Nearly half of foodservice operators unaware of allergen legislation
With less than a month to go until the introduction of new allergen legislation, research conducted for Unilever Food Solutions[1] has revealed that nearly half of foodservice operators (44%) are unaware of the new law.
More than half of respondents were unable to identify the allergens (53.7%), despite over 80% of operators saying they were sometimes, or frequently, asked for information by customers.
Nearly 40% (38.6%) of operators have read about the new law in the media and a third have obtained information from the Food Standards Agency. Just 13% received information from their environmental health officer. Operators are now looking for help to prepare for the legislation change, with 53% saying they will ask more questions of their suppliers.
Wendy Duncan, technical manager for Unilever Food Solutions, said: “It’s apparent from our research and queries we’re getting from our customers that operators are concerned about the new legislation. Only a third of businesses said they felt ready for the change. 85% of caterers told us that they would like a handbook to help them prepare and 44% believe they need to invest more in training.
“Anticipating this demand, we’ve produced a simple-to-use allergen and diets guide for professional caterers. This gives clear and practical advice to help operators get ready for December. It includes detailed information about the 14 allergens, what foods and products may contain them, and hints and tips on how to make substitutions on their menus. The guide makes an ideal tool to help operators train their staff and there’s an online quiz to test employee knowledge about allergens.”
The Government announced the decision to extend the existing allergen regulations in October 2011, effectively giving operators a three-year period to integrate the information into their businesses. However, when questioned 87% of operators felt that the changes have not been well communicated by the Government.
From 13 December 2014, operators will be required to answer any questions from consumers about allergens that might be present in the food they sell.
Under the new rules they must be able to provide information on the following 14
allergens: eggs, milk, crustaceans (shellfish), molluscs, fish, peanuts, sesame, soya, sulphur dioxide, nuts, cereals containing gluten, celery, mustard and lupin.
The Unilever Food Solutions tools are free and downloadable here: www.ufs.com/allergens
[1] Source: Dewberry Redpoint/Survey Monkey for UFS June 2014, 500+ respondents
Top Chefs Showcase Surf & Turf with Highbury College Students
The Chefs’ Forum held a lunch at Highbury College on the 17th November 2014 to celebrate a third successful year of twenty eight chef events opening communication channels between education and industry throughout the South of the UK. Matt Budden, Marriott Chef of the Year and Executive Chef at The Highcliff Marriott teamed up with Paul Watts of Meon Valley Marriott to cook a stunning surf and turf lunch with the students for fifty top chefs.
Highbury College has a great training facility in The Chimes, a beautifully designed city-centre restaurant open to the public for lunch daily, also hosting regular themed dinners.
A reception of Nyetimber English Sparkling wine was enjoyed by guests in advance of a student learning trip to see its Sussex vineyards early next year.- This will be a great opportunity for the learners to see grand marque standard sparkling wine on UK soil. Koppert Cress has also offered to host students at its growing plant in the Netherlands and Walter Rose a butchery masterclass at its farm.
Head of Department Travel, Hospitality and Catering Robert Strachan stated: “These offers of curriculum enrichment opportunities are music to my ears, it is brilliant that we have been able to meet such fantastic producers and suppliers through The Chefs’ Forum – We will definitely make these excursions happen as the students will greatly benefit from these ‘money can’t buy experiences!”
Top chefs from across Dorset and Hampshire were extremely impressed with the standard of cooking and front of house service and very much enjoyed their fabulous lunch consisting of a two-course course meal showcasing Dorset Scallops and finest sirloin supplied by Samways Fish and Walter Rose Butchers respectively.
Whilst the chefs and students were busy putting the finishing touches to the delicious lunch, Mark Machin from Samways and Jack Cook from Walter Rose presented various ways to cook with cuttlefish and butchery techniques for a whole rump of beef to minimise waste.
