Key Responsibilities

1. Catering Operations and F&B Development

• Create innovative and exquisite cuisines for inflight menus and lounges
• Design appealing dishes that reflect global trends and local specialties
• Leverage local and seasonal produce for uniqueness and cost efficiency
• Stay abreast of evolving F&B trends to inform strategy and offerings
• Conduct and guide meal presentations
• Propose and organize periodic F&B promotions to refresh dining experiences
• Collaborate with various departments to create differentiated dining experiences

2. Project Management

• Engage in customer research and competitor analysis
• Manage F&B costs within budget without compromising quality
• Collaborate with multiple stakeholders, including business units and catering partners
• Lead and motivate catering partners
• Support various F&B activities and projects as required
• Conduct trials with customers and stakeholders to gather data on satisfaction and interest
• Prepare presentations and relevant materials for F&B initiatives

3. Standards and Quality Improvement

• Ensure F&B offerings consistently meet and exceed passenger expectations
• Comply with health and safety regulations
• Monitor and uphold F&B standards in collaboration with the Dining Design & Development department
• Analyze passenger and crew feedback to drive continuous improvement
• Investigate and address concerns related to F&B offerings
• Conduct meal audits and evaluate survey results
• Perform competitor benchmarking to maintain Singapore Airlines' leading position in in-flight dining
• Implement improvements based on customer value drivers and feedback analysis

This role requires a blend of culinary expertise, leadership skills, and business acumen to maintain Singapore Airlines' reputation for excellence in air travel dining while ensuring operational efficiency and customer satisfaction. 

Requirements

• A culinary degree or relevant experience in a senior culinary leadership role
• Preferably 8+ years of experience in the premium hospitality industry
• Excellent knowledge of global food trends and service delivery concepts 
• Familiar with classic cuisines (including Western, Oriental, Singapore and South-East Asia cuisines).
• Preferably with have lounge, five-star hotel, Michelin-rated restaurant or high volume (e.g. institutional, stadium, cruise line, banquet) catering knowledge or experience. 
• Strong expertise in various cuisines, cooking methods, and ingredients
• Knowledge of food development, production, hygiene, safety, and distribution
• Experience in aviation or high-volume catering is advantageous
• Strong communication, leadership, and stakeholder management skills
• Proficiency in basic software and menu planning systems