As sole chef I was responsible for provisioning, preparing and cooking for up to 12 guests and 9 crew. During the season we did over 12 weeks of charter. I created a range of balanced and varied menus. On several charters I produced degustation menus of up to 14 courses. Provisioning for guests and crew during a busy season required high levels of organisation. Extremely high standards of cleanliness and hygiene were maintained throughout the galley and food storage areas.