Demi Chef de Partie

Responsibilities

• Perform culinary production before and during service
• Participate in mise en place and dish sending
• Prepare and process raw products
• Respect Group hygiene standards and HACCP norms
• Maintain organization and cleanliness of the workspace
• Contribute to brigade functioning through stock management and internal procedures

Requirements

• CAP or BEP in cuisine
• 2 years of experience in restaurant cooking
• Rigorous and methodical approach
• Ability to manage stress and priorities

Benefits

• Employee rates for travel
• Mobility opportunities in France and internationally
• Personalized training via Campus Barrière
• Seasonal bonus (2.5% to 7% of gross pay)
• Profit-sharing bonus
• Referral bonus (€300 to €600)
• Increased night shift pay
• Company restaurant and accommodation (subject to availability)
• Attractive health insurance and CSE advantages

About the Company

Barrière is a leader in luxury hospitality, casinos, and entertainment in France. From Normandy to New York, the Group is recognized for its unique French art de vivre and commitment to excellence.