Requirements are

Female, age 30- 38

Fluent in English (other languages will be a benefit)

European or Middle East based (needs to have a passport which allows her to move freely)

Experience in the Middle East is a benefit but not required

Extensive corporate/business aviation experience

Duties will include taking responsibility for the effective management of the small group of flight attendants

Must be an excellent communicator

Able to take the initiative and be flexible to the needs of the operation

Responsibilities will include flight attendant rostering/planning, catering practices and service delivery, a/c inventories and onboard SEP/FIRST AID equipment

Will assist with the development of “best practices” safety and emergency training

Preference will be shown to those candidates who have previous experience as Lead Flight Attendant in a multi-crew corporate operation.

This private operation offers the following

1 month on/ 1 month off

Flights to go to work and come back are paid by the company

Family owned aircraft (no charter flights)

Trial flight required

Excellent remuneration package including health and dental care, life insurance, high-end sea view furnished apartment and use of a car

This job allows you to life in Europe and work in the Middle East!

Please forward your  CV with two professional pictures (head and full body in business dress) to dietmar.duller@trainingsolutions.ch 

Kindly be aware that only applicants which fulfill all requirments will be notified. Thank you for your understanding.

Dietmar Duller, Expert for Corporate Flight Attendant Training & Recruitment, http://www.trainingsolutions.ch

Corporate Flight Attendant Training- Japanese catering sample menu for a Private Jet

Below you find a JAPANESE CATERING SAMPLE MENU which has been provided to my by Maiko, a very nice lady who has many years of experience as a Corporate Flight Attendant. Thank you on behalf of everybody Maiko. Your great help is very much appreciated.

Japanese catering sample menu


*Grilled salmon (nicely salted)

*Natto (Fermented soybeans) w/chopped spring onion and soy sauce

*Steamed rice

*Miso soup (Nameko mushroom + tofu or, aubergine + abura age (deep- fried soybean curd) + spring onion or, wakame seaweed + tofu + spring onion etc.)

*Tsukemono (pickles of cucumber, horse radish, radish, aubergine etc.) or tsukudani (See below for details)

*Green tea 


*You can replace steamed rice to Kayu (plain congee). In that case natto is  not needed. If you can get tsukudani (preserved small fish, shellfish, konbu, etc. boiled down in soy sauce and sugar) it would be nice.

*If you are in Japan, you can get everything listed above if you go to a food market such as Tsukiji, or high- class super market such as Meiji- ya or Seijo- Ishii. Also in food market on the basement of major department stores such as Mitsukoshi, Takashimaya, Isetan they have various choice of food for VIP catering.

*There are various options on what you put in miso soup. Above are just some idea

Lunch 1

*Unagi juu or don (Braised sea eel on steamed rice) w/ Sansho (Japanese pepper)

*Tsukemono (See above for detail)

*Osuimono (Clear stock soup; eel lever, fu(Dried wheat gluten), yuzu zest etc.)

*Fresh cut fruit or kuzu mochi (kudzu starch cake) w/ black suger syrop and kinako (ground soy powder) for dessert

*Green tea or hoji cha (brown tea)


Juu… Steamed rice in a square lacquer ware

Don… Steamed rice in a big china bowl

Juu is more formal than don but difficult to find the wares


Lunch 2

*Udon hot soup noodles w/ braised bean curd (oage), kamaboko (fish cake), spring onion etc. on top

w/ shichimi (seven flavours pepper)

*Rice ball (Umeboshi pickeles, kombu tsukudani, or salmon inside) or Flavored steam rice


*Fresh cut fruit or sasa dango (gluten cake wrapped with bamboo leaves, red sweet beans inside for dessert) for dessert

*Green tea or hoji cha (brown tea)


Chinese cuisine are very popular among Japanese, if you find it hard to serve Japanese style you may also opt Chinese cuisine for lunch.

