Head Chef

• Daily menu creation for family and guests to be discussed with them directly each evening. • Capable of producing food in the style that the owners prefer: Italian, Mexican, Greek, Authentic Cantonese, seafood, sushi, healthy salads. • Must be motivated to satisfy the personal taste of each family member taking into account their individual preferences. • Opportunities to practice creative flair with desserts. • Routine preparation of breakfast, lunch, afternoon tea and dinner, daily for the owners and their guests at fairly regimented times. • Galley management including that of Sous and 3rd Chef. • Provisioning for both crew and guests, being able to control stock levels and manage stores accordingly. • Budgeting and accounts. • Must be flexible and able to work under pressure at all times, depending on the location, and limited availability of produce. • Must be able to follow directions from the Captain, Staff Captain, and Chief Stew as well as being able to interact seamlessly with all departments. • 4+ years on a yacht • 5 years of hotel or restaurant experience before joining the yachting industry • Professional training course approved or recognized by the competent authority, which covers practical cookery, food and personal hygiene, food storage, stock control, and environmental protection, and catering health and safety

• Must be flexible and able to work under pressure at all times, depending on the location, and limited availability of produce. • Must be able to follow directions from the Captain, Staff Captain, and Chief Stew as well as being able to interact seamlessly with all departments. • 4+ years on a yacht • 5 years of hotel or restaurant experience before joining the yachting industry • Professional training course approved or recognized by the competent authority, which covers practical cookery, food and personal hygiene, food storage, stock control, and environmental protection, and catering health and safety

• Dual Season

• Mediterranean

• Caribbean