Executive Chef with Golden Horizon

V.Ships Leisure
Reference:
PCK97-14698_1626872012
Recruiter:
V.Ships Leisure
Category:
Galley Jobs
Position:
Executive Chef de Cuisine
Updated:
July 21, 2021

Golden Horizon

Tradewind Voyages operate the world's largest square-rigged sailing vessel, Golden Horizon. She is a five-mastered barque and near replica of France II, a 1913-built ocean vessel designated to carry bulk dry cargo. Able to carry 272 passengers Golden Horizon has the on-board luxury and facilities of a boutique cruise ship, whilst retaining the charm, adventure and romance of a truly historical sailing vessel. Golden Horizon is the first of fleet of ships that will take guests on unforgettable adventures around the world.

Golden Horizon attracts like-minded adventure seekers for a sailing experience, which allows guests to connect with the elements of the natural world. The ambience on board is relaxed, casual, elegant and without unnecessary formality. We have created an environment, which will encourage our guests to return to time and time again, and to share their stories and experiences. With grace and beauty, the Golden Horizon is a sailing ship first and foremost, sailing to share adventures with our friends, our guests.

The Tradewind Voyages experience is a very personal one. It begins the moment our guests arrive and linger long after they leave. It is the sum of thousand moments working in harmony; a smile carefully crafted for each and every guest.

Tradewind Voyages delivers luxury service experience by focusing in our service promise:

  • Elegance our service delivery
  • Efficiency in our actions
  • Engagement behavior from our crew

We are looking for the inaugral team to join in Spring 2021.
Please apply if you are interested in being part of the adventure!

Overall purpose of job:

The Executive Chef is in charge of the planning, preparation and presentation of all meals on-board for passengers and crew. He or she is to attain high quality service and treat catering consumers as guests. The primary aim is to ensure that meals served are wholesome, well balanced and ethnically suitable to the palate of the consumers within set budget.

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