Chef de partie

Responsibilities

• Ensure that the quality of food and hygiene reach the school's standards.
• Ensure inventory management, control product consumption dates, and regularly monitor fridges and freezers.
• Train and supervise apprentices and cooks under his/her responsibility.
• Manage the storage, cleanliness, and hygiene of his/her workplace.
• Prepare all culinary items assigned to his/her section according to the standards in force and the Head Chef's instructions.
• Have excellent knowledge of food production for banquets, buffets, and à la carte service.
• Develop and prepare menus in collaboration with the Head Chef and be able to work independently.
• Respect production according to the meal plan and be able to manage the service.
• Maintain good interaction with the Production Kitchen on the Bulle Campus and create synergies.
• Organise purchase orders and deliveries when required.
• Control the cleanliness of the kitchen according to the weekly cleaning schedule.
• Always demonstrate best working practices and strong inventory management skills.
• Master different cooking methods, sauces, and have excellent knowledge of HACCP practices.

Profile and Experience

• CFC Cook qualification or equivalent diploma.
• Pedagogical certificate is an asset.
• Fluent in French and English.
• Committed to continuous improvement.
• Minimum of 5 years' cooking experience or at least 2 years as a Chef de Partie in a reputable establishment.
• Participate in pedagogical workshops.

Other Information

• Type of contract: Permanent contract (open-ended)
• Employment rate: 100%
• Location: Glion Campus (Route de Glion 111, 1823 Glion)
• Start date: 1 September 2026

To apply : hrsupport-gihech@glion.edu