Sous Chef (M/W) Job at Club Med

You are

• Operational, with mastery of culinary techniques, professional terminology, and comfortable with IT tools.
• A leader, able to manage a team, handle conflicts, and effectively assist the Head Chef.
• Autonomous, capable of making decisions in the Head Chef’s absence.
• Organized, anticipating needs while respecting processes and ensuring quick, proactive management.
• Cooperative, with excellent stock management skills and effective collaboration with other teams.

You will

• Assist the Head Chef and replace them when absent.
• Manage and lead a brigade of 30 to 80 cooks, ensuring mise en place, buffet replenishment, and quality of the offer (600 to 1,800 covers per service).
• Work closely with the Head Chef and the Stock & Purchasing Manager to manage orders and stock control within the allocated budget.
• Supervise and ensure the quality of culinary services and strict compliance with Club Med hygiene and safety standards (HACCP), in coordination with other Resort departments (stewarding, restaurant, bar, etc.).
• Unite and motivate your teams around clear objectives and support their professional development.
• Analyze results and propose budgetary improvements and adjustments to optimize service delivery.