Lounge Kitchen Chef de Partie – Airline Catering

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

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.