With over 12,000 nm under my belt, looking for a Competent Crew, Delivery Crew, Chef, Stewardess or Cook/Stew position
With over 12,000 nm under my belt (mainly in the Pacific) and sailing passion proven since early childhood, as well as culinary skills practiced both on land and at sea, I'm interested in finding a position as a Competent Crew, Chef, Stewardess or Cook/Stew. Not seasick. All relevant certificates and experience (including 8.5 months on a Sunreef 74) in place. References available.
I have been sailing since childhood on a family boat on Polish lakes. In 2007, I started sailing in the Mediterranean. Since 2011, I hold an offshore skipper licence (yachts up to 18 m) issued by the Polish Yachting Association. I am also a motorboat helmsman (motorboats up to 18 m) licensed by the Polish Motorboat and Water-ski Association. In addition, I hold the Basic Safety Training Certificate STCW95, the Short Range Operator's Certificate (issued by the Royal Yachting Association) and the Maritime Medical Certificate, as well as the Level 2 Food Hygiene Certificate.
Fully vaccinated. No tattoos. No smoker. Hold a B1/B2 visa. Driving licence. Used to multicultural environment. Fluent in English and Italian with intermediate German and basic Spanish.
In 2022 and 2023, I worked as chef/mate/stewardess (responsible for cooking, provisioning, cleaning the interior, laundry, some deck work, solo watches during passages) on a Sunreef 74 catamaran and in that role completed several ocean passages, including:
· October 2022 - June 2023: Pacific and Atlantic (Tahiti, Marquesas, Hawaii, California, Costa Rica, Panama, Florida) including 18 days between Honolulu and San Diego;
· June - July 2022: 22 days in the Pacific (Galapagos to Marquesas);
· March - April 2022: 10 days in the Caribbean (Puerto Rico to Panama).
From 2007 to 2021, I sailed as a cook/mate on chartered monohulls and catamarans (up to 55 feet) in the Mediterranean (Croatia, Greece, Spain and Italy) and the Caribbean, mainly under my own Move it! Gourmet brand (since 2012) and on private cruises. In 2004, I sailed for three weeks on a Polish tall ship STS Pogoria, (47m barquentine) from Martinique to Miami via Puerto Rico and the Bahamas.
I am not seasick and can work in rough seas. I have never missed preparing (and eating) a meal or standing a watch, even in six-metre waves that lasted for a week.
▪ Passionate about exploring both local food cultures and gourmet gastronomy. Well-travelled, creative and skilled cook with in depth knowledge of Italian (lived in Italy) and Eastern European cuisines as well as good knowledge of, inter alia, Spanish, Greek, French, Mexican, Thai, German, Austrian and Middle Eastern cuisines. Good understanding of wine and food pairing. Paying great attention to hygiene in cooking as well as elegant table setting.
▪ Accustomed to living and working in an international and multicultural environment thanks to my education abroad, working for the United Nations and top international legal offices, as well as extensive travelling on every continent (also off the beaten track),
▪ Excellent organizational and planning skills. Very good communication and drafting skills. Computer skills (Windows Office).
▪ Reliable, social, outgoing, able to work under pressure, team player, hard-working and punctual. Enthusiastic and patient with children.
▪ In the kitchen (galley) and elsewhere - showing own initiative, curious and courageous towards new challenges.
▪ Very good analytical and negotiation skills, ability to quickly assimilate knowledge, identify problems and formulate optional solutions - largely due to legal background.
CULINARY BACKGROUND
▪ Since 2012 - mainly under own Move it! Gourmet brand - organizing culinary sailing cruises
in the Mediterranean (Croatia, Greece, Spain and Italy) as well as cooking and provisioning
for up to 12 guests on chartered boats (up to 55 feet), for 2-4 weeks every year (Mediterranean and Caribbean),
▪ Member, and subsequently, a deputy delegate of the Polish branch of Accademia Italiana della Cucina (The Italian Academy of Cuisine), a cultural institution of the government of the Republic of Italy (2013 – 2017),
▪ Food columnist in a Polish culinary monthly “Kuchnia” (2012–2013) and “Magazyn Wino” (2013 – 2016),
▪ Active member of the Slow Food network since 2002, a co-founder of Slow Food Warsaw
and its delegate to the 6th International Congress of Slow Food in Turin in 2012 (organizing culinary leisure and educational activities),
▪ Member of the Academy of Gastronomy in Poland (2006 - 2010),
▪ Numerous cooking courses both in Poland and abroad, including Austria and Thailand,
▪ Participation in a TV cooking contest in 2009 in the biggest Polish private broadcaster,
▪ Hosting culinary events (for up to 50 persons) to honour specific dishes and ingredients and celebrate Polish and international food traditions, organising intimate dinner parties and food fests for friends and special guests.
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