Chef De Partie

Accor Lounge; Singapore; On-site; SGD 40,000 - 60,000; Full time

Benefits offered by this job

Uniform and training provided

Group medical and insurance coverage

Travel-related perks

Overtime allowances

5 day work week

44 hours per week

Job summary

Accor Lounge at Changi Airport is seeking a Chef De Partie to support the Executive Chef and Sous Chef in managing kitchen operations and ensuring that recipes, quality standards, and service timing are met.

You will lead by example, supervise in the absence of senior chefs, assist with menu prep, and ensure stock and mise en place are ready. The role emphasizes hygiene, cost control, and teamwork.

Qualifications

• Relevant culinary trade qualifications.
• Experience in hotel, airline catering or lounge kitchen.
• Knowledge of food safety standards.
• Ability to work under pressure and multitask efficiently.
• Independent with good initiative in a dynamic environment.
• Excellent teamwork.
• Flexible 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.
• Assist with menu preparation and ensure 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 issues to senior chefs.

Skills

Culinary qualifications

Hotel kitchen experience

Airline/lounge kitchen experience

Food safety standards

Work under pressure & multitask

Independent with initiative

Excellent teamwork

Shift flexibility

Job description

Job Description

Accor is in a partnership with one of the World's Leading Airlines, to manage the Lounge operations located in Changi Airport. The Chef De Partie supports the Executive Chef and Sous Chef in managing kitchen operations, ensuring that food preparation, ordering, presentation and cooking methods are executed in line with established recipes and quality standards.

Key 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.
  

Qualifications

• Relevant culinary trade qualifications

• Experience working in kitchenin a hotel, airline cateringor lounge environment.

• Knowledge offood 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.
  

Additional Information

• 5 day work week

• 44 hours per week

• Eligible for overtime allowances

• Morning and afternoon shift on rotational basis OR permanent night shift

• Uniform and training provided

• Group medical and insurance coverage

• Travel-related perks