Chef de Partie (M/F)

TN France; Paris; Sur place; EUR 25 000 - 35 000; Plein temps

Résumé du poste

An established industry player seeks a passionate Chef de Partie to join their dynamic kitchen team. This exciting role involves managing both hot and cold buffets while leading a talented group of cooks. With a focus on creativity and professionalism, you will ensure the highest standards of food quality and presentation. Enjoy the opportunity to work in a vibrant environment, with the potential for career advancement to Sous Chef de Cuisine. If you have a flair for culinary arts and a commitment to excellence, this position is perfect for you.

Prestations

Accommodation provided

Meals provided

Bonus on objectives

International mobility opportunity

Qualifications

• Minimum 10 years of experience as a cook for Japan resorts assignment.
• Fluent in English is necessary.

Responsabilités

• Manage a kitchen team of at least 4 members.
• Provide services and supervision of buffets.
• Respect hygiene and safety procedures.

Connaissances

Culinary Skills

Buffet Management

Team Leadership

Hygiene and Safety Procedures

Formation

Diploma in Culinary Arts

Description du poste

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Availability and international mobility for a period of 6 to 12 months

Certifications

Diploma in Culinary Arts or similar certification is compulsory

Language Skills

Fluent in English is necessary

Experience and Skills

Skills for both hot and cold buffets (catering) / Minimum 10 years of working experience as a cook for Japan resorts assignment

Contract Type

Temporary contract

Package

Seasonal contract. Salary adapted to skills and experience (fixed salary + bonus on objectives). Accommodation and meals provided by Club Med, along with other advantages of the Club Med group.

Job Title

Chef de Partie (M/F)

Job Location

Club Med Group

Additional Job Posting Location

Availability and international mobility for a period of 6 to 12 months

Job Description

You are:

• Professional
• Available
• Creative
• Enthusiastic
• Good interpersonal skills

You will:

• Provide services, decoration, and supervision of the restocking of the cold as well as hot buffets
• Manage a kitchen team of at least 4 members
• Be responsible for the larder
• Respect and apply hygiene and safety procedures

Possibility to advance to a position as Sous Chef de Cuisine

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