Catering Operations Planner & ERP/BOM Expert

DO & CO; Hounslow; On-site; GBP 28,000 - 40,000; Full time

Benefits offered by this job

On-Site role

Refer a Friend scheme

Free meals on site

In-house training

Career development

Job summary

DO & CO London is seeking a detail‑oriented professional to join the team in an on-site role at our luxury airline catering production unit. The role involves breaking down dishes for recipe input, updating ERP systems, and creating delivery and packing plans to ensure smooth operations.

You will input recipes, pricing, and galley plans data, collect dish weights after menu presentations, and perform BOM calculations while supporting the team with operational reports and process improvements.

Qualifications

• Passion for high-end cuisine and delivering exceptional service.
• Professional, positive attitude and teamwork oriented for success.
• Ability to drive positive change for DO & CO in a changing environment.
• Meticulous attention to detail and precise record-keeping.

Responsibilities

• Working with culinary teams to break down dishes for recipe input.
• Maintaining and updating ERP systems, updating recipes, pricing and galley plans data.
• Collect dish weights after menu presentation.
• Create delivery plans (menus) and galley plans (packing plans) in the system.
• Calculate and review BOM (Bill of Materials).
• Solve operations/productions related issues.
• Assist in producing operational reports as requested.

Skills

High-end cuisine passion

Professional and positive attitude

Clear English communication

Detail-oriented

Change champion

Team-oriented

Tools

Navision

Microsoft Excel

Job description

DO & CO London is seeking a detail‑oriented professional to join the team in an on-site role at our luxury airline catering production unit. The role involves breaking down dishes for recipe input, updating ERP systems, and creating delivery and packing plans to ensure smooth operations.

You will input recipes, pricing, and galley plans data, collect dish weights after menu presentations, and perform BOM calculations while supporting the team with operational reports and process improvements.