Yacht CVs: tips and hints from a pro!
You need to ensure your CV speaks to the reader, connects with them and really showcases your skills, experience and personality to make sure you make it to the short list.
Some of you may be aware that in addition to being an international crew agent, I also offer a range of CV services. Now before you tune out – I'm not trying to sell you anything. Quite the opposite, I'd rather see more crew take the time to create their own CVs as it's a little bit of a reflection of their own personalities. So I'm going to start you off with some advice on how to make sure you're making the most of your resume. What qualifies me to give this advice? Well I'll be honest. Absolutely nothing. Apart from 17 years in the business, and an unhealthy obsession with studying strange and unusual topics like CV psychology. Yes, it's a thing, and yes, I know a lot about it… And yes, thank you for noticing, I AM a massive nerd.
First off let me explain WHY you need a good CV. I hear a lot of people complaining that they don't need to include certain things on their CVs because they'd rather explain it all face to face but in this modern digital age, let's face it… you are probably applying online and your application is going to that captain or recruiter with potentially hundreds of others. You need to ensure your CV speaks to the reader, connects with them and really showcases your skills, experience and personality to make sure you make it to the short list.
Remember:
⬤ Your CV is a VITAL tool in the employment process.
⬤ It's your FIRST CONTACT with a prospective employer.
⬤ You only get ONE CHANCE to make a good first impression!
⬤ Grab attention and make sure yours stands out from the crowd.
⬤ Use these tips and hints to make sure you get to interview stage.
CV PHOTOS
I have so much to say about this that it's going to come soon in a full article by itself. So make sure you stay tuned!
PERSONAL INFO
Make sure this is always up to date. Include: DOB, nationality (visa info if applicable), contact info (including country code), location, availability. Put this in a clearly visible location at the top. Do not title your CV “Curriculum Vitae”. We know what it is – put your name there instead and your job title/qualification.
PROFILE/OBJECTIVE
Keep it brief and concise – a few lines about what you're currently aiming to achieve, and why. Consider mentioning long term plans too. Tell us why you're the one we should hire.
QUALIFICATIONS
List your certs starting with highest or most recent. Consider adding expiry dates if applicable. Don't worry about school exams unless maritime related, they're not super relevant for yachting jobs (and if they weren't very good it's a great way to forget about them!).
EXPERIENCE
Here's where you get to wax lyrical about your relevant experience. Normally on a CV we say start with most recent and go backwards but there are a few exceptions to this. E.g. you had a yacht job but took a couple of years out for personal reasons to pursue land-based stuff or studies etc, so start with most relevant experience and then you can talk about the rest.
Remember this is your selling point, think about what you've achieved in your jobs which will help you get hired for the job you're applying for, and focus on that.
If this is your first yacht job, think about transferrable skills. E.g. Applying for stew roles? Bring attention to any housekeeping, service, customer/client interaction you've have.
REFERENCES
Include 3 references: name, job title, vessel (or company) name, and contact details. Make sure they give permission for you to share this info, and that they're happy to be contacted. Every time you look for work, check in with your references again. You never know, they might have a job for you.
GENERAL
Never delete old jobs. Each time you update your CV, spend a little time reviewing it and summarise older stuff that perhaps isn't so relevant to where you are now, and where you want to go.
Pick a professional and readable font. If you use comic sans you're getting deleted. Be careful you don't go too small, if you make it hard to read then people won't. It's as simple as that.
Two pages is fine for a CV – if you're brand new to yachting then one is probably enough but after a few years, it's pretty much impossible to include everything on just one.
SO WHAT NOW?
So following all this info, if you're feeling a little overwhelmed and still don't know where to start, or maybe you just hate admin tasks… you can let me do it all for you. I will work with you to select the right template, and to present the right content to help you further your career. Why choose me? 15+ years as a well-respected Crew Agent, journalist, copywriter and CV expert. I'm yachting focused – and can help YOU achieve your career goals.
Each week Erica Lay, owner of EL CREW CO International Yacht Crew Agency talks to a crew member currently in Mallorca either seeking work or based here to learn a little more about our local yachting community. For more info on any of our stars featured here, you can contact Erica directly on erica@elcrewco.com
Today I'm speaking with American/German chef, Nathan Stern. After working in Mallorca over the summers of 2010 and 2014, he returned to base himself here full time in 2020. Nathan's currently seeking his next long-term role as rotational sous/crew chef, and he's available for freelance land and yacht positions in the meantime.
