Aspiring Chef de Partie — Airline Lounge Kitchen

Accorcorpo; Singapore; On-site; SGD 36,000 - 51,000; Full time

Job summary

Accor, in partnership with a leading airline, seeks an energetic kitchen supporter to assist the Sous Chef and Chef de Partie at Changi Airport. You will help prepare and cook meals, manage mise en place, and ensure spotless, safe workspaces while maintaining high standards during peak service times.

Ideal candidates bring basic culinary training or kitchen experience, a strong passion for cooking, and a commitment to hygiene and teamwork in a fast-paced environment, including weekends and

Qualifications

• Basic culinary training or relevant kitchen experience preferred.
• Passion for cooking and willingness to learn.
• Good understanding of food hygiene and safety practices.
• Ability to work in a fast-paced, team-oriented environment.
• Flexibility to work shifts, weekends, and public holidays.
• Physically fit and able to stand for long periods.

Responsibilities

• Assist in the preparation and cooking of food items under the supervision of senior chefs.
• Follow standard recipes and presentation guidelines to maintain consistency.
• Prepare ingredients and mise en place for assigned sections.
• Ensure cleanliness and organization of workstations and kitchen equipment.
• Adhere to food safety, hygiene and sanitation standards at all times.
• Support the kitchen team during busy service periods.
• Report any equipment malfunctions or food quality issues to the Chef de Partie.

Skills

Cooking basics

Teamwork

Food safety

Stamina

Shift flexibility

Education

Basic culinary training

Job description

Accor, in partnership with a leading airline, seeks an energetic kitchen supporter to assist the Sous Chef and Chef de Partie at Changi Airport. You will help prepare and cook meals, manage mise en place, and ensure spotless, safe workspaces while maintaining high standards during peak service times.

Ideal candidates bring basic culinary training or kitchen experience, a strong passion for cooking, and a commitment to hygiene and teamwork in a fast-paced environment, including weekends and