Daniel Brook

Stepped into a heavy charter schedule and stabilized a one-chef program from turnarounds to multi-week trips. Planned rotating guest menus tailored to preferences and allergies; balanced fine dining with family-style service as needed. Delivered varied, nutritious crew meals; maintained costs through tight stock control and smart provisioning in remote spots. Kept plating standards high under pressure; coordinated timing with service to land courses together. Managed galley compliance, cleaning routines, and safe storage; maintained and upgraded equipment between trips. Closed out the season with strong guest feedback and a tidy, audit-ready galley.

Joined for a shipyard period to ready the galley for the next season. Cooked daily for 15+ crew and dayworkers during refit windows. Re-set galley systems, par levels, and small-ware; updated inventories and suppliers. Handed over a clean, labelled, and service-ready galley with current SOPs and lists.

Ran guest service for up to 12 guests and 8 crew on 7–30 day charters; covered occasional 40+ guest events. Built multi-course menus around seasonality and local markets; accommodated gluten-free, vegan, and low-carb profiles. Kept galley standards high: temperature logs, allergen tracking, and daily cleaning rota. Provisioned efficiently across Bahamas/US East Coast/Med; trimmed waste and improved gross margins with batch prep and cross-utilisation. Sustained repeat charter business and consistent compliments on variety, timing, and presentation.