Overview
Chef De Partie Jobs in Lyon, Auvergne-Rhône-Alpes, France at Pierre Sang on Gambey
Title: Chef De Partie
Company: Pierre Sang on Gambey
Location: Lyon, Auvergne-Rhône-Alpes, France
Company Description Pierre Sang on Gambey is a restaurant company originally based at 6 Rue Gambey in Paris, France, known for its creative, contemporary cuisine and dynamic dining experience. The restaurant blends French culinary techniques with international influences in a lively, open-kitchen setting. Team members work in a fast-paced, quality-driven environment with a strong emphasis on fresh ingredients and thoughtful presentation. Joining Pierre Sang on Gambey means contributing to a collaborative kitchen culture that values innovation, consistency, and guest satisfaction.
Role Description This is a full-time, on-site Chef De Partie role based in Lyon. The Chef De Partie will manage a designated section of the kitchen, ensuring all mise en place is prepared on time and to the restaurant’s quality standards. Daily responsibilities include cooking and plating dishes during service, maintaining strict food safety and hygiene, and coordinating with the Head Chef and Sous Chefs to deliver a consistent guest experience. The role involves training and supporting commis chefs, monitoring stock levels, minimizing waste, and helping with inventory and ordering as needed. The Chef De Partie will also participate in menu development, tasting sessions, and continuous improvement of recipes and processes.
Qualifications
- Proven experience as a Chef De Partie or strong experience as a Demi Chef in a high-quality or fine-dining kitchen.
- Solid understanding of classical and contemporary cooking techniques, including preparation, cooking, and plating of meat, fish, vegetables, and sauces.
- Strong knowledge of food safety, hygiene standards, and kitchen sanitation practices (HACCP or equivalent).
- Ability to manage a section independently during busy services, including mise en place, timing, and coordination with the wider team.
- Collaborative mindset with the ability to communicate clearly, support teammates, and train junior staff members.
- High attention to detail, a commitment to consistency, and pride in presentation and flavor.
- Flexibility to work evenings, weekends, and holidays, as required in restaurant operations.
- Culinary diploma or professional cooking certification is preferred; equivalent experience is also valued.
- Basic French language skills are an advantage; willingness to work in a multicultural, inclusive team environment is essential.
