Yacht Head Chef

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.

Key Responsibilities:

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.

Qualifications:

· 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 & Contract Details:

· Salary: €8,500 per month (depending on experience)

· Contract: Full-time, with no rotation (must start by end-APRIL)