Chef
Friday February 24, 2017

YachtAndCrew.com

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1. Formal Culinary Degree or Certificates in Food Preparation

2. Hygienic Handling of Food & Galley Sanitation

3. Knowledge of Dietary Restrictions

4. Basic Accounting

5. Provisioning Skills

6. Interior Fire Prevention

7. Basic First Aid & CPR Training, be aware of allergic reactions

8. Environmental Considerations

9. Inventiveness in last minute challenge

10. Own provisioning, menu planning

11. Keep galley, storage,fridges and freezers clean

12. Hygienic handling of food

13. Keep in mind while cooking the yacht rolling and pitching

14. Ability to stay calm under pressure

15. Ingenious methods to provide food in exotic locations

16. Meet with sales representatives in order to negotiate prices and order supplies

17. Check the quality of raw and cooked food products to ensure that standards are met.

18. Check the quantity and quality of received products.

19. Demonstrate new cooking techniques and equipment to staff.

20. Feed the crew well







S5 Box

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Questions of the Month

- Why an additional paragraph social media policy should be added to the crew contract ?

- Why many experienced captains are never given a chance to get a position on a 30+ m ?

- What is really covering your yacht crew member insurance ?

- During the season, is there enough time for safety drills and training ?

- Can Captains count on duty crew members at dock in case of emergency ?


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Apartment for Rent

2 Room apartment situated on the French Riviera, in Theoule sur Mer, half an hour from Cannes
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