This is an exciting and vibrant opportunity for an aspiring or experienced head chef to manage and run a busy kitchen for a Restaurant & Bar located in the beautiful ski resort of Meribel in the French Alps. As Head Chef you will be expected to lead a team of 4 chefs & a KP; serving a range of local and international inspired dishes from our à la carte menu. The right candidate will have the opportunity to expand and develop our existing menu in keeping with the restaurants growing popularity and current trends. This is a long-term position and would suit someone looking for a new and exciting lifestyle with an interest in developing their career and a love of the outdoors. The head chef role is a year round position for the right candidate.
We are also seeking to recruit experienced chef's (Sous Chef/Chef de Partie/commis chef & KP) to join our expanding team. As part of our kitchen team you will be responsible for preparing and cooking a variety of local and international inspired dishes from our à la carte menu whilst maintaining high standards of practice and presentation. Outside of the kitchen you will have the opportunity to enjoy one of the largest ski resort areas in Europe. This is a seasonal role with the potential for long term employment for the right candidate.
Head Chef Responsibilities:
Menu/dish creation and costings
Monitor and control output from the kitchen
Oversee and direct the food preparation process demonstrating a high standard of practice.
Ensuring a smooth and effective service from Lunch through to Dinner.
Monitoring stock levels and be responsible for the daily ordering of stock and fresh produce.
Undertake regular stock control procedures.
Attend weekly management meetings and report back on all areas of the kitchen operations (staffing/maintenance/service/customer feedback).
General Chef Responsibilities:
Being responsible for your own section during food preparation, service and clean down.
Signing for and putting away deliveries.
Assisting in the daily ordering of stock and fresh produce in the absence of the Head Chef. (Sous Chef)
Carrying out regular hygiene checks and ensuring Health & safety standards are adhered to.