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.
