1 - 2 years professional yachting experience
1 - 2 years professional chef experience
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- Member since 8th Nov 2019
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- Gender Male
- Nationality British
- Alcohol consumption Low
- Willing to take a drug test Yes
- Smoker No
- Visible tattoos No
- Criminal RecordNo
Team
- Marital Status Single
- Looking to work as a couple No
Languages
- English Fluent
Availability
- Availability Immediately
- Current country United Kingdom
- Current location Glasgow, UK
Passport & Visas
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Downloads
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About & Hobbies
Driven by an enthusiasm for the challenges of adventure, I am excited to continue towards my ambition of cooking as a head chef in the world of superyachting. I would consider myself to be relaxed, confident and patient when working in a demanding environment. I regard myself to be an accomplished cook with strong sailing experience and a modest amount of time spent in the restaurant kitchen. I see the role of ‘crew chef’ as an opportunity to take my culinary skills to the next level, under the leadership of a positive head chef.
Hobbies/ Interests: 3000 Mile Atlantic Row
Recently, I completed a 3000 mile row across the Atlantic Ocean. The project involved an ambitious two year long campaign to fundraise £100,000 and bring together a crew of four total strangers. As skipper, the expedition tested my strengths to their absolute limit but above all taught me the value of determination, teamwork and humility.
Our four man crew took a speedy 38 days to complete the crossing, thanks to the fastest conditions on race record. This, however, came with big conditions that tested the relationships of four unlikely strangers to breaking point. Contrary to the outcome experienced by many, our crew grew closer as we overcame the trials and tribulations hurled at us by the Atlantic and finished as warm companions.
Experience
Detailed Experience
15th Nov 2021 - 15th Feb 2022 (3 months, 1 day)
- Crew Chef (Solo)
- on a 51m (167ft) Motor Yacht called Locked
With no prior experience in the galley, I decided to take on the challenge of running one solo. It was the steepest learning curve of my life. Aspects such as the pitfalls of provisioning to the preferences of crew had to be figured out from first principles. I created SOPs from scratch and meticulously planned a stock flow system. My strong organisational skills and resourcefulness were critical to conquering the task at hand. Carefully listening to advice from head chefs, by phone, was also very helpful. Working things out for myself gave me an appreciation for how and why a galley operates in the way that it does - which is a perspective I would not have otherwise. The experience has fast tracked my skills to a point where I can be self-sufficient and a strong support to a head chef on a larger vessel, which I see as the next step to continue my trajectory.
1st Mar 2020 - 1st Apr 2021 (1 year, 1 month)
- Deckhand
- on a 72m (236ft) Motor Yacht called Locked
- for Locked
Working on a large, structured vessel has taught me how to execute operations under thorough protocol. This was true in most aspects; whether that was safety drills pertaining to firefighting, rescue boat launching, emergency steering or more regular procedures such as mooring and security watches. Detailed communication between large departments was a common theme on board and has encouraged habits I hope to carry forward in the future.
10th Jan 2020 - 25th Jan 2020 (16 days)
- Deckhand
- on a 92m (302ft) Sailing Yacht called Locked
Filling in for an injured deckhand, I spent two weeks as part of the crew during an owner's trip, cruising around various Caribbean islands. The experience gave me a good appreciation for the level of standards and etiquette that need to be upheld when on charter. I was assigned various duties such as anchor watches, tender setups and walking two very lively Jack Russells.
15th Dec 2019 - 5th Jan 2020 (22 days)
- Deckhand
- on a 60m (197ft) Motor Yacht called Locked
Starting in the deep end, I was lucky enough to temp on two back-to-back charters, spanning three weeks over the festive period. As part of a new crew, I was forced to take on a challenging level of responsibility. This afforded me the opportunity to contribute my thoughts towards the organisation and daily running of the operation.
1st Aug 2017 - 29th Mar 2019 (1 year, 7 months)
- Commis Chef
- for Locked
The traditional ‘no frills’ dining offered by this award winning hotel allowed me to focus on refining my technical execution as a chef. Knife skills, repetition of basic tasks and regimented practice of mise en place were key to working efficiently, as part of a well oiled machine. I came to realise that fantastic dishes are made by doing lots of small things well. We were encouraged to taste our food as we went along and my ability to make confident corrections was remarked upon by my head chef. Having conversations with the other chefs improved my vocabulary and this in turn allowed me to better understand the elements of flavour and texture, as well as articulate my thoughts in a way that I could not before. While I developed my eye for plating dishes, taste always took precedence
1st Aug 2016 - 1st Aug 2017 (1 year)
- Bar and kitchen
- for Locked
Working in a humble, family owned business taught me the importance of resourcefulness. There was no room for waste and the passionate chefs painted any contrary thought as a cardinal sin. I learnt from the Italian philosophy of cooking that to unlock the full potential of a dish, one must be mindful to get the most out of each basic ingredient. For example, using leftover mint stalks to infuse into peas as they are boiled. Genius!
1st Aug 2015 - 1st Jun 2016 (10 months, 1 day)
- Bartender
- for Locked
Rated as one of the best gastropubs in Britain, this very busy restaurant hosted my first foray into high end catering. While meeting the expectations of city clients was challenging, the job was above all an endurance exercise. Often finishing early in the morning, the premises was expected to be left spotless with all protocols meticulously adhered to. The cocktail training I received as a bartender served as a perfect introduction to cooking. I came to realise that the essentials of making great drinks also apply to good food; in particular, balance and intensity of flavour and visual and aromatic enhancement. The bar afforded me a place to observe guests’ reactions of delight as they witnessed the finishing touches being added to their drinks. It was here that I found my appreciation for the potency of garnishes and the meaning of the expression ‘you taste with your eyes’.
Qualifications
- Entry Level Qualifications (or equivalent) STCW 95 (STCW 2010)
Proficiency in Security Awareness (A-VI/6)
Proficiency in Designated Security Duties (A-VI/6-2)
Criminal Records Bureau Check (UK Only)
Drivers License - Master/Skipper Qualifications (or Merchant, USCG & AMSA equivalent) RYA Day Skipper Theory
- RYA/MCA Deck Modules (OR Short Courses) RYA Yachtmaster Offshore - 5 Day Prep/Exam
- STCW Modules (or Merchant, USCG & AMSA equivalent) Personal Survival Techniques (A-VI /1-1)
Fire Prevention and Fire Fighting (A-VI /1-2)
Elementary First Aid (A-VI/1-3)
Proficiency in Survival Craft & Rescue Boats (A-VI/2 1-4)
GMDSS General Operators Certificate (GOC) - RYA Qualifications RYA Powerboat Level 2
RYA Tender Operator Course
RYA Personal Watercraft Proficiency (PWC)
RYA Essential Navigation & Seamanship
RYA Level 2 (dinghy)
RYA VHF Marine Radio (SRC)
RYA Sea Survival
RYA First Aid - Food & Hygiene Qualifications Food Hygiene (HABC Level 3)
Ship's Cook Certificate - Education (or equivalent) Degree with honours (BA or BSc)/ NVQ level 6 or graduate diploma/ certificate