Chef de Partie (M/F)

Missions

  • Service, decoration and supervision of the restocking of the cold and hot buffets
  • Management of a kitchen team (minimum 4 persons)
  • Being responsible for the larder
  • Respecting and applying hygiene and safety procedures

Profiles

  • Availability and international mobility from 6 to 12 months minimum
  • City and Guilds examination or similar certification compulsory
  • Experience in  international cooking and management mandatory
  • Skills for both hot and cold buffets (catering)
  • Fluent in English with knowledge of other language is a plus

Assets

  • Professional
  • Available
  • Creative
  • Enthusiastic
  • Good inter-personal skills

Seasonal contract with compensation package include room & board, utilities, basic medical insurance, uniforms, training, usage of all resorts sports facilities, and other advantages connected with our Club Med Group.

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