Summary
Position: Crew Chef / Sous Chef
Job Description:
Meal Planning and Preparation:
Plan and prepare daily meals for the crew, catering to dietary preferences, restrictions, and allergies.
Ensure meals are well-balanced, nutritious, and energy-sustaining, especially for physically demanding roles.
Adapt menus based on available ingredients, which may vary with the yacht’s location or supplies.
Provisioning and Inventory Management:
Responsible for ordering, purchasing, and managing food supplies for the crew.
Maintain an organized inventory, track perishables, and ensure efficient use of ingredients.
Dietary Accommodation:
Cater to specific dietary needs (vegetarian, vegan, gluten-free, etc.).
Ensure all meals follow health and safety standards, including proper storage and preparation.
Galley Cleanliness and Organization:
Maintain a clean and organized galley, complying with maritime health and hygiene standards.
Clean all cooking equipment and surfaces after meal preparation to ensure a sanitary environment.
Collaboration with Other Crew:
Be adaptable and flexible to the crew\\'s routine, understanding meal times may change based on operational needs.
Waste Management:
Manage waste effectively, especially in areas with regulated disposal.
Minimize food wastage by repurposing leftovers and utilizing provisions efficiently.
Qualifications:
STCW
ENG1
Ships Cook Certificate
Suggested Salary: €5500
Start Date: 09.10.2024