Chef de Partie


  • 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


  • Available for international mobility for minimum 12 months
  • 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


  • 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

Have you already been employed at Club Med?