Ensure that the quality of food and hygiene reach to the school's standards
Respect the production according to the meal plan and being able to manage the service
Ensure inventory management, control product consumption dates, fridges, and freezers on regular basis
Train and supervise apprentices and cooks under his command
Manage the storage, cleaning, and hygiene of his workplace
Make all the culinary preparations assigned to his specialty/part according to the standards in force and the Head Chef's instructions
Develop and prepare menus in collaboration with the Head Chef
Organise purchased order and delivery when needed
Control the cleanness of the kitchen according to the Weekly Cleaning planning
Master the different cooking methods and sauces preparation
Ensure strict compliance with HACCP standards and food safety regulations

CFC Cuisinier or equivalent diploma
Pedagogic certificate an asset
Knowledge or training in vegetarian and vegan cuisine is needed
Fluent in French and English
In constant research of improvement
Almost 5 years of cooking experience or 2 years as Chef de partie in a reputed company
Participate to Pedagogic workshop
Excellent knowledge of the food production for banquets, buffets, and a la carte
Always demonstrate the better methods of work and demonstrate good knowledge of inventory management

Chef de partie

Über den Job