Chef de partie

Glion Institute of Higher Education; Bulle; Vor Ort; CHF 65.000 - 90.000; Teilzeit

Zusammenfassung

Glion Institute of Higher Education, a Sommet Education Group brand, seeks a Chef de Partie to lead culinary operations at the Bulle campus. You will ensure HACCP compliance, supervise apprentices, and assist in menu development with the Head Chef while maintaining strict inventory controls.

The ideal candidate has nearly 5 years of cooking experience or 2 years as Chef de Partie in a reputed company, fluent in French and English, and a keen pedagogic mindset.

Qualifikationen

• Pedagogic certificate an asset.
• Knowledge or training in vegetarian and vegan cuisine is needed.
• Fluent in French and English.
• In constant research of improvement.
• Almost 5 years of cooking experience or 2 years as Chef de partie in a reputed company.
• Participate to Pedagogic workshop.
• Excellent knowledge of the food production for banquets, buffets, and a la carte.
• Always demonstrate the better methods of work and demonstrate good knowledge of inventory management.

Aufgaben

• Ensure that the quality of food and hygiene reach to the school's standards
• Respect the production according to the meal plan and being able to manage the service
• Ensure inventory management, control product consumption dates, fridges, and freezers on regular basis
• Train and supervise apprentices and cooks under his command
• Manage the storage, cleaning, and hygiene of his workplace
• Make all the culinary preparations assigned to his specialty/part according to the standards in force and the Head Chef's instructions
• Develop and prepare menus in collaboration with the Head Chef
• Organise purchased order and delivery when needed
• Control the cleanness of the kitchen according to the Weekly Cleaning planning
• Master the different cooking methods and sauces preparation
• Ensure strict compliance with HACCP standards and food safety regulations

Kenntnisse

French (Fluent)

English (Fluent)

Inventory management

Food safety

Ausbildung

Pedagogic certificate

Jobbeschreibung

Glion Institute of Higher Education, a Sommet Education Group brand, is a private Swiss institution shaping the future of hospitality and luxury management education across 3 campuses in Glion and Bulle (Switzerland) and London (UK).

3rd in Hospitality and Leisure Management, 3rd in employer reputation in the 2026 QS World University Ranking.

Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute.

Development, Distinctiveness, Joint Commitment, Openness and Sense of Service are the values driving our actions. We offer an innovative, collaborative and thriving environment.

Responsibilities

• Ensure that the quality of food and hygiene reach to the school's standards
• Respect the production according to the meal plan and being able to manage the service
• Ensure inventory management, control product consumption dates, fridges, and freezers on regular basis
• Train and supervise apprentices and cooks under his command
• Manage the storage, cleaning, and hygiene of his workplace
• Make all the culinary preparations assigned to his specialty/part according to the standards in force and the Head Chef's instructions
• Develop and prepare menus in collaboration with the Head Chef
• Organise purchased order and delivery when needed
• Control the cleanness of the kitchen according to the Weekly Cleaning planning
• Master the different cooking methods and sauces preparation
• Ensure strict compliance with HACCP standards and food safety regulations

Other information

• Type of contract: undefined period of time contract
• Activity rate: 100%

Profile and experiences

• Pedagogic certificate an asset
• Knowledge or training in vegetarian and vegan cuisine is needed
• Fluent in French and English
• In constant research of improvement
• Almost 5 years of cooking experience or 2 years as Chef de partie in a reputed company
• Participate to Pedagogic workshop
• Excellent knowledge of the food production for banquets, buffets, and a la carte
• Always demonstrate the better methods of work and demonstrate good knowledge of inventory management