Overview:
The Stew/Cook Course is designed to provide individuals with the essential skills and knowledge needed to work effectively in the galley and interior of a superyacht. This course combines both housekeeping and culinary training, equipping students with a versatile skill set that is highly valued aboard yachts. Junior crew members or aspiring stew/cooks will gain confidence in managing guest expectations, preparing meals, and maintaining a high standard of service. The course focuses on practical techniques, industry standards, and the importance of teamwork to ensure smooth operations on board.
By the end of the course, students will:
- Be proficient in both housekeeping and culinary duties, with the confidence to manage all aspects of interior service on a superyacht.
- Have the skills to prepare a variety of meals, maintain high culinary standards, and understand the logistics involved in feeding guests and crew.
- Be well-versed in the importance of guest care, creating an environment of hospitality and luxury that exceeds guest expectations.
- Understand the operational requirements for maintaining a clean and organized interior while managing time effectively.
- Be prepared to handle the unique challenges of working in a superyacht galley and interior, knowing how to adapt to both guest and crew needs with professionalism and efficiency.
Prerequisites:
There are typically no formal prerequisites for enrolling in the Stew/Cook course.
Duration:
This course typically runds over a 5 day period with in-depth culinary training, practical exercises, or simulated service scenarios.