Job Title: Head Chef - 65M Private Motor Yacht
Start Date: May 2025
Salary: €10,000-€14,000/month DOE
Contract: 5 months on / 1 month off rotation
Location: Dual season - Mediterranean (summer) & Caribbean (winter)
Accommodation: Shared cabin (Female preferred due to cabin arrangements, but all qualified applicants will be considered)
Job Overview:
We are seeking an experienced and passionate Head Chef to join our client's prestigious 65M private motor yacht with a dual-season itinerary. You'll be responsible for delivering exceptional, world-class cuisine to both guests and crew while managing all culinary operations on board.
This is a dynamic and rewarding opportunity for a confident, creative chef who thrives in a fast-paced, ever-changing environment and has a strong grasp of global cuisines and luxury service standards.
Key Responsibilities:
- Menu Creation & Planning:
- Design and execute diverse, high-quality menus tailored to guest preferences and dietary requirements.
- Incorporate seasonal and locally sourced ingredients, ensuring freshness and sustainability.
- Maintain an innovative approach to cuisine, blending international and regional flavours.
- Food Preparation & Presentation:
- Prepare and serve meals with impeccable attention to detail and presentation.
- Manage all aspects of meal timing to align with guest schedules and activities.
- Inventory & Supply Management:
- Plan provisioning and ensure the yacht is stocked with high-quality ingredients.
- Monitor and manage food inventory to minimize waste and adhere to budget constraints.
- Source specialty items as needed during port stops.
- Team Leadership & Collaboration:
- Supervise and train junior kitchen staff, if applicable.
- Collaborate with the captain, crew, and service staff to ensure seamless guest experiences.
- Safety & Hygiene Compliance:
- Ensure the galley meets all maritime safety and hygiene standards.
- Maintain cleanliness and organisation of the kitchen area at all times.
- Adhere to food safety regulations, including proper storage and handling practices.
- Guest Engagement:
- Communicate with guests to understand and exceed their culinary expectations.
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Adapt to last-minute changes and special requests with a positive and professional attitude.
Qualifications:
- Experience: Proven experience as a Head Chef or Sous Chef in luxury hospitality, fine dining, or aboard yachts/cruise ships.
- Culinary Expertise: Formal culinary training and a strong understanding of global cuisines and techniques.
- Adaptability: Ability to work in a compact galley and adapt to dynamic environments.
- Certifications: Valid STCW certification, Food Safety Level 2 (or higher), and ENG1 medical certificate.
- Personal Traits: Exceptional organisational skills, creativity, attention to detail, and a calm demeanour under pressure. Able to work as a team (19 crew on board).
- Must be able to start early May 2025
*Please note that we cannot guarantee a response to every application*