Chef De Partie – Morzine, France – Summer Season – June – September Contract

Job Description

We are seeking a talented and passionate Chef de Partie to join our clients team in France. As a Chef de Partie, you will play a great role in their kitchen operations, ensuring the delivery of great experiences to their guests. You will be responsible for preparing and cooking high-quality dishes, working alongside a small team, and collaborating with the culinary team to create innovative and delicious menus. 

• Previous experience as a Chef de Partie or in a similar role within a professional kitchen environment.
  
• Strong knowledge of various cooking techniques, culinary trends, and flavor profiles.
  
• Excellent organizational and leadership skills, with the ability to delegate tasks effectively.
  
• Knowledge of food safety and sanitation regulations, ensuring adherence to proper procedures.
  
• Effective communication skills to work harmoniously with the kitchen team, front-of-house staff, and management.
  
• Flexibility to work evenings, weekends, as required by the hotels operating hours.
  
• A passion for food, creativity, and a desire to continually learn and grow in the culinary field.
  

Requirements

• Proven experience as a Chef De Partie
  
• Passion for food and creativity preffered 
  
• Good communication and interpersonal skills
  
• Ability to work well in a small team
• EU passport or Irish passport preferred
  
• Availability to work from June to September for a 35-hour contract
  

Benefits

• Travel provided
  
• Meals provided
  
• Accommodation provided
  
• The opportunity to work in a beautiful location
  
• Competitive salary
  

Requirements
A minimum of 2 years’ experience in a similar role in a quality fine dining establishment · Knowledge of front of house, restaurant, bar, and cellar operations · Excellent communication and leadership skills · Strong customer service skills · Ability to work in a fast-paced environment and remain calm under pressure · Excellent attention to detail and organizational skills · Ability to work a flexible schedule, including weekends and holidays · Knowledge of food and beverage trends, and the ability to make recommendations based on customer preferences