Chefs’ Forum sponsors kindly donated all ingredients for the lunch which facilitated the creation of a fabulous menu :
Surf
The Oxford Charcoal Company Smoked Samways Scallops with Repertoire Ras el Hanout Spice, Roasted Figs, Honey and Princesse D’Isenbourg Saffron Vinaigrette
Turf
Walter Rose Roast Sirloin of Maple Glazed West Country Beef, Horseradish Remoulade, Celeriac, Beetroot, Wild Mushrooms and Watercress
Fresh ‘Comins Tea’ Green Tea & Sesame Madeleines served with Comins Tea
All fruit and vegetables where supplied by Harvest Fine Foods
It is these sponsors who facilitate the existence of The Chefs’ Forum in driving down the food cost through donation of ingredients to the college in staging events like this. At the same time, suppliers’ fine ingredients are showcased to an audience of top chefs and tomorrow’s chefs.
The lunch was expertly served by first year front of house students who volunteered to take part in the event.
Robert continued: “We as a College are looking to improve our links with employers in the catering industry and The Chefs’ Forum is a perfect vehicle to do this. We look forward to quarterly events where we can keep in touch with industry and improved communication with professional kitchens on a local level”.
After lunch, Catherine Farinha presented The Chefs’ Forum to the chefs and urged them work more closely with the college in performing cookery demonstrations and offering curriculum enrichment opportunities to its students.
Chef Paul Watts, Head Chef at Meon Valley Marriott, a large local employer added: “Forging links between the colleges, apprentices, leading chefs and high quality suppliers is a key way for the industry to grow and get stronger. It will be a great opportunity to work more closely with Robert, the other forum members and the colleges.”
The Chefs’ Forum launched three years ago in November 2011 and has since expanded to include highly accredited chefs, catering colleges and top suppliers from London to Cornwall and over to Kent.
Catherine Farinha, Founder of The Chefs’ Forum and event organiser stated: “We have forged valuable links between the catering colleges and top chefs across the country and it is wonderful to have staged such a well-received event at Highbury College. Today has shown that communication between education and industry can be effortless and this will lead to the next generation of top chefs and Front of House professionals learning from the very best in the business”.
The Chefs’ Forum plans to roll out to Wales in spring 2015 working with top chefs and suppliers to facilitate the long anticipated launch – Exciting times!
The Feathered Nest Country Inn played host to a Game Cookery Event Led by Head Chef Kuba Winkowski
The Feathered Nest Country Inn played host to a Game Cookery Event Led by Head Chef Kuba Winkowski. Fifty top Chefs From across The Cotswolds and Bath area congregated at The Good Pub Guide’s Gloucestershire Country Dining Pub of the Year 2014 for a day of Game Cookery & Butchery demonstrations, Nyetimber English Sparkling wine tasting and networking.
The event, organised by The Chefs’ Forum was to showcase budding young chefs and front of house professionals’ skills from Gloucestershire College. Six level 2 students worked with Kuba in his three AA Rosette kitchen at The Feathered Nest to produce delectable game canapés for the top chefs in attendance.
Award-winning chef Kuba said: “We are surrounded by game meat here in The Cotswolds and today was all about extending the knowledge of qualified chefs and students alike. Game is one of the things that chefs can shy away from because they are nervous about it.
“We are in The West country and it makes sense for local chefs to know everything about game as it is managed and shot on their doorsteps. I love cooking with game and really enjoyed the chance to showcase game dishes served on the menu at The Feathered Nest, for which it is renowned. It was also fantastic to work with the College students who were a pleasure to work with”.
Neil Irvine of Nyetimber (England’s delicious answer to champagne) tutored front of house students in the correct pouring and service of Nyetimber as a welcome drink. He also gave a fascinating presentation with tasting to both students and chefs on the production and five varieties of Grand Marque Standard wines. In 1998, Nyetimber planted its first vines and today, the House is regarded as one of England’s finest wine producers.
Neil commented: “The chefs and students really enjoyed the tasting. I am really looking forward to showing them the Nyetimber vineyard in West Sussex in the spring to see first hand Chardonnay, Pinot Noir and Pinot Meunier grapes growing in the lee of South Downs which affords them to be sheltered from the coastal winds. Prior to the harvest, the grapes are tasted to ensure the best flavour development before picking – It will be great to give the students and chefs the opportunity to taste grapes and see our stunning vineyards!
