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Crystal Don't show me jobs from Crystal

Salary

£0 to £0 per year

Location

United Kingdom Don't show me jobs in this location

Job term

Permanent

Job hours

Full time

Award winning and innovative we are the UK's leading ski holiday company, but we're not just about the snow and the mountains in winter, our Summer and Lakes & Mountains brands have an equally impressive reputation. Our Overseas Operations team is key to achieving our priority year round - giving our customers outstanding holiday experiences through excellent service and sharing our great local knowledge and expertise. Crystal Ski is part of the TUI Specialist & Activity sector which is the most diverse and unique collection of travel businesses in the world, with over 110 brands stretching from the USA and Canada, across Europe and out to Australia and New Zealand. As part of TUI Travel Plc, the worlds largest travel organisation, our employees have the opportunity for year round employment overseas or in the UK. Job Description If running a kitchen of your own, cooking for hungry skiers, preparing fantastic food and living in the Alps throughout the winter appeals to you then join the Crystal Team. If you would like to be a Head Chef for Crystal Ski, you need to be qualified, experienced, highly motivated, enthusiastic and be able to lead a team from the front. You need to be a great negotiator and be able to get the best deals from your suppliers, as well as planning varied interesting menus that will suit a range of tastes. It goes without saying that you keep your kitchen safe, clean and tidy at all times. You will be cooking for large numbers and delivering quality menus whilst working within a budget. As a Head Chef for Crystal Ski, your main responsibilities will include: Organisation, staff supervision, stock ordering/budgeting, customer service, menu planning and health & safety. You will need a recognised cooking qualification with evidence to show you know how to manage a kitchen (ideally, you'll have been a Head or Second Chef). Whether you're sharing a joke with guests or creating food to tantalise the taste buds, you'll play a big part in making sure guests want to come back every year. Requirements Essential Previous managerial or supervisor experience. Valid First Aid certificate. Excellent interpersonal skills with an enthusiastic and positive manner. Head Chef experience. Ability to work unsupervised, with a team and with a strong attention to detail. Excellent all round team player. NVQ Level 1, 2 & 3 or City & Guilds 701/702 equivalent. Intermediate Food Hygiene. Desirable Second language in French, German or Italian. Previous experience of working in a ski resort. The Package Working for us overseas is a great experience. We offer a great package to all of our overseas staff, which includes the following * Competitive wage * Accommodation * Season Lift Pass * Season Equipment hire * Full Medical & Personnel Insurance * Travel to and from resort you are placed in * Full Training * Uniform * Friends and Family discount Job Division: Specialist & Activity Location: Overseas head chef crystal ski

