Chef or Chef de partie (specialized charcuterie, delicatessen & catering)

This is a wonderful opportunity for a creative, motivated, hard-working and career-oriented individual to be part of a team of luxury hotel professionals in a foreign country.


Under the directives of the chef, the chef de partie deli caterer is responsible for the production of processed products based on meat, offal, fish and seafood. In the hotel industry he must have the capacity of production for several customers (buffet >100) and will have the equipment and a suitable and functional team.

Delicatessen part

Through regular and daily practice, he masters the various techniques of sourcing, processing, manufacturing, dressing, decorating and enhancing the multiple manufactures of meat, fish and meat deli meats. seafood, respecting the code of deli practice.


  • Prepare poultry, game, fish and other meats that take into account the specifics of countries (halal, kosher, etc.)
  • Salting realizations
  • Make classic deli meats, fine deli meats and modern deli meats (terrines, etc.)
  • Glaze and decorate deli products.

Catering part

The caterer prepares catering dishes, hot or cold, based on poultry, beef, game, fish or shellfish. Creative part of the job of deli caterer. A gourmet and creative end, the caterer listens to his customers to offer them a quality service, up to their expectations. The caterer profession has two aspects. Everyday cook: he cooks semi-elaborate products and ready-to-go meals. Events cook: he organizes and showcases his culinary productions for banquets or buffets at private events, public events or professional receptions. The caterer is versatile, he cooks both salty and sweet with creativity.


  • Prepare, decorate and present appetizers and ready meals: cook dishes based on poultry meat, game, fish and offal
  • Prepare, glaze and decorate cold starters, hot starters and toppings made from raw or cooked vegetables
  • Make pastries and savoury pies. Glaze and decorate entremets and desserts on the plate
  • Perform curative showcases and product presentations, verrines and other
  • Create and manage a buffet decoration
  • Creating and realizing decorative buffets elements
  • Communicating, providing deferred service and advising customers
  • Implementing different service and temperature reconditioning techniques

Specific experiences

Minimum 5 years of professional experience in the Craft (apart from apprenticeship)

Being a competition finalist or having a title of excellence is considered an asset

Successful experience in team management

Diploma and specific knowledge required

Diploma in the Craft (CAP Catering butcher) These courses will all need to be supported by several years of professional experience before you can access the responsibilities of management/supervisory level; years of experience crucial for this profession.

Except for French-speaking countries, he will have to be able to express himself in English – it is a question of knowing how to communicate with his team.


Compensation varies depending on the position, the candidate’s profile and the country. In the luxury hotel industry for a position abroad, depending on the hotel and the position, the remuneration includes a package that completes the employee’s net salary. The package includes at least one round trip to France per year and accommodation. Other benefits may be negotiated based on the position and the candidate’s qualification level.

Social security for expats

As far as social coverage is concerned, France is very well endowed internationally thanks to the Caisse des Français à l’Etranger ( By enrolling in the CFE, the expatriate and his family can benefit from the continuity of rights (health, retirement) that he can complete with a mutual like April International used by a very large number of expatriates.

SAF’s role: more than connecting with the customer

SAF searches within its network of companies (the Customer), then searches and evaluates the candidates’ profiles in relation to the customer’s request. SERVICE A THE FRANCAISE develops an image of excellence internationally. Concerned about the quality of the candidates transmitted, the technical assessment of the candidates is done by the members of the technical assessors panel composed of the “Meilleurs Ouvriers de France”. Once the evaluation and internal selection of the candidate is done by SAF, the selected profiles are sent to the client who finalizes the recruitment by a remote interview (telephone or video conference). Once the selection has been made by the Client, the client is fully responsible for mobilizing the selected candidate and signing the contract. SAF will always advise the candidate throughout the evaluation process until the client is signed.

Interested in this offer?

Apply by email by filling out our application form, do not forget to specify the reference of the offer (SAFHOTEL3)