Summary
We are seeking a highly skilled, health-conscious Sole Chef to join our 90ft Private/Charter Yacht operating in the Mediterranean (Croatia) for the upcoming season.
This is a dynamic, hands-on position requiring excellence in both guest dining and crew nutrition. The successful candidate will be fully responsible for menu planning, provisioning, galley management, and execution of high-quality meals under charter time constraints. The galley is compact but well-equipped.
We are a power team of 4 members and so participation in other departments (not just galley) is essential.
The role suits a chef who is organised, self-sufficient, and passionate about producing exceptional food using high-quality ingredients.
The Right Candidate Is:
- Highly skilled with strong culinary foundations
- Experienced across a variety of cuisines (Mediterranean, Asian including sushi, international)
- Comfortable preparing vegan, vegetarian, gluten-free/celiac, and allergy-sensitive meals
- Knowledgeable about nutrition and whole-food cooking
- Organised and efficient under pressure
- Self-sufficient and confident working independently
- Calm, professional, and team-oriented
- Passionate about food quality and ingredient integrity
- Ego-free, adaptable, and willing to continuously learn
- Able to work efficiently in a small galley space
Key Responsibilities
- Prepare refined, fresh, seasonal cuisine for guests
- Produce nutrient-dense, sustaining meals for crew
- Plan menus according to guest preference sheets and dietary requirements
- Independently manage provisioning and budgeting
- Maintain exceptional galley cleanliness and organisation
- Work efficiently within limited storage and refrigeration space
- Adapt quickly during charters and maintain high standards at all times
Food Philosophy. We prioritise:
- Whole, unprocessed ingredients
- Fresh herbs and real aromatics (no powdered substitutes where fresh should be used)
- Avoidance of industrial seed oils
- Nutrient-dense meals that support long working hours for crew
- Thoughtful sourcing and ingredient integrity
- Clean presentation and finesse in execution
Chefs who rely heavily on processed shortcuts, powdered ingredients, or pre-made substitutes where fresh ingredients should be used may not be suited to this position.