Chef de Partie in a Chalet-Hotel

The Position

At Ski Miquel, we look for professional Chefs who want to work in a chalet-hotel environment and provide high quality food for around 30-60 guests. This is a full-time position for the winter season, working alongside our Resort Manager, Hosts and our other Chefs.

Our ski holidays include a continental breakfast, afternoon tea and a 3-course evening meal, with canapés served beforehand and a cheese course afterwards. We have our own Cookbook with menus pre-planned for the week, and our Chefs are responsible for ensuring the food is cooked and served to or beyond the expected standard.

Our Chef de Partie works supporting the Chefs in our chalet-hotels, however, there will be some nights that you cook the evening meal in a chalet-hotel on your own. In the event that one of the chefs is called away to cover in another resort, you will step up to run the kitchen the Chalet-Hotel on your own and will receive the Chef salary for this period. The position is ideal for someone who is hard-working, organised, looking to develop their skills to run their own kitchen for the whole season next year. This means you will get the most time out on the mountain in your free time.

Principal Tasks

The following is an outline of the principal tasks that are expected of our Chef de Partie:

• To prepare and serve breakfast on alternate days (working with our Chalet Hosts), the main job being to hot options to order for service from 08:00-09:00.
• Bake cakes and biscuits for afternoon tea.
• Prepare pre-dinner canapés.
• Provide prep support to the Chefs in preparing a 3-course evening meal for 30-60 guests, adhering to the recipes in the Ski Miquel Cookbook. This is for 6 evenings each week throughout the winter season.
• Produce and run the evening meal service alone on some nights of the week.
• Some weeks there may be children staying in the chalet-hotel, who will usually have a simplified meal earlier in the evening, before the adults have their dinner.
• Maintaining a clean, safe, and hygienic kitchen, in accordance with HACCP standards.
• Ordering stock to ensure you adhere to the set budget in conjunction with the Resort Manager, who will report back to Head Office with any issues.

Our most efficient kitchens have most of their preparation work completed in the morning and then return later in the afternoon to finish off before the evening service begins. We do not offer lunch in our chalet-hotels, so once you have finished your preparation your day will be free, and you should not have to return to work until late afternoon to prepare for the dinner service at 19:30.

All our staff work as a team, so the Hosts will be able to help with plating up the meals with your guidance and clean the pans, crockery, cutlery, glasses, etc. Cleaning the kitchen and the cookware is the responsibility of the chefs, and all the staff should finish work at around the same time.

The Candidate

Personal qualities:

• Punctual
• Organised
• Hard-working
• Proactive
• High standard of hygiene
• Team player
• Good communication skills
• High attention to detail

Essential requirements:

• Must have a valid EU passport, or must already have the right to work in France.
• Must be able to speak English to communicate with other staff and our guests.
• Chef qualification (NVQ Level 2 or equivalent).
• Capable of cooking for up to 40 people in one sitting.
• Experience of ordering and stocktaking.
• Experience of working to a budget.

Package

Our Chef de Parties will receive the following as part of their employment package 2025/26 winter season:

• Competitive salary.
• Share of weekly tips.
• One day off per week.
• Holiday pay.
• Accommodation provided.
• Meals provided.
• Lift pass arranged but charged for (optional).
• Ski or snowboard equipment hire provided.
• Insurance provided.
• Discretionary contribution towards travel to and from resort.

Items not provided by Ski Miquel:

Please note you will be required to bring your own chef whites/blacks and your own set of knives.