Recruiter

Flexiski Don't show me jobs from Flexiski

Salary

£0 to £0 per year

Location

United Kingdom Don't show me jobs in this location

Job term

Contract

Job hours

Full time

Job details Job role: Head chef Location: Courchevel 1850, France No of positions: 1 Sector: Activity Business Area: TUI Ski Reporting to: Hotel manager About flexiski Flexiski specialises in tailor-made ski breaks for individuals, families and corporate groups to 15 of the most prestigious ski resorts. Our accommodation portfolio includes an exclusive range of catered chalets and our flagship hotel in Courchevel 1850. In addition to our own properties, we offer an extensive selection of hand-picked hotels throughout Europe. From the moment they call until they arrive back in the UK we want to make sure that the service our clients receive is nothing short of exceptional. Whether they are looking for a long weekend, a mid-week break or a more traditional seven-night holiday our UK and overseas staff are on hand to ensure an unforgettable holiday experience. Overview of role Hotel Saint Louis is our flagship hotel located in an enviable location just off the world famous Bellecote piste in Courchevel 1850. The head chef role in Hotel Saint Louis is pivotal to the successful delivery of our product in this new property. As the person with overall responsibility for the catering in the restaurant, bar and terrace, you will deliver a first rate level of food to our discerning clients and establish the hotel as an exciting culinary destination in Courchevel 1850. You will be responsible for creating a menu that consistently excites and delights our clients whilst remaining on budget. We aim to give the clients excellent food, locally sourced where possible that is presented with flair and imagination. We do not provide set menu plans for our chefs, preferring to give you the freedom to do what you do best - creating a menu for discerning clients that they will love and that you are excited about preparing. The main focus of this role is on the quality and presentation of each service. You will also be responsible for health and safety standards in all food preparation areas. The kitchen team from the second chef through to the kitchen porters will form your team and they are your responsibility. Accountabilities and responsibilities Catering * Cost effective planning and preparation of an exciting, appropriate and inviting daily menu for hotel guests including breakfast, afternoon tea, biscuits, canaps, and evening meal including cheese and coffee. * Maintaining a high level of quality in all areas of the catering, particularly presentation and speed of service. * Achieving, and where possible exceeding, set targets for customer satisfaction scores. * Cater for special diets as and when required, sometimes at short notice. * Constantly look to improve the dishes week-on-week. Actively review feedback to remove under-performing dishes and replace them with exciting alternatives. Maximising revenue * Contribute to the meeting of financial targets and maximising turnover. * Creation of an attractive and profitable daytime menu for our terrace restaurant that will draw in new business and inspire people to return. * Creation of an attractive and profitable bar snacks menu to drive extra revenue in the bar. * Have your team ready to also provide private dining with dishes on request for up to 17 in Le Chapiteau, our private suite. Staff * Remain ever conscious of the importance of your role in keeping the kitchen team well motivated. * Provide nutritious, healthy and adequate staff meals for lunch and dinner every night. * Training and development of the kitchen team to assist you in preparation and the delivery of all food so they are capable of producing the same standard when you are not present. * Develop a fair and efficient rota for the staff so they are clear on their working hours. * Personal development reviews with kitchen team and beginning and end of the season. * Regular staff meetings to review and improve performance. Kitchen management / budgeting * Entirely responsible for the kitchen operation and meeting the budgets relating to this. * Preparation of weekly food and other kitchen related products within budget. * Responsible for correct stock rotation and storage. Food service * Supporting and advising hotel team in food service techniques and standards. * Interacting with the customers regularly. * Able to recommend wines that will suit a meal you are preparing, along with the ability to pass this information on to the front of house team. Cleaning * Daily cleaning duties to maintain impeccable standards of hygiene in the kitchen. Ensuring a thorough clean down is completed after each food service. * Maintain hygiene and cleanliness standards throughout all kitchen and storage areas. * Regular deep clean of kitchen, food storage areas, fridges, freezers and all associated food preparation/storage areas. Weekly reports & accounts * Provide weekly menu plan, daily temperature control logs and all delivery notes to the administrator. * Assisting with / and or offering feedback on customer service related issues linked to catering. * Completion of health and safety reports as and where necessary including any local government paperwork. It is imperative that you follow TUI health and hygiene standards and operate within them at all times. The kitchen will be subject to regular audits. * Any other relevant paperwork as requested by your manager. Other * Ensure your presentation is immaculate and behaviour professional whilst with the clients or representing the company * Communicate regularly and clearly with the hotel manager and other members of the team to keep them informed on all relevant issues. * All team members based in France should expect to drive company vehicles in winter conditions, carrying passengers to and from the slopes. In addition to local resort driving, from time to time, we will expect all team members to be confident enough to run transfers to and from resort. This will involve picking up clients from local airports and safely driving them to our own run properties as well as our partnership chalets and hotels and in some cases, to other local resorts. This will involve driving in all weather conditions, on all types of terrain and may sometimes involve anti-social hours. For the head chef role, you will need to effectively manage the chef shop visits to purchase your stock locally. * During the season you may be required to work night shifts in order to ensure that our property is running efficiently at all times. Tasks may range from duty management, snow clearing, cleaning and any guest requests. Property operational times such as breakfast and dinner may vary depending on arrivals, departures and special events. Key skills, experience, knowledge and competencies * Available for the whole season along with some pre season preparations (early November - end of April) * UK or EU passport holder * UK National Insurance Number * UK bank account * A minimum of four years relevant head chef experience within a professional kitchen environment. * Substantial experience in menu creation, costing and budgetary controls. Ability to balance service vs. costs. * NVQ levels 2/3 in catering and hospitality or equivalent. * Intermediate or advanced food hygiene certificate * Excellent knowledge of health and safety/ hygiene laws HACCP and standards * Good time management, organisation and prioritisation skills * Strong interpersonal skills including motivation, performance management and goal setting. * Confident dealing with clients face to face and actively seeks out opportunities to do this. * Ability to remain calm, patient, diplomatic and tactful under pressure * Constantly seek out ways to improve the level of service or product to the customer within the given parameters. * Exceptional standards of cleanliness and hygiene on both a personal and professional level * Smart personal presentation and appearance * Excellent verbal & written communication skills * Full driving license preferred - confident driving in all snow conditions. * 2nd Language preferred Package In order to recruit the best people and deliver our product, flexiski offers a very attractive remuneration package. * Quality accommodation * All meals * Lift pass * Ski/Board and boot rental * Discounted/free ski lessons whatever your ski ability * Travel between departure airport in UK and resort * Medical and personal insurance * Stylish uniform * Further opportunities within the TUI travel group Job Division: Specialist & Activity Location: Europe flexiski head chef europe supporting advising communicate regularly nvq haccp good time management organisation prioritisation interpersonal skills

