Chef de partie

Responsibilities

• Ensure food quality and hygiene meet the institution's high standards
• Manage culinary preparations according to the meal plan and oversee service execution
• Train and supervise apprentices and cooks under your command
• Manage inventory, including monitoring product consumption dates and storage temperatures
• Maintain workplace cleanliness and hygiene in strict compliance with HACCP standards
• Develop and prepare menus in collaboration with the Head Chef
• Master various cooking methods, sauce preparations, and specialty station tasks
• Organize purchase orders and deliveries as required

Requirements

• CFC Cuisinier or an equivalent professional diploma
• Approximately 5 years of cooking experience or 2 years of experience as a Chef de partie
• Proven knowledge of food production for banquets, buffets, and a la carte service
• Knowledge or specific training in vegetarian and vegan cuisine
• Fluency in both French and English
• Strong understanding of inventory management and kitchen organization

Preferred Qualifications

• Pedagogic certificate or experience in a teaching/training environment
• Ability to participate actively in pedagogic workshops

About the Company

Glion Institute of Higher Education, a Sommet Education Group brand, is a prestigious private Swiss institution dedicated to shaping the future of hospitality and luxury management. Ranked among the top institutions globally for Hospitality and Leisure Management, we offer an innovative and collaborative environment driven by values of development, distinctiveness, and a sense of service.