Walter Rose Butchers then gave a fascinating game butchery demonstration to increase chefs’ confidence in working with and serving game meat dishes in their restaurants.
Catherine Farinha, Chefs’ Forum Founder and event organiser concluded that: “The day has been a great success. It is curriculum enrichment opportunities like these that make young people industry-ready and prepare them for the world of work. Today’s game cookery master class was another example of top chefs and butchers passing on their knowledge and skills to both their peers and the next generation of chefs – It is great to see such passion and enthusiasm from all involved”
The Chefs’ Forum hold quarterly events across the Cotswolds and Bath to expand chefs’ skill sets, each time featuring a different specialism, from fishing to shooting, foraging to butchery and at the same time, forging greater links between hospitality education and industry through networking which is vital for all concerned.
Photography by:
www.johnarandharablackwell.co.uk
© 2014 John Arandhara-Blackwell. All Rights Reserved.
© 2014 Tor Pearce. All Rights Reserved.
William Brooker-Carey – Somerset House
William comes from a catering family who had a Michelin starred restaurant in France. After completing his BTEC in catering, hotel & institutional operations he undertook his apprenticeship at the Four Seasons in Park Lane.
Following Head Chef positions at the King’s Arms, Monkton Farleigh, The Bell at Ramsbury and travelling chef for a Formula One team, William moved into private catering.
He has recently taken up the position of Executive Chef for the Tau Tona group whose properties include the Somerset House in Clifton, where he oversees the food operation for this quickly expanding business.
Dorset Chefs Hit the Target at Kingston Maurward Pasture-to-Plate Showdown!
Top Dorset chefs gathered at Kingston Maurward College for an afternoon of lamb butchery, cookery and archery organised by The Chefs’ Forum. Highlights of the day included a brilliant lamb butchery Masterclass by the award-winning Walter Rose Butchers and Michelin-starred lamb cookery demonstration by Chef Russell Brown of Sienna restaurant, Dorchester. An insightful question and answer session with both experts further proved that top chefs can never stop learning, sharing knowledge and best practice.
Students from Bournemouth and Poole College helped Michelin-starred Russell Brown to prepare and serve canapés at the ‘Pasture to Plate’ event to a tough audience of future employers. Many of the young people took the opportunity to talk to the guests about work placements and apprenticeship opportunities which was very encouraging to see.
The World Association of Chefs Societies (WACS), a global network of top cooks, has recognised the Bournemouth and Poole College’s culinary education programme, labelling it one of the best 20 in the world. Students from this fantastic education facility helped cater and serve at the Chefs’ Forum Committee member, Michelin-starred Russell Brown very much enjoyed working with students from the College to prepare delicious canapés for the chefs who attended.
He said: “I was particularly impressed with the students’ knife skills, positive attitude and professionalism – am looking forward to having them work in my busy kitchen one day!
Master butchers Paul Underwood and Jack Cook butchered a whole lamb at the event to showcase how the various cuts are achieved and how best to minimise waste and maximise profits by using every part of the animal.
Jack Cook commented: “The chefs were very interested in our Masterclass which gave us the chance to reinforce the importance of butchery skills in the professional kitchen. We would welcome any chefs and students wishing to come to our cutting plant and would take delight in showing them around our farms. We are proud to sponsor The Chefs’ Forum and really enjoy the chance to meet regularly with Dorset chefs and share our knowledge and expertise.”
Accuracy and a ‘good aim’ proved to be inherent in the chefs’ skill set as they faired extremely well at the archery session led by Kingston Maurward College coaches Anthony Ray and John Purse. Students on the Army preparation course gave excellent on-to-one tuition to the chefs. Newly-discovered expertise saw Nick Burkmar, Sous Chef at La Cruz restaurant in Poole win the Archery Competition, securing a one-hour high ropes session for his entire kitchen brigade!
