Chalet Hotel Chef de Partie

Job Introduction

Guided by our Head Chef and Sous Chefs, our Chefs de Partie  assist with the delivery of  high-quality meals to all our hotel guests. You will be working with a team of senior chefs as well as other chefs de partie, a commis chef and kitchen porters.  We work with high quality suppliers and we expect you to help manage our stock levels, opening/closing checks and food quality delivery, so that as a team, we can exceed all guests' culinary expectations and meet our commercial targets. Ski Famille guests look forward to returning from a day on the slopes to a well-presented homemade meal;  the skills of yourself and your catering team can make their holiday.

This is a fantastic opportunity for a confident chef ideally with supervisory or management experience to demonstrate and develop their skills. You will be well presented, highly organised and comfortable working under your own initiative to work with a team in a professional kitchen. You will cook in the hotel at least 5 evenings a week and work a flexible rota for the rest of the week.  This role would perfectly suit a junior chef with an eagerness to learn. 

Our hotel sleeps 90 guests; made up of adults and children with various dietary requirements.

KEY RESPONSIBILITIES AND TASKS

• Help run the services,  delivering all meals to all of our guests, from our youngest to our oldest in line with our brochure and website promises.
• Ensure daily Health and Safety checks are undertaken in the kitchen  in accordance with our company guidelines and local legislation and that our properties are constantly adhering to local food storage and preparation regulations.
• Carefully count and manage stock.
• Take responsibility in providing an excellent carefree holiday to all guests.  Provide a welcoming family friendly environment in the  hotel. 
• Help provide ‘in situ’ training and support to all team members when required.
• Be able to cover for team members during the week when required.
• Assist with and execute all mise en place across the menu
• Uphold the good reputation of Ski Famille and Ski Vertigo

REQUIREMENTS OF THE ROLE

• Previous experience in hospitality and catering. Ideally within a ski catering environment
• A working knowledge of HACCP procedures
• A working knowledge of Microsoft Office programmes, especially EXCEL.
• Great self-motivation and the ability to work autonomously.
• Well-developed organisational skills
• Previous supervisory or management experience is preferred, but not essential.
• Friendly, flexible, approachable and enthusiastic
• Able to deliver excellent customer service in all circumstances and to guests of all ages.
• An understanding of the differences between adult and child holiday needs
• Knowledge of snow sports is advantageous
• A strong experienced team player
• At least basic French language skills are preferable and would put you ahead of other applicants!
• Availability for the whole season (Mid November 2023 until end of April 2024)
• Current Level 2 Food Hygiene Certificate, ideally level 3.
• We will conduct DBS checks as well as taking up at least two references