Chef de Partie

Responsibilities

• Participate in culinary production according to technical sheets established by the Chef de Cuisine
• Ensure service follows instructions and directives regarding cooking, preparation, and decoration
• Manage mise en place, cleaning, and equipment preparation
• Monitor the condition of the premises and equipment
• Respect and enforce hygiene rules in accordance with HACCP principles

Requirements

• Mastery of knife skills
• Ability to remain calm and professional in all circumstances
• Quick, agile, and autonomous work style
• Strong organizational skills and adaptability
• Commitment to cleanliness and hygiene
• Knowledge and mastery of HACCP standards
• Ability to work effectively in a team

Benefits

• 13th month salary, participation, and profit-sharing
• Meal vouchers (€10/worked day)
• Work schedule without split shifts
• Comprehensive health insurance
• Employee rates for luxury weekend stays
• International and national mobility opportunities
• Personalized training via Campus Barrière

About the Company

Le Resort Barrière de Ribeauvillé features a casino, a 4* hotel, a wellness center, and multiple dining venues. The Barrière Group is a leader in French casinos and a reference in luxury hospitality, dining, and entertainment.