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Head Chef ,Alps ,France !

Posted: March 28, 2017 at 12:32 pm

Head Chef Ski resort in France start June


Net pay after deductions €2600 monthly

Job Description

Reporting to: General Manager


Outline of Role

Manage the kitchen to ensure that all meals are served on time and to the required standards. Maintain the highest standards of cleanliness in all kitchen areas by following established procedures each day. Conduct training for all staff in the areas of food handling, presentations as well as health and safety in the kitchen. Ensure the cost effectiveness of the kitchen by always being conscious of budgets. This role requires a high degree of organisation and involves being part of the management team.


Key Roles and Responsibilities

– Develop creative and nutritious seasonal menus covering breakfast, afternoon tea, children’s dinner, staff dinner and guest dinner

– Conduct staff training regarding health and safety in the kitchen, food handling and presentation

– Prepare and serve all food to a high standard for breakfast, afternoon tea, children’s dinner, staff dinner and guest dinner

– Maintain and replenish stock levels by liaising with appropriate suppliers and conducting a weekly shop

– Store all food ingredients to established food hygiene standards

– Manage the kitchen team

– Supervise all staff working in the kitchen, including during a thorough weekly clean, to ensure it is a tidy, safe and hygienic environment

– Ensure all pans and other cooking utensils are cleaned after use

– Ensure the kitchen floor and all work surfaces are spotless before leaving

– Ensure the lower kitchen including the staff toilet is clean and tidy at all times

– Ensure that all of the recycling is taken to the recycling bank each day

– Ensure that the bins are moved to the top of the driveway on the appropriate days

– Provide a high standard of catering for any events such as weddings or parties as required

– Alert the General Manager of any problems or potential problems immediately

– Report any maintenance faults as soon as they occur using our established procedures

– Maintain an enthusiastic and helpful approach to guest care at all times

– Interact and show genuine interest in our guests at all times to create memorable holiday experiences


Other Responsibilities

– Adhere to health and safety legislation and food hygiene legislation

– Be self?motivated and demonstrate consistent focus and enthusiasm

– Be a valued team player by taking measures to assist your colleagues when your own work load allows

– Be aware that we require team members to be fit and able to work throughout the season

– Attend and contribute to a weekly staff meeting to discuss new ideas and improvements


Personal Appearance & Uniform

– Be well presented at all times wearing clean chefs whites and an apron. High standards of personal hygiene are essential.