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 overseeing all culinary operations within the airport transit lounge. This role ensures the delivery of high-quality food and service, maintains hygiene and safety standards and leads a team of culinary professionals in a fast-paced, premium hospitality environment.

Key Responsibilities

• Assist the Executive Chef in managing daily kitchen operations and food production.
• Supervise and mentor kitchen staff, ensuring consistent performance and development.
• Ensure food quality, presentation, and consistency meet brand and lounge standards.
• Oversee inventory, ordering, and stock rotation to minimize waste and control costs.
• Maintain compliance with food safety, hygiene, and workplace safety regulations.
• Collaborate with lounge management to plan seasonal menus and special offerings.
• Lead the kitchen team in the absence of the Executive Chef.
• Support in administrative tasks such as scheduling, reporting, and vendor coordination.

Qualifications

• Minimum 3 years' experience in a large hotel in a similar role.
• Demonstrated expertise in food cost control and adherence to food safety standards.
• Proficient in inventory management systems, staff training, financial oversight, and delivering exceptional customer service.
• Proven ability to lead and manage large kitchen brigades and oversee operations across multiple outlets.
• Skilled in the safe and efficient operation of a wide range of kitchen equipment.
• Ability to work under pressure and manage multiple priorities.
• Flexibility to work shifts, weekends, and public holidays.

Additional information

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