Job Description – Chalet Chef
The role of the chef is to organise the smooth running of the chalet kitchen and to serve superior quality meals with emphasis on fresh produce and excellent presentation. We expect all our chefs have flair for their chosen career and to be passionate about cooking. Chefs are expected to put as much effort into cooked breakfasts and afternoon tea as they do for their evening meals.
You will work alongside a chalet host who is mainly responsible for housekeeping and hosting duties. However, your roles will overlap and we would expect you to work as a team so that you run your chalet to the very best of your ability and ensure that your guests are comfortable and enjoying a high standard of cuisine and personal service for which Morgan Jupe is renowned.
As a guideline your responsibilities will include:
Menu planning
- submitting weekly menu plans to Josh and writing up the daily menu to present to guests each morning;
- special dietary requirements eg. vegetarians/children meals may need to be catered for;
- you will need to pair different wines with each meal.
Managing stock and budgets
- shopping and placing butcher orders;
- carefully managing stock levels and controlling wastage;
- working within a generous but precise budget, submitting weekly accounts.
Ensuring the kitchen is kept clean at all times, and paying special attention to personal hygiene.
Meals that are provided by the chef are as follows:
- Breakfast – a choice of continental & cooked breakfast (to order);
- Afternoon tea – homemade cakes or biscuits (prepared each morning);
- Dinner – a three course gastronomic menu, with an emphasis on fresh and varied ingredients;
- Canapés (first and last evening), hot and cold pre dinner nibbles and cheese boards.
Hosting the guests when appropriate (serving at meals and assisting the chalet host).
Liaising with the management on a regular basis to discuss any changing guest requirements.
Special Requirements:
Must hold a level two food safety and hygiene certificate.