Summary
50 METER Moror Yacht is looking for a new Chef.
The Chef is responsible for preparing and managing all culinary aspects onboard a yacht, including meal planning, provisioning, food safety, and hygiene. They cater to both guests and crew, often facing challenges of limited space, specialized diets, and high expectations.
Key Responsibilities:
· Meal Planning and Preparation:
Developing menus, preparing meals for guests and crew, and accommodating dietary restrictions and preferences.
· Provisioning and Budget Management:
Sourcing and purchasing ingredients, managing the galley budget, and maintaining accurate inventory.
· Food Safety and Hygiene:
Ensuring all food storage and preparation practices adhere to strict hygiene standards and food safety regulations.
· Galley Management:
Maintaining a clean, organized, and well-stocked galley, including cleaning and maintaining kitchen equipment.
· Staff Supervision (if applicable):
Supervising cooks and other galley staff, training them on food safety and culinary techniques.
· Liaison with other Departments:
Communicating with the chief stew and other crew members to ensure guest and crew satisfaction.
Essential Skills:
- Culinary expertise and experience.
- Strong organization and time management skills.
- Knowledge of various cuisines and dietary needs.
- Ability to work under pressure and manage multiple tasks simultaneously.
- Excellent communication and interpersonal skills.
- Food safety and hygiene training.
- Ability to work independently and as part of a team.
- Strong understanding of inventory management and budget control.