Summary
We are looking for a someone to cover our Crew Chef while he takes his leave for approximately 6 weeks.
Your responsinilties will include :
Meal Preparation for Crew:
• Plan, prepare, and serve daily meals for crew members (usually 3 meals per day).
• Cater to dietary restrictions and preferences (e.g. vegetarian, gluten-free).
• Ensure variety and nutritional balance in menus.
2. Menu Planning & Provisioning:
• Create weekly menus in advance.
• Coordinate with the head chef or chief steward/ess for provisioning.
• Monitor stock levels and manage the galley stores for crew supplies.
3. Galley Hygiene & Safety:
• Maintain a clean and organised crew galley and dry storage and galley fridges.
• Ensure food is stored and handled according to maritime health regulations.
• Manage waste and recycling procedures.
4. Collaboration & Team Support:
• Work under the Head Chef (if applicable) or independently on smaller yachts.
• Assist in the main galley during busy periods or charters (e.g., prep work, baking, cleaning).
• Communicate with crew to get feedback and adjust menus as needed.
5. Budget Management:
• Work within a designated budget for crew meals.
• Optimize ingredient usage and minimize waste.
6. Flexibility & Adaptability:
• Adjust meal times based on crew shift patterns and guest schedules.
• Handle unexpected provisioning challenges in remote locations.
Skills Required:
• Strong culinary training and experience (often with restaurant or hotel background).
• Good time management and organizational skills.
• Ability to cook tasty, hearty meals in a high-pressure environment.
• Knowledge of international cuisines and dietary requirements.
• Maritime food hygiene certification (like the Food & Hygiene Level 2)
Please get in touch if you are interested and able to join us on may 8th.