Chef de Partie - H/F - Seasonal Contract - Riviera Marriott Hotel la Porte de Monaco

Are you interested in working in a Luxurious Hotel? Then
this is for you!

Le Riviera Marriott Hotel la Porte de Monaco
is looking for a Chef de Partie - H/F for the high season
!

If you are passionate about Food
but also about the hospitality industry; If you want to work in
an environment where you will be recognized, respected and empowered, then
you found the right place!
Become part of our team and be ready for
a memorable journey with us !!

MISSION:

The Chef
de Partie contributes to coordinating the team in preparing dishes for
the various menus, in line with established recipe sheets and company standards.
He/She ensures compliance with food hygiene and safety regulations in daily
operations, under the supervision of the Executive Chef and his/her delegates.
He/She oversees the mise en place for service to ensure smooth operations.
He/She collaborates with the Executive Chef and his/her delegates in producing
special menus or meeting specific guest requests.

He/She ensures proper stock management in cooperation with the Executive
Chef.

SPECIFIC MISSIONS

• Kitchen:
  
  
  • Prepares all perishable food items at temperatures that comply with food
    hygiene and safety regulations;
  • Adheres to food hygiene standards
    to ensure that dishes served to guests are safe for consumption;
  
  
  • Ensures compliance with food handling procedures, such as stock rotation
    (FIFO), dating, labeling, cooling, freezing, and storage, while maintaining
    the cold chain;
  • Checks the quality of food products and reports any
    non-compliance to the Executive Chef or his/her delegates;
  • Controls
    the quantities prepared to ensure portions served meet the specifications of
    the established recipe sheets;
  • Actively communicates with the Executive
    Chef and his/her delegates when additional support is needed to maintain a high
    level of service at all times;
  • Safely operates ovens, grills, work
    surfaces, and stoves in accordance with safety guidelines;
  • Monitors
    and ensures the proper storage temperatures of food in refrigerators
    and freezers using control sheets and calibrated thermometers, and reports any
    discrepancies to the Executive Chef, his/her delegates, and/or the Technical
    Department;
  • Coordinates order management to ensure efficient service
    flow and timely dish preparation, maximizing guest satisfaction;
  
  
  • Communicates with the Restaurant team regarding special menus, daily menus,
    and dish components to maximize guest satisfaction;
  • Handles specific
    guest requests;
  • Oversees mise en place and plating carried out
    by Commis Chefs to ensure compliance with recipe sheets and company
    standards;
  • Checks the quality of food products throughout the day
    in line with hygiene and food safety standards;
  • Maintains and cleans
    the workstation in compliance with hygiene and food safety rules.
  
  
• Hygiene and Safety:
  • Follows all hygiene
    and safety procedures to ensure a clean and safe working environment;
  
  
  • Adheres to all procedures for storage of goods and equipment;
  
  
  • Complies with all fire safety and evacuation procedures;
  • Completes
    all hygiene and safety training required by Management.


• Procedures and Standards:
  • Protects the security
    and confidentiality of guest and colleague information;
  • Maintains
    confidentiality of company equipment and data;
  • Follows all company
    and/or departmental procedures;
  • Ensures proper uniform and name badge,
    maintains professional appearance, and wears personal protective equipment
    as required.
• Communication:
  
  
  • Addresses colleagues and guests using clear, appropriate, respectful,
    and professional language;
  • Assists colleagues and ensures they fully
    understand their tasks;
  • Communicates service needs and any incidents
    to colleagues discreetly and away from guest areas.


• Human Resources:
  • Builds and maintains open,
    effective working relationships with all team members;
  • Ensures
    completion of all mandatory internal and online training;
  • “Leads
    by example” by demonstrating and promoting the company’s vision and values:
    
    
    • Putting people first
    • Pursuing excellence
    • Embracing
      change
    • Acting with integrity
    • Serving the world
  
  

REQUIRED SKILLS

Offer details:

• Status : Employee – Niveau II – Echelon 2


• Trial period : 15 days
• Contract period
  : May- September 2026
• Weekly total working hours
  : 39 hours contract
• Gross monthly salary scale :
  2.000€ - 2.200€

Other advantages
:

Be M otivated
Be A
wesome
Be R espectful
Be R
emarkable
Be I nventive
Be O
pen-minded
Be T houghful
Be T
rustworthy

Be part of our Team !