Executive Chef at Fairmont Chateau Lake Louise Alberta

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

10 May, 26

Salary

0.0

Posted On

09 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Team Leadership, Food Quality Control, HACCP Knowledge, Operational Planning, Communication Skills, Stakeholder Management, Inventory Management, Cost Control, Menu Execution, Training, Safety Compliance, Environmental Sustainability, High-Volume Food Production, Pressure Management, Multi-Priority Management

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. We are seeking an experienced Executive Chef to lead all kitchen operations for the Airport Lounge. You will oversee high‑volume food production, ensure strict adherence to the lounge brand standards, and deliver an exceptional end‑to‑end guest experience. Key Responsibilities Lead and manage a large culinary team across multiple lounges. Ensure food quality, presentation, and hygiene meet lounge and HACCP standards. Oversee menu execution, daily operations, rostering, and training. Manage inventory, ordering, stock rotation, and cost control. Collaborate with Chefs, suppliers, and internal departments. Uphold workplace safety, WHS, and environmental sustainability requirements Qualifications Minimum 5 years’ experience in large‑scale hotel, airline, cruise or conference culinary operations. Proven ability to lead large teams. Recognised culinary trade qualifications. Strong HACCP knowledge and operational planning skills. Excellent communication, leadership, and stakeholder management skills. Ability to work under pressure, manage multiple priorities, and support 24‑hour operations including overnight shifts Additional Information 5 day work week 44 hours per week Competitive benefits Travel-related perks. Uniforms provided. Training and career development opportunities. Supportive and multicultural work environment. Our culture of inclusion welcomes everyone regardless of race, gender and background. Job-Category: Culinary Job Type: Permanent

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Responsibilities

Lead and manage a large culinary team across multiple lounges while ensuring food quality and hygiene standards are met. Oversee daily operations, menu execution, and collaborate with various stakeholders.