Christophe Baffos, Head of Hospitality & Tourism (Bournemouth & Poole College) said: “We as a College are looking to improve our links with Dorset employers in the catering industry and The Chefs’ Forum is a perfect vehicle to do this. Chefs’ Forum events help us to keep in touch with industry and improve communication with professional kitchens on a local level”.
The Chefs’ Forum launched in 2010 and has since expanded to include highly accredited chefs, catering colleges and top suppliers on a South UK level including London after a highly successful launch in the Capital last week attended by a galaxy of star chefs and industry hero, Pierre Koffmann.
Catherine Farinha, Founder of The Chefs’ Forum and event organiser stated: “We have forged valuable links between the catering colleges and top chefs across the South of the UK. It is wonderful to stage a forth successful event in Dorset. This event brought top chefs and students together with Master Butchers at the top of their game. Our events are a great opportunity next generation of top chefs and Front of House professionals learning from the very best in the business”.
The Chefs’ Forum Fly Fishing Taster Day had Devon Chefs Reeled In!
The sun shone on The Arundell Arms Hotel yesterday, a stunning venue which saw over fifty acclaimed chefs from the region try their hand at the popular country sport of fly fishing. Top chefs from Devon and Cornwall enjoyed a day of great food prepared by Steve Pidgeon, head chef at The Arundell Arms and a fish cookery demonstration by Mike Palmer, Head Chef at The Two Bridges.
The chefs showcased latest cooking techniques and menu trends to an audience of their peers. Mike wowed the audience with his dish of rainbow trout, coated in ‘airbag’ pork crackling with Cornish asparagus and potato salad.
Commenting on his delight in hosting a Chefs’ Forum event at The Arundell Arms, Head Chef Steve said:
“It was an honour to welcome such a great number of top chefs from across the region to The Arundell Arms. The dishes we presented today reflect the fabulous produce we are lucky enough to have in Devon. As you can imagine, there is some pressure when you are performing in front of your peers and I’m really pleased that they appreciated what our team has done today”.
There is always a great turn out at Chefs Forum themed events as its culinary expert members relish the opportunity to do something enjoyable on their day off (usually Mondays) whilst forging links with their peers, young chefs and aspiring front of house professionals from local catering colleges.
Andy Wheeler of the Cornish Fish Producers Organisation then offered a fisherman’s perspective on sustainable fish and its seasonality – A topic that is of great interest and extremely important to chefs in devising fish menus from both a costing and quality stand point.
Catherine Farinha, Founder of The Chefs’ Forum commented:
“We held this event to showcase the connection between the sport of game fishing and incorporating more fish into menus. Seasonality of fish is extremely important when selecting what fish dishes to serve at various times of year. Fish is a commodity and market prices fluctuate with availability and demand”.
Expert Fly Fishing coach, David Pilkington at The Arundell Arms tutored the chefs in fly tying and casting a rod with a view to inviting them to taking it up as a sport. With further coaching they will then have the necessary skills to catch their own fish to incorporate into their menus. It is also a fantastic way to relax on days off from their busy kitchens.
The Chefs’ Forum aims to enhance the skill sets of top chefs in industry through updating them with the latest techniques being used by their peers – This time, promoting the use of seasonal and sustainable fish in menus and offering the opportunity to take part in an afternoon of fly fishing which they very much enjoyed.
Photography: Andrew Plant, Imagine Photographic
A Sustainably Fishy Canterbury Tale!
Canterbury seafood restaurant, Chapman’s played host to The Chefs’ Forum yesterday which majored on Sustainable Fish. The Chefs’ Forum launched in Kent last June and this was the third successful convention in the area.
The exciting event saw top chefs and local producers gather together to showcase new techniques and share knowledge and experience within the catering industry. The use of sustainable fish in cooking is vital if there are to remain ample resources for future generations.
During the event, Barney Smith from the Sustainable Restaurant Association (SRA) and Bob Hopegood of Chapman’s of Sevenoaks talked about sustainable fishing and responsible sourcing and its importance in today’s industry. The chefs were told about the criteria on which the SRA assess restaurants’ sustainability status.
