Chef de Partie Cuisine

Conduct culinary execution according to technical sheets established by the Chef de cuisine, ensuring service standards for cooking, preparation, and decoration. Manage mise en place, equipment cleaning, and facility inspections while strictly adhering to HACCP hygiene principles. Work in a continuous shift rotation with breaks on holidays, reporting directly to the Executive Chef. This role supports the resort's diverse offerings, including a casino, four-star hotel, spa, and multiple dining venues ranging from 70 to 90 covers. The position offers an hourly rate of 12.80€ and includes access to the Barrière Campus for personalized development.