About
I am focused on joining a well-run motor yacht with a supportive crew. I bring strong drive, a positive attitude, and a dependable work ethic, and I’m keen to keep growing through ongoing professional training.
Personal Details
Career Objective
To leverage my culinary skills and experience in a dynamic yacht environment, providing exceptional meals and service to crew and guests.
Passports
Hobbies & Interests
I enjoy exploring new cuisines, cooking techniques, and maintaining a sustainable cooking ethos.
Experience
Crew Chef / Sous Chef
Solo food preparations for 12 crew, lunch and dinner daily, accommodating dietary requirements, including coeliac. Provisioning for crossing from New Zealand to Australia, complying with bio security laws upon entry to Australia.
Sous Chef
Solo food preparations for 19 crew, lunch and dinner daily, occasional cooked breakfasts and morning teas. Providing healthy, varied meals accommodating dietary requirements. Provisioning both in supermarkets and with provisioners while adhering to budgets and maintaining stock levels. Maintaining a clean, hygienic organised galley and dry store. Producing guest desserts and assisting the Head Chef.
Pastry Chef
Shaping of croissants and danishes in an assortment of shapes incl. Pain au Chocolate, Pain Suisse and Half Moons. Filling and decorating up to 20 varieties of croissants daily, producing upwards of 400+ as a team. Preparation of fillings, including custards, jams and curds to maintain appropriate supply levels.
Certifications & Qualifications
Other
Languages
References
Full reference details available through an employer account