Recruiter

Flexiski Don't show me jobs from Flexiski

Salary

£0 to £0 per year

Location

United Kingdom Don't show me jobs in this location

Job term

Contract

Job hours

Full time

At a Glance First Choice Ski operates hotels in France offering an informal and relaxed ski holiday, whilst maintaining high levels of service, quality and care. Are you able to assist the Head Chef in the preparation and cooking of food for a 3-course set menu in large volumes (70-150 guests) What You'll Be Doing You will assist the Head Chef in all aspects of the kitchen including the planning and preparation of all meals, stock control and deputising in the Head Chef's absence. What We're Looking For Essential * British/European passport * UK/Irish bank account, and Tax or National Insurance number * Previous experience in working in an industrial Kitchen and high volume catering * A flair for food presentation * Excellent organisational and interpersonal skills * Team player * Flexible and enthusiastic approach Desirable * Previous experience of working in a ski resort * Knowledge of local language What We Can Offer You * Competitive salary * Seasonal contract * Ski pass and equipment * All year round working opportunities both overseas and in the UK * Excellent career prospects * Initial in-house training course * Accommodation * Travel to and from resort * 1.5 days off per week * Discount of holiday products * Emergency medical, accident and personal belongings insurance * Uniform * Recommend-a-friend bonus Job Division: Specialist & Activity Location: Europe flexiski commis chef europe excellent organisational interpersonal skills team player enthusiastic approach

