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Chef de partie Chef de partie Permanent contract / Glion, Switzerland 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. Profile and experiences: CFC Cuisinier or equivalent diploma 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 Other information: Type of contract: undefined period of time contract Activity rate: 100% Location: Bulle campus (Rue de l'Ondine 20, 1630 Bulle) Start date: 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 jpid4df25bacs jpit0937cs jpiy26cs
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