Job roles
Chalet Supervisor
Chalet Chef
Chalet Chef
Chalet supervisor
Job description
To work alongside and supervise the Club Chalet team to provide a home from home environment for guests, both with a high quality weekly menu, (consisting of breakfast, afternoon tea and evening dinner) and with a clean and hygienic environment for people to relax in. To be a naturally sociable, enthusiastic front line staff member with the flexibility and adaptability to fit in to any chalet role in any resort.
Key accountabilities & responsibilities
Catering and Budgeting Duties
Monitoring and controlling the cost effective planning and preparation of an inviting daily menu including breakfast, afternoon tea and a 3 course evening dinner.
Ensuring appropriate shopping and/or preparation/submission of weekly orders within budget.
Encouraging team members to participate in cooking and develop skills.
Cleaning Duties
Daily housekeeping duties to maintain high standards of cleanliness throughout the chalet.
Daily supervision and allocation of housekeeping duties amongst the rest of the team.
Deep clean of all aspects of the chalet on transfer days.
Overseeing standards of hygiene and cleanliness throughout the property and coordinating with the local chalet manager to ensure development training provided where necessary.
Food Service Duties
Providing a comfortable yet professional service environment, interacting with the customers and ensuring thorough cleaning up is completed.
Supervising staff and allocating preparation and service duties to ensure efficiency.
Paperwork
Weekly accounts, weekly chalet reports and other customer service related feedback.
Health, Safety and Hygiene Reports.
Any other paperwork as requested by your manager.
Problem Solving
Providing a first point of contact for customers and communicating effectively with customers, managers and chalet team to resolve any issues.
Communication
Ensuring an informative and friendly welcome speech is given.
Pleasant and appropriate interaction with customers throughout their holiday.
Keep line manager and all staff informed on all relevant customer and chalet issues & updates.
Provide feedback where necessary in more detail about given issues to line manager.
Escalate or communicate to line manager or other relevant manager, all issues deemed fit or which cannot be resolved within the chalet, or, which will have high customer/financial impact.
Monitoring and controlling the cost effective planning and preparation of an inviting daily menu including breakfast, afternoon tea and a 3 course evening dinner.
Ensuring appropriate shopping and/or preparation/submission of weekly orders within budget.
Encouraging team members to participate in cooking and develop skills.
Cleaning Duties
Daily housekeeping duties to maintain high standards of cleanliness throughout the chalet.
Daily supervision and allocation of housekeeping duties amongst the rest of the team.
Deep clean of all aspects of the chalet on transfer days.
Overseeing standards of hygiene and cleanliness throughout the property and coordinating with the local chalet manager to ensure development training provided where necessary.
Food Service Duties
Providing a comfortable yet professional service environment, interacting with the customers and ensuring thorough cleaning up is completed.
Supervising staff and allocating preparation and service duties to ensure efficiency.
Paperwork
Weekly accounts, weekly chalet reports and other customer service related feedback.
Health, Safety and Hygiene Reports.
Any other paperwork as requested by your manager.
Problem Solving
Providing a first point of contact for customers and communicating effectively with customers, managers and chalet team to resolve any issues.
Communication
Ensuring an informative and friendly welcome speech is given.
Pleasant and appropriate interaction with customers throughout their holiday.
Keep line manager and all staff informed on all relevant customer and chalet issues & updates.
Provide feedback where necessary in more detail about given issues to line manager.
Escalate or communicate to line manager or other relevant manager, all issues deemed fit or which cannot be resolved within the chalet, or, which will have high customer/financial impact.
Key relationships (internal & external contacts)
Resort Chalet Manager: Liaison for effective menu planning, cleanliness and hygiene standards, relationship with suppliers and communication of budgets.
Staff Trainer: Source of support through difficult situations over menu planning, guest's special requirements, training and development needs.
Club Chalet Chef: Liaison for effective menu planning and to ensure all particular guest's dietary requirements are met.Communication of budgets and assisting with weekly accounts.
Club Chalet Hosts: Communication of guests needs requests, requirements and feedback.
Nannies: Planning of children's meals to ensure that there is variety and no repetition in their menu.
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 of how they would like their property managed.
Staff Trainer: Source of support through difficult situations over menu planning, guest's special requirements, training and development needs.
Club Chalet Chef: Liaison for effective menu planning and to ensure all particular guest's dietary requirements are met.Communication of budgets and assisting with weekly accounts.
Club Chalet Hosts: Communication of guests needs requests, requirements and feedback.
Nannies: Planning of children's meals to ensure that there is variety and no repetition in their menu.
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 of how they would like their property managed.
Key skills, knowledge, experience and competencies
To have knowledge and experience of working in a large chalet, managing budgets, stock and rotas.
To have supervisory experience or natural aptitude for team motivation.
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.
Customer Focus.
To have supervisory experience or natural aptitude for team motivation.
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.
Customer Focus.
4 Key technical skills (assessment criteria)
Technical Skills 1: Culinary flair and experience is desirable although an interest or passion in food can be developed in to a talent through our training courses.
Technical Skills 2: Exceptional standards of cleanliness and hygiene on both a personal and professional level.
Technical Skills 3: Well organised, professional and dedicated with an ability to be flexible and adaptable.
Technical Skills 4: Naturally sociable and enthusiastic personality.
Technical Skills 2: Exceptional standards of cleanliness and hygiene on both a personal and professional level.
Technical Skills 3: Well organised, professional and dedicated with an ability to be flexible and adaptable.
Technical Skills 4: Naturally sociable and enthusiastic personality.
