Summary

Minimum of 2 years’ experience on board 80m+ yachts/cruise/river ships as Sous chef, Exceptional culinary skills, with a vast international repertoire, skillset and technique Preferable Experience in Michelin starred restaurant. Excellent attention to detail, hygiene and food safety Must be able to work well under pressure and remain calm at all times Accomplished crew organization and management skills Excellent personal presentation and hygiene Enthusiastic and dynamic with the ability to lead by example Ability to adapt quickly to change arising from the unpredictable nature of the vessel Excellent English both written and verbal Qualifications Required Certified Culinary Trained Chef Degree or Ship\\'s Cook Certificate (mandatory) STCW (all updated) Designated Security Duties Certificate (mandatory) Seafarer’s Medical Certificate (Min 6 months validity) Seaman’s Discharge Book (mandatory) Food Safety & Hygiene Level 3 (mandatory) Vaccination card with Yellow Fever (mandatory) Male candidates only due to cabin arrangement

Salary: 4500 - 5000 EUR pcm DOE

Probation period: 90 Days

Leave: 3 worked day = 1 leave day (3:1)

Cabin: Shared

Flight: 3 return economy flights

Start date: Mid-January 2021 (approx.. 20th)