Executive / Head Chef

DIANA CORELL YACHTS; Torrejón de Ardoz; Presencial; EUR 30.000 - 50.000; Jornada completa

Descripción de la vacante

A prestigious yacht organization is seeking a Seasonal Head Chef to deliver exceptional culinary experiences aboard a luxury yacht and residences. This role demands creativity in menu design, management expertise, and the ability to adapt to client preferences while upholding the highest culinary standards. This position offers a competitive tax-free salary, with all travel and accommodation covered, paving the way for a long-term opportunity in an exclusive environment.

Servicios

Competitive tax-free salary

Travel and accommodation covered

Long-term opportunity in a prestigious environment

Formación

• Minimum 5-8 years of experience in UHNW households or luxury hospitality settings.
• Expertise in Mediterranean, French, and Italian cuisines preferred.
• Ability to work independently with excellent decision-making skills.

Responsabilidades

• Plan and execute bespoke menus for private clients and events.
• Manage kitchen operations, including inventory and hygiene standards.
• Prepare and present fine-dining dishes on the superyacht.

Conocimientos

European cuisine expertise

Menu development

Problem-solving abilities

Fluency in English

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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