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
- Diploma in Culinary arts or similar certification compulsory
- Experience and management experience mandatory
- Skills for both hot and cold buffets (catering)
- Fluent in English is neccesary
- Minimum 10 years working experience as a cook for Japan resorts assignment
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. Possibility to advance to a position as Sous Chef de Cuisine
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