Chef de Partie 60%

Ref 2584350 | Date: 9 Oct 2026

Hotelis SA

HOTELIS is the only company specializing in recruitment for the catering and hotel industries for stable 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 catering restaurants.

Chef de Partie 60%
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Company description
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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 that prioritizes local products, quality, and a sustainable approach.

Job description
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Autonomous in your position, you start your shift at 6:00 am to organize preparations, control temperatures, and finalize the setup before opening. You then ensure production, minute cooking, plating, replenishment, and the sending out 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 next day, manage orders, and report any shortages before the end of your service. You also ensure that your workstation, equipment, and supplies are kept clean, organized, and in compliance with hygiene, traceability, and food safety requirements.

A particular attention is paid to the responsible management of products. You monitor their freshness, dates, labeling, and rotation, and actively contribute to limiting waste through appropriate production and rigorous monitoring of unsold items. You promote local products and homemade preparations as much as possible, in consistency with the culinary identity of the establishment. You collaborate closely with the dining room teams to guarantee a smooth, attentive, and efficient service.

Profile sought
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You hold a CFC in cooking, an equivalent professional training, or have proven experience in the kitchen. You master mise en place techniques, minute cooking, plating, and buffet management, and have solid knowledge in 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 risks of cross-contamination. 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 detail. You enjoy teamwork and know how to collaborate effectively with the dining room and various contacts within the establishment. Experience in a high-end hotel or establishment, knowledge of Valaisan 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 start, as well as availability on certain weekends and public holidays depending on 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 matching the profile sought, without distinction of gender.

Since 2008, Hotelis has been supporting professionals in the hotel, catering, and event industries in their challenges related to recruitment and the placement of qualified personnel. Through Hotelis Executive, its division specialized in management and direction 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.

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