Junior Inflight Menu & Standards Planner

Philippine Airlines; Pasay; On-site; PHP 240,000 - 360,000; Full time

Job summary

Philippine Airlines is seeking a Jr Specialist, Food Planning & Standards to support inflight meal program development across routes. You will work with catering providers and internal stakeholders to ensure offerings meet service standards, budgets, and customer expectations.

The role requires a Bachelor's degree in Culinary Arts or related field, with knowledge of menu planning, food production, and cost management. Strong analytical and communication skills are essential.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, Hotel and Restaurant Management, Food Service Management, Nutrition, or a related field is required.
• Experience in inflight services, catering operations, food service management, menu planning, or a related field is an advantage.
• Knowledge of menu planning, food production, food service operations, and cost management principles.

Responsibilities

• Assist in developing and implementing inflight meal standards, menus, and service programs.
• Support menu planning, research, benchmarking, and product evaluations.
• Coordinate with catering providers and internal teams to execute meal programs.
• Monitor meal quality and service performance; analyze customer feedback.
• Assist in meal budget prep, cost monitoring, and catering reporting.
• Prepare menu information and communication materials for operations.

Skills

Analytical thinking

Communication skills

Coordination

Problem-solving

Education

Bachelor's degree in Culinary Arts or related field

Tools

Microsoft Office

Job description

Philippine Airlines is seeking a Jr Specialist, Food Planning & Standards to support inflight meal program development across routes. You will work with catering providers and internal stakeholders to ensure offerings meet service standards, budgets, and customer expectations.

The role requires a Bachelor's degree in Culinary Arts or related field, with knowledge of menu planning, food production, and cost management. Strong analytical and communication skills are essential.