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

About This role

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

Start: 8th of September 2026
Location: Northern Red Sea
Package: Salary in Euro – 176 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 proofing schedules.
• Signature Desserts: design and execute a rotating menu of cakes, tarts, and plated desserts.
• Experience catering to special dietary needs (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

Further candidate information will be provided during the recruitment process.