With us, enjoy the true meaning of vacations. All-inclusive beach and moutain Resorts. Club Med, l’esprit libre.
Paris
Since it was founded in 1950 and it created the all-inclusive vacation concept, Club Med has been the world leader on its market, and has developed a resolutely upscale, friendly and multicultural spirit. Club Med boasts 70 resorts located in the most beautiful sites in the world, a cruise ship and Luxury Villas & Chalets and, now more than ever, is associated with dreams and happiness. There are 20,000 Gentle Organizers (G.Os) and Gentle Employees (G.Es) at Club Med, who work in the villages, but also at the Paris, Lyon, Singapore, Shanghai, Rio de Janeiro and Miami headquarters, in the sales offices situated in dozens of countries and in travel agencies.
On-site · Toronto
Prepare and present a variety of pastries for buffets and bistronomic dining while managing a small team of commis pastry chefs. Ensure strict compliance with health and safety regulations and maintain high quality of service for up to 1000 covers.
On-site · Montréal
The Pastry Chef will prepare a variety of pastries for buffets and bistronomic restaurants while managing a team of commis chefs. They are responsible for ensuring high-quality service, maintaining health and safety standards, and overseeing buffet presentation and replenishment.
On-site · Vancouver
The Pastry Chef is responsible for creating and serving a variety of pastries for buffets and bistronomic dining while managing a small team of commis chefs. They must ensure strict compliance with health and safety regulations and maintain high quality of service for up to 1000 covers per service.
On-site · Ottawa
Prepare and present a variety of pastries for buffets and bistronomic dining while managing a small team of commis pastry chefs. Ensure strict compliance with health and safety regulations and maintain high quality of service for up to 1000 covers.
On-site · Edmonton
The Pastry Chef is responsible for creating a variety of pastries for buffets and bistronomic dining while managing a small team of commis pastry chefs. They must ensure strict compliance with health and safety regulations and maintain high quality of service for up to 1000 covers per service.