🍽 Private Chalet Chef Wanted — Fine Dining, Guest's Choice Menu

🍽 Opportunity Hunter Chalets is looking for an autonomous, guest-facing chef to run the kitchen of a private luxury ski chalet — full creative control over a fine dining menu, but with the twist that guests take the chalet on a private-use basis and can request their own themed nights within budget: past requests have run from sushi to Indian, Mexican, and full barbecue-style service. It's a rare mix of true menu authorship and genuine flexibility, working alongside three other chalet chefs who share planning and budgeting but each run their own kitchen solo. 👨‍🍳 Role / Responsibilities Create and run the full menu for your chalet, expressing your own style within a fine dining service Prepare and serve breakfast, afternoon tea, and a five-course-plus evening meal (canapés, amuse-bouche, starter, main, dessert, cheese, petit fours) five days a week Prepare an afternoon cake ahead of your two days off, left for guests Budget for and procure your own supplies, submitting accounting/budget sheets weekly Adapt menus for allergies, intolerances, dietary preferences, and children's meals Set up and shut down the kitchen daily, including stock takes and inventories Maintain full care of the kitchen and equipment, including daily cleaning and all health and safety standards Work as part of a four-chef team, supporting colleagues and chalet hosts when needed 🌎 ChefJobs Abroad Analysis This is about as much creative ownership as a chalet chef role gets — you're not executing someone else's menu, you're building it from scratch for guests who can (and do) ask for sushi one week and barbecue the next. The open, guest-facing kitchen means the job is as much performance as cooking, and the small team of four chefs means real camaraderie without losing the autonomy of running your own kitchen. It's a strong trade-up for a chef who's outgrown taking orders in a big brigade and wants a season where the menu really is theirs. ✅ Best Fit Chefs with fine dining experience (Michelin or Rosette background preferred) who want creative ownership of a menu Chefs who've worked as a private or luxury chef and are comfortable with unpredictable, guest-driven requests Chefs who enjoy being genuinely visible to guests, not just cooking behind a pass Chefs who are organised and self-sufficient enough to run procurement, budgeting, and admin solo Chefs who want camaraderie with a small peer team without giving up autonomy over their own kitchen Not a fit for: chefs who want a fixed, unchanging menu, or who'd rather not handle their own budgeting and supplier admin