Barney said of the event:
“The Chefs’ Forum is a fantastic opportunity to meet chefs and catering students in the South East region and tell them about our work”.
A fish cookery demonstration was performed for the guests by Michelin-starred Graham Garrett of The West House. The chefs were truly captivated by Graham’s skill and the beautiful composition and presentation of his ‘Rockpool’ dish, using scallop, squid, mackerel and John Dory.
Guests then enjoyed an exciting ‘Fastest Forum Filleter’ competition which saw Chef Lecturer Rob Allsworth and student Elliot Louch both win their heats and scoop prizes for the best cut plaice!
College students from East Kent College worked under Graham Garrett to help create and serve canapés. Their peers from Mid Kent College worked with Andrew Mcleish. They all benefited greatly from meeting some of the top connoisseurs in the restaurant industry and can’t wait to help out at the next Chefs’ Forum event which will take place in the summer.
Andrew Mcleish commented:
“These events enable us to involve College students and work towards creating great chefs for the future. It is our collective responsibility to identify and encourage tomorrow’s great chefs to ensure that creativity, talent and passion continue to flow through the catering industry.”
Other top chefs involved in the Kent chapter of The Chefs’ Forum include Charlie Lakin (The Marquis at Alkham, Dan Hatton (Thackerays), Michael Fowler (Brasserie on the Bay) and Craig Edgell of Deesons, Canterbury.
Rob Allsworth, Chef Lecturer at East Kent College, concluded:
“This event was an excellent opportunity for our students to meet and learn from industry experts who excel in the catering field as well as allowing us to showcase our students’ talent and skill. I was delighted to hear employers’ positive feedback about our students and as a result, received several pledges of employment opportunities”.
An interesting and inspirational day was had by all who attended and it was great to see so many top chefs supporting the next generation of hospitality professionals.
The Roux Scholarship National Finalists Announced
Now in its 31st year, the scholarship offers the winner a career changing opportunity: a three-month stage at a 3 Michelin starred restaurant anywhere in the world. But that’s just the beginning. The winner is then part of an elite club and on a fast track to the top of the profession. The Roux Scholarship is the premier competition for young chefs in the UK and ranks among the most prestigious in the world.
After two regional finals, including a tough mystery box dessert challenge, involving lime, pears and coffee, the Roux Family are delighted to announce the six chefs who will compete for the title of Roux Scholar 2014:
Tom Barnes, L’Enclume Restaurant, Cumbria
Scott Dineen, Goldman Sachs (Baxterstorey), London
Sabrina Gidda, AIG Group London (Restaurant Associates), London
Richard Pascoe, Oulton Hall (De Vere Hotels), West Yorkshire
David Salt, BNY Mellon (Restaurant Associates), London
David White, Barclays Wealth (ISS), London
Interesting facts about the finalists:
– Tom Barnes, was in last years final.
– Sabrina Gidda is the first female chef to make it to the national final for a couple of years.
– Along with Sabrina, Scott Dineen and Richard Pascoe have got through to the final on their first attempt at the competition.
– Four of our finalists currently work in contract catering positions.
– Scott Dineen used to work at The Ritz with 2012 Roux Scholar Adam Smith.
– Richard Pascoe has dual nationality – British/Australian and competed in the Australian Bocuse D’or team last year.
The two regional finals took place on Thursday 20th March 2014 at University of West London and University College Birmingham.
Judges
In London: Michel Roux Jr, Angela Hartnett, James Martin and Gary Rhodes.
In Birmingham: Alain Roux, Sat Bains (Roux Scholar 1999) and Steve Love (Roux Scholar 1997).
The Challenge
This year’s challenge was to create a recipe to serve four people using one saddle of venison ‘fallow buck’ weighing anywhere between 1.4 kg – 1.6 kg untrimmed, to be served plated and accompanied by two garnishes. One garnish had to include Jerusalem artichoke and the other, a garnish of their choice, served with a sauce to accompany the dish.
