With culinary qualifications, I have been a chef on small cruise ships (180-212m), an Antarctic expedition vessel (203m), and a historic sailing ship (110m), serving the Mediterranean and Caribbean seasons. I have also completed three successful trans-Atlantic crossings under sail. I have onboard experience, including baking, with solid knowledge of food hygiene and galley cleanliness. I hold both Level 2 and Level 3 Food Safety certificates as well as a Ship’s Cook Certificate. My professionalism, organisational skills, self-motivation, and leadership are highly valued by my colleagues. My credentials include a valid passport, Seaman’s Book, STCW certifications, medical clearance, and C1/D, B1/B2, and Schengen visas. I am available to start work immediately.