Executive / Head Chef

DIANA CORELL YACHTS; Cartagena; Presencial; EUR 60.000 - 90.000; Jornada completa

Descripción de la vacante

A leading company in yacht hospitality is seeking a seasonal Head Chef for a luxury 50m+ private motor yacht and residence in France. The ideal candidate will have extensive experience in high-end culinary roles, creating bespoke menus and managing gourmet kitchen operations. Responsibilities include menu planning, food presentation, and upholding high hygiene standards while maintaining guest confidentiality.

Servicios

Competitive tax-free salary

All travel and accommodation expenses covered

Long-term opportunity in prestigious environment

Formación

• Minimum 5–8 years of leadership experience in luxury hospitality.
• Expertise in European cuisine, particularly Mediterranean, French, and Italian.
• Ability to work independently and handle high-pressure situations.

Responsabilidades

• Plan and execute bespoke menus tailored to guest preferences.
• Manage kitchen operations including procurement and hygiene standards.
• Ensure coordination with service teams for flawless guest experiences.

Conocimientos

Culinary expertise

Menu development

Fluency in English

Decision-making

Problem-solving

Descripción del empleo

SEASONAL HEAD CHEF REQUIRED FOR THIS 50M+ PRIVATE MY + RESIDENCE IN FRANCE

Start date : 1st July for 3-5 months

Itinerary : Mediterranean Sea

We are seeking an experienced and highly skilled Head Chef to lead luxury culinary operations across private residences and superyacht. As the principal culinary professional on-site, the Head Chef will be fully responsible for menu creation, kitchen management, and the delivery of world-class dining experiences. This role reports directly to the Senior Hospitality Director and requires exceptional culinary expertise, organizational strength, flexibility, and a commitment to discretion and excellence.

Key Responsibilities :

• Independently plan, design, and execute bespoke menus tailored to the tastes and preferences of principals and guests.
• Manage all aspects of kitchen operations, including inventory, procurement, hygiene standards, and equipment maintenance.
• Prepare and present dishes to fine-dining standards for daily meals, private events, and while onboard the superyacht.
• Ensure seamless coordination with the service and hospitality teams to deliver a flawless guest experience.
• Source high-quality, seasonal, and sustainable ingredients from trusted suppliers locally and internationally.
• Uphold strict food safety, sanitation, and hygiene protocols in all locations (residences, yacht, event venues).
• Maintain absolute confidentiality concerning the principal's private matters, preferences, and guest lists.
• Be fully flexible and adaptable to last-minute changes, special requests, and international travel requirements.

Requirements :

• Minimum 5–8 years of proven experience as a Sous Chef, Private Chef, or equivalent leadership role in ultra-high-net-worth (UHNW) households, luxury yachts, or top-tier hospitality settings.
• Expertise in European cuisine (with a focus on Mediterranean, French, and Italian); knowledge of other international cuisines is an advantage.
• Strong skills in menu development, presentation, and plating aesthetics.
• Ability to work independently without supervision, with excellent decision-making and problem-solving abilities.
• Fluent in English; additional languages are a plus.
• Fully mobile with a valid passport and prepared for frequent international travel.

Package & Benefits :

• Competitive tax-free salary
• All travel, accommodation, and subsistence expenses covered
• Long-term opportunity in an exclusive and prestigious environment

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