Chef de Partie/3rd Chef

Summary

Rotational 3^rd Chef - Private 100m + MY

• Start date: 8^th of April   
• Location: Middle East / Europe
• Package: Salary in Euros, 114 paid days leave - 8 weeks on/4 weeks off 

Experience and attributes required:

·        Minimum of 2-3 years of experience in high-end restaurants, hotels, or on yachts/cruise ships.

·        Demonstrated ability to prepare a variety of cuisines (e.g., Mediterranean, Asian, Arabic, Fusion).

·        Experience in catering to special dietary needs (e.g., vegan, keto, gluten-free).

·        Strong culinary skills with a keen eye for detail and presentation.

·        Ability to plan, prepare, and execute multi-course meals for guests and crew.

·        Meticulous about cleanliness and maintaining high hygiene standards.

·        Ability to adapt to changing guest preferences and dietary requirements.

·        Flexible with working hours and capable of working under pressure.

·        Strong teamwork skills and the ability to work effectively with other crew members.

Qualifications required:

• Food and Hygiene level 2
• Crowd and Crisis management
• Proficiency in Designated Security Duties
• STCW
• Seafarer’s Medical Certificate
• Seaman’s Discharge Book
• Covid vaccinated with Booster as clients request

** 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)