Zanté Van Der Walt

Currently employed, 10 guests (Carribean and New England season). Interior team of 3. Rotation through Guest service, Housekeeping, Laundry. Big events onboard, 30+ guests. Table setups, flower arrangements and themed nights. Cocktail and drinks making. Cooking for crew and maintaining interior while C/S & Chef on leave. Silver service and fine dining. Day trips on the 44ft Wajer, including guest service and being on deck. Stepping into leadership responsibilities when required. Recognised by guests for exceptional attention to detail and personalised service. Motivating crew members to join in on training and being active, keeping the crew healthy by making green juices, immune boosters and healthy smoothies.

7 crew on a 47m M/Y, 8 guests (Med season). Interior team of 2, sharing responsibilities. Rotation through Guest service, Housekeeping, Laundry. Interior Inventories for crew and guests. Crew uniform management and alcohol & wine management. Table setups and flower arrangements. Maintain accurate guest preference sheets. Cocktail and drinks making. Provisioning and online orders. Occasionally cooking for crew. Managing multiple responsibilities. Being versatile and helping on deck when not busy interior. Handling lines, fenders, anchor flaking.

Sole Stew while boat was in shipyard. Guest Service, Housekeeping and Laundry. Detailing and maintaining guests areas and galley. Cooking for guests and crew, no chef was present at this time. Hosted cocktail parties and champagne & wine tasting for guests. Planned game nights for guests entertainment.