Summary
Rotational 3rd Chef/Pastry Chef – Private 100m + MY
• Start: 24 March 2026
• Location: Middle East / Europe
• Package: Salary in Euro - 114 days of leave
Experience and attributes required:
•Minimum of 2-3 years of experience in high-end restaurants, hotels, or on yachts/cruise ships.
•Artisan Bread Program: Manage the daily production of sourdough, baguettes, and specialty loaves, including maintaining starters and managing proofing schedules.
•Signature Desserts: Design and execute a rotating menu of cakes, tarts, and plated desserts.
•Experience in catering to special dietary needs (e.g., vegan, keto , gluten-free).
•Strong culinary skills with a keen eye for detail and presentation.
•Ability to plan, prepare, and execute multi-course meals for guests and crew.
•Meticulous about cleanliness and maintaining high hygiene standards. •Ability to adapt to changing guest preferences and dietary requirements.
•Flexible with working hours and capable of working under pressure.
•Strong teamwork skills and the ability to work effectively with other crew members.
Qualifications required:
• Food Safety and Hygiene Certificate Level 2
• Crowd and Crisis management
• Proficiency in Designated Security Duties
• STCW updated
• Seafarer Medical Certificate
• Seaman Discharge Book
** Please read the full job description carefully and ensure you meet all the criteria before applying. A Recruitment Consultant will contact you via email/phone should you meet the client's requirements. **
