Head Chef

Alpine Elements
Published
October 26, 2017
Location
France, France
Category
Job Type

Description

Company Overview:

Alpine Elements Ltd is a medium sized tour operator specialising in ski and summer beach & alpine activity holidays operating throughout France, Greece and St. Anton, Austria, with their sister company iGO SKi offering short ski breaks. We employ up to 200 overseas, seasonal staff, in addition to a permanent head office team, working all year round to deliver the best product for our clients and support for our employees.

Job Description:
As Head Chef you will oversee and run every aspect of the Hotel Kitchen. Managing a team of chefs (size of team is dependent on property size), you would take responsibility for ensuring the preparation, delivery and service of food within your property. You will also ensure that the kitchen environment is a clean, tidy, efficient and safe working environment meeting our high company standards and in compliance with UK and Local law. You will train, monitor and ensure all staff adhere to HCCAP best practice to ensure food and hygiene standards are exceptional. As an Alpine Elements Head Chef you will motivate, train and develop your team of chefs through performance management and set objectives to ensure a succession plan is implemented. You will also liaise with the Catering Manager and Hotel Manager to ensure appropriate placements are offered to your team in line with their development plans. As a Head Chef you will inspire your team to achieve and exceed our customer expectations throughout the season. At Alpine Elements we look for Head Chefs who are talented, friendly and passionate about their role developing others.

Key Accountabilities & Responsibilities:

 Customer Focus

  • To ensure that all guests have a brilliant holiday experience from start to end
  • Ensure that all customer complaints are responded to in a timely and efficient manner

 Operational

  • Completing weekly accounts for all areas of the Hotel in set deadlines and using this information to ensure that all budgets/sales targets are being meet
  • Providing staff motivation and development throughout the season where needed
  • Complete and monitor Staff Rotas
  • Set Objectives, train, coach, develop and performance manage the kitchen team
  • To develop and maintain relationships with all suppliers
  • To identify, initiate, market and monitor incremental sales in the Hotel

Commercial

  • Implementing, monitoring and recording all HCCAP and COSHH requirements
  • Taking a proactive approach to stock control and ordering  ensuring that expenditure remains within set budgets
  • To Ensure that all sales targets are being achieved throughout the season

Key Relationships:

  • Internal: Sous Chef, Catering Manager, Hotel Manager, Restaurant / Bar Supervisors
  • External: Suppliers, Property Owners.

Person Specification (assessed via application, assessment centre or interview as appropriate):

 Each of the criteria below is rated as Essential (E), Highly Desirable (HD) or Desirable (D). We place considerable emphasis on your Personal Qualities as the training and support we provide can often strengthen any weaknesses that exist in other areas.

 Personal Qualities

  • Strong social/People skills/Cheerful/Outgoing (E)
  • Highly Motivated (E)
  • Passionate / Enthusiastic (E)
  • Ability to work alone and as part of a team (E)
  • Ability to cope under pressure (E)
  • Willingness to work hard / long hours (E)
  • Adaptable / Flexible Attitude (E)
  • Honest and Trustworthy (E)

Skills & Ability

  • Customer Service (E)
  • Communication Skills (E)
  • Problem Solving and Complaint Handling (E)
  • Planning Organisational Skills (E)
  • Literate and Numerate (E)
  • IT / Admin / Social Media (E)
  • Training Mentoring (E)
  • Conversational French, German, Greek (D)

Qualifications

  • Food Hygiene Certification
  • NVQ Level3, BTEC or City and Guilds 701 &702 or Equivalent (E)

Experience

  • Relevant Transferable work Experience (E)
  • People/ Team management / Supervisory Experience (E)
  • Catering for between 35 to 170 covers (E)
  • Catering to 4* (4 course set menu) Standard (E)
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