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.