Private Chef (Villas & MY35m)

Vacancy Type:
Full Time Salaried Employee
Start Date:
03 Mar 2025
Position:
Chef - Sous / Pastry / Crew / Cook / Messman
Reference:
2502004MO
Date Posted:
24 Feb 2025
Status:
Open

Job Advert

A suitably qualified, experienced, eager, and free-to-travel Private Chef is required for a UHNW family that travels globally between their private residences and their 35-meter motor yacht. This role forms part of a four-person team with two senior chefs above this position and a Head Chef who leads the team. This role offers the right candidate an opportunity to work closely with highly skilled and experienced chefs as well as travel to some incredible locations. Your main responsibilities will be supporting the existing chefs, keeping all areas clean and hygienic, produce procurement, menu planning, and on occasion cooking for staff and large events. The company offers training to match the owner's requirements and preferences but the owners prefer family-style service with Asian fusion and Italian foods. The role also requires you to work onboard a yacht so preference is given to those candidates who already have yacht experience and qualifications. Chefs work in a weekly rotational structure with 1 day off minimum a week.
 
The start date for this role is ASAP and you should preferably be an EU citizen or have the right to work in the EU without hassle. 

Job Specification

  • Formal Chef training is required, preferably from a high-end training college, academy or institute
  •  Experience in high-end quality restaurants; Michelin star experience is an advantage
  • Food Hygiene Level II and/or III
  • Minimum 5+ years as a chef
  • Experience cooking for large events
  • Previously worked as a chef in either a private residence or on yachts
  • Solid skill set, Good personal and professional hygiene,
  • Must be a good team member
  • Able to travel for extended periods of time with minimal commitments.
  • STCW '10
  • ENG1 
  • PDSD

Benefits

  • Good salary: EUR 4,000-5,000 per month
  • Leave of 60 days per year (under review and also at Head Chef discretion)
  • Return flight to home location
  • Accommodation and meals provided
  • Incredible locations to work and travel to
  • Established program with experienced Chefs and organised management