Having rebounded from the impact of the COVID-19 pandemic, Singapore’s food services industry stands on the brink of substantial change. This metamorphosis is set to redefine conventional roles across sectors, including cooks and service staff, while also ushering in new positions.

Emerging trends indicate a future where digital skills, customer experience, innovation and sustainability take centre stage. Consequently, the industry is forging a visionary path that embraces technology and sustainability while providing exceptional customer-centric experiences and nurturing a workforce resilient to the new issues and challenges in the food services industry.

One notable trend in the food services industry is consumers’ evolving preferences. For instance, customers now prioritise convenience, experiential services, and personalised experiences. Meanwhile, the growing consciousness of environmental responsibility is also driving more sustainable consumption. This presents opportunities for businesses to differentiate themselves by meeting these changing consumer demands and embracing sustainable practices.

Another significant trend is the increased adoption of technology. As digital tools and automation streamline manual tasks, employees are better empowered to focus on value-added activities. It thus becomes vital for employees to plan for upskilling and reskilling to adapt to the issues and challenges in the new technological landscape. This is especially in light of a significant challenge the industry is grappling with: a shortage of manpower due to its reliance on an ageing workforce.

Furthermore, attracting and retaining talent can be difficult due to common problems such as the perceived appeal of the industry and mismatched expectations between younger workers seeking rapid career progression and the experience required for senior roles.

To navigate the trends and challenges, job tasks and scopes within the food services industry are poised to undergo significant changes. In particular, 30 job roles across four functional tracks of Beverage Service, F&B Service, Pastry & Baking, and Culinary Arts in the sector are expected to experience disruption in the near future. These necessitate varying degrees of employee upskilling or job redesign, and these positions can be broadly segmented into high-, medium- and low-impact roles.

High Impact on Roles in the Food Services Industry

In high-impact roles, job tasks are significantly augmented by technology or influenced by other megatrends, resulting in a substantial shift in the volume of work. As a result, these job roles in the food services sector require extensive redesign to accommodate the changes effectively. The nature of the job will likely be enriched or reconfigured, necessitating professionals to acquire new skills to remain employable and adaptable in the evolving landscape.

High-impact jobs in the food services industry that requires extensive redesign

• Assistant Pastry Cook / Assistant Baker / Kitchen Assistant

• Cook / Kitchen Assistant

• Server / Service Crew / Runner

• Station Chef / Senior Cook

Medium Impact on Roles in the Food Services Industry

In the case of medium impact roles in the food services industry, advancements in technology and the impact of megatrends contribute to a moderate redesign of job responsibilities. This redesign enables individuals to transition away from manual tasks and embrace more value-added tasks within their respective roles.

Medium-impact jobs in the food services industry that requires moderate redesign

• Baker

• Barista

• Bartender

• Executive / Service Supervisor

• Host/ Hostess/ Crew Leader

• Outlet Manager / Assistant Outlet Manager

• Pastry Cook

• Wine Server / Wine Waiter / Commis SommelierJ

In the dynamic landscape of the food services industry, megatrends and rapid technology adoption have also paved the way for the emergence of new and exciting jobs in Singapore, some of which include:

• Restaurant Designer: Restaurant designers are responsible for creating and improving the aesthetic appeal and operational efficiency of establishments. They translate the company's values into cohesive design guidelines, optimise workflows, and enhance connectivity between the front- and back-of-house. Working closely with internal stakeholders and external partners, they ideate and develop innovative outlet concepts to attract and retain customers.




• Sustainability Specialist: As sustainability gains importance, the role of a Sustainability Specialist is crucial in advancing an organisation's sustainability agenda. These specialists are knowledgeable about sustainability trends and propose and assess the effectiveness of initiatives based on factors like cost, feasibility, and acceptance. Working with various departments, they develop sustainable food production strategies and foster partnerships with eco-conscious vendors and suppliers.




• Revenue Manager: A Revenue Manager drives data-driven decision-making throughout the food services business. They collaborate with leadership and stakeholders to align strategic goals with business priorities. By analysing data from multiple sources, they gain insights into menu pricing, inventory management, customer feedback, and service gaps. They then closely collaborate with both front-of-house and back-of-house teams to suggest solutions for productivity and revenue optimisation, fostering continuous improvement and operational excellence.




• Customer Retention Specialist: Customer Retention Specialists oversee and enhance engagement, loyalty, and retention marketing initiatives. They collaborate with various departments to collect and analyse customer data or statistics, segmenting the customer base effectively. Working closely with the front-of-house team, they implement impactful retention strategies and proactively seek feedback to gauge effectiveness. By optimising the customer journey, these specialists drive favourable business outcomes throughout the customer lifecycle.

Beyond job redesign, professionals in the food services industry need to acquire essential skills to maintain their competitiveness. Strong business management expertise, customer experience skills, green skills for sustainability, digital and innovation skills are some of the vital competencies in today's dynamic landscape.

Additionally, possessing core skills such as digital fluency, effective communication, adaptability, problem-solving, collaboration, and a customer-centric mindset is equally crucial. These skills empower professionals to navigate digital transformations and anticipate customer needs while driving sustainability and innovation. Through this, professionals can thrive and actively contribute to the industry's growth.

The Skills Framework

The Skills Framework (SFw) is a SkillsFuture initiative, designed to promote skills mastery and lifelong learning for the Singapore workforce.

For more information on each job role (career pathways, list of skills and competencies, critical work functions and key tasks), please refer to Skills Framework for Food Services.