High turnover rate because of poor management. Don't get much help. Chefs don't like to do special request order for private jets because they are more focus on the commercial airlines. Cabin department arranging transport to deliver catering are uncooperative and will make a big fuss when you change the delivery timing because of flight delay. The private jet team is a small group and you are on your own more often than not dealing with many tasks at one go. From handling emails, create catering order in excel, liaise with chef for special request food, sending out orders to chef, packing of the food, delivering the food to driver and more. 6 days work week, starting pay is low too. You will be overwork and under intense stress to ensure you don't have any miss out food orders and meet the VIP's expectation on the catering order. Sometimes there will be last minute orders. For example 2hrs to type out all the catering orders, send to chefs, make them do the orders, rushing them to expedite the meals so you can pack and ensure you can deliver the food on time at Seletar or Changi airport. There could be a lack of drivers too if you have last minute order because the cabin department already planned out the driver roster. They will really make a big fuss if you suddenly have lots of order on that day or last minute delivery. Midnight no chefs and you may have orders and they would want it to be delivered by 8am. But chefs only come in around 7 or 8. The SOP is to call the chef to come back. But they will ignore your call. You cant reject orders but you always need to provide alternative meals that are available. You need alot of food knowledge to provide alternatives.
