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.
Create and deliver bespoke culinary experiences tailored to guests’ preferences, dietary requirements, and expectations.
Prepare and execute breakfast, lunch, dinner, and special dining experiences within the private chalet.
Design personalized menus using seasonal, high-quality ingredients while adapting to guests’ requests.
Ensure exceptional standards of food quality, presentation, and service in line with the property’s luxury standards.
Manage all aspects of kitchen operations within the private chalet, including mise en place, organization, stock control, and cleanliness.
Coordinate with the Chalet Manager, Butler team, and other departments to ensure a seamless guest experience.
Maintain strict compliance with HACCP, hygiene, and food safety standards.
Anticipate guests’ needs and provide a discreet, personalized, and memorable culinary experience.
Professional culinary qualification from a recognized culinary school or equivalent training.
Proven experience as a Private Chef, Chef de Cuisine, or Chef de Partie within luxury hospitality, private villas, chalets, yachts, or fine dining establishments.
Excellent knowledge of international cuisine, fine dining techniques, and seasonal products.
Strong ability to create customized menus adapted to guests’ preferences, allergies, and dietary requirements.
Fluent in French and English; additional languages are an asset.
Excellent presentation, discretion, and interpersonal skills.
Highly organized, autonomous, and able to manage all aspects of a private kitchen operation.
Creative, proactive, and passionate about delivering exceptional culinary experiences.
Flexible and available to adapt to guests’ schedules and requirements.
Valid driving license is an asset.