If you are applying for a cook position within a chalet or a villa, most employers require you to submit a menu plan, usually including only evening meals, although it's useful to include a selection of cakes which you'd serve for afternoon tea.

You should aim to include 6 evening meals, consisting of starter, main course and dessert, and include a vegetarian option for each meal.

Here are some basic guidelines, which you should always consider when creating your menu plan:

You must be able to cook it!

Avoid looking foolish either at interview stage or even worse, in resort, when you realise you have no idea how to cook the meals.

Main dishes should always contain either fish or meat

This should be accompanied by a carbohydrate, usually potatoes (there are many different ways of cooking and presenting potatoes to avoid repetition), rice or pasta and two types of vegetable (not just boiled veg!) cooked and presented creatively.

Ensure combinations work together

Take into account both taste and presentation (visualise the dish on a plate - think about colours and flavours).

Avoid using the same main ingredient

For both starter and main course, for example goats cheese in the starter then chicken stuffed with brie for main.

Ensure it is sufficiently filling for ALL guests

Remember that guests may have had an active day, and that everyone has different appetite levels. You can usually gauge after the first day or two whether your guests have large appetites and provide accordingly.

Vegetarians

Many people struggle with ideas for vegetarian meals, but all efforts should be made to ensure that vegetarian meals are as tasty and varied as meat dishes. Vegetarian guests have paid just as much for their holidays, and will expect the same standard.

Points to consider:

Do not be fooled into thinking that a variety of egg dishes throughout the week will suffice.

Try to keep life simple for yourself by serving a vegetarian dish which resembles the meat dish, for example if you are serving Pork Escalope with a spinach and mushroom sauce, the alternative could be Aubergine Escalope (aubergine sandwich filled with mozzarella and tomato, then breadcrumbed and shallow fried) served with the same sauce and accompanying vegetables.

Things to avoid

Stews and casseroles are generally a no-no, although boeuf bourgignonne may pass, and is great for a change-over day.

Heavy or stodgy sponge puddings are usually not favoured, likewise neither is fruit salad and ice-cream - dessert should always have been prepared or cooked.

Avoid too many chocolate based or very rich desserts - try to alternate with lighter, fruity desserts.

Pasta as a main dish is generally not acceptable, unless incorporated into a theme night, when it will be necessary to provide a wide variety of dishes.

Avoid curry or highly spiced dishes as people tend to either love or hate spicy food. Also, ingredients for such dishes may be unavailable or costly in many resorts.

Soups and salads should only be served once each during any one week.

Any dishes containing minced beef should be avoided, for example chilli or spaghetti bolognaise, as this is seen as 'budget' food.

Budgets

Most companies will require you to work to a budget, but do not worry about this at application stage - you should aim to make your menu plan as creative as possible - this is what will make one applicant stand out against another, so it is worth investing the time to prepare a good one.

Other useful tips

The language you use in your menu plan can make a huge difference - make the dishes sound appealing - a simple salad sounds a lot more interesting when described as 'tomato and mozzarella salad, served on a bed of fresh basil leaves, drizzled with balsamic vinegar.'

Don't forget that some foods will not be readily available in rural areas and in mountain resorts.

When putting your menu together, you can either put it in a table format <download sample menu format> or in the format of a restaurant menu, as below

Day 1

Tomato and Mozzarella salad, served on a bed of fresh basil leaves, drizzled with balsamic vinegar

Escalope of pork, served with a wild mushroom and spinach sauce, hassleback potatoes and herb roasted vegetables

V - Aubergine escalope served with the above accompaniments

Wild berry crème brulee

Once you have completed your menu plan and updated your CV, see what jobs are available, or fill in your details on a jobfinder