Ensure that the quality of food and hygiene reach to the school standard
Responsible for the food preparation in a kitchen and able to perform 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
Good knowledge of the food production for banquets, buffets, and a la carte
Develop and prepare menus in collaboration with Chef de partie and able to work independently
Order, receive and control, fresh goods according to the standards in force
Have good interaction with the production Kitchen in Bulle Campus and create synergy
Control the cleanness of the kitchen according to the Weekly Cleaning planning
Always demonstrate the better methods of work and demonstrate good knowledge of inventory management
Good knowledge of different cooking methods, sauces, food products and the kitchen equipment's
Great knowledge of HACCP practices

CFC Cuisinier or equivalent diploma
Pedagogic certificate an asset
Fluent in French and English
In constant research of improvement
Almost 3 years of cooking experience or 2 years as Demi-Chef de partie in a reputed company
Participate to Pedagogic workshop

Demi-chef de partie

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