At Ski Miquel, we look for professional Chefs who want to work in a chalet-hotel environment and provide high quality food for around 25-40 guests. This is a full-time position for the winter season, working alongside our Resort Manager, Hosts and 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 in Montgenevre, 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 in the Chalet-Hotel Elise 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.

The Company
Ski Miquel is more than just an inclusive ski holiday company, we are a family-run business based in Hove (near Brighton) with over 40 years’ experience in the travel industry, and we like to think we're pretty good at what we do.

The company was founded in 1980, after our owner and a colleague decided to start their own travel business. Today we are a state-of-the-art cottage industry and we're proud of it. Five permanent members of staff work for the company in our offices so that when you call or e-mail us you'll know exactly who you're talking to. We don't like to hide behind e-mails or answerphone messages - We're upfront and personal, and we want to talk directly to our customers so that we can provide the best level of service for them again and again. It's this close-knit work ethic that has turned Ski Miquel into the much-loved travel company it is today.

If you’re looking for a great company to work for during the winter season then you’ve found it!

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 cook eggs to order for the beginning of service at 8am until 9am.
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 25-40 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 7:30pm.
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.

Requirements

The following requirements are considered essential for the role of a Sous Chef with Ski Miquel:

MUST HAVE RIGHT TO WORK IN THE EUROPEAN UNION. (Valid EU passport or valid French residency visa)
Must be an English speaker to be able to communicate with other staff and our guests.
Chef qualification (NVQ Level 2 or equivalent).
2 years’ experience in a professional kitchen

We are looking for the below personal characteristics in the successful applicant:

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

Sous Chef & Chef de Partie

Chef de Partie for Ski Chalet-Hotel - Winter 2025-26