Summary
Position: Temporary Head Chef (November to February)
Male candidates due to cabin arrangements
Research/Expedition Yacht.
Itinerary: worldwide - TBD
JOB ID: 1620975
Start Date: November
End: February
Description: Temporary Head Chef for November to February
The need to be able to cook for guests as well as run a galley team of 3 (Head Chef, Sous Chef, Galley Hand) . Science/media trips feeding, menu planning and provisioning for 70+ people on board and guest trips up to 18 guests.
There may be opportunity for relief work in the future.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty to the highest standard. The requirements listed below are representative of the knowledge, skill, and/or ability required.
- Minimum 3 seasons on yachts or minimum 2-3 years cooking as a chef in the hospitality industry. Must have experience cooking for large parties - 70+ people
- Ship's cook certificate
- STCW 10
- Food safety and hygiene level 2
- Valid ENG1 minimum 1 year
- Valid Passport minimum 1 year
- Covid vaccination
- Yellow Fever vaccination
- Must be comfortable working in remote environments.
- Must be able to work independently or within a team environment.
- Must have a keen eye for detail.
- Must be flexible.
- Must be able to manage time efficiently and effectively ensuring all tasks are completed as required.
- Must be able to prioritize external requests including inter-departmental and guest related needs.
- Ability to multitask is required.
- Discretion and confidentiality is mandatory.
- Exceptional spoken and written English skills required. Additional languages preferred.
- At least 3 written references.
- Someone with a good amount of cooking on yachts/catering/restaurants with good references.
- Someone who has cooked for large numbers, experience in volume cooking and be able to cook a wide variety of cuisines. We have many nationalities onboard and try to keep everyone happy! No space for drama. Someone keen to work hard and fit into a busy schedule.
- The galley team requires a chef with strong cooking capabilities, common sense, passion, reliability, drive to grow within the role, positive, creative, fit, healthy, adventurous and happy to be a team player.
- The boat will cater up to 75+ people including crew and guests. The galley provides three cooked meals per day and packed lunches/dinners for land excursions as needed. The vessel travels extensively and provisions can be in remote areas of the world.
STRICTLY NON SMOKING on board and preferred off as well