24 Hours

We have staff accommodation next to the chalet, where between 16 and 20 of us live in during the winter season. It's a bit like being back at university as it's shared rooms, four in each with bunk beds, but because of my seniority I don't share a room.

If I'm opening up I get up at 6.15am and make my way over to the 63-bedroom chalet hotel to open up the kitchen for 7.30am. I don't eat, but I'm a caffeine fiend and love strong, sweet coffee. Preparation is done the night before so it's a case of putting out the platters for our buffet breakfast of croissants, bread, ham and cheese.

We have a team of four chefs at the chalet hotel and work on a rota basis. Those doing lunch, which is just for the guest's children between 12pm and 1.30pm, will come in later at 8am.

As we feed the children and adults separately we have Snow Rangers, who include qualified nannies, to look after them. This is important as 30 children and 15 babies in the same room are raucous.

At 9.15am I clear everything away and by 10am the remaining kitchen and waiting staff arrive ready for the lunch service. We follow the same pattern each day except on Thursday, when we provide only breakfast and lunch. This allows the guests to get out and explore the town and gives the staff a much-needed break.

Chamonix has auxiliary company staff there, so I also feed them as well as preparing any buffets required for senior management meetings.

After lunch service is out of the way I'll usually hit the slopes. As part of my job I get free food, accommodation, ski equipment and a pass. I love speeding down the mountainside off-piste on a snowboard.

I've been with the company for three years and four seasons now (Esprit also runs summer activity programmes). Before joining the company I'd never really travelled, but it's great here because the directors of the company really look after you and know each of us by name. I think it's true to say we work hard and play hard.

All in all it's very relaxed in the kitchens. Many of the new starters can't believe what a stress-free environment it is when they arrive. I'd recommend the job to anyone.

I've also worked for the company at resorts in Puy St Vincent and Morzine. These were smaller operations than the one at Chamonix and very enjoyable as you could really get to know the guests. The advantage of being at a bigger site such as Chamonix is that you're always busy.

At the moment I've been at the Meribel resort since 25 November at one of the company's training centres. I've been teaching the new chefs, which is something I've never done before. I'm getting a real buzz from it.

As we're a ski operation, everyone joining us has to undertake additional health and safety training on mountain safety and accident prevention. The company has expanded so much over the last few years that we now have to conduct training at two separate locations, Meribel and La RosiŠre. Over a two-week period 180 chefs, reps and managers will pass through the centres to receive their training.

It's my job to arm the chefs with the knowledge they need to go on to their individual properties and teach the chalet chefs and kitchen staff there what they need to know. The organisational side is massive, but I have to say it's something I'm really enjoying.

Back at Chamonix, the children's final meal of the day will be high tea at 5pm. After that I'll start preparing for the parents to arrive for canap‚s and an aperitif at the bar at 7.30pm ahead of their evening meal. If I can, I leave the kitchen and get some feedback from the guests about the food.

After the evening meal I'll attend to any paperwork that needs doing, such as ordering, and then head into the town centre for a gentle beer, usually with whatever members of the team are on duty that night. I check my e-mails either in the office or at the internet caf‚ in town.

Just a minute...

You can't be snowboarding all the time?

True, I also like to go for runs. The town is set in a valley, and in the day it's a perfectly reasonable 10°C.

What have you learnt during your time in France?

I've picked up loads of new ideas. We have so many different nationalities here it's hard not to. The Aussie guys have definitely taught me a lot about presentation, especially the use of colour on the plate.

FACTFILE

Esprit Holidays, 185 Fleet Road, Fleet, Hampshire GU51 3BL, Tel: 01252 618300, www.esprit-holidays.co.uk

The company, of which Esprit Ski is a part, was formed 21 years ago and operates in resorts in France, Italy and Austria.