Chef de Partie Cuisine

100% independent and family-owned group, Proman derives its strength from a structure Chef de Partie Cuisine (M/F/X) 100% independent and family-owned group, Proman derives its strength from a reactive operational structure and short decision-making circuits. This organization, which relies on Human Resources professionals, is oriented towards clients and temporary employees. Mastery of the profession and knowledge of the economic fabric are a guarantee of the efficiency and adaptability of our local agencies. We are looking for a chef de partie (M/F) for one of our clients on the Riviera. Join a network of dynamic establishments (corporate restaurants, school catering, banquet services, caterers, etc.) and put your know-how to the service of diversified culinary experiences! Chef de Partie Cuisine (M/F/X) Your Profile: Soft Skills & Professionalism We are looking for candidates who stand out by: Training: CFC as a Cook or training deemed equivalent. Experience: Confirmed experience as a Chef de Partie, ideally in collective or event catering. Indispensable Soft Skills: Seriousness and reliability in the execution of temporary missions. Irreproachable professionalism and sense of service. Flexibility and ability to adapt quickly to different working environments. Our Conditions: Contract: Temporary missions (duration varies according to our clients' needs). Hours: Mostly continuous (an asset for your work/life balance). Remuneration: Salary in accordance with the Collective Labour Agreement (CCT) of the hotel and catering branch in Switzerland, guaranteeing regulated working conditions. Apply Now! If this temporary challenge in the beautiful region of Vaud matches your profile and aspirations, send us your complete CV without delay. We look forward to collaborating with you! Chef de Partie Cuisine (M/F/X) - Canton of Vaud As a Chef de Partie, you ensure the autonomous management of your station (hot, cold, pastry depending on needs) and actively contribute to the quality of the culinary production of our partners. Preparation and realization of dishes according to technical sheets and the establishment's standards. Organization and management of your station (mise en place, production, cleaning). Control of quality, freshness of products, and compliance with hygiene standards (HACCP). Effective collaboration with the kitchen team to ensure fluid service. jpid0792133jm jpit0730jm jpiy26jm