Contestants had 2½ hrs to cook their dish as originally submitted along with a dessert from a list of mystery ingredients given to them on the day.
The 2014 mystery box dessert:
150g caster sugar
4 eggs
100g plain flour
200ml double cream
4 medium conference pears
2 limes
100g butter
30g roasted coffee beans “Caffe Musetti”
The brief was to prepare a dessert for four people using the ingredients supplied with the addition of water. One ingredient could be omitted but at least 50% of the remaining ingredients had to be used.
Quotes from the judges
Michel Roux Jr. “We had another brilliant cook-off, the chefs all cooked pretty much what we were expecting from the written recipes but some worked better than others. Overall the finalists showed great imagination and demonstrated all the skills that we’re looking for in a Roux Scholar.”
Alain Roux. “It was great to see a variety of dishes in very different styles. Good use of flavours however, a couple of the contestants didn’t manage to control those flavours. Seasoning is key and I did wonder if some of the chefs had tasted their dishes. Desserts were simple, only one was truly adventurous.”
James Martin. “It was an interesting mystery box of dessert ingredients and the desserts I tasted were better than last year, it’s so important to practice the classic skills to be ready for anything, overall everyone had raised their game.”
Angela Hartnett. “We saw some great cooking of the venison today and the desserts were better than last year. The key to success is definitely ‘less is more’ – the best I tasted were the simplest.”
Sat Bains. “I love judging this competition and seeing the next generation of chefs. We had a good set of chefs today and during the various stages everything had flavour, but it goes to show that everything has to come together in the plating. Some had under seasoned and some had over seasoned. Some of the chefs need to improve their tasting skills. They’ve realised that and I wish them good luck for next year.”
Steve Love. “I have to say all the dishes looked great on paper but some fell down by the chefs not accurately tasting their dishes. The desserts were not overly inspiring. For me it’s always an honour to be part of the judging panel for the Roux Scholarship. This is the only competition in the world that can get you in a Michelin starred restaurant anywhere in the world.
Quotes from the finalists
Sabrina Gidda. “This is an amazing competition and I’m honored to get through – I still can’t believe it!
David White. “I was nervous last time so I set out to enjoy it this year and I did – now I’m excited about the final.”
Scott Dineen. “I’ve got a flood of emotions, I feel both honored and humbled – competing in the final will be the pinnacle of my career so far.”
David Salt. “I’m so happy with my performance and I can’t wait for the final.”
Richard Pascoe. “I’m relieved it’s over, in the first few hours it was really stressful but I’m glad I’ve got through.”
Tom Barnes. “It was really hard today but I’m glad I made it and will be in the final for the 2nd year.”
Regional Prizes
No one went home empty handed, each competitor received the following gifts from our supporters, plus a commemorative certificate signed by all the judges:
- £100 Russums voucher courtesy of the Savoy Educational Trust.
- A Moka coffee pot plus coffee courtesy of L’Unico Caffé Musetti.
- A G-77A 20cm chef’s knife with special fluted blade to mark Global’s 30th Anniversary, each in a presentation gift, courtesy of Global Knives.
- A visit to the Fairfax Meadow Factory in London where skilled butchers present a meat demonstration courtesy of Fairfax Meadow.
National final – Monday 14th April 2014
The six finalists will compete in the national final, which takes place at Westminster Kingsway College, London. This time the recipe details are a complete surprise; 30 minutes before the start of the competition the finalists will be given the recipe and ingredients for a main dish, either classic or modern and asked to prepare and present it to the judges.
Award Ceremony
The 2014 Roux Scholar will be announced the same evening in an award ceremony, held at The Mandarin Oriental, Hyde Park, London.
More details about our supporters are available on the Roux Scholarship website: www.rouxscholarship.co.uk
NEW: TV Chef Show Reel and Restaurant/ Catering equipment Film Services!
Red Cherry (Bristol) Ltd has launched a brand new range of film services to members of The Chefs’ Forum.
