Relief Chef

Introduction

This job description outlines the key responsibilities, expectations, and personal qualities required for the role of Relief Chef at Purple Ski. While it covers the core duties, it is not exhaustive. Flexibility and a positive, can-do attitude are essential. You may be asked to take on additional tasks as needed to ensure our guests have an exceptional holiday experience—one they’ll want to repeat and recommend.

Working in a chalet is all about being part of a team. Flexibility, collaboration, and initiative are vital.

You will work hard—but you will also have time to ski or snowboard, socialise with guests, and enjoy life in the resort.

It’s not just about our guests. We also value our relationships with chalet owners. Every property must be treated with the utmost care and returned in an “as new” condition at the end of the season.

Overview

The Relief Chef plays a crucial role in maintaining continuity of service across Purple Ski chalets by providing high-quality culinary cover on the designated chef’s day off or during periods of absence. You may also assist in supporting the start- and end-of-season setup and shutdown, as well as stepping into chalets during busy periods or unforeseen circumstances.

While temporarily assigned to a chalet, you will take over full culinary responsibility, ensuring that all meals are delivered to Purple Ski’s exacting standards and that the guest experience remains seamless and consistent. You will work closely with the chalet’s existing team, including the Chalet Manager, Assistant(s), and Assistant/Driver.

Key Responsabilities

Culinary Duties

• Prepare and serve meals in line with Purple Ski’s established standards, including:
  • Breakfast
  • Afternoon tea (including freshly baked cakes or slices)
  • Children’s tea
  • Pre-dinner canapés
  • Dinner service (typically 3+ courses plus cheese, or 6–7 course tasting menus on designated evenings)
  • Petit-fours or truffles with after-dinner drinks
• Cater for a variety of dietary requirements (e.g., vegetarian, gluten-free, allergies) with creativity, care, and consistency
• Select and serve appropriate wines from the Purple Ski wine cellar
• Cook daily meals for staff members in the chalet
• Maintain accurate plating and portioning in line with chalet-specific guest numbers and expectations
• Prepare guest picnics for airport transfers when required

Kitchen + Hygiene Standards

• Ensure the kitchen and all food service areas are immaculately clean before and after each service
• Conduct thorough weekly cleans, including all kitchen appliances (e.g., ovens, fridges, freezers, microwaves)
• Maintain food hygiene and safety standards at all times, adhering to HACCP protocols and local regulations
• Safely store all ingredients and prepared items, ensuring correct temperature and cleanliness
• Manage and clean all food storage areas within the chalet

Teamwork + Communication

• Collaborate with the Chalet Manager and Assistants to ensure smooth kitchen service and seamless guest experience
• Adapt to each chalet’s setup, working styles, and individual guest needs
• Communicate clearly with both guests and chalet teams, ensuring consistent quality and guest satisfaction
• Flexibility to work in other chalets or resorts as needed, to provide support during busy periods or to cover staff absences due to illness

Stock + Reporting

• Take responsibility for stock control and equipment use during relief periods
• Report any maintenance issues, stock shortages, or unusual consumption levels to the Supplies and Maintenance Manager
• Support with stock takes and inventory counts

REQUIREMENTS

• Previous experience as a private chef or in a high-end hospitality setting (e.g., fine dining, luxury chalets, boutique hotels)
• Strong culinary skills with creativity and precision across a wide range of cuisines
• Excellent food hygiene knowledge and practices
• Flexibility, adaptability, and ability to quickly familiarise yourself with new environments and expectations
• A team player with strong interpersonal skills and a guest-focused approach
• Calm, professional, and solution-oriented under pressure
• High attention to detail and personal pride in your work