Summary
SEASONAL CHEF FOR A 34m 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, 34m classic converted Motor yacht
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. The Chef should confidently produce homemade items such as fresh pasta, breads and ice cream, delivering balanced & flavourful food. 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, 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.
Prepare meals for 2–5 guests (up to 12 occasionally) and provide nutritious, balanced meals for a crew of 5. 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.
- Excellent references are needed
PACKAGE
- €6500
- Flights