Whether you are looking to promote yourself and your cooking style as an aspiring TV Chef or wanting to promote your restaurant in a more three-dimensional way, we have it all covered!
Red Cherry’s production team has previously worked with top BBC (Food & Drink) and C4 food shows with big names such as Lorraine Pascale, River Cottage, The Hairy Bikers and James Martin. The teams’ work has been targeted at the UK domestic market but sold around the world to the international market. Any work we do can also be used to promote you, your restaurant or product to any audience, for any purpose which makes for excellent value for money. The latest technology and innovative food-filming techniques will ensure top-drawer production values and a very pleasing result.
Please see below for three examples of work undertaken so far, more information is available on request.
Red Cherry also offers full service PR, food marketing, photography and graphic design services.
For a no obligation consultation, please contact Catherine Farinha on 07585 700030 or email catherine@redcherry.uk.com.
Chef Stephen Gomes (Meluha, Bristol) TV Show Reel – Cobra National Curry Chef of the Year 2013:
TV Chef, Arthur Potts Dawson – Edge of Belgravia Knife Skills Masterclass at Weston College:
Michelin-starred chef Richard Davies (Manor House Hotel) – Edge of Belgravia Damascus Range:
Consensio require top chefs for their luxury chalets this season
Are you an experienced chef looking for a new challenge, or a younger chef looking for a step up in responsibility? Why not spend 6 months working in a multi-million pound chalet in France running your own kitchen and designing your own changing, bespoke menus.
Consensio has exciting opportunity for chefs to join the team working in some of the most luxurious chalets in the French Alps. Not only do we pay the highest salaries in the Alps but you will have the opportunity to cater for clients of very high net worth who are well connected around the world.
This role is challenging as we expect fine dining throughout from breakfast, to afternoon tea to formal evening meals but it is equally rewarding in terms of having the freedom to create your own menus, work with other professionals, have an exceedingly high tip potential and ski on your splits.
Check out our short brand video: http://vimeo.com/37169179
MAIN RESPONSIBILITIES
- tailored menu designing and planning for each group of guests
- preparation and service of breakfast, afternoon tea, canapés, five course evening meal, ski room snacks, pre-dinner nibbles and after dinner petit fours
- catering for all guests special dietary requirements
- catering for all requests for special occasions
- catering for children and nannies (including early lunches and dinners when required)
- maintaining food hygiene, general health & safety standards in the kitchen and dining areas
- keeping the kitchen clean, tidy and presentable at all times
- assisting with the management of chalet food budgets
- assisting with the maintenance of all kitchen facilities and equipment
- planning and preparation of 2 x staff meals per day
- assisting with FOH duties when required
SKILLS & EXPERIENCE REQUIRED
This role would suit individuals with the following skill set:
- recognised catering qualification or extensive experience
- previous 5* catering experience is essential. Chalet catering experience is desirable.
- good interpersonal skills
- excellent time management and organisational skills
- conversation French is desirable
- previous experience catering for Russian/French clientele helpful
- full UK clean driving license.
CANDIDATE PROFILE
We are looking for the following key personal qualities and attributes:
- highly professional with a 5 star service mentality
- positive and flexible attitude
- proactive, work well under pressure with the ability to listen to clients requirements
- team player is essential
- well presented at all times
- self motivated
OUR SALARY PACKAGE INCLUDES:
- A competitive salary
- A stunning work environment in the most luxurious chalets in unique locations in the Alps
- Excellent accommodation (shared) with some meals provided
- Transport to and from resort
- Winter travel and health insurance
- Free ski/board and boot hire
- Ski pass
- Ski Jacket
- End of Season Bonus
- Career progression with summer opportunities in our coastal villas in the summer months
Please send your CV to Ashley Babey, HR Manager: hr@consensioholidays.co.uk
A COOK TEST IN LONDON FORMS PART OF YOUR RECRUITMENT PROCESS.
PLEASE NOTE THAT ALL APPLICANTS MUST BE RESIDENT IN THE UK AND HAVE A NI NUMBER AND UK BANK ACCOUNT.
