Junior Sous Chef

AAPC SINGAPORE PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading company seeks a Sous Chef to manage kitchen operations at a lounge in Changi Airport, ensuring quality food preparation and supervising staff. The ideal candidate will have relevant culinary qualifications, experience in team leadership, and strong knowledge of food safety and cost control.

Benefits

Competitive salary

Travel-related perks

Uniforms provided

Training and career development opportunities

Supportive and multicultural work environment

Qualifications

• Experience in supervisory kitchen roles in hotels, airlines, or lounges.
• Strong food cost and control knowledge.
• Flexibility to work shifts, weekends, and holidays.

Responsibilities

• Assist in preparing and presenting dishes according to lounge standards.
• Supervise kitchen staff and ensure smooth workflow.
• Monitor inventory and assist in ordering supplies.

Skills

Leadership

Communication

Culinary skills

Food safety knowledge

Inventory management

Education

Relevant culinary trade qualifications

Job description

Company Description

Accor is a world leader in the hotel industry, present in 110 countries, with more than 5,500 hotels and 10,000 restaurants and bars. The group deploys an integrated hotel ecosystem that is among the most diversified in the sector, notably associating luxury and high-end brands, mid-range and economic offers, exclusive lifestyle concepts, venues for shows and entertainment, clubs, restaurants and bars, private residences, shared accommodation, concierge services and co-working spaces. Accor has a portfolio of incomparable brands, led by more than 300,000 employees around the world.

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 Sous Chef plays a key role in supporting the Executive Chef in managing the daily operations of the kitchen. This includes ensuring that food preparation, ordering, presentation and cooking techniques are consistently executed in accordance with established recipes and quality standards. The role also involves supervising kitchen staff, maintaining hygiene and safety protocols.

Key Responsibilities

• Assist in preparing and presenting dishes according to lounge standards.
• Ensure consistency in taste, portioning and presentation.
• Supervise kitchen staff during shifts and ensure smooth workflow.
• Monitor inventory levels and assist in ordering supplies.
• Ensure proper storage and labeling of ingredients.
• Enforce strict hygiene and food safety standards
• Maintain cleanliness and organization of kitchen areas.
• Ensure all equipment is used safely and maintained properly.
• Train and mentor junior kitchen staff.
• Delegate tasks effectively and ensure timely execution.
• Foster a positive and collaborative kitchen environment.
• Collaborate with front-of-house staff to accommodate special dietary needs.
• Respond to guest feedback and implement improvements.

Qualifications

• Relevant culinary trade qualifications
• Experience in a supervisory role in the kitchen in a hotel, airline catering or lounge environment.
• Strong knowledge of food cost and control
• Knowledge of food safety requirements
• Computer literate with administrative skills.
• Leadership and effective communication skills.
• Ability to work under pressure and manage multiple priorities.
• Flexibility to work shifts, weekends, and public holidays.

Additional information

• Competitive salary.
• Travel-related perks.
• Uniforms provided.
• Training and career development opportunities.
• Supportive and multicultural work environment.

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