Second Chef aboard M/Y Katara, promoted from Third Chef in August 2025, with over 20 years of experience in fine dining, luxury hospitality, private service and Executive Chef roles. My strengths include Mediterranean and international cuisine, seafood and paellas, pastry and bakery, and vegan and gluten-free cooking. I support guest galley operations through menu planning, task coordination, provisioning, stock management, HACCP records and hygiene procedures. My previous leadership experience includes teams of up to 32 and multiple dining outlets and banqueting operations. I hold a Specialist Diploma in Culinary Arts from Escuela de Hostelería del Alt Empordà. Spanish and Catalan are my native languages, and I speak fluent English and French. I am seeking a permanent Second Chef / Sous Chef position with a 2:2 rotation. I am very happy at Katara; my interest in a new opportunity is driven by the wish to balance my professional commitment with family life. Availability to be agreed around my current commitments.