WHAT TO EXPECT WORKING AS A CHALET CHEF
Working as a chalet chef is a fantastic opportunity to gain experience running your own kitchen, managing your own budgets, designing your own menu design and ultimately doing the food that you want to do. You will need to adhere to company standards and working with set budgets but you often have free rein to get creative with your dishes. We recruit for a range of private chalets and ski operators so whatever your catering ability, we will have a suitable role for you.
In all chalet chef roles, you will be expected to produce breakfast, afternoon tea and evening meal 6 days of the week. Depending on the position you secure will affect what is required of you. For those with less experience you may be provided with a set menu for you to follow, your shopping may be ordered on your half and you’ll have less concern to stay with a budget. With those with more experience, especially for those fine dining chefs, you will have complete control of every aspect of your kitchen. You’ll be required to create tailored menus to suit each group of guests, you’ll be expected to produce fine dining dishes at all times and you’ll need to closely monitor your stock control and budget.
This is a great opportunity, especially for those chefs with rosette/Michelin experience to cater in some of the most luxurious and high profile chalets in the Alps and meet some well-connected and influential clients. It also often opens doors for you to enter the world of villas, yachting or private households once your season ends.
In order to apply for some of these roles, you may need to have a valid UK working visa. For more information and to check if you qualify, take a look at our UK Working Visa Guide here.