Sous Chef

AAPC SINGAPORE PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A world-leading hotel company seeks a Sous Chef for their lounge operations at Changi Airport, responsible for overseeing kitchen operations, supervising staff, and maintaining food quality and safety standards. The ideal candidate should possess relevant culinary qualifications and experience in a supervisory role, excelling in a fast-paced environment while fostering a positive team culture.

Qualifications

• Experience in supervisory roles in hotels, airline catering or lounges.
• Strong understanding of different cuisines and food safety standards.
• Computer literate with administrative skills.

Responsibilities

• Assist the Executive Chef in overseeing kitchen operations and service delivery.
• Supervise kitchen staff and ensure food quality and presentation.
• Monitor inventory levels and maintain a clean, organized kitchen.

Skills

Culinary skills

Leadership

Communication

Team management

Food safety standards

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 the Executive Chef in overseeing kitchen operations and ensuring smooth service delivery.
• Supervise and coordinate the activities of kitchen staff.
• Ensure food quality, consistency and presentation meet established standards.
• Monitor portion control, food production, and waste management to maintain cost efficiency.
• Oversee inventory levels, assist with ordering and ensure proper stock rotation and storage.
• Maintain a clean, safe, and organized kitchen environment in compliance with food safety regulations.
• Train and mentor junior kitchen staff, fostering a positive and productive team culture.
• Lead the kitchen team in the absence of the Executive Chef.

Qualifications

• Relevant culinary trade qualifications
• Experience in a supervisory role in the kitchen in a hotel, airline catering or lounge environment.
• Strong culinary skills with a understanding of different cuisines and food safety standards.
• Computer literate with administrative skills.
• Excellent leadership, communication, and team management abilities.
• Ability to work under pressure and manage multiple priorities.
• Flexibility to work shifts, weekends, and public holidays.

Additional information

Our culture of inclusion welcomes everyone regardless of race, gender and background.