Requirements

• Culinary degree or relevant experience in senior culinary leadership role. 
• Preferably at least 8 years of experience in the premium hospitality industry, in a management role developing and executing successful F&B programs.
• Aviation or high volume (e.g. institutional, stadium, cruise line, banquet) catering knowledge or experience is an advantage. 
• Excellent knowledge of global food, trends and service delivery concepts. Strong knowledge of cooking methods, equipment, and ingredients, with clear awareness of dietary restrictions, including religious, medical, and lifestyle-related requirements, to ensure compliant meal design. 
• Expertise in trendy and classic cuisines (including Western, Oriental, Singapore and South East Asia cuisines).  
• Self-driven, proactive, creative and customer-oriented. 
• Effective communication and people management skills to collaborate with and influence stakeholders. 
• Leadership skills to motivate and guide the catering partners. 
• Proficiency in basic software such as Microsoft Office suite. 
• Competency in using systems for menu planning and analytics, with a forward-looking mindset to embrace emerging technologies, including GenAI. 
• Fluent in oral and written English. Fluency in other languages such as Mandarin and Bahasa will be an advantage.
• Ability to do presentations and prepare relevant materials.
• Strong attention to detail, adherence to deadlines, and sound administrative capabilities, with a demonstrated ability to think strategically — understanding how individual tasks align with broader organisational goals and anticipating end-to-end operational impacts.