Chef de Partie

Responsibilities

• Ensure the production and plating of dishes under the direction of the chef
• Respect Barrière culinary standards regarding precision and consistency
• Guarantee service quality by adhering to HACCP norms and quality standards
• Supervise teams including demi-chefs de partie, commis, apprentices, and interns

Requirements

• CAP/BEP in Cuisine or Pastry
• 1 to 3 years of experience in luxury hospitality
• Rigor, precision, and ability to manage priorities

Benefits

• Employee rates for travel
• Opportunities for mobility in France and internationally
• Personalized training via Campus Barrière
• Seasonal bonus (2.5% to 7% of gross salary)
• Profit-sharing and referral bonuses
• Staff restaurant and accommodation (subject to availability)
• Attractive health insurance and CSE advantages

About the Company

Barrière is a leader in French casinos and a reference in luxury hospitality, dining, leisure, and entertainment. Operating iconic establishments from Normandy to New York, the Group is defined by its unique French art de vivre and commitment to excellence.