The Crew Award for the best Chef on board celebrates a chef who showcases excellent skills in provisioning and preparing interesting menus for guests and crew. Demonstrating flexibility, creativity and client focus is the Chef’s strength. Every Chef has signature meals, but this Chef continuously evolves, develops and innovates their cooking to suit different client preferences and dietary needs. Logistical competencies are necessary to source and purchase the ingredients, preferably with a sustainable vision.
Key competences:
● Devising interesting and delicious menus
● Meeting the demands of dietary requirements
● Sourcing and purchasing food items and ingredients
● Arranging the transportation of providing to the yacht
● The preparation, cooking and presentation of meals for guests (and crew)
● Cleaning and maintaining the galley
Judging criteria:
● Creativity
● Stress resistant
● Flexible/adaptable
● Provisioning
● Innovative
● Culinary expertise
● Guest focus
● Team collaboration
● Budgeting & cost control
● Attentional to detail
● Organisational skills
● Time management
