Baumanière

About the Company

A luxury hotel and gastronomic estate in an enchanting setting combining Provençal tradition and contemporary elegance.

Two places to stay...

In Les Baux-de-Provence,

• Relais & Châteaux I Baumanière Les Baux-de-Provence
• 5-star hotel awarded 3 Michelin keys
• L'Oustau de Baumanière I 3* Michelin restaurant
• La Cabro d'Or I Provençal gourmet restaurant
• Sisley Spa
• Chocolate shop
• Boutique
• Weddings / Seminars / Events

In Villeneuve-lès-Avignon,

• Relais & Châteaux I Le Prieuré Baumanière Villeneuve-lès-Avignon
• 5-star hotel awarded one Michelin key
• 1 Michelin-starred gourmet restaurant
• Seminars

Listed Jobs

Company Name

Baumanière

Job Title

CDD COMMIS DE CUISINE (H/F) - BAUMANIERE LA CABRO D'OR (13520)

Job Description

**Job Title** Kitchen Commis (CDD) **Role Summary** Seasonal, full‑time Kitchen Commis in a high‑gourmet restaurant. Supports senior chefs with ingredient preparation, mise‑en‑place, plate assembly, inventory oversight, and kitchen hygiene, ensuring all tasks are carried out to the establishment’s rigorous standards. **Expectations** - Minimum 6 months to 1 year experience in an equivalent restaurant (apprenticeship or internship counted). - Capable of working under pressure during peak service, maintaining organisation and quality. - Flexible schedule with at least two consecutive days off per week. **Key Responsibilities** 1. Prepare ingredients and set up the station for service. 2. Perform pre‑cooking preparations (cutting, marinating, portioning) in accordance with prescribed recipes and quality standards. 3. Assist in plating and presentation of dishes, ensuring consistency with the menu. 4. Aid in receiving and stocking inventory, maintaining accurate records. 5. Uphold all food safety, hygiene, and sanitation protocols; keep the kitchen area clean and organised. 6. Collaborate within the brigade, following the hierarchy and chef’s instructions. **Required Skills** - Proficiency in basic and intermediate culinary techniques. - Solid understanding of food safety regulations (e.g., HACCP). - Strong organisational and time‑management abilities. - Ability to work in a fast‑paced, team‑oriented environment. - High level of attention to detail and commitment to quality. **Required Education & Certifications** - CAP or BAC PRO in Cuisine (or equivalent culinary qualification). - Minimum of 6 months to 1 year proven experience in a comparable kitchen setting (semi‑gastronomic or gastronomic restaurant).

Les baux-de-provence, France

On site

Mid level

10-03-2026