Rotational Head Chef 80m Private M.Y - 1st June

We are seeking a Rotational Head Chef for a prestigious 80m Private M.Y The successful candidate will be responsible for leading a skilled galley team, crafting exquisite menus, and ensuring an exceptional dining experience for the yacht's owners and their guests. This is a 2/2 rotation position starting on 1st June 2025, offering a highly rewarding role for a talented chef looking to further hone their skills in a unique setting.

1. Develop and execute daily menus in consultation with the family and guests, catering to individual preferences and maintaining their satisfaction.
2. Lead galley operations, overseeing sous and 3rd chefs to ensure quality food preparation and service.
3. Manage provisioning for both crew and guests, controlling stock levels efficiently.
4. Prepare and serve meals at established times for breakfast, lunch, afternoon tea, and dinner, accommodating any special schedules.
5. Comply with directions from senior yacht staff, such as the Captain and Chief Stew, while collaborating with other departments seamlessly.
6. Maintain composure and reliability under pressure, especially when working in locations with limited produce availability.

1. A minimum of 4 years of experience as a chef on a yacht, in addition to at least 5 years in hotel or restaurant environments.
2. Proven expertise in a variety of cuisines, including Italian, Mexican, Greek, Authentic Cantonese, seafood, sushi, and healthy salads.
3. Valid certification including ENG1, STCW95, and Food Hygiene Level 3; additional certifications such as B1/B2 and a Marshall Island Discharge Book are preferred, though not mandatory.
4. Professional cookery training recognized by competent authorities, covering hygiene, food storage, and catering health and safety.
5. Excellent interpersonal and communication skills, with a polite and approachable demeanor for interaction with guests and crew.
6. Strong organizational capabilities with effective stock management and budgeting experience.