Chef de Partie Cuisine

Responsibilities

• Design and prepare dishes for restaurants, seminars, cabarets, and buffets
• Implement various culinary techniques
• Support chefs and sous-chefs to ensure smooth service
• Monitor the quality of culinary preparations
• Respect deadlines and technical sheets
• Adhere to hygiene and safety procedures (HACCP method)

Requirements

• Rigorous and positive attitude
• Ability to work in a dynamic service environment

Benefits

• Profit sharing
• Attractive remuneration
• Opportunities for mobility in France and internationally
• Personalized training via Campus Barrière
• Guided integration process
• Housing possibilities

About the Company

Barrière is a leader in French casinos and a reference in luxury hospitality, dining, leisure, and entertainment. With 32 casinos, 19 hotels, and over 150 restaurants and bars, the group embodies a unique French art de vivre.