Myriam
Chef

  • Entry date at Club Med :
    Avril 2004
  • Villages :
    Vittel, Wengen, Opio en Provence, Athenia, La Caravelle, Tignes Val Claret, Da Balaia, La Pointe aux Canonniers
  • Training :
    BEP (trade exam) in Catering, Vocational Baccalaureat - Catering
Mini-CV
  • Chef de Partie
  • Sous chef de Cuisine
  • Chef de Cuisine 
Key phrase
My life would have been different in a traditional kitchen

I can still remember, it was back in April 2004. I chose to join Club Med because I knew that this company offered jobs in the hospitality and catering sector worldwide. At the time, I wanted to complete my training by travelling to discover and learn new culinary specialities.

Having already had several successful experiences in a gastronomic restaurant and a luxury caterer, I naturally applied for a position as Chef de Partie. I did a first season at Vittel and followed up with several other destinations: Switzerland, Greece, Guadeloupe, Portugal... It is necessary to bear in mind that the HR policy of Club Med favours in-house promotions, so I therefore rose from Chef de Partie to Sous Chef de Cuisine in barely 3 years.

I now am Chef de Cuisine at the village of La Pointe aux Canonniers in Mauritius. My daily life? Compiling menus, managing the budget and kitchen personnel. In my job, you need good culinary knowledge. You need to be organised and available. It's very important. Passionate about cooking, I particularly like to pass on my know-how to my team and my best reward is to see that they follow my advice and evolve.

The Club has helped boost my self-confidence and overcome my shyness. At Club Med, even as a cook, you can be in contact with customers, talk with them to present the different dishes proposed in the buffet. Very often, I tell myself that life would be very different in a traditional kitchen and that I am very lucky to work in such exceptional places with a united and motivated team and such a friendly atmosphere. It's really what makes me want to stay.