Job Description
Join our F&B team to design and deliver world-class inflight and lounge menus. You’ll leverage global trends, local and seasonal ingredients, and close collaboration with e.g partners to exceed SIA’s quality, safety, sustainability and cost-efficiency standards.
Key Responsibilities:
- Monitor F&B trends and drive menu strategy
- Co-create and launch inflight and lounge dishes with Dining Design & Development, catering, Procurement, Cabin Crew Service Development and Lounge teams
- Source local/seasonal produce to enhance authenticity, cost control and sustainability
- Lead plating, presentation trainings and periodic F&B promotions (festive, anniversary, “dish of the month,” etc.)
- Gather and analyze passenger, crew and competitor feedback—translate data into menu improvements
- Maintain budgets, forecasts and health & safety compliance
- Coordinate menu planning, serviceware alignment and inventory (including deadheading) to ensure smooth operations
- Support ad hoc F&B projects as needed
Requirements
- Culinary degree or equivalent; 8+ years in premium hospitality or large-scale catering (aviation, cruise, stadium, banquet)
- Deep expertise in global cuisines (Western, Oriental, SEA, Singapore) and dietary requirements
- Proven track record building high-volume, top-quality F&B programs
- Strong leadership, communication and stakeholder-management skills
- Proficiency with menu-planning tools, analytics platforms and MS Office
- Forward-thinking on digital tools/GenAI in F&B
- Fluent in English; Mandarin/Bahasa a plus
- Excellent attention to detail, strategic mindset and administrative discipline
We thank all candidates for your interest in Singapore Airlines, and regret that only shortlisted candidates will be notified.
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