Female Sous/Crew Chef 80m Private M/Y - Jan start
- Spain, Barcelona
- Permanent
- Crew Chef 40-80mt
- Start:2025-01-05
- Female
Join an exclusive 80m Private M/Y as a Female Sous/Crew Chef and embark on an exceptional culinary journey. Set sail in January 2025, with an opportunity for a permanent position. The vessel promises a serene and professional environment, enhanced by generous gratuities from the owner and guests. Based in Antibes Port Vauban during the winter season, this position offers the chance to work alongside a skilled Head Chef, preparing a variety of cuisines with a focus on vegetarian and vegan options. You'll also exhibit independence, taking charge of preparing meals solo for the crew of 14 every other week. Enjoy 41 days of paid leave annually while being part of a non-charter, single-season, luxurious maritime experience.
1. Assist the Head Chef in preparing high-quality meals, ensuring a consistent standard of excellence in culinary offerings for both the crew and, at times, the guests. 2. Prepare and manage crew meals independently during assigned weeks, ensuring variety and dietary needs are met, focusing on vegetarian and vegan offerings. 3. Plan and execute pre-cooked weekend meals during the winter period, allowing crew easy and nutritious options when self-catering. 4. Manage inventory and provisioning, working closely with the Head Chef to ensure efficient stock control and the availability of fresh, quality ingredients. 5. Maintain the highest standards of hygiene and cleanliness within the galley at all times, complying with health and safety regulations. 6. Demonstrate flexibility and a positive attitude, adapting to the dynamic environment of life aboard a yacht and engaging professionally with all crew members.
1. Professional culinary training or equivalent experience, with a specialty or proven interest in vegetarian and vegan options. 2. Minimum of 2 years' experience in a similar role, preferably on a luxury yacht or in a high-end hospitality environment. 3. Able to work collaboratively within a team, showing excellent communication skills. 4. Ability to work independently, especially during periods when cooking alone for crew meals. 5. Strong organizational skills to manage menu planning, provisioning, and galley operations efficiently. 6. Holder of all necessary maritime certifications, including STCW and a valid seafarer’s medical certificate.