Chalet chef

Your role as a chalet chef will be to organize and maintain the smooth running of the chalet kitchen and to serve delicious dishes with emphasis on fresh produce and excellent presentation. We are one of the few companies that allow our chefs to plan their own menus, enabling you to bring your own ideas and style into your chalet kitchen, using some produce such as meats etc that will be supplied.

As a chef, you will be working alongside a chalet host who is mainly responsible for housekeeping and hosting duties. However, your roles will overlap and you will need to work as a team in order to run your chalet efficiently and ensure that your guests are comfortable and enjoy the high standard of cuisine and personal service for which Ski Cuisine is renowned.

Our aim is to exceed guest expectation and ensure they have the best holiday experience. It is important to remember that working as a chef in a chalet is very customer interactive which is perhaps different from working in a restaurant kitchen where you may not have as much client contact.

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• Menu planning, shopping, ordering, stock and budget control
• Ensuring the kitchen is kept clean to the highest standard, paying special attention to kitchen hygiene
• Preparation & execution of guest meals:

Breakfast 
Continental & cooked breakfast on 5 mornings, leaving breakfast prepared for the 2 mornings off

Afternoon Tea 
Daily homemade cake, cookies, traybakes etc (or savory if requested)

Dinner 
Preceded by a selection of homemade choice of 2 canapés and drinks - a high quality 3- course dinner that will impress your guests, well balanced menus using fresh, seasonal ingredients where possible; a cheese selection to follow and finishing with coffees & teas served with chocolates – all served on 5 nights

• For one of the staff nights off the chef may be required to prepare meat & cheese platters alongside a salad and cooked potatoes ready for the guests to cook their own raclette. A dessert will be pre-prepared by the chef for that same evening (only if exceptionally requested by guests as this is not an advertised meal)
• The chefs are also responsible for providing meals on work days for the chalet hosts and flexi staff
• All special dietary requirements and children’s meals will need to be catered for alongside the planned menus
• Working within a generous but precise budget, respecting the weekly budget amount & submitting weekly chalet accounts & menu plans to the Resort Manager
• Ensuring that the evening menu board is presented to guests each morning at breakfast
• Hosting the guests when appropriate. Serving & presenting meals and assisting the chalet host when required such as helping with changeover day housekeeping duties and laying out afternoon tea. General daily chalet duties may include: assisting with chalet cleaning and presentation, snow clearing, chopping wood, cleaning & setting the fire place, keeping outdoor areas clean and tidy etc.
• Working as a team with the chalet host, you may request them to help in the kitchen as and when appropriate and if they are not occupied hosting etc (eg light food prep, washing up during service)
• Ensuring a warm welcome to your guests on arrival, be involved in the ‘meet and greet’ on guests arrival, ensure that you discuss dietary requests and proposed menus directly with guests, partaking in the welcome speech, alongside the chalet host.
• Liaising with the Resort Manager on a regular basis to discuss guest details and special requirements
• Impeccable presentation and a professional but friendly & calm demeanor is expected at all times.
• Remove and dispose of responsibly all rubbish, glass bottles and recycling twice per day after each service

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• Preferably applicants must hold either an EU passport (copy required on application) or a Carte/Titre de Sejour allowing the applicant to work in France
• If you hold neither of the above but hold a UK passport the applicant must be prepared to undergo the visa application process which will involve various applications (in conjunction with the company), attending visa appointments in the UK and France (out of work hours) and medical appointments in France and the applicant must be willing to incur the relevant costs involved in the process. UK passport holders must have at least 6 months valid on the expiry date of the passport from the end of April 2026 (i.e. 31/10/2027) A copy of the passport is required on application
• For non-English native speakers, C2 level of English is required
• Excellent customer service skills
• Previous experience of working within catering & hospitality, including front of house
• Be able to work as part of a team and have a flexible approach to your work and colleagues
• Reliability, confidence and ability to work independently
• Able to produce weekly menu plans and accounts for restaurant standard food within a specified budget
• Aptitude to put the needs of the guests first
• Excellent time management and punctuality
• Ability to prioritize, plan ahead and to work well under pressure
• Be well presented and agree to wear chef whites/blacks during working hours
• A mature and professional attitude towards seasonal “culture”
• Candidates must hold a Level 2 food & hygiene certificate and a copy will be required
• Assume responsibility for the kitchen, food storage & shopping, food hygiene & safety
• Previous experience of restaurant work, villa or yacht work or private catering, ideally for British guests, as a chef and executing some “front of house” skills
• A valid medical insurance policy cover for France for the period of employment which must include mountain rescue insurance and repatriation to your home country if you are unable to travel independently following an accident or illness

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• Salary per Contract of Employment - Fixed term French contract – Net monthly 1723.57€ - 38 hours per week (Net pay includes 2.5 days paid holiday per month)
• Accommodation in a shared bedroom in the staff chalet is provided, with a communal sitting & kitchen area. All staff are expected to keep this clean and tidy, a rota will be arranged to ensure that everyone does their fair share. A cash deposit of 200€ must be paid by the staff member to Ski Cuisine upon arrival in resort. Bed linen, towels & bedding are provided
• Food supplied (on work days) one meal per day and breakfast
• Ski or snowboard equipment for the season
• Travel to and from resort at the beginning and end of the season are at your own cost – you will be able to arrive a day or two before our training course begins in order to settle in to Meribel and we will notify of the day you must depart. Dates to be agreed in due course and must be adhered to.
• Lift pass – a reduced price season lift pass of your choice can be purchased prior to the season starting and the information about this will be explained to you
• Two days off per week (usually one whole day plus two half days of which you will be notified in advance)
• Ski Cuisine branded outdoor jacket & gilet, polo shirts & aprons are supplied, to be worn during morning working hours; you must provide your own chef blacks or whites for dinner service with appropriate head wear for your hair style/length
• Please provide your own knives, suitable black footwear in line with European health & safety guidelines. You will also need suitable outdoor footwear. You will be able to wash your uniforms in your chalets

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