Hot/Cold and Pastry Chef de Partie

Supported by Fodac – Foundation for the Development of Arts and Culture –, Concorde espace culture (hereinafter Concorde) is a future cultural space in the heart of the Châtelaine district in Vernier. Designed as a meeting place between art, culture and social connection, this centre will offer a transdisciplinary and eclectic programme within a large-scale infrastructure. Open to everyone – cultural audiences, artists, students, residents, culture professionals and tourists – this venue is part of a participatory and inclusive approach. It is an ambitious venture with the mission to strengthen the local cultural fabric while actively contributing to the training of future generations, artistic flourishing and the influence of Geneva. Concorde will open its doors in September 2026 in a 27,000 m² space spread over four buildings, including a significant cultural facility, a residential building as well as a 46-room hotel, a restaurant, a cafeteria, a take-away offer and bar and event activities.br/br/YOUR MISSION Reporting to the Head Chef, you actively participate in the daily culinary production of Concorde. Versatile, you ensure the preparation and dispatch of hot, cold and pastry services across all points of sale. You ensure the quality of preparations, compliance with recipes and hygiene standards, while contributing to the smooth running of operations. 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 preparations. Ensure production deadlines are met and your workstation is well organised. Participate in stock management, goods control and delivery storage. Contribute to reducing food waste and optimising raw materials. Strictly apply HACCP standards and hygiene and safety rules. Ensure maintenance, cleaning and proper functioning of kitchen equipment. Work closely with the front-of-house, bar teams and other departments. Assist with dishwashing during busy periods or absences of the person in charge of dishwashing.br/br/YOUR PROFILE Training experience Federal Certificate of Capacity (CFC) as cook, pastry chef-confectioner or equivalent qualification recognised in Switzerland. Proven experience as a chef de partie or in a similar role. Mastery of hot, cold and pastry cooking techniques. Experience in multi-concept catering, hospitality or events is an asset. Skills qualities Excellent organisation and ability to manage multiple tasks simultaneously. Versatility and adaptability in a dynamic environment. Strong sense of quality, detail and presentation. Team spirit, autonomy and sense of responsibility. Ability to work rigorously and efficiently during busy periods.br/br/CONDITIONS Workplace: Vernier Start date: September 2026 Employment rate: 100% Working hours: 40 hours per week Availability for irregular hours (evenings, weekends, public holidays) according to Concorde's programme If you identify with this description, please send us yourbr/br/application filebr/br/(CV, diplomas, work certificates) as well as abr/br/cover letter . We look forward to receiving yourbr/br/application by 19 July 2026. We value diversity within our team. We encourage applications from everyone, regardless of age, sexual orientation, gender identity, origin or disability status.br/br/jid09edf9aaen jit0832aen jpiy26aen