CHEF
JOB DESCRIPTION

Job Function

To ensure adequate supplies of food onboard at all times.  To prepare and cook 2 - 3 meals a day, for guests and crew to fulfill a balanced and varied diet.  To keep the food preparation and storage areas clean presentable and sanitary at all times.

Responsibilities

1. Inventory, ordering and storage of all foods brought onboard.
2. Efficient use of all produce, bearing in mind seasonal availability, to prevent waste.
3. Provide varied and balanced diet for crew and guests.
4. Keep accurate accounting records of all purchases.
5. Efficient menu planning to allow adequate time to provision, and have backup menu prepared incase of unavailability or diet restrictions.
6. To keep a clean and sanitary galley, and food storage areas at all times.
7. Up keep of all galley equipment, to good working order and sanitary conditions.
8. Aid in vessel maneuvers as required, competent with lines and fenders.
9. Versatility in menu planning and meal schedules as per guest’s requests.
10. Maintain personal appearance at all times, as guest often visit galley.

Qualifications

• Certificate in Culinary Arts, to include Food Preparation, Diet and Nutrition, Food Presentation, Culinary Hygiene.
• STCW 95, Advanced Fire Fighting, CPR, Advanced First Aid.
• Previous experience onboard, vessel of equivalent size or bigger.
• Ability to work long hours and maintain a calm, pleasant demeanor.