Head Chef Private Yacht

Job Title: Head Chef - 65M Private Motor Yacht
Start Date: May 2025
Salary: €10,000-€14,000/month DOE
Contract: 5 months on / 1 month off rotation
Location: Dual season - Mediterranean (summer) & Caribbean (winter)
Accommodation: Shared cabin (Female preferred due to cabin arrangements, but all qualified applicants will be considered)

Job Overview:
We are seeking an experienced and passionate Head Chef to join our client's prestigious 65M private motor yacht with a dual-season itinerary. You'll be responsible for delivering exceptional, world-class cuisine to both guests and crew while managing all culinary operations on board.
This is a dynamic and rewarding opportunity for a confident, creative chef who thrives in a fast-paced, ever-changing environment and has a strong grasp of global cuisines and luxury service standards.

Key Responsibilities:

1. Menu Creation & Planning:
   • Design and execute diverse, high-quality menus tailored to guest preferences and dietary requirements.
   • Incorporate seasonal and locally sourced ingredients, ensuring freshness and sustainability.
   • Maintain an innovative approach to cuisine, blending international and regional flavours.
2. Food Preparation & Presentation:
   • Prepare and serve meals with impeccable attention to detail and presentation.
   • Manage all aspects of meal timing to align with guest schedules and activities.
3. Inventory & Supply Management:
   • Plan provisioning and ensure the yacht is stocked with high-quality ingredients.
   • Monitor and manage food inventory to minimize waste and adhere to budget constraints.
   • Source specialty items as needed during port stops.
4. Team Leadership & Collaboration:
   • Supervise and train junior kitchen staff, if applicable.
   • Collaborate with the captain, crew, and service staff to ensure seamless guest experiences.
5. Safety & Hygiene Compliance:
   • Ensure the galley meets all maritime safety and hygiene standards.
   • Maintain cleanliness and organisation of the kitchen area at all times.
   • Adhere to food safety regulations, including proper storage and handling practices.
6. Guest Engagement:

• Communicate with guests to understand and exceed their culinary expectations.

• Adapt to last-minute changes and special requests with a positive and professional attitude.

  Qualifications:

• Experience: Proven experience as a Head Chef or Sous Chef in luxury hospitality, fine dining, or aboard yachts/cruise ships.
• Culinary Expertise: Formal culinary training and a strong understanding of global cuisines and techniques.
• Adaptability: Ability to work in a compact galley and adapt to dynamic environments.
• Certifications: Valid STCW certification, Food Safety Level 2 (or higher), and ENG1 medical certificate.
• Personal Traits: Exceptional organisational skills, creativity, attention to detail, and a calm demeanour under pressure. Able to work as a team (19 crew on board).
• Must be able to start early May 2025

*Please note that we cannot guarantee a response to every application*