Rotational – 3rd Chef/Pastry Chef – Private 100m+ MY

About This role

Rotational 3rd Chef/Pastry Chef – Private 100m+ MY

Start: 24 March 2026
Location: Red Sea / Europe
Package: Salary in Euro – 114 days of leave

Experience and attributes required:

• Minimum of 2-3 years of experience in high-end restaurants, hotels, or on yachts/cruise ships.
• Artisan Bread Program: Manage daily production of sourdough, baguettes, and specialty loaves, including maintaining starters and managing proofing schedules.
• Signature Desserts: Design and execute a rotating menu of cakes, tarts, and plated desserts.
• Experience in catering to special dietary needs (e.g., vegan, keto, gluten-free).
• Strong culinary skills with a keen eye for detail and presentation.
• Ability to plan, prepare, and execute multi-course meals for guests and crew.
• Meticulous about cleanliness and maintaining high hygiene standards.
• Ability to adapt to changing guest preferences and dietary requirements.
• Flexible with working hours and capable of working under pressure.
• Strong teamwork skills and the ability to work effectively with other crew members.

Qualifications required:

• Food Safety and Hygiene Certificate Level 2
• Crowd and Crisis management
• Proficiency in Designated Security Duties
• STCW updated
• Seafarer Medical Certificate
• Seaman Discharge Book

Candidates must meet the listed criteria and hold the required certifications.