Recruiter

Flexiski Don't show me jobs from Flexiski

Salary

£0 to £0 per year

Location

United Kingdom Don't show me jobs in this location

Job term

Contract

Job hours

Full time

Job details Job role: Sous chef / 2nd chef Location: Courchevel 1850, France No of positions: 1 Sector: Activity Business Area: TUI Ski Reporting to: Head chef About flexiski Flexiski specialises in tailor-made ski breaks for individuals, families and corporate groups to 15 of the most prestigious ski resorts. Our accommodation portfolio includes an exclusive range of catered chalets and our flagship hotel in Courchevel 1850. In addition to our own properties, we offer an extensive selection of hand-picked hotels throughout Europe. From the moment they call until they arrive back in the UK we want to make sure that the service our clients receive is nothing short of exceptional. Whether they are looking for a long weekend, a mid-week break or a more traditional seven-night holiday our UK and overseas staff are on hand to ensure an unforgettable holiday experience. Overview of role Hotel Saint Louis is our flagship hotel located in an enviable location just off the world famous Bellecote piste in Courchevel 1850. The role of the catering team in the St Louis is pivotal to the successful delivery of our product in this new property, their mission is to deliver a first rate level of food to our discerning clients and establish the hotel as an exciting culinary destination in Courchevel 1850. The sous chef will assist the head chef in the overall supervision of the kitchen, planning and cooking of all meals, development/training of kitchen staff, undertaking cleaning procedures, assisting with stock takes and also deputise in the Head Chefs absence. Accountabilities and responsibilities Catering * Assist the head chef in the cost effective planning and preparation of an exciting, appropriate and inviting daily menu for hotel guests including breakfast, afternoon tea, biscuits, canaps, and evening meal including cheese and coffee. * Work towards a high level of quality in all areas of the catering, particularly presentation and speed of service. * Achieve, and where possible exceed, set targets for customer satisfaction scores. * Cater for special diets as and when required, sometimes at short notice. * Assist the head chef in the reviewing of feedback to remove under-performing dishes and replace them with exciting alternatives. Maximising revenue * Contribute to the meeting of financial targets and maximising turnover. * Assist in the creation of an attractive and profitable daytime menu for our new terrace restaurant that will draw in new business and inspire people to return. * Creation of an attractive and profitable bar snacks menu to drive extra revenue in the bar. * Have your team ready to also provide private dining with dishes on request for up to 17 in Le Chapiteau, our private suite. Staff * Remain ever conscious of the importance of your role in keeping the kitchen team well motivated. * Provide nutritious, healthy and adequate staff meals for lunch and dinner every day. * Assist in the continuous training and development of the kitchen team to assist you in preparation and the delivery of all food. * Develop a fair and efficient rota for the staff so they are clear on their working hours. * Attend regular staff meetings to review and improve performance. Kitchen management / budgeting * Assist the Head Chef with the overall running and supervision of the kitchen. * Assist with the preparation and costing of a menu keeping within budgets, country specific deliveries and ensuring minimal wastage. * Responsible for correct stock rotation and storage. Food service * Supporting and advising hotel team in food service techniques and standards. * Interacting with the customers regularly. Cleaning * Daily cleaning duties to maintain impeccable standards of hygiene in the kitchen. Ensuring a thorough clean down is completed after each food service. * Maintain hygiene and cleanliness standards throughout all kitchen and storage areas. * Regular deep clean of kitchen, food storage areas, fridges, freezers and all associated food preparation/storage areas. Weekly reports & accounts * Completion of health and safety reports as and where necessary including any local government paperwork. It is imperative that you follow TUI health and hygiene standards and operate within them at all times. The kitchen will be subject to regular audits. * Any other relevant paperwork as requested by your manager. Other * Ensure your presentation is immaculate and behaviour professional whilst with the clients or representing the company * Communicate regularly and clearly with the hotel manager and other members of the team to keep them informed on all relevant issues. * Driving to the valley at least once a week for shopping, along with other driving duties if required. * All team members based in France should expect to drive company vehicles in winter conditions, carrying passengers to and from the slopes. In addition to local resort driving, from time to time, we will expect all team members to be confident enough to run transfers to and from resort. This will involve picking up clients from local airports and safely driving them to our own run properties as well as our partnership chalets and hotels and in some cases, to other local resorts. This will involve driving in all weather conditions, on all types of terrain and may sometimes involve anti-social hours. * During the season you may be required to work night shifts in order to ensure that our property is running efficiently at all times. Tasks may range from duty management, snow clearing, cleaning and any guest requests. Property operational times such as breakfast and dinner may vary depending on arrivals, departures and special events. Key skills, experience, knowledge and competencies * Available for the whole season along with some pre season preparations (early November - end of April) * UK or EU passport holder * UK National Insurance Number * UK bank account * A minimum of two to four years relevant experience as a sous or head chef within a professional kitchen environment * The desire to produce food of an outstanding quality * At least NVQ levels 2/3 in catering and hospitality or equivalent * Intermediate or advanced food hygiene certificate * Knowledge & experience of menu costing and budgetary control's * Good knowledge of health and safety/ hygiene laws HACCP and standards * Staff management experience in a kitchen environment * A "can do" attitude to problem solving, determined to succeed * Good time management, organisation and prioritisation skills * Independent and able to work unsupervised * Excellent verbal communication skills * Exceptional standards of cleanliness and hygiene on both a personal and professional level * Smart personal presentation and appearance Package In order to recruit the best people and deliver our product, flexiski offers a very attractive remuneration package. * Competitive overseas salary * Quality accommodation * All meals * Lift pass * Ski/Board and boot rental * Discounted/free ski lessons whatever your ski ability * Travel between departure airport in UK and resort * Medical and personal insurance * Stylish uniform * Further opportunities within the TUI travel group Job Division: Specialist & Activity Location: Europe flexiski sous chef europe communicate regularly haccp good time management organisation prioritisation communication skills

