act as the key liaison with EK In-Flight Services (IFS), production units, supply chain, purchasing, and concept development teams to

facilitate accurate communication and seamless operations.

4. Conduct feasibility studies, cost comparisons, and product specification reviews to drive resource optimization and operational efficiency

5. Assist in creating Standard Operating Procedures (SOPs) for Standards & Specifications (S&S) and deliver training sessions to ensure

compliance and consistency across teams.

6. Review and validate airline menus and culinary master data (EK, OAL, FZ) to ensure alignment with production requirements and quality

standards.

7. Monitor and maintain accuracy of ERP databases, ensuring reliable information flow across departments for effective informed decision making.

8. Supervise generation, validation, and timely dispatch of Daily Work Order Summaries and supporting documents to internal

stakeholders, ensuring operational transparency and accountability.

9. Oversee food store order processes, including purchase order transactions, to maintain accurate inventory levels and timely material availability.

Knowledge, Skills & Minimum Experience:
Education:
a) Bachelor*s degree in any field related to hospitality or Business Administration.

Work Experience:
a) Minimum 5 years experience in the catering industry

b) Preferred a minimum of 2 years* experience in a flight catering facility running ERP systems to manage production and operations is an

advantage

Skills:
a) Strong interpersonal and communication skills and the ability to work effectively within a team environment

b) Good knowledge of Airline Meal requirements; as well as processes and techniques within an ERP system environment within the Airline

Catering environment

c) Excellent knowledge of production planning and quality control principles

d) Strong organizational and problem-solving skill

e) Ability to work with digital cameras and digital photo file software is an advantage.

f) Experience in MRP II (Manufacturing resource planning)