Summary
Sole Chef Position:
Key Responsibilities:
- Planning and preparing all meals for guests and crew, taking into account any dietary requirements or preferences. (Owners have a direct close working relationship with the Chef)
- Create exceptional culinary experiences for owners and guests
- Creating menus as per owner’s directions to include occasional large onboard events
- Prepare meals for crew to include lunch, dinner and occasional breakfasts for crew depending on vessel’s schedule.
- Ordering and managing all inventory of food supplies and kitchen equipment.
- Excellent time management skills to ensure meals are prepared and served on schedule, often for large parties, while maintaining high quality.
- Maintaining excellent hygiene and sanitation standards in the kitchen and walking fridges and freezer at all times according to maritime regulations.
- Ensuring safe storage of food and kitchen utensils
- Performing kitchen duties such as dishwashing and cleaning.
- Collaborating with crew in particular Chief Stewardess/2nd Stewardess to ensure smooth operations and excellent guest service
- Keeping up-to-date with culinary trends and techniques
- Ability to manage food and labor costs
- Outstanding communication and leadership skills
- Adaptability to changing conditions and requirements, given the unique environment of a yacht, including varying guest preferences, limited supplies, and space constraints.
- Excellent interpersonal and communication skills to interact effectively with guests, understand their preferences, and manage any dietary concerns.
- Ability to work under pressure and maintain high standards of cleanliness and presentation. NO drama.
- Excellent physical stamina and endurance, as the role may require long hours in a confined moving environment.
- Reports directly to Captain
Qualifications & Experience
- Proven work experience as a Chef, preferably in a yacht or similar environment
- Advanced knowledge of culinary, baking, and pastry techniques
- Familiarity with various cooking methods and cuisines
- Certification from a culinary school or degree in Culinary Science or related field
- Full understanding of food hygiene and sanitation regulations
- Proven culinary experience, preferably in fine dining or five-star establishments, to deliver excellent meals to guests and crew members.
- Advanced knowledge and skills in various cuisines and dietary requirements to cater to the diverse preferences and health needs of guests
Mandatory Requirements:
STCW valid for at least nine months
ENG1 valid for at least six months
Vaid B1/B2 visa for at least one year or US Passport/Green Card
Seamans Discharge Book