Executive Sous Chef at The Fairmont Chateau Whistler

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

07 Jul, 26

Salary

0.0

Posted On

08 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary arts, Kitchen management, Food safety, HACCP, Inventory control, Staff supervision, Food cost management, Menu presentation, Hygiene standards, Leadership, Communication, Organizational skills

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 Executive Sous Chef supports the Executive Chef in managing the daily kitchen operations of the airport transit lounge. This role ensures the consistent execution of high-quality food service, maintains hygiene and safety standards, and leads the kitchen team in delivering a premium experience to international travelers. Job Responsibilities Support the Executive Chef in daily kitchen operations, food preparation, and service delivery. Ensure food quality, presentation, portion control, and compliance with established standards. Supervise kitchen operations in the absence of the Executive Chef. Lead, schedule, and support kitchen staff, including training and onboarding. Enforce hygiene, sanitation, and food safety regulations in line with airport and authority requirements. Assist with inventory control, stock rotation, and food cost management. Minimize food waste and promote cost‑effective kitchen practices. Collaborate with lounge service teams to ensure timely, high‑quality food service. Address guest feedback professionally to enhance overall dining experience. Qualifications Diploma or degree in Culinary Arts or related field. Minimum 3–5 years of experience in a supervisory kitchen role, preferably in a high-volume or premium hospitality setting. Strong understanding of food safety and hygiene protocols (e.g., HACCP). Excellent leadership, communication, and organizational skills. Ability to work flexible hours, including weekends and holidays. Additional Information Our culture of inclusion welcomes everyone regardless of race, gender and background. Job-Category: Culinary Job Type: Permanent

Responsibilities

The Executive Sous Chef supports the Executive Chef in managing daily kitchen operations and ensuring high-quality food service delivery. They are responsible for supervising staff, maintaining strict hygiene and safety standards, and managing inventory and food costs.