Sous Chef – Morzine

Cunextseason; France; Hybride; EUR 30 000 - 42 000; Plein temps

Avantages offerts par ce poste

accommodation

ski pass

ski equipment

travel allowance

Résumé du poste

Cunextseason is seeking a talented and creative chef to work in our chalet/hotel kitchen this winter in France. The role involves cooking for guests across meals including breakfast, afternoon tea, children's meals and a 5-course dinner each evening, with a focus on fresh ingredients and high quality presentation.

The Sous Chef collaborates with the Head Chef to plan menus each morning, ensuring consistency and excellence.

Qualifications

• Recognised catering qualification and experience.
• Previous fine dining catering experience is essential.
• Great interpersonal skill.

Responsabilités

• Prepare breakfast, afternoon tea, children's food, staff food and a 5 course dinner each evening.
• Assist Head Chef in planning menus and maintaining high standards in the main chalet kitchen.
• Dinner service includes plating, table setup, hosting guests and interactions during service.

Connaissances

Catering experience

Fine dining

Interpersonal skills

Description du poste

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Job Title:

Country

France

State:

City:

Start Date:

North Hemisphere Winter 24/25

3 years

Includes employee housing?

Yes

The position is

Full time

Important details about this position

The candidate needs to be a talented and creative chef to work in our kitchen this winter. You'll need a passion for excellent ingredients yet still be relaxed and able to complement the rest of our chalet team. We have a team of chefs working together in the Chalet/Hotel and catering for guests in chalets.We like to provide our guests with a wow factor, that excites them and is completely different to other ski/chalet companies. Our excellent food is the one of the reasons why our guests come back every year. The kitchen team is responsible for all food prepared in the hotel, including breakfast, afternoon tea, children's food, staff food and a 5 course dinner each evening.Our Sous Chef works alongside our talented and experienced Head Chef preparing all our menus in the morning in the main chalet to ensure food of the highest, consistent quality is prepared and served to our guests. The role demands a personable, well presented, clean and highly organised, experienced Chef.Our Sous chefs and Commis chefs will then do dinner for our guests in their own private chalets and this will include laying up the tables, hosting, washing up and interacting with our guests.This role includes lots of customer interaction so it is important that candidates have some experience in a customer facing role, along with a passion to cook fresh ingredients.Due to the seasonal nature of the business, the role is 6 days a week.

Roles & ResponsibilitiesRequirements:

• Recognised catering qualification and experience
• Previous fine dining catering experience is essential
• Great interpersonal skill

Perk include:

• accommodation
• ski pass
• ski equipment
• travel allowance

Candidate Essentials:
You must have the following to be considered for this job.