• Profile 71612
  • Registered: 02 July 2024
    Last seen: 16 April 2026
Current references:
  • Referees Captain
    season 2025
    unit Yona motor yacht 23m
  • Referees Captain
    season 2025
    unit M/Y SOULMATE 34M
  • Referees Captain
    season 2025
    unit M/Y TARANSAY 40m

Chef
Waiter Second Cook Cook
Currently under contract
Job offers received: 6
Citizenship: Italy
Current location: Genova
Salary € 5000-7000
Personal Data
Single 56 years, Non-smoker
Resident in: Cosio d'Arroscia (IM) Italy
Sea experience
3 years 4 months
1 months on Seaman's Book
Seaman's Book
2° category
Genova
Crew Cook assistant
References
approved: 3
Without  Certificates of Competency (CoC)
Education, languages
Middle School
Italian English
IMO Courses
STCW Basic Training (4 courses)
First Aid
PDSD (Security Duties)
Pass. Ships Training
Ro/Ro Pass. Ships Training
HACCP (conseguito il 16/01/2024)
Without  Boat license
Hotel skills
• Food Safety • Experience in restaurants
Without  Sailboat experiences

8 boardings (3 years 4 months)

  • Period: April 2026 - October 2026
    Unit: M/Y R.Paolucci 30m
    Use, area: Commercial yacht, mediterraneo
    Role held: Chef
    Main Tasks: Responsible for food preparation and handling, supply management, Menu development based on guests' preference list and cleaning of the work environment. Developments.
  • Period: May 2025 - October 2025
    Unit: M/Y TARANSAY 40m
    Use, area: Private
    Role held: Chef
    Main Tasks: : Complete inventore management, from sending orders to suppliers to receving and correct storage Careful plating for a pleasant presentation of dishes. Compliance whit food safety standards and hygiene regilations. Preparation and tidying up of equipment, ingredienti and work areas before and After each service.
  • Period: May 2025 - May 2025
    Unit: M/Y SOULMATE 34M
    Use, area: Commercial yacht in mediterraneo
    Role held: Chef
    Main Tasks: Complete inventore management, from sending orders to suppliers to receving and correct storage Careful plating for a pleasant presentation of dishes. Compliance whit food safety standards and hygiene regilations. Preparation and tidying up of equipment, ingredienti and work areas before and After each service.
  • Period: July 2024 - March 2025
    Unit: Yona motor yacht 23m
    Use, area: Private Yacht, Mediterranean
    Role held: Chef
    Main Tasks: Complete kitchen management
  • Period: June 2024 - June 2024
    Unit: Nave ro-ro Corsica Ferries
    Use, area: Passengers ship
    Role held: Cook
    Main Tasks: Assistent chef crew
  • Period: June 2017 - October 2017
    Unit: SULTANA - M/Y 27m
    Use, area: Commercial yacht, navigation in Mediterranean sea
    Role held: Chef
    Main Tasks: Galley manager, purchaising manager and menù preparation for guests and crew
  • Period: April 2008 - September 2008
    Unit: LOUISE - M/Y 26m
    Use, area: Commercial yacht, navigation in Mediterranean sea
    Role held: Chef
    Main Tasks: Galley manager, purchaising manager and menù preparation for guests and crew
  • Period: March 2003 - July 2003
    Unit: Leopard M/Y 25m
    Use, area: Private yacht in Italia
    Role held: Chef
    Main Tasks: Galley manager, purchaising manager and menù preparation for guests and crew

Skills and abilities

  • Further Abilities
    Galley management: experience in managing supplies in relation to spaces and food.
    Cover management: experience in managing up to 70 covers Bakery and pizza.
    SEAFOOD TYPE MENU: APPETIZERS Cod Friscieu, Parmesan Rolls; Green anchovies, Bruschetta with fresh tomato and Prá basil. FIRST COURSES - Shrimp and pineapple risotto spiced with ginger; Sardinian gnocchi with zucchini and clams cream; Seafood carbonara, tagliolini trumpets, muscles, zucchini flowers flavored with bottarga. SECOND COURSES: Sea bass fillet in a potato crust; Seared tuna with poppy seeds and sesame blended with brandy with Sicilian salad; Provençal prawns with grilled vegetables, Brandacujun on cannellini cream.
    MEAT TYPE MENU: APPETIZERS Vitello tonnato; Sardenaira; Stuffed Vegetables, Pumpkin pie from western Liguria. Risotto with porcini mushrooms, leek cream and turmeric; Chicche tricolore gorgonzola, speck and trevigiana; Trofie with pesto with green beans and potatoes, Ligurian minestrone in "spoon proof". SECOND COURSES: Ligurian-style rabbit with Taggiasca olives; Fillet with green pepper and fava bean and pistachio cream; Sliced Chianina beef on a bed of cherry tomatoes and parmesan flakes, Cundijun.
    MAIN COURSES: Paella, Nicoise Salad, Couscous with lamb and vegetables; Goulash in crusty bread doughnut; Chicken curry with peppers and basmati rice; Pizza.
    COCKTAILS: Mojito, Spritz, Negroni, Rum Cooler, Sangria, Gin and tonic, Perroquet.
    DESSERT: Tiramisu, Panna cotta, Apple pie, Fruit tart, Carrot Cake, Affogati, fruit salads.
    BREAKFASTS: Pancakes, Porridge with fresh berries, Scrambled or soft-boiled eggs, Cold cuts and cheeses.
    Soft skills
    OTHER SKILLS: Herbalife personal coach. Basic level of spoken English. Familiarity with the use of the PC. Basic kayak technician. Hobbies: volleyball, snowboarding, Argentine tango, karate.
    Good interpersonal skills, sociable, ability to work in a team.
    Organizational skills
    Experience in restaurant management, management of kitchen and dining room staff and supplies.
    Technical skills
    Use of the various machines in kitchens and restaurants.
           

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 Yacht Crew Recruiting Specialists.
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