Executive Chef

Dunia Baru Adventures is hiring an Executive Chef. The ideal candidate will have a background working on superyachts in various remote regions. A thirst for adventure and creatively adaptive flare in the kitchen are excellent qualities that will make the candidate a good fit. Experience preparing a variety of cuisines is crucial - including western, Asian and Indonesian dishes.

The executive chef onboard Dunia Baru - a luxury superyacht, is a culinary trained professional responsible for the overall management of the galley department on a large yacht, including guest meals, provisioning, food safety, maintaining strict hygiene standards and financial/budgetary administration. A successful candidate for this position will have excellent references, experience provisioning in various regions of the world and a good understanding of maintaining a budget effectively. This role requires strong communication/presentation skills, the ability to thoroughly understand guest preferences, extensive food and nutrition knowledge, creative menu planning, artistic flair and at least two years in the capacity of head chef.

About the superyacht:

Dunia Baru provides the perfect platform for adventure and exploring the beautiful and remote waters of Indonesia and Asia in comfort. Completed in 2014 in the traditional Indonesian Phinisi design, she offers stable and comfortable cruising without compromise on the level of luxury expected of a Superyacht. Sleeping up to 14 guests in 7 spacious and well-appointed cabins she delivers ample space for large groups of friends and families to enjoy.

Job Responsibilities:

• Provisioning of all food items
• Guest and crew meals and nutrition
• Food safety and storage standards
• Adhering to budget
• Galley and food inventory
• Galley safety and sanitary standards
• Management of other galley staff

Requirements & Experience:

• 2+ years of experience working on superyachts as an executive chef
• Must be a male applicant only due to crew cabin assignments
• Vast knowledge of produce and ability to provision in obscure parts of the world
• Ability to provision to a budget
• Knowledge of nutrition, diets and allergies, food safety and storage
• Menu planning, varied repertoire, and wine knowledge
• Excellent creativity and presentation skills
• Organized, time management and adaptability
• Accounting and computer skills
• Ability to overcome seasickness