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2 Galley Head Chef
VESSEL TYPE : Pleasure Yacht
TRADE ROUTE : Philippines

POEA License Number: Inter-Island
Address: Sabang Beach, Puerto Galera Oriental Mindoro
Country: Philippines
Contact No: 5360206
View Complete Company Profile
Opening Date: Nov 19, 2018
Closing Date: Dec 18, 2018
Principal: Atlantis Azores Inc.
  • 8 weeks on and 2 weeks off
  • Paid off
  • 2 way airline/ferry ticket during off schedule
  • Free crew meal onbard
  • Crew cabin
  • Great tips
  • Medical Assistance Fund
  • Statutory benefits
About the Job:

Galley Head Chef


The Azores is a 110 foot live aboard dive yacht operating within the Philippines that caters to foreign dive vacations.

The Galley Head Chef is responsible for overseeing all staff and functions within the galley. The Chef will coordinate and participate in all galley activities in regard to food preparation, inventory, ordering, and cleaning under the direction of the Cruise Director

Essential Duties:

  • Plan and oversee all guest and crew meals.

  • Follow company guidelines for ordering, inventory and budget management.

  • Must maintain quality and consistency with the menu items daily

  • Cooking and food preparation

  • Prepare items for special diets as needed for vegan, gluten free, allergies, etc.

  • Ensure the provisioning of all food and related products by placing weekly orders in conjunction with the Cruise Director, including loading and checking-in provisions.

  • Maintain accurate inventories for appropriate stocking levels and proper rotation of perishable food provisions. This includes the cleaning and organization of all provision storage areas in galley, freezer, refrigerator and storeroom.

  • Work closely with the Cruise Director to create a comfortable and safe work environment for all galley employees.

  • Maintains professional demeanor with guests, crew, staff, agents, suppliers, officials, and the public.

  • Comply with all standard vessel sanitation requirements.

  • Participate in on board safety training, meetings and drills as directed by the Captain including fire, abandon ship, man overboard, flooding and medical emergencies.

  • Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities.


  • Minimum of 2 years experience managing a kitchen or galley staff.

  • Minimum of 4 years restaurant/banquet cooking in positions of increasing responsibility including line.

  • Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.

  • Ability to get along with co-workers and support a team environment.

  • Experience with passenger vessels is strongly preferred, but not required.

  • Should be very flexible and physically able to work a minimum of 12 hours per day on a 8 weeks on/2 weeks off schedule.

  • Comfortable living and working in close quarters with other crew members, including those you are supervising.

  • Excellent communication skills

  • Ability to maintain a professional demeanor at all times

Required Certificates:

  • Valid SIRB

  • Valid Yellow Card from Bureau of Quarantine

  • STCW Crowd and Crisis Management

  • Basic Training Certificate

  • Basic Medical First Aid and Fire Fighting Certificate

Candidates Interested Please send Resume & Current Photo to [email protected]

No fees shall be collected from the applicants. Beware of the illegal recruiters.

This Job Opening has already expired. It is provided only for reference purposes.