Recruiter

PGL (0) Don't show me jobs from PGL (0)

Salary

From £372.66 to £581.14 per month

Location

United Kingdom Don't show me jobs in this location

Job term

Contract

Job hours

Full time

PGL Travel Ltd is the UK's leading provider of residential activity holidays and educational study courses for young people. We have opportunities for Catering Assistants to join our staff teams at our 28 centres across the UK, France and Spain. We give more than 400,000 young guests an experience to remember each year - that means a lot of hungry mouths to feed! No experience in this area? No worries! Anyone who joins the PGL Staff team for the first time with limited or no previous experience can join us on the PGL Apprenticeship Scheme. This provides an industry-leading package of training, support and qualifications, enabling people to join PGL at a range of experience levels and will equip you with the skills and confidence to perform your role. There are no age restrictions on our apprenticeship programme. We're not necessarily looking for people with masses of experience for this role but welcome applications from people who can demonstrate a willingness to learn and an interest in starting their careers as a PGL Apprentice. Many of our Head Chefs joined us in this role, progressing to their present roles as a result of our Apprenticeship programme and development opportunities. This role offers the perfect chance if you're interested in starting a career in catering but have no previous experience as we provide all the necessary training. You will work under the direction of your Chef or Head Chef, preparing and serving food to our guests as well as cleaning the dining and food preparation facilities after use. We attempt to use as many fresh ingredients in our dishes as possible and have a healthy eating charter to compliment the active nature of our holidays. This is a residential role, with an accommodation package and meals included. You'll also receive a competitive wage, free uniform (no bond required); return transport to resort from a UK pick up point if working overseas. We also offer the opportunity to live and work in a supportive environment with people from around the world, where the emphasis is on fun! Help to give our guests the time of their lives ... while you have yours. Click APPLY ONLINE to be redirected to our website: Here you can create your own 'My PGL' account and complete an online application form. Successful applicants are required to undergo an enhanced CRB disclosure, which PGL will pay for. To be considered for this role, you need to have the legal right to live and work in the UK. PGL is committed to the principle of equality and diversity. We welcome applicants from all sectors of the community. Facebook.com/pglstaff apprenticeship catering cooking assistant chef catering adventure working abroad career no experience qualifications torquay devon sea students winter summer beach

Recruiter

PGL (0) Don't show me jobs from PGL (0)

Salary

From £606.66 to £1,106.56 per month

Location

United Kingdom Don't show me jobs in this location

Job term

Contract

Job hours

Full time

Chef, competitive salary + excellent career development opportunities - Applications for 2012 are open! Work for PGL as a Chef and find a job that's fun, rewarding and gives you the chance for real career progression, training and qualification opportunities. PGL is the UK's leading provider of residential residential educational and activity courses for young people with 28 centres across the UK, France and Spain. We require Chefs to provide our guests with nutritious meals that fuel them for their day of activities. We're looking for either qualified Chefs or unqualified people, who have previous experience of working in a large-scale canteen style kitchen to join our staff team. Working as a PGL Chef is an exciting position that offers you the chance to build on your experiences. As one of our Chefs, you'll be responsible for food preparation and kitchen hygiene. You'll also assist your centre's Head Chef in supervising your team of Catering Assistants. This is an excellent development role if you're looking for a career as a Head Chef. As a PGL Chef, you'll have an opportunity to work towards your Apprenticeship in Hospitality (Catering), gaining functional skills, technical certificates and an NVQ, all whilst you work and are supported by our Learning and Development team. Find out more about developing your catering skills in a friendly team and contribute to the success of one of our centres! Working for PGL, you'll receive a competitive wage, meals, uniform, with accommodation available at highly subsidised rates plus you'll have the chance to work in a unique environment. You'll also find sociable working hours at our centres, due to the nature of catering for our young guests, with time to enjoy the evening with other staff members. Click APPLY ONLINE to be redirected to our website: Here you can create your own 'My PGL' account and complete an online application form. Successful applicants are required to undergo an enhanced CRB disclosure, which PGL will pay for. You need to possess the legal right to live and work in the UK to be considered for this position. PGL is committed to the principle of equality and diversity. We welcome applicants from all sectors of the community. facebook.com/pglstaff chef catering kitchen dining room restaurant overseas activity exciting training qualifications hospitality seasonal food cooking experience costa brava france spain

