17 Apr What really goes on behind Le Chardon's 5 Stars
Service, Service, Service
Service service service - the word Le Chardon director, Paul Gow, drills into the Chardon season training program. Service is what makes our team exceed all standards and expectations of a ski holiday. Each member of staff goes through a challenging program to reach the training stage. Each job role differs entirely but eventually all link together to provide the best team in the Alps. The employees of the season 2013/2014 have all united together to become the Chardon dream team.
Looking after the guests and the chalets is a big responsibility. Staff work around the clock before and after our guests arrive to assure everything is catered to their individual needs.
I spoke with Chalet host, Luiza Woods, to see what goes on behind the scenes as a host at Le Chardon Mountain Lodges.
Rise and Grind
It's a bright, crisp morning in Val d'Isere and an early start for us chalet hosts. We wake up early to a stunning sunrise and our chauffeurs waiting for us outside our accommodation ready to transport us to work. When we arrive at the chalets, we all begin to set up breakfast, ensuring there isn't a single part of the table that is bare. It's crammed full with fresh fruit, pastries, meat and cheese, yoghurts, cereals, juices and jam. Whilst being the most important meal of the day, breakfast is also by far the busiest. From squeezing jugs of fresh orange juice, picking up bread from the bakery to offering a daily morning tea service it really is quite the occasion. So if you weren't already a morning person, you certainly will be soon after a visit to Le Chardon.
We clean the chalet top to bottom after breakfast, making beds, replenishing toiletries and restoring the chalet to its natural beauty. Soon after our guests have left to explore the mountains it is then our chance to take a break and enjoy the life of a seasonaire. Typically the Chardon team meet at the bottom of the Olympique around midday, planks, headbands and retro onesies at the ready!
Back into work for the afternoon we greet our guests with a glass of Pol Roger in the hot tub or alternatively a cup of tea and a baked afternoon treat in the lounge. We start to lay up an exquisite dinner table for the guests, complete with candelabras, fresh flowers and calming music creating an exceptional ambience.
Prior to dinner we serve champagne and canapés at our ice bar that we all helped build for a competition at the beginning of season. Our bar is in the shape of a sheep because I work in Chalet Bergerie. Sadly Chalet Chardon's Loch Ness Monster bar just topped the winning spot. The bigger the chalet, the bigger the ice bar it seems. We silver serve dinner every evening complimenting the courses with a variety of white and red wines as well a selection of home made breads. Our main duty during the course of dinner is ensuring the guests are as happy and content as possible whilst they feast upon our chef's delicious cuisine.
After dinner we lead the guests to the lounge where a crackling fire, array of cheese, port and petit fours is served along with after dinner drinks and cocktails. The special tonight is a raspberry and vanilla margarita, sounds delightful? Once everyone is settled, relaxed and have everything that they need for a cosy evening in front of the fire it's time to clock off and head home for the night.
Le Chardon Mountain Lodges are now recruiting the 2014/15 winter season. If you have the flair, passion and experience to join our team and are interested in spending a ski season in Val d'Isere why not get in touch? Full details of all the positions we have available and how to apply can be viewed in our on-line recruitment brochure.