Chef De Partie

Accor Lounge; Singapore; On-site; SGD 4,200 - 6,400; Full time

Benefits offered by this job

Overtime allowances

Group medical and insurance coverage

Travel-related perks

Uniform and training provide

Job summary

Accor Lounge in Singapore is seeking a Chef De Partie to support the Executive Chef and Sous Chef in managing kitchen operations at Changi Airport lounge. You will ensure food preparation, presentation and cooking adhere to recipes and quality standards.

You will lead by example, supervise during absence of seniors, assist with menus, manage stock and maintain hygiene and equipment, while ensuring smooth service and waste minimization.

Qualifications

• Relevant culinary trade qualifications.
• Experience in kitchen in hotel, airline catering or lounge environment.
• Knowledge of food safety standards.

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 operational issues to senior chefs.

Skills

Team leadership

Work under pressure

Independent with initiative

Excellent teamwork

Shift flexibility

Cost control

Education

Culinary qualifications

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 provide

• Group medical and insurance coverage

• Travel-related perks