Recruiter

PGL (0) Don't show me jobs from PGL (0)

Salary

From £372.66 to £581.14 per month

Location

United Kingdom Don't show me jobs in this location

Job term

Contract

Job hours

Full time

**Apply now to join our 2012 staff team!** PGL is the UK's leading provider of residential activity holidays and study courses for young people, with 28 centres across the UK, France and Spain. We have opportunities for staff members to provide our guests with nutritious meals that fuel them for their day of activities at our residential centres. Do you have no experience? No worries! We provide full training and opportunities to help you earn whilst you learn. All you need to bring with you is energy, enthusiasm and a genuine desire to contribute to the success of a children's residential activity centre. We are also keen to encourage development through our training programmes and many of our Head Chefs originally joined PGL as Catering Assistants. Whilst working for PGL, you'll have access to fantastic training opportunities and qualifications that look great on your CV! Working for PGL, you'll receive a competitive wage, meals, free uniform, with accommodation provided plus you'll get the chance to live and work in a unique environment with like-minded people. Click APPLY ONLINE to be redirected to our website: Here you can create your own 'My PGL' account and complete an online application form. Successful applicants are required to undergo an enhanced CRB disclosure, which PGL will pay for. You need to possess the legal right to live and work in the UK to be considered for this position. PGL is committed to the principle of equality and diversity. We welcome applicants from all sectors of the community. apprenticeship catering cooking assistant chef adventure working abroad career no experience qualifications torquay devon sea beach

