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 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 kitchen in a hotel, airline catering or lounge environment.
• Knowledge of food 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 teamworkFlexibility to work shifts, weekends, and public holidays.

• 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