3 Highly exclusive ski chalets.

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I worked closely with the head chef managing a team of 4 chefs. I played a lead role in producing a variety of menus, from 3 course lunch menus to 12 course tasting menus for the most discerning clients including Royalty, Russians and Arabs. This was a very busy operation with all 3 chalets fully booked for most of the season with same day changeovers and fresh deliveries 6 days a week from various suppliers. This position required a high level of organisation, communication and leadership skills to ensure that all 3 chalets ran smoothly.