€8,500 per month (depending on experience)
Job Title: Head Chef
Overview:
We have an exciting opportunity for a Head Chef aboard a 65m Motor Yacht. This is a dual-season vessel offering an incredible opportunity to work in a dynamic environment. The ideal candidate will have a proven track record in luxury hospitality,specializing in Mediterranean cuisine,and will thrive in a fast-paced,high-energy setting. This is not a rotational role,and we are seeking someone to start by mid-May at the latest.
As the Head Chef,you will lead a galley team of 2,guiding and mentoring the Sous Chef to maintain the highest quality standards. Your responsibilities will include all aspects of menu planning,provisioning,and budgeting,requiring strong organizational and quick-thinking skills. You should be prepared to work long hours,adapt to an ever-changing environment,and provide exceptional dining experiences for the guests.
1. Menu Creation & Planning:
o Design and execute diverse,high-quality menus tailored to guest preferences and dietary requirements.
o Incorporate seasonal and locally sourced ingredients to ensure freshness and sustainability.
o Focus on Mediterranean cuisine,ensuring expertise in this area and bringing creativity to the table.
2. Food Preparation & Presentation:
o Prepare and serve meals with meticulous attention to detail and artistic presentation.
o Ensure meals are served according to guest schedules and activities.
3. Inventory & Supply Management:
o Oversee provisioning to ensure the yacht is stocked with premium ingredients.
o Monitor and manage food inventory to minimize waste and adhere to budget constraints.
o Source specialty items during port stops as needed.
4. Team Leadership & Collaboration:
o Supervise and train the Sous Chef,ensuring that high-quality standards are maintained,and the team is efficient.
o Collaborate with the captain,crew,and service staff to deliver seamless guest experiences.
5. Safety & Hygiene Compliance:
o Ensure the galley adheres to all maritime safety and hygiene regulations.
o Maintain a clean and organized kitchen,following food safety protocols such as proper storage and handling.
6. Guest Engagement:
o Communicate with guests to understand their culinary preferences and exceed expectations.
o Adapt to last-minute changes or special requests with a positive and professional attitude.
7. Budgeting & Provisioning:
o Responsible for budgeting and ensuring cost-effective provisioning.
o Keep track of expenses,orders,and inventory to stay within budget.
- Experience:Proven experience as a Head Chef on a similar-sized yacht,with strong culinary expertise,especially in Mediterranean cuisine.
- Culinary Expertise: Formal culinary training with an in-depth understanding of global and Mediterranean cuisines.
- Adaptability: Ability to work efficiently in a compact galley and handle dynamic,high-pressure environments.
- Certifications: Valid STCW certification,Food Safety Level 2 (or higher),and ENG1 medical certificate.
- Personal Traits: Exceptional organizational skills,creativity,attention to detail,and the ability to stay calm under pressure.
- Salary: €8,500 per month (depending on experience)
- Contract: Full-time,with no rotation (must start by end-APRIL)
