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2 days ago
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5* Chalet Chef


Silver Swan Recruitment
Location: UK, Europe (non-UK), France, Courchevel, Meribel
Job type: Seasonal
Contact: Antonia Newell
Category: Catering Jobs, Chef Jobs, Hospitality Jobs, Resorts Jobs, Ski Jobs
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Our client has grown to become one of the most prominent chalet companies in the Three Valleys, the world's largest ski area and one of the best resorts in Europe. Combining award-winning luxury accommodation with a 5 star service, they can provide the perfect setting for a break on the slopes during the summer and winter.

 

Each of their employees is carefully selected for their abilities in accordance with high standards and their resort teams have an unparalleled knowledge of the area. Each chalet is run by no less than four highly-trained staff, giving them the highest staff-to-guest ratio in the Three Valleys providing their clients with a truly memorable holiday experience.

They know that their staff are integral to what they do and each of their chalets has a dedicated and experienced team consisting of a manager, professionally-trained chef, hostess, driver and assistant.

 

NUMBER OF PEOPLE IN ROLE: 1 Chef per Chalet

 

BENEFITS:      

o   Monthly salary dependent on experience paid into UK bank account

o   Shared accommodation

o   Excellent food and drink allowance budget

o   Ski equipment provided for the season

o   Three Valley Lift pass & Carte Neige – reimbursed upon completion of a successful season.

o   Uniform

o   Resort benefits and discounts

o   Transport to and from UK to resort (on completion of season)

 

HOURS OF WORK:

o   The season runs from mid/end of November until the end of April         

o   6 day working week, hours to meet requirements of the business

 

PREVIOUS EXPERIENCE:      

This position is integral to the client’s satisfaction of their holiday. As a result this role is demanding and requires a high level of service and professionalism. We require chefs who have had experience in high end luxury chalets, yachts or restaurants. Preferably catering experience for different nationalities including Russian and French. A team player and the ability to work independently, with excellent time management and organisational skills is mandatory.

 

 

 

DUTIES AND RESPONSIBILITIES:

 

  1. Develop a tailored menu for the chalet clients catering to their individual needs.

 

  1. Commencing work at the chalet at 7.30am each morning to prepare breakfast. The evenings start time is at your own discretion to enable the preparation of dinner. Dinner times may vary so you need to be flexible.

 

  1. Provide an a la carte breakfast, (selection of continental and cooked breakfasts from bacon and eggs to smoked salmon, eggs benedict, omelettes etc) home-made cakes and/or biscuits for afternoon tea, a selection of pre-dinner hot and cold canapés and a four course evening meal which includes a cheese board served with port.

In the event that there are clients with specific dietary requirements, these must also be incorporated into all catering provisions.

 

  1. Assist the hostess with the clearing away of the dining room tables after mealtimes and helping set up the table for breakfast the night before as appropriate and ensure the dishwasher is loaded and put on each morning and evening prior to leaving the chalet.

 

  1. Provide children’s evening meals separately at an earlier time at their parent’s discretion during certain periods when families and children are staying at the chalet.

 

  1. Responsibility of the purchasing of catering provisions throughout the week.

 

  1. Each week provide a meat & fish order to the company administrator/chalet manager which will then be sent to the butcher & supermarket.

 

  1. Ensure the cleanliness and upkeep of the kitchen at all times. It is the responsibility of the chef to ensure that all cooking utensils, pots and pans are washed up and put away each morning and evening before leaving the chalet.

 

  1. Conduct a full clean of the kitchen on changeover days including the oven, fridges, appliances such as fat fryer’s, the dry store, cupboard interiors etc, checking for any out of date produce and disposing of this as required, then assist with all other areas of the chalet changeover.

 

  1.  Ensure you know how to change over the gas bottles for the oven and do so where applicable.

 

Our client has grown to become one of the most prominent chalet companies in the Three Valleys, the world's largest ski area and one of the best resorts in Europe. Combining award-winning luxury accommodation with a 5 star service, they can provide the perfect setting for a break on the slopes during the summer and winter.

 

Each of their employees is carefully selected for their abilities in accordance with high standards and their resort teams have an unparalleled knowledge of the area. Each chalet is run by no less than four highly-trained staff, giving them the highest staff-to-guest ratio in the Three Valleys providing their clients with a truly memorable holiday experience.

They know that their staff are integral to what they do and each of their chalets has a dedicated and experienced team consisting of a manager, professionally-trained chef, hostess, driver and assistant.

 

NUMBER OF PEOPLE IN ROLE: 1 Chef per Chalet

 

BENEFITS:      

o   Monthly salary dependent on experience paid into UK bank account

o   Shared accommodation

o   Excellent food and drink allowance budget

o   Ski equipment provided for the season

o   Three Valley Lift pass & Carte Neige – reimbursed upon completion of a successful season.

o   Uniform

o   Resort benefits and discounts

o   Transport to and from UK to resort (on completion of season)

 

HOURS OF WORK:

o   The season runs from mid/end of November until the end of April         

o   6 day working week, hours to meet requirements of the business

 

PREVIOUS EXPERIENCE:      

This position is integral to the client’s satisfaction of their holiday. As a result this role is demanding and requires a high level of service and professionalism. We require chefs who have had experience in high end luxury chalets, yachts or restaurants. Preferably catering experience for different nationalities including Russian and French. A team player and the ability to work independently, with excellent time management and organisational skills is mandatory.

 

 

 

DUTIES AND RESPONSIBILITIES:

 

  1. Develop a tailored menu for the chalet clients catering to their individual needs.

 

  1. Commencing work at the chalet at 7.30am each morning to prepare breakfast. The evenings start time is at your own discretion to enable the preparation of dinner. Dinner times may vary so you need to be flexible.

 

  1. Provide an a la carte breakfast, (selection of continental and cooked breakfasts from bacon and eggs to smoked salmon, eggs benedict, omelettes etc) home-made cakes and/or biscuits for afternoon tea, a selection of pre-dinner hot and cold canapés and a four course evening meal which includes a cheese board served with port.

In the event that there are clients with specific dietary requirements, these must also be incorporated into all catering provisions.

 

  1. Assist the hostess with the clearing away of the dining room tables after mealtimes and helping set up the table for breakfast the night before as appropriate and ensure the dishwasher is loaded and put on each morning and evening prior to leaving the chalet.

 

  1. Provide children’s evening meals separately at an earlier time at their parent’s discretion during certain periods when families and children are staying at the chalet.

 

  1. Responsibility of the purchasing of catering provisions throughout the week.

 

  1. Each week provide a meat & fish order to the company administrator/chalet manager which will then be sent to the butcher & supermarket.

 

  1. Ensure the cleanliness and upkeep of the kitchen at all times. It is the responsibility of the chef to ensure that all cooking utensils, pots and pans are washed up and put away each morning and evening before leaving the chalet.

 

  1. Conduct a full clean of the kitchen on changeover days including the oven, fridges, appliances such as fat fryer’s, the dry store, cupboard interiors etc, checking for any out of date produce and disposing of this as required, then assist with all other areas of the chalet changeover.

 

  1.  Ensure you know how to change over the gas bottles for the oven and do so where applicable.

 


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