This summer we may have a fantastic live-aboard opportunity for a couple on a luxury barge, taking holidaymakers along the waterways of France. The cruise itinerary will include visits to the wine regions and vineyards, so a keen interest and experience in wine pairing would be hugely beneficial. We will be looking for an experienced chef and host couple who are able to provide 5-star service and fine-dining cuisine. The role is dependant on the situation surrounding Covid-19 and safe travel.
- Maintain the highest of standards of cleanliness and presentation of all guest areas. This will include thorough daily cleaning etc of guest cabins, en-suites and salon.
- Preparing the table and serving/presenting the food, cheeses and wines at mealtimes. A high level of silver service experience is preferred though training can be offered if necessary.
- Serving pre-meal drinks, preparing basic cocktails and generally “checking” with the guests that they have everything they need.
- Having an eye for detail, aesthetics and pride in your work.
- Keeping the bar area stocked up, and ice available.
- Learning about our fine wines on board and presenting them when serving at meal times. Maintaining wine stocks in the chill cabinets and inventory in store on the boat.
- Keeping on top of laundry and ironing and tidy storage of products under the remit of the hostess. Sheets, duvet covers and pillowcases go to external laundries, tablecloths, napkins, towels and robes are laundered on board.
- Being prepared to learn about the local area where we cruise, a little knowledge helps when guests are enquiring about the route and our progress through the week.
- Have a good working knowledge of food in general and have an active interest in the food of the region.
- You will provide the breakfast, lunch and dinner for the 6 guests who will be staying aboard with 2 lunches being had off of the boat. Also cooking for your fellow crew members and preparing crew food is essential for a happy boat!
- Lunches can be plated or buffet, but ideally should include both. The evening meals are more formal and usually consist of four courses, starter, main, cheese and dessert with perhaps an amuse bouche to create a perfect balance of flavours and interest.
- The hotel barge galley is the Chef’s domain, and safety, cleanliness, and food hygiene are the up-most priorities and the responsibility of the Chef.
- It is essential that the Chef has suitable training and holds relevant certificates. Safety must include awareness and management of all safety equipment. Food hygiene must correspond to the strict norms of the restaurant industry.
- The Chef is also responsible for shopping, stock management and bookkeeping.
- Several years’ experience in hospitality at a 4 or 5* level.
- Great initiative and flexible.
- Experience in cooking fine-dining cuisine in a private setting
- Clean driver’s license, valid in France
Food and drink provided
Great tip potential (usually around €300 per week)
Start date: TBC, from the start of April