Chef de Partie

Chef de partie hot/cold and pastrySupported by Fodac – for the development of arts and culture –, Concorde espace culture (hereinafter Concorde) is a future cultural space in the heart of the Châtelaine district. Conceived as a place for meeting between art, culture, and social connection, this center will offer a transdisciplinary and eclectic program within a large-scale infrastructure. Open to everyone – cultural audiences, artists, students, residents, cultural professionals, and tourists –, this venue is part of a sustainable approach and is an ambitious adventure with the mission of strengthening the local cultural fabric while actively participating in the development of future generations, artistic flourishing, and the influence of Geneva.Concorde will open its doors in September in a space of m² spread over buildings, including significant cultural equipment, a residential building, but also a hotel with 46 rooms, a restaurant, a cafeteria, a take-away offer, as well as a bar and event activity.Reporting to the Head Chef, you actively participate in the daily culinary production of Concorde.Versatile, you ensure the preparation and sending of hot, cold, and pastry dishes across all points of sale. You ensure the quality of dishes, compliance with recipes and hygiene standards, while contributing to the fluidity of services.- Prepare hot, cold, and pastry dishes according to established technical sheets.- Ensure mise en place and service for all points of sale: restaurant, breakfast, cafeteria, take-away, bar, and events.- Guarantee the quality, consistency, and presentation of dishes, compliance with production deadlines, and the proper organization of your station.- Participate in stock management, goods control, and storage of deliveries.- Contribute to the reduction of food waste and the management of raw materials.- Rigorously apply HACCP standards and hygiene and safety rules.- Ensure the maintenance, cleaning, and proper functioning of kitchen equipment.- Collaborate closely with front-of-house teams, the bar, and other departments.- Assist with dishwashing during periods of high activity or absences of the person in charge of the dish pit.Skills & Experience- CFC in cooking, pastry-confectionery, or equivalent recognized title in Switzerland.- Confirmed experience as a chef de partie or in a similar function.- Mastery of hot, cold, and pastry cooking techniques.- Experience in multi-concepts, hospitality, or events is an asset.Skills & Qualities- Excellent organization and ability to manage several activities simultaneously.- Versatility and adaptability in a dynamic environment.- Keen sense of quality, detail, and presentation.- Team spirit, autonomy, and sense of responsibility.- Ability to work with rigor and efficiency during periods of high activity.CONDITIONSWorkplace: VernierStart date: SeptemberActivity rate: 100%Working time: 40 hours per weekAvailability for irregular hours (evenings, weekends, public holidays) according to the needs of ConcordeIf you recognize yourself in this description, please send us your application file (CV, diplomas, work certificates) as well as a cover letter. We look forward to receiving your application by July 19.The diversity of profiles within our team is important to us. We encourage applications from everyone, regardless of age, sexual orientation, gender identity, origin, or disability status. jid09edf9aaen jit0728aen jpiy26aen