Head Chef In Val D'isere at Inghams

Ski Resort: Tignes/Val d'Isère, France

What you will be doing

Responsibility for all aspects of the kitchen operation, ensuring that the standards and quality of catering are maintained
Taking full responsibility and accountability of the preparation of meals in accordance with the company’s menu following the guidelines and policies regarding food service
Creating additional menu plans for guests with allergies, intolerances & dietary requirements
Ensuring the kitchen complies with local legislation at all times
Working as a team during each shift to ensure excellent work practices and efficiencies
Implementation of Health & Safety incl. COSHH legislation and Food Hygiene best practices
Encouraging a good team and working environment by mentoring and monitoring junior staff
Conducting job performance appraisal meetings with each member of you team during the season to ensure their objectives are set and support staff to aid their personal development and professional development and progression
Overseeing the performance of the entire kitchen team and provide continuous training to ensure required standards are met
Responsible for any HR staff disciplinary hearings as/when required
Creating and implementing staff rotas
Supervising team members workloads at various kitchen sections whilst managing your own
Leading by example in regards to professionalism, safety and cleanliness standards
Closing the kitchen after each food service ensuring all crockery, cutlery & equipment are cleaned and stored appropriately
Ensuring all kitchen entrances, fire exits are clear of rubbish and pathways are regularly cleared of snow/ice
Managing administration tasks including; stock takes, budget control, HACCP, staff management and health & safety
Assisting with catering deliveries when required cross-checking deliveries with the orders and quality, reject any sub-standard items
Showing due diligence with regards to ordering, stock consumption and waste control
Maintaining your uniform to company standards throughout the season whilst monitoring uniform standards of junior staff
Leading the weekly staff meeting to ensure you are fully briefed on the following week’s arrivals and any other important information
Dealing with any guest, staff and catering issues as quickly and as effectively as possible
Taking full responsibility for cleaning, preparation and closedown of kitchen at end of season
Helping to ensure that guest expectations are exceeded