Chef, Winter Alps

Job Details

As a chef you will be an integral part of our overseas kitchen team, ensuring our customers’ expectations are exceeded at every opportunity. You will work closely with the head chef either in a small or large team dependant on the resort. As a chef you will be proactively working with others ensuring service is smooth whilst providing excellent quality food that is presented well and served in a timely fashion. Your daily routine will revolve around the delivery of an outstanding buffet breakfast with hot option, afternoon tea and 4 course (set menu) evening meal all within an allocated budget.  You will also be required to maintain hygiene standards, complete and conform to HACCP and COSHH procedures every day. On a rota basis you could be taking deliveries and ensuring they are stored and labelled correctly, as well as monitoring stock and rotating stores to assist the head chef with weekly ordering.

 

Key Accountabilities & Responsibilities:

 

Customer Focus

 

  • To ensure all Cold Store / Buffet items are available and replenished at all times throughout each service
  • Deliver food service on time as per advertised to our guests.
  • To ensure that the appropriate clean uniform is worn at all times.
  • Catering for specific dietary requirements as and when required.

 

Operational

  • Assist in providing all meals (breakfast, afternoon teas and dinner) in accordance with the Company Set Menu
  • Assistance with the service of the daily set menu
  • Adopt a proactive approach to monitoring stock levels and assist in compiling orders
  • To receive deliveries of food ensuring it is checked, stored away correctly and rotated effectively in accordance with HACCP regulations.
  • Ensure and maintain high standards of food preparation, presentation and quality of food
  • Ensure high levels of Hygiene and cleanliness in accordance with UK and local laws
  • Complete daily kitchen-cleaning tasks and schedules and as required to assist with washing up duties
  • Take and store appropriately; food samples of all high-risk food in accordance with HACCP regulations
  • Record, Maintain and monitor daily HACCP records
  • Assist in all areas of the kitchen were required to ensure the efficient running of the kitchen at all times
  • Record, Maintain and monitor daily HACCP records

 

What we are looking for

  • Outgoing and enthusiastic.
  • Motivated to provide excellent customer service.
  • Adaptable people who are willing to work long hours and have a flexible attitude towards work.
  • Clear communication skills.
  • Ability to work alone and a part of a team.
  • Ability to cope under pressure.
  • Honesty and trustworthy
  • Relevant transferable experience
  • Team player
  • Catered for large volume previously (resort/hotel dependant 35-170 covers each evening)

 

Minimum requirement

  • Experience as a chef in a kitchen or chalet environment.
  • Experience delivering a 3 or 4 course menu
  • Food Hygiene Certification
  • NVQ Level 2, BTEC or City and Guilds or Equivalent experience

 

Salary and Package

Accommodation, Insurance, uniform, local lift pass and standard equipment hire (snowboard and boots or skis and boots), some meals provided.

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