Chef de Partie Cuisine (M/F/X)

• 24 juillet 2026 • 100% • Temporary • Montreux 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 the client and temporary employees. Mastery of the trade 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 at the service of diversified culinary experiences! Chef de Partie Cuisine (M/F/X) Your Profile: Soft Skills & Professionalism We are looking for candidates who distinguish themselves by: Training: CFC in Cooking or training deemed equivalent. Experience: Proven experience as a Chef de Partie, ideally in collective or event catering. Essential 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 work environments. Our Conditions: Contract: Temporary missions (variable duration depending on 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 industry in Switzerland, guaranteeing regulated working conditions. Apply Now! If this temporary challenge in the beautiful Vaud region matches your profile and your aspirations, send us your complete CV without delay. We look forward to collaborating with you! Chef de Partie Cuisine (M/F/X) - Canton de 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 smooth service.