Head Chef

Each year Mark Warner employ over 1000 staff to work in some of Europe's top ski resorts and in beautiful locations around the Mediterranean, Aegean, Algarve and Red Sea.

Highly respected within the travel industry, we are one of the few travel companies to remain independent. Much of our success is attributed to the high quality of our staff and their dedication to outstanding customer service.

Whether you are looking for a short term challenge or a career in travel, Mark Warner offer a rewarding adventure and some excellent opportunities. Offering both summer and winter season employment, you can work back to back seasons progressing your career whilst experiencing new places, learning sports you never thought you would and of course making plenty of new friends!

Head Chef

The Summer Head Chef positions are at our Hotel San Lucianu in Corsica, which sleeps up to 260 guests and Millenuim restaurant at our Hotel Ocean Club in Portugal which caters for up to 150 covers. You would be responsible for all aspects of kitchen management, to include all aspects of staff management and training, maintaining accurate accounts, menu planning, ordering, stocktaking and budget control. Maintaining the health and hygeine within our hotel kitchens is also of paramount importance and as Head chef you would be running the kitchen with full HACCP procedures in place - this is a legal requirement.

The kitchen brigade in our Hotel San Lucianu, Corsica consists of 13 chefs, plus a team of local kitchen porters. In Ocean Club, Portugal the brigade consists of 5 chefs plus kitchen porters, in Summer Alps resorts the brigade consists of 3 Chefs plus a team of kitchen porters, all providing a TDH.

You will provide guests with a full buffet breakfast, buffet style lunch (Corsica only) and 3 course evening meal. In addition you will be catering for children and staff meals during the day.

Requirements

You must be professionally qualified, with an ALC background, experience at a similar level and strong management skills. Experience of working to a fixed budget is advantageous. Please note, the Basic Food Hygiene Certificate is essential.