Sous Chef

The 2nd chef will work under the Head and the Senior 2nd chef and be part of a large galley team. The role requires extensive restaurant background to a Michelin level CDP level minimum, preferably 2-3 years on board yachts. The candidate must be able to provide a food portfolio and an example 7 days' crew menu, demonstrate the ability to prepare a variety of cuisines, and have strong culinary skills with a keen eye for detail and presentation. The ability to plan, prepare, and execute multi-course meals for guests and crew, as well as being meticulous about cleanliness and maintaining high hygiene standards, is essential. The candidate must also be able to adapt to changing guest preferences and dietary requirements, be flexible with working hours, and work effectively with other crew members.

• Must have extensive restaurant background to a Michelin level CDP level minimum, preferably 2-3 years on board yachts • Be able to provide a food portfolio and an example 7 days' crew menu • Demonstrated ability to prepare a variety of cuisines (e.g., Mediterranean, Asian, Arabic, Fusion) • Strong culinary skills with a keen eye for detail and presentation • Ability to plan, prepare, and execute multi-course meals for guests and crew • Meticulous about cleanliness and maintaining high hygiene standards • Ability to adapt to changing guest preferences and dietary requirements • Flexible with working hours and capable of working under pressure • Ability to work effectively with other crew members • Fully updated STCW • Proficiency in Designated Security Duties • Food Hygiene Level 2 or higher • Crowd management • Seafarer's Medical Certificate (Min 6 months validity) • Seaman's Discharge Book • Covid vaccination – initial vaccines and booster (client request)