newspaper

Food

location

Europe

start date

Summer Season, May-September

salary

Upon Application

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We realise that our resort staff have been instrumental in the continued success of the company and we hand pick our staff not only for their experience but more importantly for their enthusiasm and outgoing and friendly nature to run our resorts and chalets. Subsequently we want our staff to be the best in order for us to continue to provide that ‘little bit extra’. If you feel you have what it takes and want to be part of a company that is committed to excellence then we are the company for you.



typical day A Typical Day in the Job

Working closely with every member of the kitchen team The Chef De Partie (CDP) will be

responsible for the smooth running of any of the sections within the Kitchen. Sections may

include Prep, Stock and Larder, Starters, Grill and Mains or Desserts. Being relaxed and

confident in your abilities will be essential to your success in the role. Open to different /

new ideas and ways of working is required especially when assisting with the development

of the Team of Commis Chefs. You will approach the additional responsibility for the

supervision and delegation of tasks to others in a mature and professional manner

considering the development and training needs of the junior chefs. You will be keen to

develop your career by taking ownership of your own development and will demonstrate

this through the ability to take on board constructive criticism and advice from those in

higher positions and to act upon the advice given. Living and working as part of a tight knit

team for a full season is extremely rewarding which is probably why our staff return season

after season.

Key Accountabilities & Responsibilities:

Customer Focus

 To ensure that guests expectations in terms of Food are exceeded at all times

 To ensure you achieve the set target for customer feedback in terms of “Food

Scores”

 Ensure that all customer complaints are resolved and responded to in a timely and

efficient manner

Alpine Elements Recruitment 2014

Operational

 Assist the Sous / Head Chef in delivering to the highest standard, the Hotel set menu,

ensuring that our guests expectations are met at all times

 Anticipate and cater for a variety of dietary requirements on an adhoc basis to

budget

 Ensure the kitchen environment is a clean, safe work environment meeting local and

UK HCCAP regulations

 Assist the Sous chef in training, management and development of the junior kitchen

team (Commis chefs and KP’s) including; discipline, timekeeping, uniform standards

and grooming guidelines and staff motivation

 Assist the Sous Chef and in their absence ensure strict stock control procedures for

wastage, portion control, spillage, leakage

 Assist where required in the completion of HCCAP and COSHH paperwork to ensure a

fully compliant kitchen from a Health and Safety perspective

 To ensure all deliveries meet our requirements for On Time, HCCAP and escalating

any Back Orders to the Head /Sous Chef in addition to following correct temperature

and storage procedures

 To assist with the perpetrations of incremental food items such as packed lunches

and the preparation of staff meals

 Liaise with the Front of House Staff to ensure the teams knowledge and description

of the set menu, to guests is accurate and informative

 Implementing, monitoring and recording all HCCAP and COSHH requirements

Commercial

 Taking a proactive approach to stock control and ordering ensuring that your section

remains within set budgets

Key Relationships:

o Internal: Head / Sous Chef, Commis chefs, Restaurant / Bar Supervisors and Front of

House staff

o External: Suppliers


ideal candidate Who are we looking for?

Each of the criteria below is rated as Essential (E), Highly Desirable (HD) or Desirable (D). We place considerable emphasis on your Personal Qualities as the training and support we
provide can often strengthen any weaknesses that exist in other areas.
Personal Qualities
o Excellent communicator (E)
o Strong social/People skills/Cheerful/Outgoing (E)
o Highly Motivated (E)
o Passionate / Enthusiastic (E)
o Ability to work alone and as part of a team (E)
Alpine Elements Recruitment 2014
o Ability to cope under pressure (E)
o Willingness to work hard / long hours (E)
o Adaptable / Flexible Attitude (E)
o Honest and Trustworthy (E)
Skills & Ability
o Customer Service (E)
o Communication Skills (E)
o Problem Solving and Complaint Handling (E)
o Planning Organisational Skills (E)
o Literate and Numerate (E)
o IT / Admin / Social Media (E)
o Training Mentoring (E)
Qualifications
o Food Hygiene Certification
o NVQ Level 2 or 3, BTEC or City and Guilds 701 &702 or Equivalent or relevant
experience (E)
Experience
o Relevant Transferable work Experience (E)
o People/ Team management / Supervisory Experience (E)
o Catering for between 35 to 170 covers (E)
o Catering to 4* (4 course set menu) Standard (E)


our offer What we can offer you

At Alpine Elements we realise that hard work and commitment should be rewarded, so we will provide our seasonal staff with:
· A competitive salary,
· Transport to and from resort from a London departure point
· Accommodation, including utilities
· 2 Meals per day
· Branded uniform
· Access to use of sports equipment e.g. bikes, paddleboard.
· Lift Pass for hiking or biking on the mountain
· Emergency Medical Insurance
· Friends & Family discount whilst you are working your season
· Staff Concessions on our holidays for up to 13 months after you’ve completed your season
· Discounts on a range of sporting equipment provided by our suppliers e.g. Sun God sunglasses, Specialised - Mountain Bikes, Mystic – Sailing, Yachting, Windsurfing apparel and equipment, Snow Shop ski & casual clothing.

 




Email Us | bleu@alpineelements.co.uk