Chef in Across the Alps

The following is an outline of the principal tasks that are expected of our Chefs:

In a small chalet you prepare and serve breakfast on one day per week (working with our Chalet Hosts), the main job being to cook eggs to order for the beginning of service at 8am through until 9am. You will asked to do breakfast once every 5 weeks or so on the day off.
-Bake cakes and biscuits for afternoon tea.
-Prepare pre-dinner canapés.
-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.
-Staff meals from left overs or other simple dishes.
-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.
-Maintaining a clean, safe, and hygienic kitchen, in accordance with HACCP standards.
-Ordering stock to ensure you adhere to the set budget in conjunction with the Resort Manager, who will report back to the UK team 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. We do not offer lunch in our chalet-hotels, so once you have finished your preparation your day will be free, and you should not have to return to work until late afternoon to prepare for the dinner service at 7:30pm.

All our staff work as a team, so the Hosts will be able to help with plating up the meals with your guidance and clean the pans, crockery, cutlery, glasses, etc. Cleaning the kitchen and the cookware is the responsibility of the Chef, and all the staff should finish work at around the same time. In larger chalets you have Commie Chef to help prepare food and do the washing up.