*Introduction to Yachting for Chefs

Overview:

This module is curated for experienced Chefs who are looking to transition from a land-based role and start working in the yachting industry.

This course will cover the following topics:

• Demographics of the yachting industry
• Departments & Roles onboard a yacht
• Communication & working cohesively with all departments
• Personal etiquette, presentation and hygiene
• Cooking for Guests and Crew
• The etiquette of meeting and interacting with guests
• Guest preference sheets and ability to plan menus for owners & guests
• Safe Working Practices in the Galley department
• Importance of following maintenance procedures & cleaning routines
• Working in confined spaces
• Industry guidelines and regulations
• Basic principles of planning & sourcing luxury produce worldwide & making use of local markets
• Awareness of the different cultural, religious & dietary catering requirements
• Different service styles and service terminology
• How to manage budgets for guests & crew & advance provisioning allowance (APA)

Prerequisites:

2 years of experience working as a land-based professional chef.

Duration:

This is a 2-day course.