Chef de partie
Sommet Education · Bulle, Fribourg, Switzerland
Skills in this posting
Extracted from the posting text by the instrument — the demand side, read literally.
The posting
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
Excerpt from the original listing. The full, current text lives at the source. Read and apply there →
The PivotHop read
- What a cook actually earnsmedian, seniority, by country
- Chef → Cook62% readiness
- All open cook rolesthe full board
Where these skills also reach
Adjacent occupations measured from the same postings — readiness is what a cook’s profile already covers.
- 111 open chef roles63% readiness from cook
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