Butcher in a Club Med Resort, the story of Bernard


Estimated reading time: %min% min

« Hello my name is Bernard, I am 50 years old and I am a butcher. »

Describe your daily work

« I start the day around 7.30am to supply the meat to the cooks for lunch, then we prepare for dinner and finally for breakfast the next day. I try to work for 1 day or 1.5 days in advance. I also have to place meat orders and then manage traceability and supervise cleaning. Finally, I take care of the cutting at the buffet during lunch and dinner. »

3 things that make you love your job

« I came to Club Med firstly for my passion for butchery and secondly to travel; I have been on the Club Med 2 boat three times in South America, the Caribbean and the Mediterranean. I have also been to Japan in Kabira, Greece, Italy and now France. »

3 qualities required to do your job

« Perfection, hygiene, friendliness with customers and colleagues: very important! And communication too. »

What is your relationship with your teams?

« It goes very well, I have an assistant butcher and then we communicate a lot with the sous-chefs, the chefs de partie and our chef de cuisine. »

What advice would you give to a future candidate applying to Club Med?

« To be motivated, to have a sense of management, to enjoy working alone as well as in a team and of course to have a good relationship with your colleagues and our G.Ms. »

What is your greatest pride?

« My relationship with our G.Ms, when we meet them again from one season to another and they recognize us. I had an experience with Japanese people I met in Kabira, that I saw again 6 years later in Provence and that they had recognized me. How amazing! »

Preference center

I choose the type of communication I wish to receive from Club Med Jobs.

Consult the legal informations
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Your changes have been taken into account