December 2024 - till - February 2025
During this time, Angela and I, Mika, worked together for WENS, where we were responsible for managing a chalet accommodating up to 12 guests. Due to personal circumstances, we unfortunately had to return earlier than planned.
Our responsibilities included preparing and serving breakfast each morning and creating three-course dinners in the evenings, six days a week. We ensured that we catered to guests' dietary requirements and preferences, including allergies and special requests. Additionally, we managed the purchasing of groceries, keeping track of the inventory, and handling the necessary administrative tasks related to the chalet's operation.
Chalet Le Panicaut
Discover this beautiful catered chalet in Les Menuires, Le Panicaut. A charming wooden chalet situated directly on the slopes, offering the convenience of ski-in and ski-out access. Chalet Le Panicaut has a maximum capacity of 12 guests and is located in Les Menuires, at the heart of Les Trois Vallées. It's the perfect setting for an unforgettable ski holiday.
Administration
At WENS, all administrative tasks were meticulously organized using Excel, providing a clear and structured system for managing the chalet's operations. We were responsible for maintaining the entire bookkeeping within this system, which included tracking expenses and monitoring grocery budgets, and recording any additional costs or adjustments.
This streamlined Excel setup allowed us to ensure accuracy and transparency in the chalet’s financial records.
Food & beverage
The chefs at WENS put together an extensive and carefully crafted menu, designed to delight guests with a variety of delicious dishes. However, we were reliant on a local supermarket for supplies, which occasionally posed challenges. Certain ingredients were either unavailable or not delivered as expected, requiring us to adapt and get creative with the ingredients we could source each week.
In our final week, we decided to take a different approach. With 5 of our 11 guests having specific allergies, we created a custom menu tailored to their dietary needs. We prioritized dishes that used easily accessible products, reducing the need for last-minute improvisation. This allowed us to provide a seamless dining experience while ensuring every guest felt cared for and included at the table.
Our dishes
Below, you’ll find a glimpse from the dishes we created during our time at Chalet Le Panicaut. Normally, we work as waiters, so stepping into the kitchen was a completely new and exciting challenge for us—especially in the beginning. However, we put all our time, effort, and love into preparing each meal to make it as delicious as possible. These menus reflect our dedication to balancing the extensive WENS guidelines with the availability of local ingredients, while always prioritizing the dietary needs and preferences of our guests.
