Overview

The chef works alongside the Chalet Manager and with the chalet assistant(s) 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 excellent quality food and drinks.

We truly aim to deliver the best food in the Alps, and arguably succeed in this - we won The Times Chalet Chef 2010 award - "upmarket catergory". So we are serious about our food and have very high standards!

The hours are long and the job is physically and emotionally demanding and you need to be good at working as part of a team.  You must have extremely high work standards, be customer-focused, self motivated, take pride in your work at all times and be conscientious.

No shopping required! Also, limited budgeting and reporting.

Previous Experience

Applicants should hold a recognised cooking qualification (e.g., City & Guilds 7061/2, NVQ level 3 or equivalent) and must demonstrate at least 4 years post-qualification experience in professional kitchens in quality hotels, restaurants (ideally to 3 AA rosette standard or equiv.), 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.

Main Duties

Service : General

• Contacts guests (party leaders) by telephone before their arrival to:
  1. Introduce themselves and “break the ice”,
  2. Confirm/determine any special dietary and other special requirements
  3. Determine arrival time and any changes to room allocation/layout requirements.
• Checks that arrangements have been made by other members of the team for guests’ ski lessons, guiding, passes, equipment, childcare and transportation. Ensures that special dietary requirements are catered for.
• Helps make birthdays and anniversaries special
• On changeover days, helps to welcome guests and arrange servicing and/or hire of ski equipment, ski lessons etc. as required
• On first evening, provides a welcome speech

Service : Cooking

• Provides breakfast (continental and cooked), afternoon tea (including freshly baked cakes/slices), packed (picnic) lunches if requested, children’s high teas, pre-dinner canapes, dinner (3 courses plus cheese) and truffles/petit-fours with appropriate wine and drinks to the Purple Ski standard, 6 days per week. Caters for any special diets as required (e.g., vegetarian, gluten free etc.)
• Selects - from the Purple Ski cellar - and serves suitable wines at dinner
• Bakes cake for afternoon tea 7 days per week (7th day is done in advance for relief team to serve)
• Cooks for self, other chalet staff and other Purple Ski employees as required

Service : Housekeeping

• Ensures that excellent standards of hygiene and cleanliness are maintained in/around the chalet at all times, including at end of season – particular focus on the kitchen, kitchen equipment, dining room/area and food storage areas.
• Cleans kitchen, kitchen equipment and dining room/area, leaving all areas clear and spotless after each service (i.e., breakfast and dinner) and before leaving the chalet. Weekly (usually on changeover day) performs a thorough clean of these areas, including oven, fridges and freezer, microwaves etc..
• On changeover day, in addition to the above, works closely with the rest of the chalet team, does whatever is needed to ensure a smooth and pleasant transition for the guests and efficient changeover for staff. Helps with cleaning and bed making etc. as required
• Manages and cleans all food storage areas within the chalet
• Helps chalet manager/assistant clear away after mealtimes and clean up
• In conjunction with the rest of the chalet team, sets up and closes down the chalet at the start and end of the season

Administration

• 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
• Reports any maintenance/repair issues promptly and helps in resolution as much as possible
• Ensures guests settle bills for any extras incurred during the holiday (e.g., champagne, extra wines, packed lunches, nanny service etc.)
• Encourages guests to complete the visitors’ book

Note - No age restriction but applicants under 24 years are unlikely to have sufficient experience.