Chef de Partie

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 5 to 8 months minimum
  • Culinary certification compulsory
  • Experience and management experience mandatory
  • Skills for both hot and cold buffets (catering)
  • Basic English compulsory

Assets

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

Seasonal contract. Possibility to advance to a position as Chief Executive. Accommodation and meals provided by Club Med and other advantages connected with Club Mediterranée.