4 Menu Planning jobs in Singapore

Assistant Manager (Hospital & Operations Planning - Food Services), EGH Planning Office
Job Category: Administration
Posting Date: 11 Sept 2025
The upcoming Eastern General Hospital (EGH) aims to provide excellent healthcare and promote healing centred around each person. When operational, EGH will provide a comprehensive range of inpatient and outpatient clinical specialties and healthcare services, covering emergency, acute and secondary care. EGH’s vision is to be a hospital for the community and a great workplace for staff. It seeks to do so by harnessing innovative technologies in patient care, journeying closely with patients and the community to lead healthier and more fulfilling lives, and being an employer of choice that empowers staff in their careers.
We are seeking a dynamic and experienced individual to join our team in the food services role . In this role, you will be instrumental in supporting the set-up and management of all aspects of food services operation to ensure the delivery of high-quality and nutritious meals to patients, staff, and visitors. You will assist to develop and implement food service policies and procedures in compliance with health and safety regulations, managing budget and financial aspects of food services operation, collaborating with nutritionists and dietitians to plan menus that meet patients’ dietary needs, and assist in overseeing the procurement of food and supplies.
Additionally, you will support in managing and training the food services staff, ensuring that they adhere to food safety standards and provide excellent customer service. You will also be involved in developing and implementing initiatives to improve the quality and efficiency of food services operations, such as implementing new technologies or sustainable practices.
Requirements:
Bachelor's Degree in Dietetics and Nutrition, Food Service Management, Hospitality or equivalent with atleast 2 years of working experience
Proven experience in food services operation, preferably in a healthcare or hospital setting
Comprehensive knowledge of food safety regulations and sanitation practices
Knowledge and skill in design thinking, change management, project management, technology adoption and process methodologies
Possess excellent communication and interpersonal skills with the ability to engage various stakeholders in a fluid environment and a growing organisation with multi-generational staff
Team player, highly motivated and action-orientedwith excellent planning, analytical and critical thinking skills
Able to work under pressure, adapt to change and manage challenges
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Overview
The upcoming Eastern General Hospital (EGH) aims to provide excellent healthcare and promote healing centred around each person. When operational, EGH will provide a comprehensive range of inpatient and outpatient clinical specialties and healthcare services, covering emergency, acute and secondary care. EGH’s vision is to be a hospital for the community and a great workplace for staff. It seeks to do so by harnessing innovative technologies in patient care, journeying closely with patients and the community to lead healthier and more fulfilling lives, and being an employer of choice that empowers staff in their careers.
We are seeking a dynamic and experienced individual to join our team in the food services role. In this role, you will be instrumental in supporting the set-up and management of all aspects of food services operation to ensure the delivery of high-quality and nutritious meals to patients, staff, and visitors. You will assist to develop and implement food service policies and procedures in compliance with health and safety regulations, managing budget and financial aspects of food services operation, collaborating with nutritionists and dietitians to plan menus that meet patients’ dietary needs, and assist in overseeing the procurement of food and supplies.
Responsibilities
Assist in the set-up and management of all aspects of food services operation to deliver high-quality and nutritious meals to patients, staff, and visitors.
Develop and implement food service policies and procedures in compliance with health and safety regulations.
Manage budgets and financial aspects of the food services operation.
Collaborate with nutritionists and dietitians to plan menus that meet patients’ dietary needs.
Oversee the procurement of food and supplies.
Support the management and training of food services staff, ensuring adherence to food safety standards and providing excellent customer service.
Develop and implement initiatives to improve the quality and efficiency of food services operations, including new technologies or sustainable practices.
Qualifications
Bachelor's Degree in Dietetics and Nutrition, Food Service Management, Hospitality or equivalent with at least 2 years of working experience
Proven experience in food services operation, preferably in a healthcare or hospital setting
Comprehensive knowledge of food safety regulations and sanitation practices
Knowledge and skill in design thinking, change management, project management, technology adoption and process methodologies
Excellent communication and interpersonal skills with the ability to engage various stakeholders in a fluid environment and a growing organisation with multi-generational staff
Team player, highly motivated and action-oriented with excellent planning, analytical and critical thinking skills
Able to work under pressure, adapt to change and manage challenges
#J-18808-Ljbffr

I. Job Responsibilities

• Develop innovative dishes, dish packaging, and presentation concepts.
• Design menus and themed packages to enhance the customer dining experience.
• Propose and plan promotional campaigns to drive sales and engagement.
• Create visual mood boards to support menu concepts and marketing initiatives.
• Plan and coordinate SEO and marketing campaigns to increase brand visibility.

II. Experience and Qualification Requirements

• Background in F&B (floor or kitchen) or marketing experience.
• Creative with hands-on, practical experience in concept development.
• Proven track record in creating successful F&B concepts.
• Experience in sourcing and purchasing props, equipment, or coordinating fit-outs is an advantage.
• Strong supplier liaison and negotiation skills.

III. Working Days

• 5-day work week.