54 licensed skippers

76 hostess

19 on board chefs

54 skippers  |  76 hostess  |  19 chefs

Due to the GDPR law, we are not allowed to present individuals in public, but you can get CVs of our staff (regarding to your requirements) on your email after you apply for a booking.

staff category:

Choose between our 54 professional licenced skippers!

The skipper’s responsibility is to plan the navigation route according to the customer’s wishes, navigating the routes, caring for the passengers and the attitude towards the passengers in accordance with good practices in tourism, informing and assisting passengers during the voyage, and other legal obligations of the yacht’s master / commander.

Skipper is obliged to deal with the the safety of navigation: navigational characteristics of the vessel, current weather conditions, meteorological forecasts, possibility and safety of connection or anchoring, basic vessel maintenance during navigation, fatigue of skipper, row on board, supply with fuel, water and food and other factors which affect the safety of navigation.

If necessary, and in particular for safety reasons, the skipper has the right at any time to change the navigation route.

The customer is obliged to provide a berth for a skipper and adequate nutrition throughout the cruise. It is customary for the skipper to dine together with the passengers, but the client may decide that the passengers will dine separately from the skipper. In this case, the client is obliged to pay the costs of the skipper’s food, according to the actual costs shown in the presented invoices.
The customer is obliged to pay the costs of connection to marinas, ports and anchors, tickets to national parks and nature parks, fuel and running water costs and other navigational costs.

Book a hostess

The main tasks of the hostess are to take care of the cleanliness and neatness of the inner part of the ship, and if there is no chef, she is also in charge of preparing meals, breakfasts and lunches, while the dinner is paid extra or you can go to the restaurant.
Hostess is in charge of buying food (as agreed). The hostess will help the skipper to tie the yacht to the marina or do some easy tasks on the deck (if necessary). If a hostess is part of a larger crew, it is usually not in charge of cooking and supplying foodstuffs (it is a chef’s job), as well as for any repairs, attachment assistance etc. In that case, that’s the responsibility of sailor and hostess is concerned that everything is clean and neatly, as well as serving table, serving food, etc.
Besides being in charge of maintaining the order on board, the hostess is there to answer all questions and help with their advice. She constantly communicates with guests and you can contact her if you have any problems. Hostesses are in most cases educated and well acquainted with current events, so they will certainly know how to help you, answer your questions, and explain a lot about local customs and rules.
Like for a skipper, if you book a hostess, it is your duty to reserve a place for sleeping on board and food for hostess, so you have to keep that in mind while choosing a yacht for rent and buying food.

Book a chef on board

Cheff obligations

As a yacht chef, your responsibilities extend beyond the galley. Let’s explore the culinary voyage you’ll embark upon:

  1. Meal Preparation: Your primary duty is to create gastronomic delights for both guests and crew. From sunrise breakfasts to candlelit dinners, your culinary prowess will shine.
  2. Quality Assurance: You’re the guardian of taste. Ensure that every dish meets the highest standards of flavor, presentation, and nutritional value. Fresh ingredients are your palette, and hygiene is your canvas.
  3. Menu Planning: Craft menus that tantalize taste buds. Account for dietary restrictions, cultural preferences, and seasonal availability. Variety is key—think Mediterranean feasts, Asian fusion, or classic comfort food.
  4. Provisioning: Ah, the art of food procurement! Navigate markets, suppliers, and online platforms to source top-quality ingredients. Negotiate prices, check freshness, and stock up for the voyage.
  5. Storage Mastery: Organize the galley like aculinary Tetris. Properly store perishables, dry goods, and specialty items. Rotate stock to minimize waste and maximize flavor.
  6. Allergen Awareness: Know your gluten from your garlic. Cater to allergies and dietary restrictions. Label dishes clearly to avoid any culinary mishaps.
  7. Hygiene Vigilance: Maintain a sanitary sanctuary. Regularly clean surfaces, utensils, and appliances. Follow food safety protocols religiously.
  8. Creativity Unleashed: Surprise guests with signature dishes. Experiment with flavors, textures, and plating. Imagine a mango-infused ceviche or a truffle-laced risotto.
  9. Adaptability: Weather rough seas and tight schedules. Whip up gourmet meals even when the yacht sways like a tipsy sailor.
  10. Team Player: Collaborate with fellow crew members. Coordinate meal timings, dietary needs, and galley logistics. A well-fed crew is a happy crew.

