Chef de partie

• 13 août 2026 • 100% • Indefinite duration • Bulle 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 (Switzerland) and London (United Kingdom). 3rd in hospitality and leisure management, 3rd in employer reputation in the QS World University Rankings 2026. Accredited by the New England Commission of Higher Education (NECHE) and the Swiss Accreditation Council (SAC) as a University of Applied Sciences institute. Development, Distinctiveness, Joint Engagement, Openness and Sense of Service are the values that guide our actions. We offer an innovative, collaborative and dynamic environment. Responsibilities: • Ensure that food quality and hygiene meet the school's standards • Respect production according to the meal plan and be able to manage service • Ensure stock management, regularly control product consumption dates, refrigerators and freezers • Train and supervise apprentices and cooks under their responsibility • Manage the storage, cleaning and hygiene of their workstation • Perform 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 different cooking methods and sauce preparation • Ensure strict compliance with HACCP standards and food safety regulations Other information: • Contract type: indefinite duration contract • Activity rate: 100% • Location: Bulle campus (Rue de l'Ondine 20, 1630 Bulle) • Start date: 01.09.2026 Profile and experiences: • CFC Cuisinier or equivalent diploma • Pedagogical certificate an asset • Knowledge or training in vegetarian and vegan cuisine necessary • Mastery of French and English • Constantly seeking improvement • Nearly 5 years of experience in the kitchen 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