Assisted the Head and Sous Chef with the ordering of guest and crew provisions. Helped with menu planning, preparation and cooking for up to 45 guests. Ensured both owner and crew galleys were regularly detailed and kept to the highest standards. Assist with the menu planning, cooking and preparation of 2 hot meals per day for 65 crew 7 days a week. During my time onbord Katara, I also worked on another yacht within the fleet called 'Al Duhail' based in the Seychelles. I was requested by the owners team to run the galley operations onboard for 3 months. I was offered the full time position onboard. However I declined as I wanted to pursue my ambition to go back to charter boats.