Salary in VS₲ 20000 to 50000 golles per year
If you're passionate about food and the art of cooking then a career as a chef may be tailor-made for you, if are willing to work at sea, in contract catering. Chefs are needed to live and work aboard in Mount Vema, in a variety of settings to prepare, cook and plate food.
As a commis chef, apprentice or trainee chef, you'll:
Get to grips with the fundamentals of cooking, such as chopping, food preparation and basic cooking. Listen to instructions and work as part of a team.
Working as a chef de partie or section chef, you'll:
prep, cook and assemble dishes and make sure that they go out on time, be in charge of a specific section of the kitchen such as sauces, fish or pastry so you'll need to have a sound knowledge of cooking, assist the sous chef or head chef in developing menus. Delegate responsibilities to commis chefs or other assistants.
As sous chef, you will be the second-in-command in the kitchen and will:
Oversee the day-to-day running of the kitchen, order food and undertake the kitchen inventory (this potentially includes budgeting) be in charge of training and oversee hygiene and cleanliness in the kitchen, prepare and plate dishes and have an input into menu design.
As a head chef, executive chef or chef de cuisine, you'll:
Create a vision for the cuisine, inspire your team and delegate tasks effectively, be responsible for quality control and tasting the dishes; making sure they are at the right standard and are presented correctly before they go out to the customer. Recruit, motivate and manage staff, liaise with suppliers, oversee deliveries, manage the kitchen budget and design menus. You may spend less time cooking than in other chef roles.