Join Glion Institute as a Chef de partie in Bulle, Switzerland. Shape the future of hospitality education in a thriving environment.
Responsibilities
* Ensure food quality and hygiene meet school standards.
* Train and supervise apprentices and manage kitchen operations.
* Collaborate with the Head Chef on menu development and inventory.
* Manage inventory, control product consumption dates, and maintain refrigeration.
* Oversee production according to meal plans and service management.
* Maintain cleanliness and hygiene of the kitchen and storage areas.
* Prepare culinary dishes in accordance with standards and Head Chef’s instructions.
* Develop and prepare menus in collaboration with the Head Chef.
* Organise purchase orders and deliveries as needed.
* Control kitchen cleanliness based on weekly cleaning plans.
* Master cooking methods and sauce preparations.
* Ensure strict compliance with HACCP standards and food safety regulations.
Qualifications
* CFC Cuisinier or equivalent diploma.
* Experience in vegetarian and vegan cuisine (preferred).
* Strong cooking experience, minimum 5 years or 2 years as Chef de partie in a reputed company.
* Fluent in French and English.
* Knowledge of inventory management.
* Knowledge of HACCP standards and food safety regulations.
* Pedagogic certificate or evidence of teaching abilities (asset).
* Participation in pedagogic workshops.
* Experience with banquet, buffet, and a la carte production.
* Commitment to continuous improvement and demonstration of best practices.
Contract & Location
* Contract: Permanent.
* Activity rate: 100%.
* Location: Bulle campus (Rue de l'Ondine 20, 1630 Bulle).
* Start date: 01.09.2026.
#J-18808-Ljbffr