Chalet Chef - experience essential

Connick Ski

Key Attributes :

• Working as part of a team you will run an efficient, organised kitchen, not only by cooking but also through menu design, stock control and maintaining the highest standards of hygiene.
• Neat and tidy appearance at all times.
• Creative menu design suited to La Chaumiere and it’s guests.

• A two week rota of meals planned and changed at points over the season.
• Cakes – One for each day of the week – can be prepared in advance for days off
• One night a week, local speciality meal – Pierrade.
• Cooked breakfast & dinner six days a week  four course meal inc cheese board. On average you would be cooking for 15/20 people per night.
• Children’s tea – weeks when we have children, not every week.
• Own food prep & chalet host to help with last minute food prep.
• Shopping – Going to Morzine cash & carry every fortnight for main chalet shop and locally to Intermarche/Sherpa for emergencies.
• Key reasonability in keeping the kitchen/parlour clean at all times to health & safety standards.
• Fully clean after breakfast & dinner all surfaces – chopping boards etc.
• Ordering of meats from local butcher.
• Food hygiene standards kept to highest levels.
• Christmas – Prepare a UK traditional turkey Christmas meal served on Christmas Eve for dinner for approx 40 guests. The meal is usually a five course dinner with canapés at the drinks pre dinner. Christmas Day evening meal is a buffet of leftovers plus pate, cheese, salad etc.
• New Years Eve – Prepare a five course meal with the main course a Pierrade. Guests usually number 40 people. Canapés for the pre dinner drinks also.
• Include in nightly food enough food for all chalet staff. This is part of their package.
• Staff management of the kitchen team – chalet host & plonger.

• Wages £175 a week
• One day off a week – Thursday
• Season lift pass
• Board
• Airfares – outwards and return to UK
• Season ski/boot hire – no snowboard/boot hire
• Accommodation – Own room in La Chaumiere
• Ski tuition - from Connick ski teachers & guides when convenient. Also opportunity to join client guiding groups.

• You will be required to be in Chatel from early December 2008 through to the end of April 2009.
• Daily start time is 7.30am downstairs ready every day.
• Childrens tea is served at 6pm.
• Dinner is served at 8pm to guests – 6.30pm start time in kitchen.
• Day off will be every Thursday.
• Must wear provided Chef jacket at all times in the kitchen.