Sous/2nd Chef

Summary

Seasonal 2^nd Chef – Private 100m+ (HD:3916)

• Start date: 10^th March till end of October
• Location: Europe / Middle East
• Package: Salary in Euros, included leave

Experience and attributes required:

• Previous high end restaurant background.
• Preferable to have prior yachting experience as well, however restaurant experience is most important.
• Will be happy to focus on crew catering with the direction of second chef and senior sous chef.
• Be a team player and adaptable to changing role requirements. 

Qualifications required:

• Professional culinary diploma (VRQ3/NVQ3 or higher)
• Food hygiene Level 2
• Fully updated STCW
• Proficiency in Designated Security Duties
• Seafarer’s Medical Certificate (Min 6 months validity)
• Seaman’s Discharge Book
• Schengen visa or right to work in Europe
• Covid vaccinated with Booster

** Please read the full job description carefully and ensure you meet all the criteria listed before applying. A Crew Consultant will be in touch via email/phone should you meet the client’s requirements. **

Essential Qualifications

Entry Level Qualifications (or equivalent)

• STCW 95 (STCW 2010)
• ENG 1 (Medical Certificate)

Food & Hygiene Qualifications

• Food Hygiene (HABC Level 2)