We are looking for a head chef at home in Mediterranean cuisine to run the galley on our 47 m charter motor yacht, based in Antibes for a six-month charter season. Weekly menus for up to 12 guests and daily crew catering, working from a single galley with limited storage and a fixed provisioning schedule between charter weeks.
Allergen tracking and special diet management, the provisioning budget and HACCP records are your responsibility, and you will coordinate directly with the chief stewardess on guest preferences ahead of each charter. STCW Basic Safety Training and Food Hygiene Level 2 are required alongside a valid ENG1; five years' experience cooking on yachts or in a comparable high-volume galley is expected.
Responsibilities
Weekly menu planning for guests and crew
Provisioning orders and budget tracking
Allergen and special diet management
Galley hygiene and HACCP records
Provisions inventory
Benefits
End-of-season bonus
Flight ticket
Health insurance
Discretion over the provisioning budget
Qualifications
Required certificates
STCW Basic Safety TrainingSTCW_BASIC
ENG1 Seafarer MedicalENG1
Food Hygiene Level 2FOOD_HYGIENE_L2
Language & visas
Language requirement
English · B1
Visa requirement
None
Location
Region
West Mediterranean
City
Antibes
Country
France
Employer
Employer verified · Company registration and an authorised contact were checked by SeaTalent.
