Skills
Soft Skills:
Adaptability: Comfortable adapting to new environments and handling unexpected challenges, particularly in different cultural settings (Southeast Asia travel).
Cultural Sensitivity: Experience living and cooking with diverse families and cultures, gaining insight into local food traditions and adapting recipes accordingly.
Teamwork: Ability to collaborate effectively with kitchen staff, front-of-house teams, and management, with a focus on maintaining positive relationships in a busy environment.
Problem-Solving: Skilled at troubleshooting issues in the kitchen, whether it's ingredient shortages, time management problems, or working under pressure.
Time Management: Capable of managing tight schedules and working long hours during the ski season while maintaining energy and enthusiasm.
Communication: Clear and effective communication skills in high-pressure environments, ensuring coordination with the team.
Customer-Focused: Understanding of guest needs, especially in a resort setting, and able to create dishes that enhance the overall guest experience.
Culinary Skills:
Bread-making: Experience with mixing, shaping, and baking bread, including lamination techniques for pastries like croissants.
Fine Dining Experience: Experience working in a Michelin-starred environment (Helene Darroze at The Connaught), developing skills in high-end cuisine, consistency, and attention to detail.
Adaptability in the Kitchen: Ability to work with diverse ingredients, adapt to different cooking styles, and adjust to the unique needs of a seasonal ski resort kitchen.
Multi-tasking: Experience working under pressure in high-volume, fast-paced kitchens while maintaining quality and consistency.
Plating & Presentation: Knowledge of proper plating techniques to ensure visually appealing and carefully composed dishes.
Food Safety & Hygiene: Proficient in maintaining cleanliness and following all health and safety regulations within the kitchen.
Menu Planning: Ability to assist with menu design and create seasonal dishes with a focus on quality and sustainability.
About
I am writing to express my interest in any available Chef roles for the upcoming 2025/26 ski season in France.
With a deep-rooted passion for cooking and a love for the mountains, I am eager to combine these two passions while contributing to your team.
From a young age, I have been fortunate to ski in the mountains, and the sense of adventure and connection to nature it instilled in me has always been a major part of who I am. Over the past year, I’ve been traveling through Southeast Asia, where I immersed myself not only in local cuisines but in the people and cultures that shape them. I believe travel offers invaluable lessons that can’t be learned in a kitchen alone – lessons in adaptability, creativity, and resilience. Living with different families and learning to cook in diverse environments broadened my perspective and enhanced my ability to create meaningful, delicious meals with limited resources.
Following my travels, I returned to Melbourne, where I worked at Artisnal Bakehouse, a French patisserie and bakery. There, I embraced the opportunity to step outside my comfort zone and learn bread-making techniques, from mixing and shaping to early morning baking and assisting with lamination. Prior to my travels, I had the privilege of working at Helene Darrroze at Connaught in London,which holds three Michelin stars, where I progressed from Commis Chef to Demi Chef de Partie within six months. This Michelin-starred experience taught me the value of consistency, attention to detail, and maintaining high standards, no matter the circumstances.
With a solid foundation in culinary techniques and high-pressure experience, I am now excited about the prospect of combining my love for food with my passion for skiing in a mountain setting. I am enthusiastic about the opportunity to contribute to your team during the ski season and further expand my culinary skills in a dynamic environment.
Thank you for considering my application. I look forward to the opportunity to discuss how I can bring my experience and passion for both food and the mountains to your kitchen.
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