Keizha Barbery

In March we entered the shipyard period for the vessel. During this time I have organized the whole of interior. Including creating and executing interior inventories of all bilges. Created a daily, weekly and monthly detailing schedule to maintain the interior of the boat. I manage weekly provisions for the crew as I previously helped with guest provisions. I leaise with the purser to ensure all receipts and orders are accounted for and filed. I have organized the interior of the yacht it to work more seamlessly during boss trips, and to ensure the high standards on the vessel are met.

Onboard Aumichakiad, I managed daily lunch and dinner service during owner trips, consistently delivering a high standard of service and presentation. I designed tablescapes to enhance the guest experience and independently organised and executed beach BBQs, including full setup and seamless service. I supported all interior operations, including guest turn-ups and turn-downs, and managed crew and guest laundry with precise care for delicate items. I also assisted with detailed interior cleaning before, during, and after trips, maintaining the yacht to an exceptional standard.

As Assistant Manager, I managed the whole restaurant and team. I hosted and greeted guests, and made and served both Bar and food services. My favorite job within this role was pass. This meant I had extensive communication with the kitchen to ensure a smooth service. I also had daily management responsibilities and HACCP regulations.