Q.—What
A. — “Work-Life balance, quality of life, proximity to nature.”
attracted you to the island? Q.—What’s your background before
yachting?
A. — “I completed a 4-year culinary degree in the USA, followed by a 1-year apprenticeship at the Dorchester Hotel in London. I also worked in restaurants and hotels.”
Q.—When/how chef?
A. — “I got burned out from the restaurant chef lifestyle of split shifts, long hours, and poor pay. Figured I might as well get paid well and travel if I am going to work all those hours! I was living in Barcelona at the time and had a friend in yachting that planted the seed. So, I did my STCW in February 2010 and found my first job on a 23m motoryacht in Palma, in June, completing a successful and busy season doing private and charter trips.”
did you become a superyacht Q.—How would you describe your style of cooking?
A. — “Having travelled and worked around the world extensively, I have learned a variety of cuisines. My own personal style is a mixture of modern American, Mediterranean, and classical European cuisines. I always emphasise the importance of fresh, high-quality ingredients. I like to combine these with classical technique and a modern flair.”
training did you do to enter the yacht industry?
Q.—What
A. — “STCW, Food Hygiene Level 3, Proficiency in Designated Security Duties, RYA Personal Watercraft, and then I completed my Ship's Cook Certificate to allow me to work on larger yachts.”
the best thing about your job?
Q.—What’s
A. — “Positive feedback from guests, and travelling. I love going to markets! Whenever I'm travelling the first place I go is the market to get a feel of local cuisine, culture and customs. I love getting guest requests and feedback so I can tailor menus to their tastes and create special experiences.”
seeking crew/sous chef roles, do you prefer cooking for crew over guests?
Q.—You’re
A. — “I actually get more joy cooking for crew than guests. I find it more personal, plus I get to eat with them and share the experience! Guests are normally more difficult to please as it's more labour intensive, impersonal and intricate work.”
Q.—How would like to request. I also like to do cookies and muffins 2-3 times a week.”
the most challenging part of your job?
Q.—What’s
A. — “The hours and the lack of privacy. Being freelance is also difficult sometimes not knowing when your next paycheck will be!”
Q.—What’s cook?
A. — “American BBQ. It's in my blood! At home I do a lot of beef ribs, pork ribs, brisket, lamb shoulder, lamb necks, and chicken wings.”
you worked on yachts which have a barbecue or smoker set up?
Q.—Have
your favourite thing to
A. — “I unfortunately haven't had any boats that had a smoker. I usually do oven versions for crew, but isn't quite as good without the smoke… I did work on one boat that had a Weber for beach BBQs and the guests always loved it!”
Q.—What’s your least favourite thing to cook?
A. — “Desserts. Too much measuring!”
the most memorable guest request you’ve had?
Q.—What’s
A. — “Being asked to cook for 8 crew, 10 guests and 30 crew from the racing sailboat… It was too much. Also, on one yacht I was woken up at 3am to cook steak and mashed potatoes for some late-night revellers.”
Q.—Who in the world would you love to cook for and why?
A. — “Asado with Leo Messi! I'm a big Barça supporter.”
Where do you see yourself in 5 years? Still in Mallorca? Still cooking on yachts?
Q.—
This week meet American/German chef, Nathan Stern who living fulltime on the island.
A. — “Hopefully on a full rotation contract, and when I'm not on yachts I'll be spending my off months in Mallorca, Canary Islands or travelling the world.”
Q.—Finally, what advice would you give to new chefs looking to join the industry?
A. — “Get all your certifications and keep trying until you get your foot in the door. The first job is always the hardest.”
Mallorca is a very special place for professional cyclists, it has some of the most famous cycling routes in the world. Mallorca enjoyed a huge boom in popularity in 2012 in the UK when Bradley Wiggins, a British cycling legend and 2012 Olympic success story, professed his love for the island and shared secrets of his training schedule which included many hours riding in the Tramuntana mountain range. And Mallorca is also the home of more than a hundred different “bodegas” (small wine-making businesses), so why not combine the two?
