a week in the life of...
...chef
Transfer day
Up early prepare breakfast for guests leaving and early arrivals.
Deep clean kitchen.
Make afternoon tea and dinner available to all arrivals, irrelevant of time.
Stock checks are completed and accounts done.
Make sure all weekly paper work is completed.
Cook evening meals for all guests a choice of menu with 3 courses.
Tidy down kitchen.
Can be a 24hr day - absolutely no skiing or boarding. Teamwork is key!
Daily
The Beginning of the season will be hard, long hours but once in a routine it will be easier!!
7.00 arrive in kitchen set up buffet table and lay out continental breakfast for guest to help themselves.
7.30-9.30 serve breakfast including hot cooked items, porridge, eggs, bacon, sausage, beans etc.
After 9.30am Make afternoon tea, Prep for evening meals, clean down kitchen, Complete all food orders to be faxed off, Collate orders for evening meals (adults and children).
12-3 If you are rostered on to work lunch shift prep food and cook for guests that order meals, prep for evening meals and make sure afternoon tea is prepared and ready to be set up, clean down areas and make sure all deliveries are put away and logged.
Return to kitchen around 5pm to finish any prep that has not been done and prepare kids tea and serve between 5.30-6.00.
Prepare dinner for all guests and serve 19.30-20.30 clean kitchen down and make sure all food needed for the next day is out and stored away properly and all paper work is completed before you leave.
Approx 21.30 finish.
Go out and have fun.
Shopping/Delivery Day
Deliveries will come in at regular times and you must make sure you follow the correct procedures and fill in paperwork and temperature logs.
Skiing/Nightlife/Social Life
How much ski time - 5 days per week.
Work Hard-ski hard- play hard. Work hard non-negotiable get the balance of the other 2 right!
Ready made circle of friends-benefit of larger co.
Day Off
You are free to do what ever you please, ski all day, visit other resorts, go shopping or have a lay in, it's up to you.
Up early prepare breakfast for guests leaving and early arrivals.
Deep clean kitchen.
Make afternoon tea and dinner available to all arrivals, irrelevant of time.
Stock checks are completed and accounts done.
Make sure all weekly paper work is completed.
Cook evening meals for all guests a choice of menu with 3 courses.
Tidy down kitchen.
Can be a 24hr day - absolutely no skiing or boarding. Teamwork is key!
Daily
The Beginning of the season will be hard, long hours but once in a routine it will be easier!!
7.00 arrive in kitchen set up buffet table and lay out continental breakfast for guest to help themselves.
7.30-9.30 serve breakfast including hot cooked items, porridge, eggs, bacon, sausage, beans etc.
After 9.30am Make afternoon tea, Prep for evening meals, clean down kitchen, Complete all food orders to be faxed off, Collate orders for evening meals (adults and children).
12-3 If you are rostered on to work lunch shift prep food and cook for guests that order meals, prep for evening meals and make sure afternoon tea is prepared and ready to be set up, clean down areas and make sure all deliveries are put away and logged.
Return to kitchen around 5pm to finish any prep that has not been done and prepare kids tea and serve between 5.30-6.00.
Prepare dinner for all guests and serve 19.30-20.30 clean kitchen down and make sure all food needed for the next day is out and stored away properly and all paper work is completed before you leave.
Approx 21.30 finish.
Go out and have fun.
Shopping/Delivery Day
Deliveries will come in at regular times and you must make sure you follow the correct procedures and fill in paperwork and temperature logs.
Skiing/Nightlife/Social Life
How much ski time - 5 days per week.
Work Hard-ski hard- play hard. Work hard non-negotiable get the balance of the other 2 right!
Ready made circle of friends-benefit of larger co.
Day Off
You are free to do what ever you please, ski all day, visit other resorts, go shopping or have a lay in, it's up to you.
