Jefe De Cocina à Chili

Position: Temporary Head Chef (November to February). Male candidates due to cabin arrangements. Research/Expedition Yacht. Itinerary: worldwide - TBD. JOB ID: 1620975. 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.

• 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.

• 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.

• 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.