Demi Chef de Partie M/F/NB - Fixed-term/permanent Contract

Together, let’s cultivate the art of making dreams come true and bring magic to life.
At Disneyland Paris, our operational teams are at the heart of the experience we offer to guests from around the world. Every day, they help deliver high-quality service and bring the magic to life. Joining us means growing in an inclusive environment where everyone can showcase their talent and build a career path that reflects who they are. ✨
Bring the magic to life on every plate for our guests. Join us as a Demi-Chef de Partie!
Become a Demi-Chef de Partie in our Parks, Hotels, and Disney Village, on a permanent or fixed-term 35-hour contract.
Your contributions:

• Take part in creating quality culinary experiences by preparing daily dishes in accordance with technical sheets and Disneyland Paris standards of excellence.

• Showcase your culinary skills across different kitchen stations (cold, hot, sides, desserts, and more) while remaining agile in responding to our guests’ specific requests, especially regarding allergies and dietary requirements.

• Contribute to collective success by supporting the onboarding of new employees and sharing your expertise with apprentices and interns.

• Ensure compliance with food hygiene and safety standards (HACCP) to maintain a safe working environment and impeccable quality at every service.

Your strengths:
Passionate about cooking, you master essential culinary techniques: preparation, cooking, plating, and presentation.
You have first successful experience in a food service environment and are eager to continue developing your expertise.
You are able to communicate in French at a minimum B1 level.
A true team player, you enjoy collaborating, sharing your knowledge, and contributing to a positive, dynamic working atmosphere.
Responsive and adaptable, you can thrive in a fast-paced environment where every day is different.
Available and flexible, you can work varied shifts, starting as early as 6:00 a.m. or ending as late as 2:00 a.m., on weekdays and weekends.
A culinary qualification (CAP, BEP, or equivalent) is a real asset for success in this role.