Demi-Chef de partie - cuisine

Join the Fairmont Monte Carlo as a Sous Chef de Partie, working in a luxury hotel kitchen environment. Participate in food preparations, cooking, and serving menu components to clients. Work under the responsibility of a chef, ensuring food safety and team collaboration.

Requirements

• CAP / BEP Cuisine or Bac pro Cuisine
• 2 years of significant experience within a kitchen brigade
• Excellent interpersonal skills and problem-solving skills
• Ability to work efficiently under pressure in a fast-paced environment
• Capacity for organization, reactivity, and autonomy

Benefits

• Food allowance
• Transport allowance
• Company mutual with take-up by the social fund
• Reduced rates in the hotel
• Reduced rates in the Accor hotel group