Job Description: Position: Head Chef - Ski Resort based
Location: France, Austria, Italy
Salary: Competitive, based on the property size and levels of responsibility
Benefits provided: Travel to and from resorts, Insurance
Benefits arranged:Accommodation, Meals, ski pas if required
Duration: December 2018 to April 2019
Reports to: Hotel Manager
Our client, a leading UK ski tour operator is seeking resort based Head Chefs to take responsibility for one of their resort based properties (hotels/chalets). If you are an experienced Head Chef and would like to spend the winter in the stunning Alps working with a team of motivated and like-minded people, we would be delighted to hear from you.
On offer is competitive with benefits and the opportunity to remain with the business at the end of the season and to progress your career.
Head Chef, job overview
As Head Chef you will be responsible for all aspects of operating the hotel kitchen, ensuring that the standards and quality of catering, safety and cleanliness are maintained. Your responsibilities and duties:
•Mentor and monitor other staff, helping them to develop professionally.
•Encourage a positive and productive working environment by working directly with junior staff.
•Ensure at the end of each shift the kitchen is clean, tidy and complies with our legal obligations.
•Oversee the performance of all kitchen staff and provide continuous training to ensure that the required standards are being met.
•Create and implement a rota. Ensuring that it is adhered to by all kitchen staff.
•Supervise junior members of the team. Help and guide them to fulfil the requirements of their job roles, and follow company guidelines and procedures
•Take full responsibility for the cleaning, preparation and closedown of the hotel kitchen.
•Maintain a high standard of cleanliness and ensure that the kitchen and store areas are always clean and tidy.
•Take full responsibility for closing the kitchen after each service, ensuring that all equipment, crockery and cutlery are cleaned appropriately.
•Adhere to and assist with the implementation of health and safety procedures.
•Take full responsibility for and manage the preparation of meals in accordance with the company’s set menu, following the guidelines and policies regarding food service and preparation, working within Health and Food Hygiene regulations at all times.
•Be aware of other team member’s workloads and help to manage this as well as managing your own section of the kitchen.
•Manage catering standards and take corrective action when necessary.
•Help to provide the necessary menu plan for guests with allergies and dietary requirements.
•Manage the necessary administration tasks, including, stock takes, budget control, HACCP, staff management and health & safety.
•Take responsibility for the catering standards and quality control procedure.
•Deal with any guest, staff and catering issues as quickly and as effectively as possible.
•Assist with any other duties as requested by your Hotel Manager or other senior staff.
•Help to hold, and attend weekly staff meetings.
•Show diligence with regards to ordering and the consumption of stock.
