Looking job as sole chef, crew chef for the summer season 2025
I have been a chef onboard various types of yachts for 5 years, after having gained extensive previous land-based experience in the hospitality industry.
I hold a NVQ4 Chef qualification and as part of my own further professional development, I have invested in the cooking courses below during the off-season.
• Specialization in Gastronomic French Cuisine and Pastry
• Pan Asian Cuisine Thai, Japanese, Korean, Chinese, Vietnamese)
• Sushi
• “B-Concept” Pastry (I was trained by the famous campion Chocolatier Jordi Bordas in his newly developed method that uses more light and healthy ingredients and less eggs and cream etc.)
• Vegan Pastry
• Japanese chef training course 120, intensive course in differents types of Japanesse coocking.
My preferred cooking style is based in Mediterranean flavours with influences from my travels (India, South East Asia, Mexico and South America. Etc.)
I am experienced in meeting special dietary requirements, and thus I enjoy putting together gluten free, vegan, vegetarian, low carb/dairy meal plans where necessary as well as making fresh breads, cakes and desserts.
In addition to my culinary skills, I am a qualified advanced open sea diver and I have also gained some experience on deck as I started work on a sailing yacht 5 years ago, during which I spent considerable time doing deck duties/work that included manoeuvring, line and fender handling, washdowns, polishing and general deck maintenance. This is something I enjoy helping with and I am enthusiastic about learning more.
My Food Portfolio and examples of my menus and meal plans are available on request.
https://photos.app.goo.gl/s6KqPrqftyYhcsMb8 FOR FOOD PHOTOS
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