The role is to provide a high standard of hospitality. The candidate must be cheerful and organised and willing to take on a high level of responsibility for the running of the inside of the barge.
A rota divides the work between two hosts which includes: cleaning of 8 en-suite cabins and the saloon, meal service, clearing and serving of beverages throughout the day. Attention to detail is imperative along with a natural ability to converse and enjoy being with our passengers.
Chef (from June)
The chef must have talent, flair and a passion for cooking. Creative menu planning and the use of seasonal ingredients is also imperative. The chef serves lunch of 2 main dishes and 4 varied salads, and in the evening a gastronomic 3 course dinner. Canapés are served on arrival and before Captain’s Diner.
The galley is attractive and well stocked. The chef also caters for the 6 crew, and is responsible for a clean kitchen and their own washing up. Passengers eat ashore for one lunch during the cruise, which provides a good opportunity for shopping.
Required to drive our 17 seater bus to and from Paris and take our passengers on tours through the week. Relevant licences are essential for the role. The Tour Guide must have a keen interest in the history of France, understanding French is necessary.
Other duties include shopping for the barge and two nights washing up per week. Skills of organisation and a sense of humour and caring nature are important.
WAGES - Food and individual accommodation is provided and travel expenses are paid. The wage is based on experience and paid under the British PAYE system.
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