- 职位分类：Village 度假村
Represent the Club Med five values: multicultural, pioneer, kindness, freedom and responsibility
Responsible for the Quality of product and services provided to clients, for the Hygiene and Safety and for the Productivity for Food in CM Chinese resort.
Be the key resource of Chinese food and product markers for resorts, regional operations, development, commercial.
Supporting and training Chinese cooks in Chinese resorts
Product and Services
To make sure all villages are respecting Club Med standards (SMICE), safety rules and regulation (local regulation and Club Med regulation) related to kitchen department.
Drive innovation for new products and services, new concepts and new tools for Club Med villages to ensure Club Med competitiveness staying ahead of the competition, with a REX analysis performed after 6 months implementation
To assure recipe of Chinese dishes are respected and tastes are aligned with orib
To maximize local incomes by developing new product/services and supporting CM Joy view Chef and F&B director in the establishment of their menus.
Analyze in association with the F&B manager/director the economic results and suggest actions to be in accordance with the budget
To define and develop the product concept for the new projects, to follow up the implementation in the village, in collaboration with the construction department (program elaboration, list of equipment PMH)
To analyse “Table” feedback results, to follow up the corrective action plans
To understand Chinese clients trends and expectations in your activity (China mainland, Taiwan, Hong Kong)
To assure the development of the services in application of the concept of the events in the villages. To support the media event, RAV in villages
To propose and supervise Chinese kitchen Training program with the support of Club Med University .
To support Regional HR manager for key GO identification and GO assignment.
To support and help recruit/recommend external candidates to HR for their respective services.
REQUIREMENT AND QUALIFICATIONS
Possesses at least 5 years of experience as Executive chef in China
Working experience in hotel with buffet restaurant (ADD).
Proficiency in the 8 Regional Cuisines in China, and specifically Shandong, Sichuan, Guangdong and Zheijiang cuisine.
Mandarin (mother tongue)