{"version":"0.1","company":{"name":"YubHub","url":"https://yubhub.co","jobsUrl":"https://yubhub.co/jobs/city/montrouge/"},"x-facet":{"type":"city","slug":"montrouge","display":"Montrouge","count":1},"x-feed-size-limit":100,"x-feed-sort":"enriched_at desc","x-feed-notice":"This feed contains at most 100 jobs (the most recently enriched). For the full corpus, use the paginated /stats/by-facet endpoint or /search.","x-generator":"yubhub-xml-generator","x-rights":"Free to redistribute with attribution: \"Data by YubHub (https://yubhub.co)\"","x-schema":"Each entry in `jobs` follows https://schema.org/JobPosting. YubHub-native raw fields carry `x-` prefix.","jobs":[{"@context":"https://schema.org","@type":"JobPosting","identifier":{"@type":"PropertyValue","name":"YubHub","value":"job_21b61a00-dec"},"title":"Grillardin / Chef de partie H/F/X","description":"<p>We are seeking a skilled Grillardin / Chef de partie to join our team at the Ibis Paris Porte d&#39;Orléans hotel, which features a 402-room hotel and a restaurant called FIREHO.</p>\n<p>As a Grillardin / Chef de partie, you will be responsible for managing the grilling of products, primarily during evening shifts from 16:00 to 23:45. Your tasks will include:</p>\n<ul>\n<li>Preparing necessary products for service, including cutting and marinating</li>\n<li>Grilling meats, fish, and vegetables according to technical specifications</li>\n<li>Ensuring dishes are presented and sent out within deadlines</li>\n<li>Monitoring product quality, including freshness, cooking, and seasoning</li>\n<li>Suggesting daily specials and participating in menu development</li>\n<li>Creating technical sheets and maintaining a clean and organized workstation</li>\n<li>Adhering to HACCP standards and internal procedures</li>\n<li>Anticipating needs during service and managing banquet setups</li>\n<li>Managing inventory and reporting supply needs</li>\n</ul>\n<p>Our hotel offers a range of benefits, including:</p>\n<ul>\n<li>A 13th month salary after one year of service</li>\n<li>Variable remuneration of up to 10% of annual salary</li>\n<li>50% reimbursement of Navigo transportation costs or free parking</li>\n<li>Collective interest-sharing scheme (up to €2,300 gross per year) and participation in group results</li>\n<li>Employee savings plan (with up to €1,300 annual contribution)</li>\n<li>24/7 helpline and accompaniment service</li>\n<li>Group health insurance and foresight (Mutuelle COLONNA FACILITY)</li>\n<li>Heartists employee card offering discounts at Accor hotels and restaurants, as well as with partners like Apple and BHV</li>\n</ul>\n<p>We value diversity and inclusion, and we strive to attract, recruit, and promote diverse talent.</p>\n<p style=\"margin-top:24px;font-size:13px;color:#666;\">Job Data by <a href=\"https://yubhub.co\">YubHub</a>.</p>","url":"https://jobs.smartrecruiters.com/AccorHotel/744000161315479-grillardin-chef-de-partie-h-f-x","directApply":true,"hiringOrganization":{"@type":"Organization","name":"AccorHotel","sameAs":"https://careers.accor.com/","logo":"https://logos.yubhub.co/careers.accor.com.png"},"x-apply-url":"https://jobs.smartrecruiters.com/AccorHotel/744000161315479-grillardin-chef-de-partie-h-f-x","x-work-arrangement":null,"x-experience-level":"senior","x-job-type":"full-time","x-salary-range":null,"x-skills-required":["grilling techniques","temperature control","cutting and preparation","HACCP standards","technical sheet creation"],"x-skills-preferred":["experience in a similar kitchen role","school training in cooking (BAC Pro)","organisation and stress management","autonomy and teamwork","efficiency, speed, and seriousness"],"x-benefits":[],"x-licences":[],"x-visa-sponsorship":"unknown","x-visa-sponsorship-text":null,"x-work-authorisation":"unknown","x-work-authorisation-text":null,"datePosted":"2026-11-12T14:36:56.860Z","jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Montrouge, IDF"}},"employmentType":"FULL_TIME","occupationalCategory":"Hospitality","industry":"Hospitality","skills":"grilling techniques, temperature control, cutting and preparation, HACCP standards, technical sheet creation, experience in a similar kitchen role, school training in cooking (BAC Pro), organisation and stress management, autonomy and teamwork, efficiency, speed, and seriousness"}]}