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Posted 07/20/2022

Chalet Sous Chef - Seasonal - Morzine, France

We are looking for a talented and creative chef to work alongside a Head Chef and kitchen team for this chalet client. The ideal candidate will be personable and relaxed; the role requires you to work well as part of a team and also with clients as there is a lot of guest interaction. The season runs from December to April.

Responsibilities
  • The entire kitchen team is responsible for all food prepared in the hotel, including breakfast, afternoon tea, children’s food, staff food and a 5-course dinner each evening.
  • Each morning the Sous Chef works alongside the talented and experienced Head Chef preparing menus in the main chalet to ensure food of the highest, consistent quality is prepared and served to our guests.
  • The Sous Chefs and Commis chefs will then do dinner for our guests in their own private chalets and this will include laying up the tables, hosting, washing up and interacting with our guests.
Ideal Candidate
  • Talented and creative chef with a passion for excellent ingredients.
  • Friendly and relaxed, able to complement the rest of the kitchen team.
  • Personable and well presented, as even the chefs are in client facing positions.
  • Well-organised and experienced in the kitchen, able to direct when necessary.
  • A relevant catering qualification and fine dining experience.
Package
€475 per week

Accommodation provided.

6 day working week.

Salary: €475 NET per week

Status: LIVE

Consultant: Charlotte Philip-Smith

CHALET SOUS CHEF

SEASONAL

MORZINE, FRANCE

Posted 07/20/2022

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We are looking for a talented and creative chef to work alongside a Head Chef and kitchen team for this chalet client. The ideal candidate will be personable and relaxed; the role requires you to work well as part of a team and also with clients as there is a lot of guest interaction. The season runs from December to April.

Responsibilities
  • The entire kitchen team is responsible for all food prepared in the hotel, including breakfast, afternoon tea, children’s food, staff food and a 5-course dinner each evening.
  • Each morning the Sous Chef works alongside the talented and experienced Head Chef preparing menus in the main chalet to ensure food of the highest, consistent quality is prepared and served to our guests.
  • The Sous Chefs and Commis chefs will then do dinner for our guests in their own private chalets and this will include laying up the tables, hosting, washing up and interacting with our guests.
Ideal Candidate
  • Talented and creative chef with a passion for excellent ingredients.
  • Friendly and relaxed, able to complement the rest of the kitchen team.
  • Personable and well presented, as even the chefs are in client facing positions.
  • Well-organised and experienced in the kitchen, able to direct when necessary.
  • A relevant catering qualification and fine dining experience.
Package 24700

€475 per week

Accommodation provided.

6 day working week.

Salary: €475 NET per week

Status: LIVE

Consultant: Charlotte Philip-Smith

Silver Swan Recruitment