Location : France, Meribel
Start Date : From end Nov 2018 to end April 2019
The Salary : Salary is dependant on experience, but highly competitive. Additional performance-based bonus will also be awarded at the end of the season.
Keeping our portfolio of chalets intentionally small and special has allowed us to focus on delivering exceptional service and cuisine in exceptional chalets.
In 2010, we were the proud overall winners of The Times of London’s Chalet Chef Award.
Our staff are handpicked industry professionals who will deliver exceptional service before and during your stay. They are, without doubt, our major asset and the core reason why holidaying with Purple Ski is so unique. We believe that by looking after and empowering them, they in turn will really look after you and make your ski holiday with us truly memorable.
In a nutshell, it’s for the chalets that guests first come to stay with Purple Ski, but it’s for the service that they return year after year.
A Typical Day in the Job
The Chef works alongside the Chalet Manager, Chalet Assistant(s) (where applicable) and the Chalet Assistant/Driver 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 exceptional quality food and drinks.
Service : General
Contacts guests (party leaders) by telephone before their arrival to introduce yourself and confirm/determine/discuss any special dietary and other special requirements
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
Is available to answer any questions, or resolve any problems that the guests may have, always aiming to do whatever they reasonably can to ensure that guests have the best possible skiing holiday, whether on or off the slopes. To enable this, is knowledgeable about the resort, its facilities, the Purple Ski website and the Staff Manual.
Service : Cooking
Provides exceptional quality breakfast, afternoon tea (including freshly baked cakes/slices), children's high tea, pre-dinner canapés, dinner (at least 3 "main" courses plus cheese, on 1-2 nights, a 6-7 course tasting menu) and truffles/petit-fours with appropriate wine and drinks, 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
Cooks for self and all other staff working in / supporting the chalet
Prepares picnics for Purple Ski airport transfers as required
Service : Housekeeping
Ensures that excellent standards of hygiene and cleanliness are maintained in/around the chalet at all times:
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
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
Helps ensure that guests settle bills for any extras incurred during the holiday
Encourages guests to complete the visitors' book
No shopping is required! However you are responsible for ordering chalet supplies and managing within a (generous) budget.
Who are we looking for?
Applicants should hold a recognised cooking qualification and MUST demonstrate at least 4 years experience in the professional kitchens of restaurants of 3 AA rosette standard / 1 Michelin star or similar, having held chef de partie or more senior positions.
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", but our standards have improved hugely even since then. We are serious about our food and have very high standards!
Previous chalet work is not required and while spoken French is not necessary, it can be an advantage.
Good communication and team working skills are essential. The hours are long, 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 age restriction but applicants under 24 years are highly unlikely to have sufficient experience.
What we can offer you
Package includes accommodation, food and drinks transport (from London) to and from the resort.