About this role
Francette, a barge moored on the Seine at the foot of the Eiffel Tower, embodies a certain idea of French art de vivre: generous cuisine, attentive service, and a unique setting between water and sky. Under the direction of Executive Chef Fanny Herpin — trained in starred houses like Le Meurice and Le Taillevent — the kitchen revisits great French classics with modernity, indulgence, and elegance.
As a Demi Chef de Partie, you support the Chef de Partie and run your station with reliability, from mise en place through service. You master the fundamentals — cooking times, cuts, seasoning — and gain autonomy while maintaining the rigor and precision that define the kitchen.
You will help organise the workflow, anticipate needs, and take initiative during service. You also act as a reference for commis, sharing your knowledge to help them grow within a team that values collaboration and high standards.
This role offers a chance to evolve quickly within the Fuga family, working in an exceptionally pleasant environment with views of the river. The Francette barge spans multiple levels, each with its own atmosphere — from a cosy water-level dining room to a 250 m² terrace with a spectacular view of the Eiffel Tower.
Requirements
- Solid grasp of basic culinary techniques: cooking, cutting, seasoning
- Ability to work independently and support a Chef de Partie in a fast-paced kitchen
- Experience in a professional kitchen environment (restaurant or similar)
- Sense of responsibility and reliability during service
- Team player who can mentor junior staff
- Not prone to seasickness (working on a barge)
- Passion for modern French cuisine and attention to detail
Responsibilities
- Support the Chef de Partie and run the station with reliability between execution and responsibility
- Master the fundamentals: cooking times, cuts, and seasoning while gaining autonomy
- Help with mise en place and maintain rhythm during service, taking initiative when needed
- Act as a reference for commis, sharing knowledge and guiding younger team members
- Anticipate and organise workflow to ensure smooth service from lunch through dinner
Benefits
- Exceptionally pleasant work environment with breaks by the water
- 30% discount at all Fuga group restaurants
- Rapid advancement opportunities within the Fuga Family
- Separate male and female locker rooms
- 2 consecutive days off per week
- Sustainable mobility package (Forfait Mobilité Durable)
- 50% coverage of mutual insurance (ALAN)
- 50% reimbursement of Navigo pass
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