Catering Manager

Role Overview

This position is focused on enhancing the airline’s onboard and lounge dining experience, with particular emphasis on Indian cuisine. The role involves creating menus that reflect regional Indian flavours and current dining trends, while remaining suitable for service at 35,000 feet and aligned with authenticity, creativity, cost control, and day-to-day operational feasibility.

Core Responsibilities

The role covers menu creation, customer experience improvement, operations coordination, and stakeholder support across the catering function.

• Develop inflight and lounge menus centered on both traditional and modern Indian dishes, while also contributing ideas for other international cuisines.
• Incorporate local and seasonal ingredients and ensure all dishes are compatible with aircraft and lounge serviceware as well as operational constraints.
• Work with internal teams to improve dining across cabin classes.
• Plan and roll out food and beverage initiatives such as festive Indian menus, launch promotions for routes or aircraft, anniversary menus, and featured dish or beverage campaigns.
• Research competitors, conduct trials and meal audits, and use feedback from passengers and crew to identify areas for improvement.
• Coordinate with catering partners and station teams to maintain the airline’s standards for quality, safety, and presentation.
• Provide plating and presentation guidance to support consistent delivery.
• Control menu-related costs within budget and keep menu planning accurate and on schedule.
• Manage serviceware and inventory proactively to prevent service disruptions.
• Support additional food and beverage projects when required.
• Partner with Customer Experience, Procurement, Operations, and Marketing teams.
• Use menu planning and analytics tools, along with emerging technologies including GenAI, to support decision-making.
• Prepare clear presentations for management and other stakeholders.

Requirements

• A culinary degree or equivalent senior-level culinary leadership background is required.
• Preference for candidates with at least 8 years of experience in premium hospitality in a management role involving food and beverage program delivery.
• Strong command of regional Indian cuisine, including both classic and contemporary styles.
• Ability to adjust recipes for large-scale premium operations.
• Good understanding of global food trends and how service delivery works in a premium environment.
• Awareness of dietary needs such as Indian vegetarian, Jain, halal, and other religious, medical, or lifestyle-based requirements.
• Experience in aviation catering or another high-volume catering environment will be considered an advantage.
• Self-motivated, imaginative, customer-focused, and able to lead people and stakeholders effectively.
• Strong attention to deadlines and delivery timelines.
• Comfortable using Microsoft Office.
• Familiarity with menu planning or analytics systems.
• Open to adopting new technologies, including GenAI.
• Fluent in English; knowledge of additional languages such as Mandarin or Bahasa is a plus.

Additional Information

This is a temporary, onsite role based in Singapore, Singapore. The position is intended for a senior culinary professional with a strong passion for Indian cuisine and an interest in shaping a premium airline dining experience. Candidates are informed that only shortlisted applicants will be contacted.

Who Can Apply

Senior culinary professionals who meet the experience and skills requirements above and are interested in a temporary catering management role in Singapore can apply.