Job responsibilities:
- Under responsibilities of Chef de Cuisine / Sous Chef
- Responsible and coordinates the production and the distribution defined by the Chef
- Service, decoration and supervision of the restocking of the cold and hot buffets
- Respecting and applying hygiene and safety procedures
- Ensure the set up of buffets in the conditions required by schedules, presentation, taste and temperature
- Supervises and motivates its team (minimum 4 persons)
- To respect all of the menu that has been standardize
- Work together with other nationalities as well
- Help to promote and participate to various activities, events and sharing moments in the resort
Requirements:
- Willing to relocate to Club Med Resorts, Japan.
- Diploma/Bachelor Degree in Culinary arts or similar certification compulsory
- Experience at 4 or 5 stars hotel or resort preferred
- Energetic and positive thinking
- Good physical condition with problem-solving skills
What we offer:
- Seasonal contract from December 2025 – April 2026
- Accommodation provided (within the resort)
- 3 meals provided (what we serve the guest is what you will get)
- Return flight tickets
- Work permit & visa fees covered by company
- Unique opportunity to work abroad with an international brand
- Salary: USD1,000 – USD1,200 net (income tax covered by company)
- Kitchen Bonus: USD150 per month (payable by end of season with T&C applies)
- Mobility Allowance
Job Types: Full-time, Contract
Pay: RM5,000.00 - RM6,000.00 per month
Application Question(s):
- Are you willing to relocate to Guilin, China for the job?
Work Location: In person
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