Sous/2nd Chef in France

Summary

Sous Chef required for 85mt Private/Charter Vessel.

Candidates should have fine dining/AA Rosette/Michelin background. 

Position is temporary leading to permanent position of 2:2 rotation. 

Yacht is currently in Antibes so candidates already in Antibes preferred. Position is asap. 

Yacht will head to Malta end of September for a 2 month refit. 

Caribbean season after shipyard. 

This is a very busy vessel. Schedules changed at short notice. 

Candidates should be passionate, clean, organised and creative. 

Cooking for 24 crew, varied dietary requirements and assisting Head Chef with owner and charter guest menus and execution . 

Essential Qualifications

Entry Level Qualifications (or equivalent)

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

Culinary Qualifications (or equivalent)

• 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)
• Ship's Cook Certificate