Sole Chef

**Position:** Seasonal Sole Chef  
**Vessel:** 45m+ Yacht  
**Location:** Central Mediterranean (Summer Season 2024), followed by a refit  
**Start Date:** ASAP  
**Salary:** DOE (Dependent on Experience)  
**Leave Package:** Standard with 32 days per year  

**Responsibilities:**
- **Menu Creation:** Design and prepare fresh, healthy, well-planned menus focusing on quality over quantity, with a preference for Mediterranean cuisine.
- **Provisioning:** Organize and plan provisioning, particularly when the yacht is at anchor, ensuring all necessary ingredients and supplies are available.
- **Culinary Skills:** Must be versatile, creative, clean, and organized, maintaining high standards in the kitchen.
- **Safety Participation:** Participate in fire and Man Overboard (MOB) teams.

**Requirements:**
- **Experience:** Minimum of 4 seasons on board similar-sized yachts.
- **Training:** Restaurant-trained chef with a strong background in high-quality cuisine.
- **Certifications:** All STCW certificates must be up to date for the next 6 months.
- **Skills:** Excellent organization, planning, and creative culinary skills.
- **Flexibility:** Ability to adapt menus and provisioning based on available resources and guest preferences.

**Application Process:**
- **Registration:** Apply and register through the Burgess website (via 'careers').
- **Diversity Commitment:** Dnca celebrates diversity and is committed to creating an inclusive environment for all employees.

If you are an experienced chef with a passion for high-quality Mediterranean cuisine and meet the above requirements, we encourage you to apply. Submit your CV, relevant certifications, and a brief cover letter outlining your suitability for the role.