CHEF (RIVER SHIPS )

We are looking for Chef to work onboard River Ships season .
Note.
Our Agency also offers job opportunities in Hotels, Restaurants, Resorts in different European Countries Chef Note.
Able to work totally independently to a high standard, for up to 12 passengers and 6 crew.
Any previous experience in a luxury villa or ski chalet is useful.
A hotel barge holiday along the smaller canals and rivers is all about exploring a region in slow comfortable detail; through the cruise, the tours, and especially the local cuisine.
So the dishes we serve should be a well-researched variety from the region in a first instance, other national dishes second, and maybe include the Chef’s own culinary speciality.
There is certainly scope for individual flair and creativity.
The Chef must have a good working knowledge of food in general, French cuisine in particular, and have an active interest in the food of the region.
They will need to be able to demonstrate good presentation skills, all cooking methods, roasting, baking, cake making, etc.
A weekly menu will include five lunches and six dinners and some breakfasts, with one main meal taken ashore by your passengers.
Also, cooking for your fellow crew members and preparing crew food for the weekend is essential for a happy boat! Lunches can be plated or buffet, but ideally should include both.
The evening meals are more formal, and usually consist of four courses, starter, main, cheese, and desert with perhaps an amuse bouche to create a perfect balance of flavours and interest.
The Chef selects the weekly menu having taken careful notes of any likes, dislikes, allergies, health conditions and seasonal produce available at the beginning of the week.
All main meals are introduced and explained by the Chef to passengers.
The hotel barge galley is the Chef’s domain, and safety, cleanliness, and food hygiene are the up-most priorities and the responsibility of the Chef.
It is essential that the Chef has suitable training and holds relevant certificates.
Safety must include awareness and management of all safety equipment.
Food hygiene must correspond to the strict norms of the restaurant industry.
The Chef is also responsible for shopping, stock management and bookkeeping.
A driving licence, a good knowledge of French (where appropriate) and good spoken English are desired.
All crew live onboard in individual cabins - accommodation and meals provided for the full season.
Crew work 6 days a week from midday Sunday to midday Saturday.
2 weeks paid holiday can be taken during the season.
All our guests are English-speaking (mainly American) so we ask that all crew can speak English fairly fluently.
This is an all-inclusive price which includes accommodation, all meals, open bar and all tours, but at this price we require a top level of service from our crew, so previous experience is generally required.
We are currently looking in particular for chefs Salaries vary according to the size of the boat (8 or 12 passengers with 4 to 6 crewmembers) + OT / Other benefits For more detailed information, we invite you to apply and a member of our team will contact you to arrange an interview.