Remember, cheef culinary magic transforms a yacht into a floating Michelin-starred restaurant. Bon appétit! 

 

staff category:

Choose between our 54 professional licenced skippers!

The skipper’s responsibility is to plan the navigation route according to the customer’s wishes, navigating the routes, caring for the passengers and the attitude towards the passengers in accordance with good practices in tourism, informing and assisting passengers during the voyage, and other legal obligations of the yacht’s master / commander.

Skipper is obliged to deal with the the safety of navigation: navigational characteristics of the vessel, current weather conditions, meteorological forecasts, possibility and safety of connection or anchoring, basic vessel maintenance during navigation, fatigue of skipper, row on board, supply with fuel, water and food and other factors which affect the safety of navigation.

If necessary, and in particular for safety reasons, the skipper has the right at any time to change the navigation route.

The customer is obliged to provide a berth for a skipper and adequate nutrition throughout the cruise. It is customary for the skipper to dine together with the passengers, but the client may decide that the passengers will dine separately from the skipper. In this case, the client is obliged to pay the costs of the skipper’s food, according to the actual costs shown in the presented invoices.
The customer is obliged to pay the costs of connection to marinas, ports and anchors, tickets to national parks and nature parks, fuel and running water costs and other navigational costs.

Book a hostess

The main tasks of the hostess are to take care of the cleanliness and neatness of the inner part of the ship, and if there is no chef, she is also in charge of preparing meals, breakfasts and lunches, while the dinner is paid extra or you can go to the restaurant.
Hostess is in charge of buying food (as agreed). The hostess will help the skipper to tie the yacht to the marina or do some easy tasks on the deck (if necessary). If a hostess is part of a larger crew, it is usually not in charge of cooking and supplying foodstuffs (it is a chef’s job), as well as for any repairs, attachment assistance etc. In that case, that’s the responsibility of sailor and hostess is concerned that everything is clean and neatly, as well as serving table, serving food, etc.
Besides being in charge of maintaining the order on board, the hostess is there to answer all questions and help with their advice. She constantly communicates with guests and you can contact her if you have any problems. Hostesses are in most cases educated and well acquainted with current events, so they will certainly know how to help you, answer your questions, and explain a lot about local customs and rules.
Like for a skipper, if you book a hostess, it is your duty to reserve a place for sleeping on board and food for hostess, so you have to keep that in mind while choosing a yacht for rent and buying food.

Book a chef on board

Cheff obligations

As a yacht chef, your responsibilities extend beyond the galley. Let’s explore the culinary voyage you’ll embark upon:

  1. Meal Preparation: Your primary duty is to create gastronomic delights for both guests and crew. From sunrise breakfasts to candlelit dinners, your culinary prowess will shine.
  2. Quality Assurance: You’re the guardian of taste. Ensure that every dish meets the highest standards of flavor, presentation, and nutritional value. Fresh ingredients are your palette, and hygiene is your canvas.
  3. Menu Planning: Craft menus that tantalize taste buds. Account for dietary restrictions, cultural preferences, and seasonal availability. Variety is key—think Mediterranean feasts, Asian fusion, or classic comfort food.
  4. Provisioning: Ah, the art of food procurement! Navigate markets, suppliers, and online platforms to source top-quality ingredients. Negotiate prices, check freshness, and stock up for the voyage.
  5. Storage Mastery: Organize the galley like aculinary Tetris. Properly store perishables, dry goods, and specialty items. Rotate stock to minimize waste and maximize flavor.
  6. Allergen Awareness: Know your gluten from your garlic. Cater to allergies and dietary restrictions. Label dishes clearly to avoid any culinary mishaps.
  7. Hygiene Vigilance: Maintain a sanitary sanctuary. Regularly clean surfaces, utensils, and appliances. Follow food safety protocols religiously.
  8. Creativity Unleashed: Surprise guests with signature dishes. Experiment with flavors, textures, and plating. Imagine a mango-infused ceviche or a truffle-laced risotto.
  9. Adaptability: Weather rough seas and tight schedules. Whip up gourmet meals even when the yacht sways like a tipsy sailor.
  10. Team Player: Collaborate with fellow crew members. Coordinate meal timings, dietary needs, and galley logistics. A well-fed crew is a happy crew.

Remember, cheef culinary magic transforms a yacht into a floating Michelin-starred restaurant. Bon appétit !!!