Chef de partie

Chef de partie

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%

Location: Bulle campus (Rue de l'Ondine 20, 1630 Bulle)

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 jpid7153dedjm jpit0833jm jpiy26jm