A discrete mountain estate on a sundrenched Swiss plateau, Ultima Crans-Montana combines one incredible 10-bedroom chalet with an adjoining six-bedroom chalet, enabling groups of up to 38 to experience the very best of this illustrious destination. Guests can enjoy exquisite dining, with every meal tailored to individual tastes by a Michelin-trained private chef, cutting edge wellness treatments in the 1,000sqm spa, private cinema, arcade room and bespoke experiences designed to foster moments of joy.
Assist the Private Chef and culinary team in delivering exceptional dining experiences within the private chalet.
Prepare and execute breakfast, lunch, dinner, and special dining services according to guests’ preferences and the property’s luxury standards.
Organize and manage the assigned kitchen section, ensuring excellent preparation and execution of all dishes.
Prepare ingredients and mise en place according to recipes, menus, and the Chef’s instructions.
Contribute to the creation and execution of seasonal menus using high-quality ingredients.
Ensure impeccable presentation, consistency, and quality of all dishes served.
Adapt culinary preparations to guests’ preferences, dietary requirements, and allergies.
Maintain a clean, organized, and efficient workstation in accordance with HACCP standards.
Support stock management, food deliveries, and proper storage procedures.
Collaborate closely with the Private Chef, Butler team, and Housekeeping team to ensure a seamless guest experience.
Assist with special events, private dining experiences, and bespoke culinary requests.
Contribute to a positive and collaborative kitchen environment.
Professional culinary qualification from a recognized culinary school or equivalent training.
Proven experience as a Chef de Partie within luxury hotels, fine dining restaurants, private residences, villas, yachts, or high-end hospitality environments.
Excellent knowledge of gastronomy, international cuisine, and seasonal products.
Strong technical culinary skills with a keen eye for presentation and attention to detail.
Ability to adapt menus and preparations according to guests’ preferences and dietary requirements.
Knowledge of HACCP standards and food safety regulations.
Fluent in French and English; additional languages are an asset.
Creative, proactive, and passionate about delivering exceptional culinary experiences.
Highly organized, reliable, and able to work efficiently in an independent private chalet environment.
Flexible and available according to guest schedules and operational requirements.
Excellent teamwork and communication skills.
