We are recruiting for an independently owned specialist in luxury ski and board holidays. Based in Châtel, Portes du Soleil, it is one of the best chalets in the area boasting 5 large en suite bedrooms (sleeping max 14), balconies and terraces with amazing views, Sauna and sunken hot tub.
We are looking for a talented and experienced chef to join our team this winter and hopefully for years to come. The gourmet food and wines we serve are central to our guests’ holiday experience and one of the main reason why we have so many of them return again and again.
We have a large, spacious and private fully equipped kitchen for our chef to work with. While having to work within a generous budget, the chef will have full control of the catering from menu planning and shopping to wine matching.
You will be friendly and enthusiastic, talented and innovative and you will love cooking and probably skiing too! You will be able to take full advantage of the vast Portes du Soleil domain as we encourage our staff to make the most of the mountains around us. We provide full area ski pass, insurance, equipment hire, accommodation, breakfast and dinner and a generous wage. We will also pay your travel expenses, give you a car to use and a season bonus to reflect end results. In return we expect you to be organized, well presented, have the initiative to work on your own and be always willing to go the extra mile to exceed our guests’ expectations. You will maintain consistently high standards of cooking and hygiene, whilst producing beautifully presented but above all delicious food. A scrupulously clean kitchen must be kept at all times. The chef and the hosts will together deliver the friendly but professional service our guests have come to enjoy.
Our chef will be required to cater for up to 14 guests on six nights a week. On rare occasions the number of guests could increase to 18. Duties include:
Creative and innovative menu planning
Ability to adapt to guests’ dietary requirements
To organise the shopping, ordering and stock control within budget
Prepare breakfast, afternoon tea, canapés and a 4-course evening meal
Prepare early evening children's supper if required
Clean the kitchen at the end of each food service
Maintain strict controls of Health and Safety and Food Hygiene Standards
Creating a smooth running kitchen reflected in the timely delivery of all meals
Delivering excellent customer service always aiming to exceed expectations
Be willing to help with other ad hoc duties if required ie driving, cleaning, making the fire etc.
Hours of Work
Between mid Dec – mid Apr you will work approx 8 hours a day usually between 7am to 10.30am and 5.30pm to 10.30pm.
You will have 1 free day each week