Location:
French, Italian & Austrian Alps
Benefits:
Competitive wage + accommodation + ski pass and other benefits
Start:
November 2011 onwards
Description
Apply now to work next winter!
Working as a Sous Chef at Mark Warner allows you to use and develop your professional skills in fun and adventurous surroundings. You’ll be part of a young and dynamic team, preparing quality meals from our set menu for our guests and staff alike.
As with all kitchens, the work can be demanding and you’ll need to be dedicated. However, you’ll find the Mark Warner environment provides a fantastic opportunity to develop your skills in the kitchen as well as on the slopes!
Responsible to and assisting the Head Chef in all aspects of kitchen management while catering for 50-160 guests. This includes all aspects of staff management, maintaining accurate accounts, menu planning, ordering, stocktaking and budget control. Maintaining the health and hygeine within our hotel kitchens is also of paramount importance and as a Sous chef you would be helping with the implementation and monitoring of full HACCP proceedures within the kitchen - this is a legal requirement.
Our kitchen brigades vary depending on the size of the hotel, the smallest being 3 chefs and the largest up to 9 plus the kitchen porters whom you would also be accountable for, alongside the Head Chef.
At the beginning of each winter season, we run the Head and Sous chefs training course which you must be available to attend. This covers all aspects of kitchen management within Mark Warner and prepares you for the season ahead. Should you be starting work with us after the start of season, you will be given the necessary guidance in resort.
Requirements
You must be professionally qualified with supervisory skills.
All applicants must have an EU passport, UK residential address and permanent British National Insurance number.
APPLICATIONS CLOSED
Click below for similar jobs