Ses Rotes estate is 250 years old and I dare you not to be impressed: it's set in 100 acres of land amongst the beautiful Tramuntana Mountains on the edge of the village of Esporles, north of Palma. The private estate houses 6 hectares of vines, and a boutique winery, and it's home to several international sports horses and to Londoner Dan Marsh and his Swedish wife Emelie and their family.
Why Mallorca?
“We were looking for a great place to bring the kids up, a great school, beautiful climate, and a mix of interesting people. We chose Mallorca and moved here in 2010”. In their previous life in London, Dan had worked in luxury hospitality and events, and Emelie competed professionally as a show jumper and horse trainer. The Marsh's relocation to Mallorca afforded them the opportunity to develop their interests, and start their dream project: Ses Rotes.
The beginning
By chance Dan, a very keen cyclist, replied to a tweet from Matt Prior (English wicket keeper) which led to him taking the recently retired pro sportsman on a cycling tour around the island and then helping him establish a cycling team, One Pro Cycling.
Dan leveraged his hospitality experience, and established a company specialising in bespoke cycling holidays and tours for large companies such as INEOS. He now creates tailormade experiences for a few groups looking for an absolutely top end experience. The Ses Rotes team counts physios, photographers, hiking guides and former professional riders amongst its team of experts to help provide the best possible experience. Dan's concept dovetails nicely with his partners, the ultra cool Hotel Esplendido in Port Soller, Hotel Portixol on the trendy outskirts of Palma, and the Palma Tennis Club in the equally trendy Santa Catalina in the heart of the city, which are all owned by Emilie's family.
What can you tell us about riding with Lance Armstrong?
“Lance runs a hugely popular annual cycling event in Mallorca for American cycling fans who are the latest demographic to set their sights on riding the island's roads. He, and his bitter rival from the bad old days of cycling, Jan Ulrich, dropped into Ses Rotes to visit. But they are great friends now rather than wary adversaries.
“I was invited along to ride with them up Sa Calobra, a very famous ride here on the island. They may be great friends now, but neither of them was going to let the other beat them up the climb! Despite being no slouch myself on a bike, they just disappeared into the distance and left me in their dust! It was a very special moment watching these two legends race each other up Sa Calobra.”
Developing the equestrian business
After several years of searching for the perfect place, the couple discovered the Ses Rotes estate in 2016. The finca and its outbuildings had been used as a popular tourist attraction back in the early days of Mallorcan tourism. Those days were long gone and it was in need of complete renovation and a serious financial investment, but the estate had always had horses and the beautiful stable block area sealed the deal for Emelie.
Seven years later Ses Rotes now has a state of the art equestrian facility. It boasts an automated horse walker machine, extensive stables, private individual paddocks, outdoor riding arenas and
Mallorca's only covered all weather arena, which also doubles as an event space for Christmas, craft and art m arkets. Emelie and her assistants are responsible for the training and breeding of top class sports horses. They can be seen competing regularly at the island's federated competitions wearing distinctive bright green and pink outfits, and many of the horses that Emelie has bred now compete, and win, internationally.
And then the wine
With so much land, it had to have a vineyard. Naturally. Starting from scratch, Dan collected a small team and together they planted, pruned, tended, picked and learned on the job. The first Ses Rotes vintage was produced in 2020. In 2023 they bottled reds, whites, roses and even an orange wine, which is rare for this part of the world. They just launched a new
range of more complex wines, named ‘16 hands' the ideal height for a showjumper, measured in the archaic British measurement.
What is an orange wine?
It occurs when the grape juice is allowed time to remain in contact with the grape skins. It's halfway between a white and a red, but it's more complex than that. You will just have to try a glass to understand. You can purchase wines from Ses Rotes at some select restaurants and hotels on the island, or you can get your hands on some by joining their exclusive wine community. The wine community also offers open sessions to learn about the wine making process as you lend a hand with the pruning, picking or bottling, almost always culminating in an alfresco lunch, or evening event in the extensive grounds, sometimes in partnership with the island's most creative restaurants and chefs. It's all washed down of course with a glass or two of the extremely local vintage that you had a hand in creating. It's a wonderful way to spend a day.
How you can get involved
You can join the Ses Rotes wine community which is a great way to make new international friends on the island. The wine community holds events all year round, and asks its members to get involved with bottling the wine, picking the grapes and everything in between, there's always a glass or two of wine to be enjoyed and quite frequently a large communal paella to tuck into. You can see more at www.sesrotes.com