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Full-time F&B · Posted 1 Oct
Junior Sous Chef / Chef de Partie (Cold Production) A Accor From company site
Salary
Not stated by the company
Start Not stated
Work mode On-site
Experience Some experience About the role This role supports the daily running of a hotel kitchen, focusing on cold production and keeping food quality, cost and hygiene in line with hotel and national standards. You will supervise the assigned section, guide culinary colleagues and work closely with other departments to keep service smooth. It suits someone with solid F&B kitchen experience who is comfortable leading a small team and working in a fast-paced hotel environment.
What you'll do Monitor food quality and consistency so every dish meets the expected standard. Supervise kitchen operations, including yield testing, product identification, rotation and labelling according to written food specifications. Carry out daily spot checks and review kitchen orders to make sure items are fully used and wastage is reduced. Know someone for this? Share it
Junior Sous Chef / Chef de Partie (Cold Production) job at Accor, Singapore | WorkJio
Work with receiving and the storeroom to confirm goods meet quality and hotel specifications.
Check freshness, presentation and temperature of food being served.
Control food portioning, serving, requisitions and receiving from stores in line with SOPs.
Update menu recipe costing and help with menu planning for F&B promotions.
Maintain personal grooming and hygiene according to hotel, NEA and HACCP standards.
Enforce high cleanliness, hygiene and sanitation standards across kitchen areas and equipment.
Store equipment hygienically and keep perishables stored quickly, fresh and within expiry.
Prevent use of spoiled or contaminated products, and keep unwell colleagues away from food handling.
Induct and onboard new culinary hires.
Train colleagues on hotel rules, workplace safety, hygiene, HACCP and emergency procedures.
Oversee professional operations of the assigned kitchen and keep communication smooth across kitchens and departments.
Manage subordinate conduct and follow up on employee grievances when needed.
Meet deadlines set by supervisors.
Build collaborative relationships with colleagues, supervisors and managers.
Develop guest loyalty and professional relationships with local guests and regular patrons.
Improve products by gathering guest and patron feedback.
Uphold Accor values in all internal and external interactions.
Follow sustainable procedures that support Accor's Corporate Social Responsibility programme. Good to know 5-day work week. Duty meals provided. Colleague discounts and preferential room rates at Accor hotels worldwide. Flexible benefit for dental, optical, vacation expenses or children's education. Medical and wellness benefit. Comprehensive insurance coverage. Local and overseas career development and growth opportunities. Holistic learning and development opportunities. Requirements Professional certificate in a culinary-related field At least 3 years of relevant F&B experience in a similar role, ideally in a hotel or reputable restaurant Proficient in written and spoken English Good interpersonal skills and able to communicate with all levels Good presentation and influencing skills Flexible and able to adapt to change Benefits 5-day work week Duty meals provided Colleague discounts and preferential room rates at Accor hotels worldwide Flexible benefit for dental, optical, vacation expenses or children's education Medical and wellness benefit Comprehensive insurance coverage Apply on the company website
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