Chef de partie

Responsibilities

• Perform culinary production under the direction of the Chef de cuisine following group standards
• Prepare mise en place for menus, buffets, and cards
• Manage specific station recipes (hot, cold, pantry, etc.)
• Prepare customer orders including cooking, seasoning, plating, and service dispatch
• Maintain quality standards and technical sheets (LQA standards)
• Supervise demi-chefs de partie, commis, apprentices, and interns
• Ensure proper use and maintenance of kitchen equipment (thermoplongeur, vario cooking center, etc.)
• Manage storage and organization of products in cold rooms and freezers
• Maintain cleanliness of the workstation and environment
• Manage waste sorting according to current standards

Requirements

• CAP/BEP in Cuisine
• Minimum 3 years of experience in luxury hospitality
• Rigor, order, and methodical approach
• Ability to manage stress during high activity periods
• Team player with autonomy and priority management skills

Benefits

• Opportunities for mobility in France and internationally
• Personalized training via Campus Barrière
• Wellbeing programs and mental/physical health support
• Partnership with Blablacar Daily for carpooling
• Local gym membership discounts
• Attractive health insurance and dynamic CSE
• On-site restaurant
• 13th month bonus (subject to seniority)

About the Company

Barrière is a leader in French casinos and a reference in luxury hospitality, dining, leisure, and entertainment. From the Normandy in Deauville to Fouquet’s in New York, the group is defined by its unique and authentic French art de vivre.