Chef de Partie 60%

Ref 2582603 | Date: 2 Oct 2026

Hotelis SA

HOTELIS is the only company specialized in recruitment for the catering and hotel industries for permanent and temporary positions. HOTELIS is the preferred partner of many high-end hotels, restaurants, catering services (events, stadiums and exhibition centers) and operators of collective restaurants.

Chef de Partie 60%
==================

Company Description
---------------------------

For one of our clients, a high-end establishment located in the Val d'Hérens, we are looking for a

Breakfast Chef de Partie at 60%

As part of this position, you are responsible for the entire breakfast service and guarantee a generous, careful and consistent experience, in an environment favoring local products, quality and a sustainable approach.

Job Description
--------------------

Autonomous in your position, you start your shift at 6:00 AM in order to organize preparations, control temperatures and finalize the mise en place before opening. You then ensure production, minute cooking, plating, replenishment and the sending of breakfast, ensuring that the same quality and freshness are maintained for every customer throughout the service. You also prepare minute orders with precision and adapt preparations to any communicated allergies or dietary requirements.

After the service, you ensure the breakdown, sorting and monitoring of unsold items as well as their re-cooling in compliance with hygiene standards. You anticipate the needs of the following day, manage orders and report any shortages before the end of your service. You also ensure that your workstation, equipment and stores are kept clean, organized and compliant with hygiene, traceability and food safety requirements.

A particular attention is paid to the responsible management of products. You control their freshness, dates, labeling and rotation and actively contribute to limiting waste through adapted production and rigorous monitoring of unsold items. You enhance local products and homemade preparations as much as possible, in coherence with the culinary identity of the establishment. You collaborate closely with the front-of-house teams to guarantee a fluid, attentive and efficient service.

Profile Sought
-----------------

You hold a CFC in cooking, an equivalent professional training or have proven experience in cooking. You master mise en place techniques, minute cooking, plating and buffet management and have solid knowledge of food hygiene.

Autonomous, organized and rigorous, you know how to anticipate volumes and manage your station effectively from the early hours of the day. You are particularly attentive to allergies, dietary requirements and cross-contamination risks. You appreciate well-done work and are able to remain calm and efficient during periods of high activity.

Customer-oriented, you are committed to offering a quality service and paying particular attention to details. You enjoy teamwork and know how to collaborate effectively with the dining room and the various interlocutors of the establishment. Experience in a high-end hotel or establishment, knowledge of Valais local products or additional training in food hygiene, pastry or nutrition constitute additional assets. Proficiency in French is indispensable and good knowledge of English represents an advantage.

WE OFFER YOU

We offer you a 60% position within a high-end, human-sized establishment, in an exceptional setting in the heart of Évolène. You will join a kitchen where product quality, simplicity, authenticity and sustainability occupy a central place.

The position involves an early morning shift, as well as availability on certain weekends and public holidays according to the needs of the operation.

Do you wish to join a project where your autonomy, your know-how and your sense of detail can truly make a difference? We look forward to receiving your application.

To facilitate reading, this job offer is written in the masculine, but naturally addresses any person corresponding to the profile sought, without distinction of gender.

Since 2008, Hotelis has been supporting professionals in the hotel, restaurant and event industries in their challenges related to the recruitment and placement of qualified personnel. Through Hotelis Executive, its division specialized in management and director functions, Hotelis intervenes in strategic recruitments by relying on recognized sectoral expertise as well as a direct and targeted approach to the best talents on the market.

jpid67d49a6jm jpit1040jm jpiy26jm