Avery Crest are looking for a highly trained fine dining chef to join our team in Meribel
The chef is solely responsible for the food offering in the chalet and is expected to run each week from the bones of a set weekly menu (all designed by the chef) and then adapt the menu each week to the guest requests and requirements. The chef will make a pre arrival call to the lead guest to go through the menu and send a final menu for confirmation before the guests arrive in to resort.
You will be serving a cold continental and hot breakfast, buffet lunch (Left each day for the guests – not served), afternoon tea with sweet and savoury options and 6 course evening meal (Canapes, Starter, Main Course, Cheese, Dessert and petit fours)
The chef will also be responsible for shopping, cleaning, accounts and assisting in the smooth and happy running of the chalet.
To be successful in the position you must have excellent attention to detail and be passionate about the food you are serving to the guests. You must be able to work from a budget, which means putting a menu together that enables you to have as little wastage as possible, as well as creating varied meals with the WOW factor. You must be experienced in fine dining and really enjoy producing this type of food.
You MUST be comfortable being front of house and actively conversing with the guests and assisting the hosts in giving the guests a 5* experience. A sunny disposition and being nice in the morning will also be an advantage in this role.
An interest in wine and wine pairing is an advantage
Experience / Qualifications:
Minimum of 2 years working in high end restaurants (2 Rosette minimum) / chalets / yachts - experience working in a chalet is preferred
Proven ability to work with budgets and accounts
Experience in putting menus together and be able to easily adapt to changing dietary requirements
To apply, please send a CV, covering letter, 6 day menu plan and food pictures to email@example.com
Good weekly wage
Nice accommodation with Wifi (Chef has own studio apartment)
Basic medical insurance
Flights and transfers to and from Resort (Beginning and end of season)
Food – when working (Breakfast and Dinner)
French mobile phone
Discretionary end of season bonus