Sole Chef job private and charter 27 mt yacht in Juan les Pins, France
Job description
Brand new San Lorenzo 27m, operating as both a private yacht and charter vessel. Based in the south of France (May–June), then relocating to Sardinia for the charter season. 4 charters are booked to date, with guests predominantly being families. The owner is a respectful Belgian family. Crew of 3 + Chef on board.
CUISINE STYLE
Mediterranean / Fusion Asian / Peruvian / Fish / Mexican.
The ideal candidate will be confident across multiple cuisine styles, blending the freshness of Mediterranean cooking — seasonal produce, fresh fish and local market ingredients — with the bold, complex flavours of Asian and Peruvian fusion. An ability to deliver beautifully presented, high-end guest dishes while also preparing nutritious, balanced crew meals daily is essential. Guests are mostly families, so versatility and an intuitive approach to varied dietary needs and preferences is key.
Responsibilities
- Plan, prepare and serve high-end meals for guests across all dining occasions — breakfast, lunch, canapés, dinner and special requests.
- Prepare daily healthy and balanced crew meals, respecting individual dietary requirements.
- Manage provisioning, menu planning and stock rotation to minimise waste and maintain freshness at all times.
- Maintain a consistently clean, tidy and well-organised galley at all times, in full compliance with HACCP standards and food safety regulations — this is a non-negotiable standard on board.
- Work closely with the captain and crew in a positive, collaborative spirit — this is a small crew where mutual respect, flexibility and a team-first attitude are essential to daily life on board.
- Assist with general deck or interior duties when required, in keeping with the ethos of a small, close-knit crew.
Requirements
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Previous experience as a yacht chef
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Strong knowledge of luxury culinary standards, galley management, and guest dietary care
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Excellent attention to detail with a commitment to maintaining an immaculate, well-organised galley at all times
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Professional, discreet, and well-presented at all times; strong communication and teamwork skills
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Ability to work long hours in a fast-paced, dynamic on-board environment
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Flexible and adaptable to changing itineraries, charter schedules, and guest needs
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Positive attitude with a proactive and can-do mindset — essential in a small crew setting
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Fluent in English; additional languages are a plus
Work conditions
- STCW95, ENG1, and Food Handling & Hygiene Level 2 (minimum) are required; further yachting qualifications are a plus
- ACCOMMODATION & CREW
- Shared cabin with the deckhand (male).
- Crew of 3 + Chef on board.
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