Recruiter

Flexiski Don't show me jobs from Flexiski

Salary

£0 to £0 per year

Location

United Kingdom Don't show me jobs in this location

Job term

Contract

Job hours

Full time

Job details Job role: Chef de partie / 3rd chef Location: Courchevel 1850, France No of positions: 2 Sector: Activity Business Area: TUI Ski Reporting to: Head chef About flexiski Flexiski specialises in tailor-made ski breaks for individuals, families and corporate groups to 15 of the most prestigious ski resorts. Our accommodation portfolio includes an exclusive range of catered chalets and our flagship hotel in Courchevel 1850. In addition to our own properties, we offer an extensive selection of hand-picked hotels throughout Europe. From the moment they call until they arrive back in the UK we want to make sure that the service our clients receive is nothing short of exceptional. Whether they are looking for a long weekend, a mid-week break or a more traditional seven-night holiday our UK and overseas staff are on hand to ensure an unforgettable holiday experience. Overview of role Hotel Saint Louis is our flagship hotel located in an enviable location just off the world famous Bellecote piste in Courchevel 1850. The role of the catering team in the hotel is pivotal to the successful delivery of our product in this new property, their mission is to deliver a first rate level of food to our discerning clients and establish Hotel Saint Louis as a new and exciting culinary destination in Courchevel 1850. The 3rd chef will assist the head and sous chef in the supervision of the kitchen and planning, preparation and cooking of breakfast, lunches, afternoon tea, bar snacks, evening meal and the new terrace menu. You will be responsible for delivering a menu that consistently excites and delights our clients whilst remaining on budget. We aim to give the clients excellent food, locally sourced where possible that is presented with flair and imagination. The main focus of this role is on the quality and presentation of each service. You will also be responsible for health and safety standards in all food preparation areas and all chefs must maintain a hygienic and functioning kitchen in line with company and local policies. Accountabilities and responsibilities Catering * Preparation and cooking of the daily menu for hotel guests including breakfast, afternoon tea, biscuits, canaps, and evening meal including cheese and coffee * Have your team ready to also provide private dining with dishes on request for up to 17 in Le Chapiteau, our private suite. Maximising revenue * Contribute to the meeting of financial targets and maximising turnover * Assist with the creation of an attractive and profitable daytime menu for our new terrace restaurant that will draw in new business and inspire people to return * Assist with the creation of an attractive and profitable bar snacks menu to drive extra revenue in the bar * Have your team ready to also provide private dining with dishes on request for up to 17 in Le Chapiteau Cleaning * Daily cleaning duties to maintain impeccable standards of hygiene in the kitchen. Ensuring a thorough clean down is completed after each food service * Maintain hygiene and cleanliness standards throughout all kitchen and storage areas * Regular deep clean of kitchen, food storage areas, fridges, freezers and all associated food preparation/storage areas Kitchen management * Be entirely responsible for the running of your area as stated by head chef * Assist with stock takes, weekly ordering and stock control/rotation (including receiving and storing food deliveries as and when necessary). * Completion of health and safety reports as and where necessary including any local government paperwork. It is imperative that you follow TUI health and hygiene standards and operate within them at all times. The kitchen will be subject to regular audits. * Any other relevant paperwork as requested by your manager * Always aim to give a professional first impression of the kitchen * Keep the Hotel Manager and Head Chef informed on all relevant issues occurring during the shift Other * Ensure your presentation is immaculate and behaviour professional whilst with the clients or representing the company * Communicate regularly and clearly with the hotel manager and other members of the team to keep them informed on all relevant issues. * Driving to the valley at least once a week for shopping, along with other driving duties if required. * All team members based in France should expect to drive company vehicles in winter conditions, carrying passengers to and from the slopes. In addition to local resort driving, from time to time, we will expect all team members to be confident enough to run transfers to and from resort. This will involve picking up clients from local airports and safely driving them to our own run properties as well as our partnership chalets and hotels and in some cases, to other local resorts. This will involve driving in all weather conditions, on all types of terrain and may sometimes involve anti-social hours. * During the season you may be required to work night shifts in order to ensure that our property is running efficiently at all times. Tasks may range from duty management, snow clearing, cleaning and any guest requests. Property operational times such as breakfast and dinner may vary depending on arrivals, departures and special events. Key skills, experience, knowledge and competencies * Available for the whole season along with some pre season preparations (early November - end of April) * UK or EU passport holder * UK National Insurance Number * UK bank account * A minimum of two years relevant experience within a professional kitchen environment * The desire to produce food of an outstanding quality * NVQ levels 2/3 in catering and hospitality or equivalent * Basic or intermediate food hygiene certificate * Basic knowledge of costing and budgetary controls * Good knowledge of health and safety/ hygiene laws HACCP and standards * Good time management, organisation and prioritisation skills * Independent and able to work unsupervised * Excellent verbal communication skills * Exceptional standards of cleanliness and hygiene on both a personal and professional level * Smart personal presentation and appearance * Full driving license preferred - confident driving in all snow conditions. Package In order to recruit the best people and deliver our product, flexiski offers a very attractive remuneration package. * Quality accommodation * All meals * Lift pass * Ski/Board and boot rental * Discounted/free ski lessons whatever your ski ability * Travel between departure airport in UK and resort * Medical and personal insurance * Stylish uniform * Further opportunities within the TUI travel group Job Division: Specialist & Activity Location: Europe flexiski chef de partie europe good time management organisation prioritisation skills independent communication skills

