Airport Lounge Kitchen Lead — Chef de Partie

AccorCorpo; Singapore; On-site; SGD 31,000 - 42,000; Full time

Job summary

Accor, a world leader in hospitality, partners with a leading airline to manage lounge operations at Changi Airport. The Chef De Partie supports the Executive and Sous Chefs to ensure food preparation, presentation and cooking adhere to recipes and quality standards.

Lead by example, supervise kitchen operations, assist with menu planning, and maintain stock and mise en place. The role emphasizes hygiene, cost control, and staffing coordination in a dynamic environment.

Qualifications

• Experience working in kitchen in a hotel, airline catering or lounge environment.
• Knowledge of food safety standards.
• Ability to work under pressure and manage multiple tasks efficiently.
• Ability to work independently and has good initiative in a dynamic environment.
• Excellent teamwork
• Flexibility to work shifts, weekends, and public holidays.

Responsibilities

• Lead by example and support team development
• Supervise kitchen operations in the absence of senior chefs and delegate tasks to ensure smooth service.
• Assist with menu preparation and ensure sufficient stock and mise en place are available.
• Coordinate with restaurant staff on menu updates and availability.
• Maintain high standards of food presentation, hygiene, and cost control.
• Enforce stock rotation, minimize waste, and uphold inventory procedures.
• Ensure cleanliness and maintenance of kitchen equipment and work areas.
• Help prepare staff rosters and report operational issues to senior chefs.

Skills

Team leadership

Kitchen supervision

Menu planning

Stock management

Food hygiene

Job description

Accor, a world leader in hospitality, partners with a leading airline to manage lounge operations at Changi Airport. The Chef De Partie supports the Executive and Sous Chefs to ensure food preparation, presentation and cooking adhere to recipes and quality standards.

Lead by example, supervise kitchen operations, assist with menu planning, and maintain stock and mise en place. The role emphasizes hygiene, cost control, and staffing coordination in a dynamic environment.