Chef de Partie Kitchen (M/F/X)

100% independent and family-owned group, Proman draws its strength from a responsive operational structure and short decision-making channels.

This organisation, which relies on Human Resources professionals, is customer and temporary staff oriented. Mastery of the profession and knowledge of the economic fabric guarantee the efficiency and adaptability of our local agencies.

We are looking for a chef de partie (M/F) for one of our clients on the Riviera. Join a network of dynamic establishments (company restaurants, school kitchens, banquet services, caterers, etc.) and put your expertise at the service of diverse culinary experiences!

Your Profile: Interpersonal Skills & Professionalism

We are looking for candidates who stand out by:

Training: Federal VET Diploma as Cook or equivalent training.

Experience: Proven experience as Chef de Partie, ideally in collective or event catering.

Essential Interpersonal Skills:

Seriousness and reliability in carrying out temporary assignments.

Impeccable professionalism and sense of service.

Flexibility and ability to adapt quickly to different work environments.




Our Conditions:

Contract: Temporary assignments (duration varies according to our clients’ needs).

Hours: Mostly continuous (an advantage for your work-life balance).

Remuneration: Salary in accordance with the Collective Labour Agreement (CLA) of the hotel and catering sector in Switzerland, ensuring regulated working conditions.

Apply Now!

If this temporary challenge in the beautiful Vaud region matches your profile and aspirations, send us your complete CV without delay.

We look forward to working with you! Chef de Partie Kitchen (M/F/X) - Canton of Vaud


As Chef de Partie, you autonomously manage your station (hot, cold, pastry according to needs) and actively contribute to the quality of culinary production of our partners.

Preparation and execution of dishes according to technical sheets and establishment standards.

Organisation and management of your section (set-up, production, cleaning).

Quality control, freshness of products and compliance with hygiene standards (HACCP).

Effective collaboration with the kitchen team to ensure smooth service.