Great opportunity for a sous chef on a dual season private/charter motor yacht. Key Responsibilities
Provision and cook for the 15 crew onboard. Assist the Head Chef as needed. Plan a busy Mediterranean season with plans to travel to Asia later in the year.
Requirements & Qualifications
4-5 years’ experience as a chef, ideally in high-end fine-dining hotels or restaurants. Experience on yachts not essential but beneficial. Ships cook certificate preferable, though not mandatory with right experience and attitude. Driving license essential. Solid foundation in Pastry and Baking/Bread. Positive attitude, team player, sociable, hard worker. Past longevity and willingness for long-term commitment onboard. Qualifications: Eng1 / STCW / Level 2/3 Food Hygiene / PDSD.
Contract & Compensation
Salary: 5000 EUR per annum (60 days leave). Alternate salary: 4750 euros. Contract: Permanent with 60 days leave. Start date: April. Location of vessel: Italy / France.
Itinerary
2026 Med (Summer) / US 2026/27 (Winter).
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