Recruiter

Crystal Don't show me jobs from Crystal

Salary

£0 to £0 per year

Location

United Kingdom Don't show me jobs in this location

Job term

Permanent

Job hours

Full time

Job Description: Award winning and innovative we are the UK's leading ski holiday company, but we're not just about the snow and the mountains in winter, our Summer and Lakes & Mountains brands have an equally impressive reputation. Our Overseas Operations team is key to achieving our priority year round - giving our customers outstanding holiday experiences through excellent service and sharing our great local knowledge and expertise. Crystal Ski is part of the TUI Specialist & Activity sector which is the most diverse and unique collection of travel businesses in the world, with over 110 brands stretching from the USA and Canada, across Europe and out to Australia and New Zealand. As part of TUI Travel Plc, the worlds largest travel organisation, our employees have the opportunity for year round employment overseas or in the UK. Job Description Working a winter as a Sous Chef with Crystal Ski is a great way to use your cooking experience and qualifications in the exciting environment of a ski resort. We are seeking experienced and highly motivated Sous Chefs to be part of our kitchen teams within our Crystal Club Hotels. You will be a part of a dynamic team creating excellent food for guests and staff alike. You will be supporting the Head chef with the direction of the catering team and covering in his absence, you will assist in delivering staff training and ongoing development ensuring successful succession planning and staff retention. It goes without saying that you keep your kitchen safe, clean and tidy at all times and have experience in HACCP. You will be cooking for large numbers and delivering quality menus whilst working within a budget. You will need a recognised cooking qualification with evidence to show you know how to manage a kitchen (ideally, you'll have been a Head or Second Chef). Working within a kitchen is always demanding but you will have an excellent opportunity to develop your professional skills in a fun and exciting environment. Requirements Essential NVQ Level 1,2 & 3 or City & Guilds 701/702 equivalent. Sous Chef experience. Intermediate Food Hygiene. Excellent interpersonal skills with an enthusiastic and positive manner. Ability to work unsupervised with a strong attention to detail. Team player. Desirable Second language in French, German or Italian. Previous experience of working in a ski resort. The Package Working for us overseas is a great experience. We offer a great package to all of our overseas staff, which includes the following * Competitive wage * Accommodation * Season Lift Pass * Season Equipment hire * Full Medical & Personnel Insurance * Travel to and from resort you are placed in * Full Training * Uniform * Friends and Family discount Job Division: Specialist & Activity Location: Overseas sous chef crystal ski

Recruiter

PGL (0) Don't show me jobs from PGL (0)

Salary

From £1,106.56 to £1,106.56 per month

Location

United Kingdom Don't show me jobs in this location

Job term

Contract

Job hours

Full time

Chef Vacancy in North Devon Chef vacancy - We are looking for an experienced Chef to provide high quality nutritious meals for residential guests and staff at Beam House children's adventure holiday centre near Torrington in North Devon. PGL Travel Ltd is the UK's leading provider of residential activity holidays and study courses for young people. Guests spend their days canoeing, climbing, orienteering and surfing - building up quite an appetite so our Chef role is crucial! Located just a short drive from some of the UK's best surfing beaches including Westward Ho! Beam House is an impressive 17th country house set in 20 acres of woodland and playing fields. The centre can accommodate up to 156 guests each week at the height of the season and employs a staff team of 45 at peak season, who live and work at the site. Our canteen-style mass catering operation prepares up to 200 covers per mealtime at the height of the season. Using as many fresh ingredients as possible, you'll provide first class nutritious meals for our guests and staff team and have the opportunity to increase your responsibility without taking sole charge of the catering operation. As a Chef, you will support the management of the catering team by motivating, providing appropriate resources and organising the team's daily routine, in order to provide the highest standards of customer care whilst maintaining the highest levels of staff retention and development. Reporting to the Catering Manager, you will be able to develop your all round catering skills and awareness, which includes cooking, ordering and accounting of stock and staff supervision. This is an excellent intermediate development stage for aspirant Head Chefs; you will have the opportunity to increase your responsibility without taking sole charge of the catering operation. The main responsibilities will be to support the day-to-day running of the catering operation, monitoring the staff during certain shifts and ensuring the highest standards of guest care during meals. We're looking for a team player with previous experience in the supervision of a catering team, with the ability to train and develop staff, stand in for their immediate line manager when required, and who has knowledge of the wide range of dietary requirements of guests. Work for PGL as a Chef and find a job that's fun, rewarding and gives you the chance for real career progression, training and qualification opportunities. You'll also have the opportunity to live and work with like-minded people in a friendly team. Further training and qualification opportunities are available, we offer nationally-recognised NVQs for suitable applicants, helping you to gain a qualification 'on the job.' The majority of our guests are under 17 so our Chefs rarely find themselves working beyond 8pm. This Chef vacancy is offered as a fixed term contract with an immediate start through to October 27 2012. As a PGL Chef, you'll receive a competitive wage of 1106 gross p/month plus free uniform, meals, training and development opportunities and the chance to live and work in a unique environment. On-site accommodation is available at a highly subsidised rate. PGL is committed to the principle of equality and diversity. We welcome applicants from all sectors of the community. You must have the legal right to live and work in the UK to be considered for this vacancy. The successful candidate will be subject to clearance from the Criminal Records Bureau, which PGL will pay for. chef catering nvqs kitchen dining room restaurant uk england devon torrington bideford surfing sea coast activity exciting training qualifications hospitality seasonal food cooking experience