Chef de partie

• 27 août 2026
• 100%
• Durée indéterminée
• Bulle

Chef de partie

Permanent contract / Glion, Suisse

Glion Institute of Higher Education, a brand of the Sommet Education group, is a private Swiss institution shaping the future of hospitality and luxury management education through 3 campuses in Glion and Bulle (Suisse) and Londres (Royaume-Uni).

3rd in hospitality and leisure management, 3rd in employer reputation in the QS 2026 world ranking.

Accredited by the New England Commission of Higher Education (NECHE) and the Swiss Accreditation Council (SAC) as a university institute of applied sciences.

Development, Distinctiveness, Joint Commitment, Openness and Sense of service are the values that guide our actions. We offer an innovative, collaborative and dynamic environment.

Profile and experiences:

• CFC Cuisinier or equivalent diploma
• Pedagogical certificate an asset
• Knowledge or training in vegetarian and vegan cuisine required
• Proficiency in French and English
• Constant search for improvement
• Nearly 5 years of experience in cuisine or 2 years as a Chef de partie in a reputable company
• Participation in pedagogical workshops
• Excellent knowledge of food production for banquets, buffets and à la carte
• Always demonstrate the best working methods and good knowledge of stock management

Other information:

• Contract type: permanent contract
• Activity rate: 100%
• Location: Bulle campus (Rue de l'Ondine 20, 1630 Bulle)
• Start date: 01.09.2026

Responsibilities:

• Ensure that food quality and hygiene comply with school standards
• Respect production according to the meal plan and be able to manage service
• Ensure stock management, control product consumption dates, refrigerators and freezers regularly
• Train and supervise apprentices and cooks under their responsibility
• Manage the storage, cleaning and hygiene of their workstation
• Carry out all culinary preparations assigned to their specialty/part according to current standards and the instructions of the Chef de cuisine
• Develop and prepare menus in collaboration with the Chef de cuisine
• Organize purchase orders and deliveries if necessary
• Control the cleanliness of the kitchen according to the weekly cleaning schedule
• Master the different cooking methods and the preparation of sauces
• Ensure strict compliance with HACCP standards and food safety regulations