Catering Manager

Singapore Airlines; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

Singapore Airlines is seeking a senior culinary professional dedicated to enhancing inflight and lounge dining experiences with a strong focus on Indian cuisine. The ideal candidate will possess extensive experience in menu development, innovation, and stakeholder management, ensuring that high-quality dishes are served. Responsibilities include leading culinary projects, managing costs, and collaborating with various teams.

Applicants should have at least 8 years in premium hospitality management and expertise in regional Indian cuisine. Fluency in English is required, and knowledge of additional languages is an advantage.

Qualifications

• 8+ years in premium hospitality management delivering F&B programs.
• Ability to adapt recipes for premium high-volume environments.
• Fluent in English; additional languages are a plus.

Responsibilities

• Lead menu development for inflight and lounge dining.
• Collaborate with teams to enhance dining experiences.
• Manage costs and ensure timely menu planning.

Skills

Expertise in regional Indian cuisine

Stakeholder and people leadership skills

Proficient in Microsoft Office

Knowledge of global food trends

Dietary requirements awareness

Education

Culinary degree or equivalent experience

Tools

Menu planning/analytics systems

Job description

Overview

You will shape Singapore Airlines’ inflight and lounge dining experience with a strong focus on Indian cuisine—translating regional flavours and modern trends into menus that work at 35,000 feet while balancing authenticity, creativity, cost and operational practicality.

Key Responsibilities

• Culinary & Menu Development (Indian focus): Lead development of inflight and lounge menus featuring classic and contemporary Indian cuisine, while contributing to other global cuisines; apply local/seasonal produce; ensure dishes fit aircraft/lounge serviceware and operational requirements.
• Customer Experience & Innovation: Partner internal teams to elevate dining across cabins; propose and execute F&B promotions (e.g., Indian festive menus, route/aircraft launches, anniversaries, dish/drink of the month); conduct competitor research, trials and meal audits; analyse passenger/crew feedback to drive improvements.
• Operations, Cost & Partner Management: Work with catering partners/stations to uphold SIA’s quality, safety and presentation standards; guide plating/presentation; manage costs within budget; ensure timely, accurate menu planning and proactive serviceware/inventory management to avoid disruptions; support F&B projects as needed.
• Data, Systems & Stakeholder Engagement: Collaborate with Customer Experience, Procurement, Operations and Marketing; use menu planning/analytics systems and emerging technologies (including GenAI); prepare clear presentations for stakeholders and management.

Requirements

• Culinary degree or equivalent senior culinary leadership experience; preferably 8+ years in premium hospitality in a management role delivering F&B programs.
• Deep expertise in regional Indian cuisine (classic and modern), with ability to adapt recipes for high-volume, premium environments; strong knowledge of global food trends and service delivery.
• Strong awareness of dietary requirements (e.g., Indian vegetarian, Jain, halal and other religious/medical/lifestyle needs).
• Aviation or high-volume catering experience is an advantage.
• Self-driven, creative, customer-oriented; strong stakeholder/people leadership skills and attention to deadlines.
• Proficient in Microsoft Office; familiar with menu planning/analytics systems; open to new tech (incl. GenAI).
• Fluent English; additional languages (e.g., Mandarin, Bahasa) are a plus.

If you’re a senior culinary professional passionate about Indian cuisine and keen to shape a world-class airline dining experience, we invite you to apply.

We thank all candidates for your interest in Singapore Airlines, and regret that only shortlisted candidates will be notified.