Job offer description
You are
- Operational, with solid mastery of culinary techniques, professional terminology, and confidence with IT tools.
- Responsible and a teacher at heart, capable of managing and organizing your team’s workflow.
- Organized, able to anticipate needs, respect processes, and act with responsiveness.
- Cooperative, with strong skills in inventory and supply management while collaborating effectively with other teams.
You will
- Supervise and motivate a team of 4 to 6 cooks while supporting their skills development.
- Manage orders, stock, and production for your station (hot, cold, breakfast, appetizers, cocktails, events).
- Check mise en place, presentation, and buffet replenishment (serving 600 to 1,000 covers per service).
- Offer personalized plated service at the buffet or in our bistronomic restaurant.
- Ensure service quality while strictly complying with Club Med hygiene and safety standards (HACCP).
- Unite and motivate your teams around defined objectives while guiding them in their professional development.
Job requirements
- experience in the role
- availability to international mobility
Nice to have
good level of english/ french
Benefits
Your benefits
- Accommodation provided on site or nearby, and meals included, with a fixed contribution.
- Access to Resort facilities and activities (conditions apply): gym, swimming pool, outdoor activities… plus preferential rates at the boutique, spa, excursions, etc.
- Tailored training throughout your career to develop your skills and advance into new positions.
- Internal and international mobility: over 120 jobs in 70 Resorts worldwide… offering countless career opportunities.
Job restrictions
european citizenship
majority age
