Galley Operator Checklist: A380 Full Meal
Disclaimer: this checklist is meant to assist you in the galley
preparation for a full meal service conducted on A380 as a first
service. However, this document does not replace the Service
Guide and CCSTM. Items marked with a reflect new service
changes.
Equipment & Cleanliness Checks:
o Galley power: ovens, chillers, trash compactor, microwave,
fridges, espresso machine, tea/coffee brewers.
o Sinks covered with J-cloth and surface cleanliness.
Catering check - Check availability:
o Linen & cart covers.
o Bread (initial & special).
o Carts (equipment, glasses cart, bars, appetisers, half carts,
DCF, clearance).
o SPMLs, main courses selection and vegetable boxes.
o Garnishes (as applicable, e.g. micro-greens, oil-based, etc).
o Ice.
o Soup flasks / cabin service soup flasks.
Galley preparation:
o Transfer nuts to foils: 1 nut pack serves 6 customers.
o Transfer olives to foils: 1 olive pack serves 2 customers.
o Remove plastic covers from appetisers (not salads), time
available.
o Heat plates and bowls (for main course plating).
o Heat soup bowls, soup spoons, nut bowls and nut foils
(without covers) for 5-8 minutes. Keep in oven.
o Place white wine & champagne selection in fridge.
o Prepare and stow breadbaskets (add linen and tongs).
o Prepare and stow DCF drawers (place chocolates, cutlery
packs and cheese crackers).
o Prepare and stow small oval basket for kibbeh (add linen).
o Prepare and stow ice buckets with tongs.
o Prepare Magic Box (half drawer):
o Add espresso spoons / tea bag selection / short bread and
biscotti / napkins / coasters / nut bowls / espresso capsules.
o Separate hot towels jug with lemon scent and tongs. Prepare
as per SSQ.
o Prepare garnish(es): place in garnish holder and cover with
clear film.
o Assist with Welcome Services:
o Welcome drinks, menus, kit bags (if applicable), towels.
Bars & bakery cart preparation:
o Remove champagne / Aperol drawer.
o Remove drawer containing bottle openers (keep sparkling water
bottles inside the bar).
o Add tumbler & wine racks + 2 champagne flutes.
o Add lemon & orange slices in water glasses with small tongs.
o Add coasters / napkins / wine opener.
o Add shaker / muddler.
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Galley Operator Checklist: A380 Full Meal
After take-off:
o Heat bread selection (15 –18 mins) and kibbeh for 15 mins and
stow in warmer bags
o Set up drink stations (02):
o One bar cart with cart cover and extension top
o One glass cart
o One clearance cart
o Remove soup spoons and soup bowls from oven, place in a
warmer bag and stow
o Prepare Bar & bakery cart: as per Service Guide, including 2-3
bottles of water
While drink and meal orders are ongoing: ⭐
o Set up appetiser full cart
o Place cart cover and extension top (with liner)
o Place a plastic drawer on the aft part
o Set up drawer for appetiser cart with:
o Service soup flask filled with hot water
o Garnish(es) for soup in holders / pipette
o Dessert spoon / ice tong
o Small plates
o Holder for soup spoon
o Set up FWD section of the extension top:
o Place kibbeh basket and napkins
o Set up AFT section of the appetiser cart:
o Place 3 melamine trays with 11 folded linens.
o Place 1 breadbasket with initial, Arabic and SPML
bread selection
o Set up appetiser cart (interior):
o FWD section: place 11 folded linen on 3 melamine
trays
o Heat up 1 oven on the LHS with SPMLs and main courses for
26-30 min, 10 minutes after drink delivery
Prior to appetiser delivery:
o Add initial warm bread to relevant carts (Arabic bread unheated
and without plastic covers, SPML bread).
o Add warm kibbeh to small oval basket.
o Heat soup in the microwave using the microwave plastic jug.
Ensure it is steaming hot.
o Dispose hot water from cabin service soup flask and pour soup
into cabin service flask and place into appetiser cart drawer.
o Add warm soup spoons to the soup spoon holder.
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Galley Operator Checklist: A380 Full Meal
Once appetiser carts are in the cabin:
o Place cart covers on half appetiser carts and place them by U2
door area (cross-aisle behind seats 21DG).
o Place empty tumbler rack/wine rack on top of half carts.
o Set up plating stations:
o Prepare 3 plating stations (1 LHS, 1 RHS and 1 at the
AFT of the galley). Layout:
▪ Table linen to be placed on galley extensions.
▪ Mise en place extension
▪ Garnish(es) for main courses
o Place large service tray over galley extension for meal
delivery.
o Monitor plating page on One Device for light meal
option.
o Prepare red and white wine baskets and place them by U2 door
area (on the floor)
o Dismantle appetiser carts once back in the galley, keep cover
and set aside
o Assist ML4A and CSV to set up clearance carts by:
o Attaching waste collection bag for collection of linen. Once
finished, transfer to linen bag.
o Adding melamine tray for salt, pepper shakers and olive oil /
balsamic vinegar.
o Adding 1 empty tumbler rack on top of 1 full meal cart.
o Adding 1 empty wine glass rack on top of 1 full meal cart.
o Once clearance carts are ready, send them to U2 area.
o Dismantle bar and bakery cart.
o Brew tea and coffee.
o Heat mugs for 5-8 min and keep in oven.
Reset all checkboxes
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