Chef du Bureau Formation H/F
Chef Jobs
Espagne
At Ski Miquel, we look for well-trained and professional Chefs who want to work in a chalet-hotel environment and provide high quality food for around 25-40 guests. This is a full-time position for the winter season, working alongside our Resort Manager and Hosts. Our ski holidays include a continental breakfast, afternoon tea and a 3-course evening meal, with canapés served beforehand and a cheese course afterwards. This job is ideal for someone who is hard-working and organised, as this means you will get the most time out on the mountain in your free time.
Ski Miquel is more than just an inclusive ski holiday company, we are a family-run business based in Hove (near Brighton) with over 40 years’ experience in the travel industry, and we like to think we’re pretty good at what we do.
The company was founded in 1980, after our owner and a colleague decided to start their own travel business. With five permanent members of staff in our ‘offices’ when guests or staff call or e-mail; We don’t like to hide behind e-mails or answerphone messages – We’re upfront and personal, and we want to talk directly to our customers so that we can provide the best level of service for them again and again. It’s this close-knit work ethic that has turned Ski Miquel into the much-loved travel company it is today. With five or six members of staff in each resort, we work hard to achieve the level of service that our customers have come to expect. Creating a fun and friendly atmosphere in our chalets is our main aim, and we do this by ensuring that we hire the best staff. We own most of our chalet-hotels, and 85% of our bookings are either repeat guests or word-of-mouth recommendations.
If you’re looking for a great company to work for during the winter season then you’ve found it!
To prepare and serve breakfast on alternate days (working with our Chalet Hosts), the main job being to cook eggs to order for the beginning of service at 8am until 9am.
Prepare a 3-course evening meal for 25-40 guests, adhering to the recipes in the Ski Miquel Cookbook. This is for 6 evenings each week throughout the winter season.
Some weeks there may be children staying in the chalet-hotel, who will usually have a simplified meal earlier in the evening, before the adults have their dinner.
Ordering stock to ensure you adhere to the set budget in conjunction with the Resort Manager, who will report back to Head Office with any issues.
Our most efficient Chefs do most of their preparation work during the morning and then return to the kitchen later in the afternoon to finish off before the evening service begins.