This client is looking for chefs who are prepared to push themselves to maintain a reputation for the best food in The Alps. This role is for chefs who are prepared to actively interact with guests to create an incredible guest experience. If you think you are ready to take on a rewarding but challenging role this winter, please do get in touch.
- The Chef works alongside the Chalet Manager, Chalet Assistant(s) (where applicable) and the Chalet Assistant/Driver to manage his/her assigned chalet on a day to day basis, ensuring that the guests' needs are met at all times while maintaining the Company's standards. The chef's primary responsibility is for the provision of exceptional quality food and drinks
- Contacts guests (party leaders) by telephone before their arrival to introduce yourself and confirm/determine/discuss any special dietary and other special requirements
- Provides exceptional quality breakfast, afternoon tea (including freshly baked cakes/slices), children's high tea, pre-dinner canapés, dinner (at least 3 "main" courses plus cheese, on 1-2 nights, a 6-7 course tasting menu) and truffles/petit-fours with appropriate wine and drinks, 6 days per week
- Selects and serves suitable wines at dinner
- Cooks for self and all other staff working in / supporting the chalet
- Ensures that excellent standards of hygiene and cleanliness are maintained in/around the chalet at all times
- In conjunction with the rest of the chalet team, sets up and closes down the chalet at the start and end of the season
- Maintains a record of all dinner menus, breakfast and afternoon tea dishes and submits these weekly as required
- Takes the lead in the management of stocks of all items/requirements for the chalet: prepares and submits orders to the Supplies and Maintenance Manager on a timely basis, performs stock takes as requested, explains any exceptional usage as requested. Ensures that all variable chalet costs are kept within budgeted levels
- Ensures that fridge and freezer temperatures are maintained at a safe level for the storage and preservation of food; reports any issues immediately
- Applicants should hold a recognised cooking qualification and MUST demonstrate at least 4 years experience in the professional kitchens of restaurants of 3 AA rosette standard / 1 Michelin star or similar, having held chef de partie or more senior positions.
- Previous chalet work is not required and while spoken French is not necessary, it can be an advantage.
- Good communication and team working skills are essential.
- You must have extremely high work standards, be customer-focused, self motivated, take pride in your work at all times and be conscientious.
- The hours are long, the job is physically and emotionally demanding and you need to be good at working as part of a team.
Meals and drinks
Consultant: Charlotte Philip-Smith