Executive/Head Chef

Summary

HEAD CHEF

Daily Rate: $400

Contract: 3 months (possibility to extend)

Start: ASAP

Lead the galley setup and deliver outstanding cuisine for guests and crew.

Responsibilities:

• Set up the galley and provisioning systems from scratch
• Plan, prepare, and present high-quality, varied menus for guests and crew
• Manage galley hygiene, HACCP standards, and stock control
• Source fresh ingredients and manage provisioning
• Work closely with the interior and deck teams for seamless service
• Reporting to: Captain
• What we expect:
• Previous Head Chef experience on yachts 50m+
• Culinary creativity and strong organizational skills
• Excellent hygiene and food safety knowledge
• Team player with a positive attitude

Essential Qualifications

Entry Level Qualifications (or equivalent)

• STCW 95 (STCW 2010)
• ENG 1 (Medical Certificate)

Master/Skipper Qualifications (or Merchant, USCG & AMSA equivalent)

• MCA CoC Officer of the Watch <3000gt

Food & Hygiene Qualifications

• Food Hygiene (HABC Level 3)
• Ship's Cook Certificate