General Why did you leave your most recent position? I have not resign yet. I've been working with this company more then 10 years. I thouht its time to change.. What kind of hobbies do you have, or what do you like to do in your free time?  search internet, go to gym. Is the yachting industry a career for you, or more of a sabbatical?  Yes it is my career. Describe what type of situation on board you feel you would fit in best? I've work on 92 meter Yacht and I feel more like family and get to know each other. Now I'm working at 126m and crew of 60+. I just want to be like famly type... Sous Chef How do you feel about preparing only crew meals? I've always loved cooking for crew, they are the people as a sous chef have to look after as well as help executive chef. No matter cooking for crew, cleaning pots anything. I've always enjoy my work no matter what it is onboard. How much input do you feel you should have regarding provisioning and organizing the galley? I've done so much provisioning and organizing galley onboard Octopus. I have alot of confident that I can be able to run the galley on daily basis. How do you feel about cooking according to different crew members' special requests? Of course if some has some alargies or dietery I should look after them. And always gets me some ideas about what crew likes. I always like to cook what crew like not I what I like. I believe that makes alot difference to them. Chef/Cook How much input do you feel an owner or guest should have in menu planning? Before I prepare menu I must read the owner or guest preference. Then I will have to cook what they like and what kind of cusine they are in to it etc. How do you organize yourself so that you have all the provisions you need, for any meal, at any given time? Firstly I have to provision as much as I can. Some place are very difficult to get all thos verieties but I will try to get what I know. What do you feel is the most important quality for a successful Chef or Cook to have? Absolutely. No matter how bad the day was but at the end good meal will make the people happy. How do you handle constructive criticism towards your food? Try some thing new and what they like. There will be some people will do those but My though will be I will give your choice next day and better quality. How do you feel about preparing special meals for crew with certain dietary restrictions? I have no problem at all..I will be more then happy to do those dietary... How often is it okay to prepare the same meal for guests? two weeks