Hospitality and catering

Chef de Partie (M/F)


  • 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


  • Availability and mobility
  • Experience and management experience mandatory
  • Skills for both hot and cold buffets (catering)
  • Fluent in English and French knowledge mandatory


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

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

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