Ski Chalet Pastry & Breakfast Chef — Lift Pass & Meals

Ski Miquel Limited; France; À distance; EUR 30 000 - 42 000; Plein temps

Avantages offerts par ce poste

Weekly tips

One day off per week

Holiday pay

Discounted accommodation

Meals provided

Lift pass arranged (optional, charged)

Ski equipment hire provided

Insurance provided

Travel contribution

Résumé du poste

Ski Miquel Limited is seeking an experienced Pastry & Breakfast Chef to support a Head Chef in a chalet-hotel during the winter season. You will prepare hot breakfast options, bake cakes and pastries for afternoon tea, and assist with a 3-course evening meal for 50–80 guests each week.

The role emphasizes hygiene, efficiency, and a proactive, team-based approach. You will work mornings with a later return in the afternoon to finish prep for dinner service, enjoy mountain time on days off, and

Qualifications

• Punctual, organised and hardworking.
• Proactive with high hygiene standards.
• Team player with high attention to detail.
• Must be over 18 and eligible to work in the EU.
• Must speak English to communicate with staff and guests.
• Chef qualification (NVQ Level 2 or equivalent).
• 1 year/season experience as Commis/Pastry/Breakfast Chef in chalet/hotel kitchen.

Responsabilités

• Cook and serve breakfast, eggs, pancakes, sausages, bacon, tomatoes, mushrooms and beans from 8am to 9am.
• Prepare cakes, biscuits and treats for afternoon tea.
• Assist Head Chef with pre-dinner canapés and 3-course dinner for 50–80 guests.
• Prepare children's dinner when required.
• Maintain a clean, safe, hygienic kitchen following HACCP standards.
• Clean kitchen, cookware, pots and pans.

Connaissances

Punctual

Organised

Hard-working

Proactive

Hygiene consciousness

Team player

Attention to detail

Over 18

Formation

NVQ Level 2 or equivalent

Description du poste

Ski Miquel Limited is seeking an experienced Pastry & Breakfast Chef to support a Head Chef in a chalet-hotel during the winter season. You will prepare hot breakfast options, bake cakes and pastries for afternoon tea, and assist with a 3-course evening meal for 50–80 guests each week.

The role emphasizes hygiene, efficiency, and a proactive, team-based approach. You will work mornings with a later return in the afternoon to finish prep for dinner service, enjoy mountain time on days off, and