Executive Chef (M/F)


  • Leading a kitchen team (40 people minimum) while applying the Club Med strategy
  • Ensuring the production of meals based on pre-planned menus for various buffets (between 300 and 1000 persons per service)
  • Organising the planning of your activity within the kitchen
  • Participate to the budget construction for your department and administration of the orders and the stock in collaboration with the F&B Manager F&B
  • Take into account comments or suggestions from the clients and/or your team and transmitting them to your manager
  • Respecting Club Med standards and applying hygiene and safety procedures
  • Integrating your team members within the Village’s team: identifying their needs and organising training sessions for them to gain competence


  • Availability and mobility for atleast 4 months
  • Cooking certificate compulsory
  • Experience in international cooking and management mandatory
  • Skills for both hot and cold buffets (catering)
  • Fluent English ability compulsory and other languages a plus


  • Professional
  • Available
  • Conscientious
  • Passionate
  • Good inter-personal skills

Japanese season contract. Salary adapted to skills and experience (fixed salary + bonus on objective). Accommodation and meals provided by Club Med (partly on your expense) and other advantages connected with our Club Med group.

Have you already been employed at Club Med?