Marina Zhalnova

Joined the boat in August as a temp 2nd Stewardess in order to replace current stewardess on her medical leave but eventually was asked to complete the season. This role was rotating in all departments, mainly service orientated. Collaborating closely with the extremely experienced Chief Stew to oversee and uphold the interior, maintaining impeccable standards of cleanliness, organisation and presentation. Assisting in the planning and execution of guest events and activities, such as formal dinners and themed cocktail parties. Providing guidance to junior stewardess where improvement was needed.

A very busy dual-season vessel with back-to-back charters, a fantastic reputation, high-profile guests and occasional owner trips. Working in a team of 5, I initially joined as a Stew and was promoted to 2nd after a year. As 2nd Stew, I focused mainly on service and in overseeing housekeeping, and with guests from all over the world, I gained excellent knowledge of different cultures and habits. My role included: Admin and leadership: Coordinated, trained and guided 3 stewardesses and covered the Chief Stew for many short stints. Managing inventories and provisioning. Guest events: Set up and organised many events, for up to 30 guests, including birthdays, Christmases, New Year's Eve and other parties. Housekeeping: Along with the Chief Stew oversaw and upheld the interior, maintaining impeccable standards. Happily helped in housekeeping and laundry when needed. Coordinated the team with general housekeeping/laundry duties, meticulous wardrobe and luggage management, as guests regularly brought huge quantities of luggage. Service: Led and assisted with all service, (silver service, plated, synchronized and family style), formal wine service, extravagant table decor. Worked in a very fast paced environment where I got a good grasp of mixology and learned how to make all standard cocktails as well as a few specials. Performed solo late shifts sometimes including formal parties with fancy cigar/wine service or party-goers with big-batch cocktails. Shut down and prepared pantry/interior for morning shift. Themed parties: Mexican, Japanese, Chinese, Great Gatsby, Disco night, Casino night, and all general themes. Shipyard: Completed multiple shipyard periods, with smaller projects, full interior reorganisations, and prepared shopping lists for the upcoming season. Uniform: Responsible for uniform inventory, organisation, and allocation and assisted the Chief Stew prepare all orders, including large pre-season orders. Reason for leaving: Looking for a new challenge where I can grow.

Initially joined as part of a delivery temp crew in the Caribbean, then completed the Atlantic crossing, and played a vital role in preparing the yacht for sale in the Med, handling organisation, cleaning, detailing, and guest area set up ready for viewings. Laundry and general maintenance of guest and crew areas. Managing uniform.