Summary
We are seeking a Sous-Chef / Crew Chef for a seasonal shore-based position at a private villa in Mykonos, responsible for preparing and serving high-quality meals for 15 - 20+ crew members, numbers vary throughout the season.
The ideal candidate will have experience in cooking for yacht crew, with a focus on meal planning, food safety, and kitchen management.
You will be responsible for creating menus, provisioning, ensuring cleanliness and hygiene in the kitchen, stock control and partly responsible for the galley hand's task list.
You will work alongside rotational guest chefs.
Strong organizational skills and the ability to work efficiently in a fast-paced environment are essential.
Candidates should have a passion for cooking and a commitment to delivering nutritious meals while maintaining a professional demeanor in a team-oriented atmosphere. We’d like to build a no-drama, high-collaboration team.
Flexibility and adaptability to changing schedules are also important for this role - helping out with guest meals occasionally / replacing the guest chef for a few meals will be required on occasion during the season.
The working hours are largely similar to that of yachts.
Requirements:
Food & Hygiene Certs are a bonus
STCW10 required
ENG1 required
European Passport required
Drivers license