Dinner 1

*Ohitashi (boiled green vegetable such as spinach w/ soy sauce and katsuo-bushi (dried fish flake) )

*Japanese beef steak and grilled vegetables w/ soy sauce and wasabi

*Steamed rice, tsukemono and miso soup

*Seasonal fresh cut fruits assortment or yuzu sorbet for dessert

*Beer (Suntory premium molts and Yebisu are considered as high- class but normal Japanese beer i.e. Asahi super dry, Kirin Ichiban etc are also welcome), sake (See details below), green tea or hoji- cha (brown tea 

Dinner 2

Kaiseki style

*Cold tofu w/ chopped spring onion, grated ginger, katsuo- bushi and soy sauce

*Assorted appetizer (Thin sliced beef rolled on asparagus, braised baby squid, kobu-maki etc.) 

*Seasonal Sashimi selection w/ condiment

*Chawan- mushi (Steamed egg custard. Boiled ginkgo seed, shrimp, crab meat or fish cake, spinach and shiitake mushroom etc. are inside)

*Grilled seasonal fish Saikyo yaki (marinated in white miso-based paste and then grilled)

*Steamed rice, tsukemono and miso soup

*Seasonal fresh cut fruits assortment or lemon sorbet for dessert

*Sake, beer, green tea or hoji-cha (brown tea) 


*About Sake… Junmai-Daiginjo is the best quality, only centre part of rice grain is used to make ones, but if you couldn’t find them, Junmai- ginjo is the next one to look for. Junmai means “rice only”. Sake without the label “Junmai” means they add alcohol in the making process. VIP people normally don’t drink them.

*Normally you don’t have to serve steamed rice and miso soup while your clients are enjoying alcohol beverages. You may ask them when to serve.

*Not like western cuisine, Japanese normally don’t have big dessert after dinner. Just a small potion of sorbet or ice cream, or fruits (or these combination) would be nice.

*If you cater from a Japanese restaurant worldwide, remember to ask them how to present each food on the table. Ex) Soup always comes right, rice left, main dish above centre etc.


*Onigiri (rice ball; umeboshi (pickeled plum), konbu, tarako (salted cod roe) etc. inside), tsukemono and miso soup

*Kayu (plain congee; umeboshi, tsukudani, chopped spring onion etc. as condiment)

*Udon hot soup noodle (Braised abura-age and chopped spring onion etc.) and tsukemono

*Temari sushi (Small sushi Kyoto style) and osuimono (See Lunch 1 for details, no eel lever but some thin sliced chicken etc.)

*Oinari (sushi rice or flavored rice inside braised abura-age), tsukemono and aka-miso (red miso) soup

*Yakitori (Char-grilled chicken skewers) and beer

*Satsuma- age (Deep- fried fish cake Satsuma style) and beer

*Daifuku (rice cake, sweet red beans inside) and green tea

*Manju (steamed cake, sweet red beans inside) and green tea

*Yokan (Sweet red beans jelly bar, you cut and serve just like pound cake) and green tea


*When serving meal or snack, serve hot towel on a small tray too. Leave there until when you clear the table. 

*Cold Oolong- tea is also popular among Japanese. In summer or when it’s hot, cold green tea is also appreciated.

Corporate Flight Attendant Training in Customer Service Excellence inlcudes the  Cuisine of different countries which is very  important and helpful information.

Dietmar Duller, Expert for Corporate Flight Attendant Training in Customer Service Excellence, www.trainingsolutions.ch

Thank you to Maiko, a very nice Japanese Lady who works since many years as a Corporate Flight Attendant and who has put all of this information togehter. Without her help and excellent work this would not have been possible. Arigato Gozaimas Maiko-san.

Top 40 rated FBO’s The Americas & Top 40 busiest airports for business aviation around the world

Attached you will find a great article about the top 40 rates FBO’s ( Fixed based operatiors) in the Americas and the TOP 40 BUSIEST AIRPORTS AROUND THE WORLD FOR BUSINESS AVIATION


Provided by Dietmar Duller, Expert for Corporate Flight Attendant Training in Customer Service Excellence   http://www.trainingsolutions.ch