Head Chef

Vacancy: Head Chef
Company: Crystal Ski
Category: Cooks / Chef Jobs, Hotel jobs, Catering Support Staff
Dates: Immediate Start - April 2010
Salary: Competitive package & Benefits

Part of TUI Travel Plc - incorporating such brands as Crystal, First choice and Thomson - our winter Ski programme is Europe's market leader.

With resorts all over the world we offer our staff the best opportunities to develop their careers - working for one of the world's largest travel businesses means you are open to the widest scope of possibilities. We also work in partnership with our other key brands which operate the summer programmes.

We are seeking highly motivated and experienced Head Chefs for our Club Hotel programme within the French, Austrian and Italian programme. Our properties are set in stunning locations and attract guests with the highest expectations from their skiing holiday.

With at least 3/4 years experience in a similar role or be ready to take the next step in your career having a proven track record in a high capacity, high standard environment, you will be responsible for high levels of Health & Safety and Hygiene control throughout your department meeting all HACCAP requirements.

As Head chef you will lead your team from the front, delivering staff training and ongoing development ensuring you exceed our guest expectations from the catering service team. Excellent food cost controls are essential.

You will work alongside the Hotel Manager but will be given ongoing support from the Area Hotel Manager and Catering Manager to help you achieve and exceed your targets.

Your remuneration package reflects the excellent standards expected in delivering the hotels catering function. In addition to your salary we also provide a comprehensive list of benefits.

Key Skills, Knowledge, Experience and Competencies:

• A minimum of three to four years relevant Head Chef Experience within a professional kitchen environment.
• The candidate should posses their NVQ levels 2/3 in catering & hospitality
• Excellent knowledge of health and safety/ hygiene laws HACCP and standards
• Intermediate or advanced food hygiene certificate
• Substantial experience in menu costing and budgetary control's
• Knowledge and understanding of sales strategies & business development

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