Summary
We are seeking a sous chef to join a 78m Feadship. This position is temporary with the potential to go permanent.
Female due to cabin arrangements.
Overview
· Age mid 20s - late 30s
· Main role is to cook for +/-23 crew in summer season and +/-15-20 crew in winter season.
· The crew is very active and health orientated. This position is for someone who is similarly inclined providing balanced and healthy meals
· Well presented and articulated
· Enthusiastic and motivated
· Interest in sport and fitness
· No tattoos
· Non-smoker
· Good English and communication skills
· Positive personality
· Unaffected by change in working schedules and locations
Minimum Certificates/Qualifications
· STCW95
· Valid ENG1 (with not less than 3 months remaining)
· Proficiency in Security Duties Certificate
· Food Hygiene Certificate
Additional Desirable Certificates/Qualifications/Endorsements
· NVQ Level 2 or equivalent
· Formal Culinary Training
Expected Level of Experience
· 2 years in the yachting industry on a similar size vessel or comparative experience working independently or
· 2 years working in restaurants
· Strong level of administration comprehension
· Budget management and submission of monthly accounts
Summary Job Description
· Responsible for cooking and provisioning of all crew on board
· Assist the Owner’s Chef with guest provisions, preparation and cooking when required
· Maintain a high standard of cleanliness and hygiene in the galley and associated storage spaces
· Monitor and replenish food stocks as required using budget outlines and submit monthly accounts
· Monitor fridges and freezer temperatures daily and report any abnormalities
· Ensure proper functioning of all Galley Equipment
· Sour Dough bread to be baked daily