Chef de Cuisine (M/F)

Missions

  • Leading a kitchen team (40 people minimum) while applying the Club Med strategy
  • Ensuring the production of meals based on pre-planned menus for various buffets (between 300 and 1000 persons per service)
  • Organising the planning of your activity within the kitchen
  • Participate to the budget construction for your department and administration of the orders and the stocks
  • Take into account comments or suggestions from the clients and/or your team and transmitting them to your manager
  • Deciding weekly the need for supplies according to the stocks and guest reservations
  • Respecting Club Med standards and applying hygiene and safety procedures
  • Integrating your team members within the Village’s team: identifying their needs and organising training sessions for them to gain in competence

Profiles

  • Availability and international mobility from 12 months minimum
  • Certification in food production or culinary is compulsory
  • Experience in  international cooking and management mandatory
  • Skills for both hot and cold buffets (catering)
  • Fluent is English is neccesary

Assets

  • Professional
  • Available
  • Conscientious
  • Passionate
  • Good inter-personal skills

Seasonal contract with salary adapted to skills and experience (fixed salary + bonus on objective). Accommodation and meals provided by Club Med and other advantages connected with our Club Méd group.

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