| BLINK LEVELS CRITERIA | ||
| POSITIVE CV | Yes | |
|---|---|---|
| JOB REFERENCES | 0 | |
| YACHTBOOK REFERENCES | 0 | |
| YEARS OF NAVIGATION 0 Yachting - 0 Commercial Ships |
0 0 | |
| JOB LONGEVITY | No | |
| Name | |
|---|---|
| Mobile Phone | |
| Availability | Available |
| Qualified for Commercial Yachts | Commercial Qualification - YES |
| STCW Certifications | SCTW 78/95-2010 Certifications - YES |
| Last Updated CV CARD | 02/04/2025 |
| Social | |
| User Code | YBUZ-004404 |
2nd Role: Crew Chef
3rd Role: 3rd Chef
Current Location: South Africa
Nationality: South Africa
Age: 24
Marital Status: Single
Gender: Female
Passports: C
Education: Diploma
Type of Employment Contract: Permanent, Seasonal, Temporary, Yearly, Rotation, Permanent In Rotation, Seasonal In Rotation
Smoker: Non Smoker
Tattoos & Piercings: Visible Tattoos
Alcohol consumption: Low
Available for drug testing: Yes
Geographical Area of Work: Worldwide, Mediterranean / Caribbean, Mediterranean Sea, Various Marine Geographic Areas, Italy / France / Greece / Turkey
Driving License: European
Yacht Type Preference: Motor Yacht over 24 MT, Motor Yacht 24/50 MT, Motor Yacht over 50 MT, Motor Yacht 50/75 MT
Willingness To Pay Transfer Costs: Available
No references attached.
No YACHTBOOK references received.
No contact provided.
No experience uploaded.
No experience uploaded.
|
Work Experience
Private Chef
Period 01/01/2025 31/03/2021 (2 months) |
|
Work Experience
Belly of the Beast
Period 01/09/2022 31/01/2025 (2 years, 5 months) |
|
Work Experience
Blauwklippen Wine Farm
Period 01/09/2021 08/09/2022 (1 year) |
| Work Experience | Period |
|---|---|
| Private Chef
|
01/01/2025 31/03/2021 (2 months) |
| Belly of the Beast
|
01/09/2022 31/01/2025 (2 years, 5 months) |
| Blauwklippen Wine Farm
|
01/09/2021 08/09/2022 (1 year) |
I am a very charismatic and energetic person with a go-getter attitude. I completed my initial culinary training in Stellenbosch at the Chefs Training & Innovation Academy. Since then, I have worked in various environments, which has allowed me to adapt different cooking styles, from family meals to crafting fine dining dishes. For the past two years, I have been working in Cape Town at one of the World’s 50 Best Restaurants, where I was part of a small team serving thirty guests in an intimate setting. I consistently maintain exceptionally high standards for the guest experience and always strive to go the extra mile to make their time memorable. I am an excellent communicator, team player, and problem solver, eager to embrace opportunities to learn new skills and thrive in high-intensity environments. I welcome challenges that will propel me toward my career goals. My immediate aim is to work as a Sous chef or Crew chef on a 55m+ Motor Yacht to gain the necessary skills and experience to achieve my ultimate goal of becoming a head chef on board.
Hobby e Interests
I love sports, especially those that involve being part of a team. In my free time, I play touch rugby and I'm quite skilled at fishing. I seize any opportunity to be outside and stay active! I enjoy hiking, canoeing, kitesurfing, paddleboarding, and practicing yoga in the mornings. Additionally, I am a theatre enthusiast and passionate about film, music, and dance.
Photos attached by the candidate.
