CHEF
In many cases, ski companies will require qualified chefs, either because this is their policy or for large Club Hotels. This can include Head Chefs and Assistant Chefs and responsibilities are similar to chalet staff: you need to provide breakfast, afternoon tea with home baked cakes and a three-course dinner or speciality dinner for guests. Additionally in Club Hotels, responsibilities include:
- Planning and costing of weekly menus.
- Ensuring the highest standard of food production.
- Controlling, in conjunction with the Hotel Manager, the food budgets.
- Staff management of the kitchen team, including assistant chefs and kitchen porters.
- Health and safety aspects of the kitchen operation.
- Creative role and the design of "Speciality" meals, based on a theme or regional influence.
Languages are not required. There is one day off a week.
