Summary
SEASONAL CHEF FOR A 30m+ MOTOR YACHT (Private)
Dates: April – September
Itinerary: Palma Based. Balearic Islands, Sardinia, and the South of France.
We are seeking a confident, down-to-earth Sole Chef to join, a beautifully maintained 34 m classic converted Motor yacht (Private)
The onboard atmosphere is relaxed, familiar, and welcoming, with a strong emphasis on quality, simplicity, and comfort rather than formality.
The role focuses on preparing fresh, authentic Mediterranean-inspired cuisine, emphasising fish, salads, white meats and plant-forward dishes, with flexibility for other cuisines when appropriate. The Chef should confidently produce homemade items such as fresh pasta, breads and ice cream, delivering balanced, flavourful food without unnecessary complexity. Responsibilities include creating market-driven, seasonal menus, hosting relaxed yet high-quality BBQs, adapting to last-minute requests or dietary needs, strictly managing allergens (no cashews or pistachios), and avoiding artificial additives or freezing produce wherever possible.
Maintain a clean, well-organised and hygienic galley, confidently managing provisioning, stock control and menu planning while ensuring correct food storage, temperature control, freshness and minimal waste
Candidates with experience in produce-led, ingredient-focused kitchens — similar in approach to Brat, Gold (Notting Hill), LUCA, Manteca, Sushi Sumi (London), Benzina (Barcelona), Torrisi Bar & Restaurant or Marea (NYC) — will be at a distinct advantage.
This includes:
Working in kitchens where food is elevated through ingredient quality rather than complexity.
Strong respect for seasonality, provenance, and local sourcing.
Experience maintaining consistency and discipline in both relaxed-casual and elevated-casual dining environments.
Confidence handling fluctuating covers, shifting menus, and last-minute changes while maintaining composure and quality.
Proven awareness and respect for ingredient sensitivities and allergies.
Prepare meals for 2–5 guests (up to 12 occasionally) and provide nutritious, balanced meals for a crew of 5, adapting menus and portions as needed. Confidently deliver both casual family-style and formal dining with elegant, unfussy plating.
REQUIREMENTS FOR APPLICATION
- STCW/ENG1
- Previous experience as a Sole Chef or strong Sous Chef ready to step into a sole role.
- Strong fundamentals: sautéing, grilling, roasting, basic butchery, stocks, and sauces.
- Disciplined in mise en place and kitchen organisation.
- Excellent understanding of food safety, hygiene, temperature control, allergens, and cross-contamination.
- Passionate about seasonal, high-quality ingredients.
- Particularly skilled in fish cookery, salads, plant-based dishes, and light, balanced cuisine.
- Methodical, efficient, calm under pressure, and highly organised.
- Friendly, approachable, team-oriented, and comfortable in a close-knit crew environment.
PACKAGE
- €6500
- Flights
