Chef De Partie at Fairmont Chateau Lake Louise Alberta

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

18 Feb, 26

Salary

0.0

Posted On

20 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Team Development, Menu Preparation, Food Presentation, Hygiene Standards, Inventory Management, Stock Rotation, Waste Minimization, Kitchen Equipment Maintenance, Operational Reporting, Pressure Management, Independent Work, Initiative, Flexibility, Excellent Teamwork

Industry

Hospitality

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 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 teamwork Flexibility to work shifts, weekends, and public holidays. Additional Information Our culture of inclusion welcomes everyone regardless of race, gender and background.

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Responsibilities

The Chef De Partie supports the Executive Chef and Sous Chef in managing kitchen operations. This includes supervising kitchen operations, assisting with menu preparation, and maintaining high standards of food presentation and hygiene.