Executive / Head Chef

Overview Position : Temporary Head Chef (November to February). Male candidates due to cabin arrangements. Research / Expedition Yacht. Itinerary : worldwide - TBD. JOB ID : . Start Date : November. End : February. Description : Temporary Head Chef for November to February. The role requires cooking for guests and running a galley team of 3 (Head Chef, Sous Chef, Galley Hand). Science / media trips feeding, menu planning and provisioning for 70+ people on board and guest trips up to 18 guests. There may be an opportunity for relief work in the future.

Responsibilities Cook for guests and manage a galley team of 3 (Head Chef, Sous Chef, Galley Hand).

Perform menu planning and provisioning for 70+ people on board; support guest trips up to 18 guests.

Qualifications Minimum 3 seasons on yachts or minimum 2-3 years cooking as a chef in the hospitality industry. Must have experience cooking for large parties - 70+ people.

Ship\'s cook certificate

STCW 10

Food safety and hygiene level 2

Valid ENG1 minimum 1 year

Valid Passport minimum 1 year

Covid vaccination

Yellow Fever vaccination

Must be comfortable working in remote environments.

Must be able to work independently or within a team environment.

Must have a keen eye for detail.

Must be flexible.

Must be able to manage time efficiently and effectively ensuring all tasks are completed as required.

Must be able to prioritize external requests including inter-departmental and guest related needs.

Ability to multitask is required.

Discretion and confidentiality is mandatory.

Exceptional spoken and written English skills required. Additional languages preferred.

At least 3 written references.

Additional Qualities Someone with a good amount of cooking on yachts / catering / restaurants with good references.

Experience cooking for large numbers, volume cooking, and ability to cook a wide variety of cuisines. We have many nationalities onboard and we strive to keep everyone happy. No space for drama. Keen to work hard and fit into a busy schedule.

The galley team requires a chef with strong cooking capabilities, common sense, passion, reliability, drive to grow within the role, positive attitude, creativity, fitness, health, adventurous spirit, and willingness to be a team player.

The boat will cater up to 75+ people including crew and guests. The galley provides three cooked meals per day and packed lunches / dinners for land excursions as needed. The vessel travels extensively and provisions can be in remote areas of the world.

Note : STRICTLY NON SMOKING on board and preferred off as well.

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