Summary
We are looking for a talented, orderly, and confident yet down-to-earth female Chef to join a beautifully maintained 34m classic converted tug from 1949, based in Palma de Mallorca. This is a seasonal position starting April 1st and finishing at the end of September. The preferred candidate will have more of a restaurant background preferably Michelin or Relais & Chateaux rather than extensive yacht experience .
The yacht operates with a crew of 5, cruising primarily between the Balearic Islands, with one month spent in the South of France. The onboard atmosphere is familiar, relaxed, and welcoming, as the owners use their yacht for quality time with family and close friends.
Cooking for Guests & Crew
- Prepares meals for an average of 2-5 guests, with peaks of up to 12 guests for short periods.
- Ensures the crew (5 pax) receive healthy, satisfying meals that align with their preference for nutritious and balanced food.
- Ability to adjust portioning and menus dynamically, depending on guest numbers and meal preferences.
- Manage meal service from casual family-style dining to more formal occasions, adjusting presentation as required.
Galley Management & Organisation.
Works cleanly and efficiently, maintaining a organised and hygienic workspace at all times.
Maximises the benefits of the newly refurbished galley, which is fully equipped with modern technical equipment.
Manages provisioning and stock control, ensuring only the highest-quality produce is sourced while minimising waste. Oversees food storage, ensuring freshness and proper handling of all ingredients.
- Work Environment & Lifestyle
- Private use only – The yacht is not chartered, ensuring a stable and predictable work environment.
- Guest profile – Owners and their closest family and friends, with a relaxed and easygoing yet high-standard approach to hospitality.
- Accommodation provided, including food and beverages throughout the season (excluding private time ashore).
- The yacht has 6 en-suite double cabins, accommodating a maximum of 12 guests, though the usual number ranges between 2-6 pax.
Ideal Candidate Profile
- Culinary Philosophy: Passionate about high-quality, seasonal ingredients; prefers a market-driven approach to menu creation.
- Healthy Mediterranean Focus: Experienced in fish, salads, plant-based dishes, and fresh, flavourful, and well-balanced meals.
- Methodical & Efficient: organised, clean, and professional in galley management.
- Flexible & Adaptable: Can handle last-minute changes and varied dietary requests with ease.
- Sole Chef Experience Preferred: Able to work independently while managing all aspects of provisioning, preparation, and execution.
- Personality: Confident yet down-to-earth, with a friendly and team-oriented attitude.
- Restaurant experience preferred
If you thrive in a close-knit, professional yet relaxed environment, enjoy cooking with the best seasonal ingredients, and are looking to join a yacht where food quality and simplicity take precedence over unnecessary complexity, this is the role for you!
