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Yacht chef CV.

Galley. Covers, dietaries and provisioning budgets say more than any adjective on a menu.

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Terracotta

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Question 1 of 3

Which job are you going for?

WHAT A CAPTAIN LOOKS FOR

  • COVERS, NOT CLAIMS

    Covers are a galley's tonnage. Guest and crew numbers cooked for, daily, go on every boat you list.

  • DIETARIES AND PROVISIONING

    The job is the constraints. Dietaries handled and the provisioning budget you ran say more than any sample menu.

  • CREW FOOD COUNTS

    Crew food decides whether a galley is respected. Show how you fed the crew, not just the owner's table.

THE TICKETS THAT MATTER

Picked from the real ladder, dated, and set where agents look.

Food Safety Level 2 and 3, HACCP, Ship's Cook certificate.

What a chef actually needs: the certificates, the sea time and how long each one lasts.

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