Chef de Partie - Work in Japan

Key Responsibilities

Manage and supervise a designated kitchen section on daily operational needs
Supervise and guide junior kitchen staff on daily operational needs
Managing stock and daily ordering for dry goods and butchery.
Prepare and present dishes according to Club Med standards and recipes
Ensure food quality, hygiene, and safety standards are consistently maintained
Complying with food and stock management ,especially minimizing food wastage
Maintain cleanliness and organization within the kitchen
Adapt to high-volume and multinational clienteles
To communicate with guests, understand their needs and providing accurate information and support.