Sous/2nd Chef in France

Summary

Permanent Sous chef role

Start DATE: 10 August

Salary: DOE

LEAVE DAYS: 60 days

Itinerary: Mediterranean-Maldives

Cooking for 16 crew, focusing on fresh, healthy and varied meals

Assisting the Head chef in guest service, provisioning and other galley operations.

Exposure to a wide variety of international cuisines

Emphasis on healthy, high quality crew meals

Maintaining galley hygiene standards and food safe protocols

Supporting a positive and team-focused galley environment

This Private motor yacht is looking for a talented and enthusiastic Sous chef to join a professional galley team. This is a great opportunity for someone with solid culinary experience, a positive attitude and a desire to grow within a well run private program.

Essential Qualifications

Entry Level Qualifications (or equivalent)

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

Culinary Qualifications (or equivalent)

• Apprenticeship/ Culinary School (2 - 5+ years)
• Culinary Certificate(s)
• Certificate in Professional Cookery & Culinary Arts (1 - 6 mths)
• Intermediate Culinary Diploma (6 mths+)

Food & Hygiene Qualifications

• Food Hygiene (HABC Level 2)