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Flexiski Don't show me jobs from Flexiski

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£0 to £0 per year

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United Kingdom Don't show me jobs in this location

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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