Experience
- 1/2 years as Sous Chef onboard with restaurant background preferred. Strong land‑based experience will also be considered.
- 2 years + large vessel / new build
Locations
Mediterranean (Summer) / Turkey (Winter)
Monaco and Med 2026 (Summer) / Turkey (Winter)
Med Cruising (Summer) / South of France (Winter)
Seasonal Terms
- Seasonal (Possibility of becoming permanent)
- Seasonal until end of October 2026
Qualifications
- STCW, ENG1, Food and Hygiene
- STCW, ENG1, Food Hygiene Level 2
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