Profile

About this role

Core responsibilities

Create your menus for the season ahead

• Establish your inventory of ingredients
• You will be responsible for shopping and sourcing your ingredients
• Work within your allocated budget
• Prepare a high quality four course set menu each evening for 20-30 Hotel Coutettaz guests
• You will be managing a team made up of your sous chef and plongeur
• Ensure the kitchen and storerooms are kept to a very high level of cleanliness and hygiene following HACCP guidelines
• Be focused on good stock management and low food wastage
• Be well presented and look professional at all times.
• You will need to work well in a team
• You must have an EU passport or Carte de Séjour to apply for this position

Key benefits

• Central and comfortable accommodation if required
• Ski or snowboard hire, including boots
• Two days off per week
• Competitive wage
• French contract
• 35 hours per week