job roles

To provide the food side of the chalet service, including breakfast, afternoon tea and a 3 course evening meal within an allocated budget. You will also be required to maintain hygiene standards and practices within the kitchen and assist with housekeeping duties throughout the chalet. To be a naturally sociable and enthusiastic front line staff member with the flexibility and adaptability to fit into any situation required.

Catering & Budgeting Duties
Liaising with Club Chalet Supervisor and team to carry out cost effective planning and preparation of an interesting, appropriate and inviting daily menu including breakfast, afternoon tea and a 3 course evening dinner. (Packed lunches, canapés and petits fours may also be required).
Shopping and/or preparation/submission of weekly food orders within budget.

Cleaning Duties
Adhering to health and hygiene regulations at all times while in the chalet both for storage, preparation, cooking, holding and serving food.
Providing a comfortable yet professional environment for guest to eat and relax in.

Cleaning duties and housekeeping duties
Daily cleaning duties to maintain impeccable standards of hygiene in the kitchen
Possible housekeeping duties throughout the chalet.

Food Service Duties
Supporting and advising club chalet team in food service techniques and standards.
Contributing to the provision of a comfortable yet professional service environment and interacting with the customers.
Ensuring thorough cleaning up is completed in the food prep and service areas.

Weekly Reports & Accounts
Assisting with weekly accounts.
Customer service related feedback.

Communication
Giving a friendly and informative welcome speech.
Providing a first point of contact for customers and communicating effectively to resolve them.

Club Chalet Supervisor: Liaison for effective menu planning and to ensure all particular dietary requirements are met. Communication of budgets and assisting with weekly accounts.
Club Chalet Hosts: Communication of guests needs, requests, requirements and feedback to team members.
Nannies: Planning of children's meals to ensure that there is variety and no repetition in their menu.
Staff Trainer: Source of support through difficult situations over menu planning, guest requirements, training and development needs.
Resort Chalet Manager: Liaison for effective menu planning, cleanliness and hygiene standards, relationship with suppliers and communication of budgets.
Suppliers: Ordering and receiving deliveries.
Guests: Provide a comfortable and professional service to help ensure that the holiday is of a superior standard and surpasses guest's expectations.
Owners: Understand the requirements and wishes of the owner and how they would like their property managed.

To have knowledge and experience of working in a commercial kitchen environment, managing budgets and stock and to be commercially aware of standard hygiene practices.
To have good knowledge of the company processes and procedures and of in-resort operations.
To be familiar with the varied structures in resorts to ensure that any given issue is reported through the correct channels.
Culinary skills and presentation.
Housekeeping and cleaning.
Budgeting.
Customer Focus.

Technical Skills 1: Culinary flair and experience.
Technical Skills 2: Exceptional standards of cleanliness and hygiene on both a personal and professional level.
Technical Skills 3: Set up and maintain effective ordering and stock control systems.
Technical Skills 4: Well organised, professional and dedicated with an ability to be flexible and adaptable.