Chef

Candidates should have a strong background in Japanese cuisine, including sushi and sashimi, with experience in Japan or internationally preferred. Previous experience as a chef on vessels or in land-based roles is required. Must be able to follow guidance and prepare dishes for guests, as well as assist with crew meals. Qualifications include an accredited culinary training course, updated STCW with PDSD, Crowd Management certification, a valid Seafarer’s Medical Certificate, and a Seaman’s Discharge Book.