Chef de Partie

Ref 2590055 | Date: 9 Nov 2026

Chef de Partie

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Chef de Partie

Permanent contract / Crans-Montana, Switzerland

Les Roches, part of Sommet Education group, is a globally renowned institution shaping the future of hospitality and the experience economy through transformative and experiential education in 3 campuses: Crans-Montana (Switzerland), Marbella (Spain) and Abu Dhabi (UAE).

2nd in the 2026 QS World University Ranking in Hospitality and Leisure Management and 2nd in employer reputation category.

Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute.

Les Roches Marbella, certified ISO-14001 and ISO-9001.

Our values, Development, Distinctiveness, Joint Commitment, Openness and Sense of Service, are the foundation of our actions. We offer an innovative, collaborative and thriving environment.

Mission
The Chef de Partie is responsible for the preparation, production, and presentation of food within an assigned kitchen section. Working under the supervision of the Executive Sous-Chef and Kitchen Sous-Chef, the role ensures the consistent application of culinary standards, food safety requirements, and operational procedures.
As part of Les Roches' experiential learning environment, the Chef de Partie supports students during practical sessions by demonstrating professional culinary techniques and fostering a culture of excellence, professionalism, and hospitality.

Main Responsibilities

1. Execute Food Production Activities

• Prepare, cook, and present dishes according to established recipes, production plans, and quality standards.
• Ensure consistency in food quality, presentation, and portion control.
• Contribute to the smooth operation of daily kitchen activities within the assigned section.

2. Support Student Practical Training

• Assist students during practical kitchen sessions and operational service periods.
• Demonstrate culinary techniques, kitchen organization, and professional work methods.
• Promote discipline, teamwork, and compliance with operational standards.

3. Ensure Hygiene and Food Safety Compliance

• Maintain full compliance with HACCP standards, food safety regulations, and internal procedures.
• Ensure cleanliness and organization of workstations, equipment, and storage areas.
• Report any food safety or operational concerns to supervisors.

4. Maintain Kitchen Organization and Resources

• Assist with the proper storage, rotation, and handling of food products.
• Support inventory counts and the monitoring of stock levels.
• Contribute to reducing food waste and ensuring responsible use of resources.

5. Contribute to Operational Excellence

• Collaborate effectively with kitchen colleagues, instructors, and service teams.
• Support special events, functions, and academic activities as required.
• Actively contribute to maintaining a professional, positive, and guest-focused kitchen environment.

Key Competencies
Strong culinary fundamentals and technical cooking skills.
Good understanding of food safety and HACCP requirements.
Ability to work efficiently in a fast-paced environment.
Strong attention to detail and quality standards.
Team-oriented mindset and collaborative approach.
Ability to support and guide students through example.
Flexibility and adaptability in a multicultural environment.

Key Indicators
Compliance with food safety and hygiene standards.
Quality and consistency of food production.
Preparedness and organization of assigned kitchen section.
Student and instructor satisfaction during practical activities.
Contribution to waste reduction and proper stock management.
Reliability and teamwork within kitchen operations.


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