Job Details

Job Requirements

Kaluma places a lot of weight on the quality of food we provide. For our guests, the food in their luxury chalet is often as important as the skiing and we believe that what we offer sets us apart from our competitors.

All chefs working in Kaluma catered chalets are experienced professionals, hired due to their professionalism and experience in the industry. We provide a generous budget and allow our chefs menu autonomy, expecting in return well-balanced, flavoursome and beautifully presented dishes, catering to specific needs and requirements.

Requirements: Over 25 with solid experience in luxury fine dining (restaurants, super yachts, private dining ect). A recognised qualification in professional cookery and/or a training background in high end professional kitchens.

Roles & Responsibilities

OBJECTIVE
To provide exceptional daily meals, ensuring well-balanced food is served and our guests receive
excellent levels of service at all times. Maintaining an efficient, clean, safe and cost effective kitchen.
Helping to manage a smooth and efficient operation in resort with exceptionally high standards. To
offer meals that exceed guest expectations, to be creative, exciting and to continually offer the ‘wow’
factor.

MAIN DUTIES & RESPONSIBILITIES Including but not limited to:

• Preparation and assistance with service of breakfast, afternoon tea and evening dinner. Meals should
be fresh, creative, balanced and well presented, following the below format:
- Breakfast: An artisan style, comprehensive buffet with daily fresh hot options (5 days a week).
- Afternoon Snacks: Homemade sweet or savoury dishes. (7 days a week).
- Evening dinner: Consisting of at least 2 variations of canapés, starter, main course, dessert and
cheese board. (5 days a week).
• Meals provided should always be of a fine-dining quality, in accordance to Kaluma’s guidelines.
• Ordering of or shopping for all food items from nominated suppliers and checking that any goods
delivered to the chalet are as ordered and correct in quantity.
• Ensuring maximum use of all food stocks and limiting wastage through stock takes and creative
menu planning.
• Maintaining the hygiene and cleanliness of the kitchen and dining area, paying particular attention to
health and hygiene standards.
• Management of the chalet kitchen to budgets set for food and cleanliness to HAACP requirements.
• Complete all financial and non-financial paperwork accurately and on time.
• Consulting with chalet guests, to ensure correct menu plans, dietary provisions and to
help create an ambience in the chalet where the guests feel welcome and relaxed at all times.

Benefits