About the Chef
The chef aboard a yacht is a professionally trained culinary expert that is in charge of all guest and crew meals, provisioning and complete management of the galley. Effective organization of the galley involves a wide range of skills including but not limited to meal planning, provisioning, food safety and hygiene as well as administration and inventory. This position requires strong communication skills, extensive food/nutrition knowledge and creative plate presentation. Typically, the successful candidate will have at least two years working aboard a yacht of similar size in addition to shore side experience.
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Job Responsibilities
- Provisioning of all food items
- Guest and crew meals and nutrition
- Food safety and storage standards
- Adhering to budget
- Galley and food inventory
- Galley safety and sanitary standards
- Management of other galley staff
Required Skills
- Vast knowledge of produce and ability to provision in obscure parts of the world
- Ability to provision to a budget
- Knowledge of nutrition, diets and allergies, food safety and storage
- Menu planning, varied repertoire and wine knowledge
- Excellent creativity and presentation skills
- Excellent communication skills and positive attitude
- Organized, time management and adaptability
- Accounting and computer skills
- Ability to overcome seasickness
Salary Modifiers
- Specialty cuisine experience/certification (i.e. vegan, macrobiotic)
- Experience provisioning in designated cruising area
- Resume “wow” factors (i.e. culinary competition winner, Michelin star head chef position)
- Limited computer skills
