At Ski Miquel, we look for professional Chefs who want to work in a chalet-hotel environment and provide high quality food for around 25-40 guests. This is a full-time position for the winter season, working alongside our Resort Manager, Hosts and our other Chefs.
Our ski holidays include a continental breakfast, afternoon tea and a 3-course evening meal, with canapés served beforehand and a cheese course afterwards. We have our own Cookbook with menus pre-planned for the week, and our Chefs are responsible for ensuring the food is cooked and served to or beyond the expected standard.
Our Chef de Partie works supporting the Chefs in our chalet-hotels in Montgenevre, however, there will be some nights that you cook the evening meal in a chalet-hotel on your own. In the event that one of the chefs is called away to cover in another resort, you will step up to run the kitchen in the Chalet-Hotel Elise on your own and will receive the Chef salary for this period. The position is ideal for someone who is hard-working, organised, looking to develop their skills to run their own kitchen for the whole season next year. This means you will get the most time out on the mountain in your free time.
The Company
Ski Miquel is more than just an inclusive ski holiday company, we are a family-run business based in Hove (near Brighton) with over 40 years’ experience in the travel industry, and we like to think we're pretty good at what we do.
The company was founded in 1980, after our owner and a colleague decided to start their own travel business. Today we are a state-of-the-art cottage industry and we're proud of it. Five permanent members of staff work for the company in our offices so that when you call or e-mail us you'll know exactly who you're talking to. We don't like to hide behind e-mails or answerphone messages - We're upfront and personal, and we want to talk directly to our customers so that we can provide the best level of service for them again and again. It's this close-knit work ethic that has turned Ski Miquel into the much-loved travel company it is today.
If you’re looking for a great company to work for during the winter season then you’ve found it!
Principal Tasks
The following is an outline of the principal tasks that are expected of our Chef de Partie:
- To prepare and serve breakfast on alternate days (working with our Chalet Hosts), the main job being to cook eggs to order for the beginning of service at 8am until 9am.
- Bake cakes and biscuits for afternoon tea.
- Prepare pre-dinner canapés.
- Provide prep support to the Chefs in preparing a 3-course evening meal for 25-40 guests, adhering to the recipes in the Ski Miquel Cookbook. This is for 6 evenings each week throughout the winter season.
- Produce and run the evening meal service alone on some nights of the week.
- Some weeks there may be children staying in the chalet-hotel, who will usually have a simplified meal earlier in the evening, before the adults have their dinner.
- Maintaining a clean, safe, and hygienic kitchen, in accordance with HACCP standards.
- Ordering stock to ensure you adhere to the set budget in conjunction with the Resort Manager, who will report back to Head Office with any issues.
Our most efficient kitchens have most of their preparation work completed in the morning and then return later in the afternoon to finish off before the evening service begins. We do not offer lunch in our chalet-hotels, so once you have finished your preparation your day will be free, and you should not have to return to work until late afternoon to prepare for the dinner service at 7:30pm.
All our staff work as a team, so the Hosts will be able to help with plating up the meals with your guidance and clean the pans, crockery, cutlery, glasses, etc. Cleaning the kitchen and the cookware is the responsibility of the chefs, and all the staff should finish work at around the same time.
The following requirements are considered essential for the role of a Sous Chef with Ski Miquel:
- MUST HAVE RIGHT TO WORK IN THE EUROPEAN UNION. (Valid EU passport or valid residency visa)
- Must be an English speaker to be able to communicate with other staff and our guests.
- Chef qualification (NVQ Level 2 or equivalent).
- 2 years’ experience in a professional kitchen
We are looking for the below personal characteristics in the successful applicant:
- Punctual
- Organised
- Hard-working
- Proactive
- High standard of hygiene
- Team player
- Good communication skills
- High attention to detail
For nearly 40 years Ski Miquel have been doing things
differently. Offering the best value all inclusive packages for our
holidays through out Europe has made us into the much-loved company
we are today.
The company started in the 1980s after a trip to Andorra our
owner and a colleague decided to start their own travel business.
They stayed in a sub-standard Chalet-hotel, the bedding was dirty,
the staff unhelpful and the food was second rate. It was then they
knew that they could provide a far better service and three decades
on, that's exactly what we've continued to do.
At our heart are values based on teamwork and respect for our
staff and guests. We treat our staff as friend not slaves.
We have a small team working full time in our head office and
carry our family run values through everything we do. We don't hide
behind emails or answer phones as want to talk directly to our
customers so that we can provide the best service for them again
and again.
As a result, we are proud to be called the Industries best kept
secret and we annually have 85% repeat or word of mouth
bookings.
We don’t just look to hire anyone; we look for people who have
the same outlook on life and same drive to ensure our guests are
not just on any holiday but are having a true ‘Ski Miquel
Experience’.
With five members of staff in each resort we work hard to
achieve the level of service that our customers have come to
expect. Creating a fun and friendly atmosphere in our chalets is
our main aim.
If you’re looking to work for a fun, family run company to work
for during the winter season you have found it.