chef de partie tournant 100%

L’Hôtel Beaulac, a 4-star establishment with 116 rooms, welcomes you to an exceptional setting with its Waves panoramic lounge bar on the 7th floor, its Le Lake Side dining area facing the lake, and its conference center. Located in Neuchâtel, with a breathtaking view of the lake and the Alps, the hotel is part of a dynamic group that also owns the Ibis hotel in Thielle and the Design F6 hotel in Geneva. Recognized as a major player in the luxury hospitality sector, L’Hôtel Beaulac is committed to offering high-end services to its clientele, by valuing the expertise and interpersonal skills of its teams. We regularly offer opportunities in service professions: Housekeeping, Reception, Food and Beverage, Banquets and Seminars. We are currently looking for a Chef de Partie Tournant (CDI, 100%) ready to fully involve themselves in a kitchen with high requirements, within a close-knit team. Your mission : Reporting to the chef de cuisine, you will demonstrate great versatility by working at different stations (starters, desserts, and hot dishes). You will prepare and plate dishes following technical sheets, applying modern culinary methods. You will work within a brigade of 25 employees, at the heart of a dynamic brasserie-style kitchen, capable of managing "rush" moments with rigor and composure during intense services, with a production of 80 to 100 covers per service. Kitchen Part : Prepare and cook meats and fish according to the chef's directives, Execute recipes with rigorous control of quality, taste, and presentation, Precise dosing of ingredients and culinary mixtures, Careful plating of dishes for service, Peel and prepare vegetables and fruits, Manage stocks and organize the workstation, Start up and maintain equipment, Strict compliance with hygiene and food safety standards (HACCP). Pastry Part : Prepare and plate desserts from the menu and for special events yourself, Ensure careful and regular production of desserts, in compliance with the house standards, Participate in creativity and new sweet recipes, Examples of desserts served: Crêpes Suzette, Tarte au citron meringuée, Crème brûlée, Moelleux au chocolat, Cheesecake aux fruits de saison, Mousse au chocolat. Profile sought: Diploma in cuisine (CFC, CAP, BEP), Significant experience in cuisine, ideally in a large chain hotel or a brasserie (high volumes), French is essential, mastery of other languages is an asset, Flexibility and availability to work continuous shifts or split shifts, including weekends and public holidays, Physical endurance, rigor, organization, and professionalism are indispensable. Accommodation possibility is offered during the trial period. Interested in this challenge? Send us your complete file to administration@beaulac.ch. We will study your application with the greatest attention. In the absence of a response within four weeks, consider that your application has not been selected, but do not hesitate to apply again for our upcoming offers.