Sous Chef

The job listing is for a Sous Chef position on an 85m private/charter yacht. The ideal candidate should have at least 12-18 months of previous experience as a Sole or Sous/Crew Chef on yachts of 50m or more, as well as several years of experience in restaurants. The Sous Chef will work closely with the Head Chef and be involved in guest food preparation, menu planning, and provisioning. Michelin training and experience in Korean cuisine are considered a bonus. The successful candidate should have a positive outlook, be a team player, and be willing to take instructions from management. No visible tattoos are allowed.

• Ideally at least 12-18 months' previous experience either as Sole or Sous/Crew chef on 50m+ yachts in addition to several years' experience in restaurants • Experience with menu planning, provisioning and be able to propose a varied and healthy cuisine • Michelin trained and experience in Korean cuisine a bonus • Positive outlook and flexible • Team player and happy to take instructions from management • No visible tattoos • Ship's Cook Certificate (preferable) • STCW (fully updated) with PSA • Proficiency in Designated Security Duties • Seafarer's Medical Certificate valid for at least 6 months • Seafarer's Discharge Book (preferable)

• Mediterranean

• Caribbean