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Head Chef, Winter Alps

  • Job Location

    Val d'Isere, Tignes, Meribel, La Tania, La Plagne, Morzine

  • Start date

    Late November

  • Duration

    Late April

  • Job Benefits

    Accommodation, Insurance, uniform, local lift pass and standard equipment hire (snowboard and boots or skis and boots), some meals provided.




Description

As head chef you will oversee and run every aspect of the hotel kitchen. Managing a team of chefs (size of team is dependent on property size), you will take responsibility for ensuring the preparation, delivery and service of food is completed to the highest standard within your property. It’s important the kitchen environment is kept clean, tidy, efficient and safe working environment for all, ensuring it meets our high company standards and in compliance with UK and local law. You will train, monitor and ensure all staff adhere to HCCAP best practice to ensure food and hygiene standards are exceptional.
As an Alpine elements head chef you will motivate, train and develop your team of chefs through performance management and set objectives to ensure a succession plan is implemented. You will also liaise with the catering manager and/or hotel manager to ensure appropriate placements are offered to your team in line with their development plans. As a head chef you will inspire your team to achieve and exceed our customer expectations throughout the season. At Alpine elements we look for head chefs who are talented, friendly and passionate about their role developing others.
 
 
Key Accountabilities & Responsibilities:
 
Customer Focus.
To ensure that all guests have a brilliant holiday experience from start to end
Ensure that all guests dietary requirements are considered and met.
Any complaints are responded to in a timely and efficient manner in resort or accurate responses sent to the UK team upon request.
 
Operational
Completing weekly accounts for all areas of the Hotel in set deadlines and using this information to ensure all budgets & sales targets are being met.
Providing staff motivation and development throughout the season where needed  
Complete and monitor Staff Rotas
Set Objectives, train, coach, develop and performance manage the kitchen team
To develop and maintain relationships with all suppliers
To identify, initiate, market and monitor incremental sales in the Hotel 
Catering for between 35 to 170 covers (Hotel dependent)
Catering to a 4* standard, 4 course set menu.
 
 
Commercial
Implementing, monitoring and recording all HCCAP and COSHH requirements  
Taking a proactive approach to stock control and ordering  ensuring that expenditure remains within set budgets
To ensure all sales targets are being achieved throughout the season

Requirements

What we are looking for
 
Outgoing and enthusiastic.
Motivated to provide excellent customer service.
Adaptable people who are willing to work long hours and have a flexible attitude towards work.
Clear communication skills.
Ability to work alone, lead a team and be a part of a team.
Ability to cope under pressure.
Honesty and trustworthy
Leadership skills
Team player
 
Minimum requirement
 
Experience as head chef and/or leading a small/medium sized kitchen team.
Food Hygiene Certification
NVQ Level3, BTEC or City and Guilds 701 & 702 or Equivalent

About us


Alpine Elements was established in 1997 with a view to providing that 'little bit extra' for our guests. We have continued to improve the service that our guests receive and have expanded our operations. Not only do we offer a fantastic
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Copyright ©2006 - 2020. 247 Media Ltd.