About S/Y ARAOK

Sail and Work Experience
Pauline is an experienced Deck/Stew with a strong dual skillset across interior, deck, and galley responsibilities. She has worked on both private and charter sailing yachts, including with TRADEWINDS in French Polynesia, where she combined chef and hostess duties. Her experience includes Mediterranean and Caribbean cruising, as well as involvement in deliveries and coastal cruising, with responsibilities ranging from meal preparation and service to navigation support, watchkeeping, and general vessel maintenance.

Job Description
Pauline supports both interior and deck operations, managing housekeeping, service, and guest care while also assisting with navigation, mooring, and general maintenance. She contributes to meal preparation and provisioning, ensuring smooth day-to-day operations and a high standard of guest experience onboard.

Licences and Qualifications
Deckhand Certificate
CFBS
Medical I
Food Safety & Hygiene Level 2

Sail and Work Experience

Gwendoline is a creative and versatile chef and pastry specialist with experience in Mediterranean, Italian, traditional French, international, vegetarian and vegan cuisine. She has worked in a variety of restaurants and catering environments, developing strong skills in menu creation, food preparation, presentation and kitchen organisation. Her recent roles include Chef de Partie at GIGIO in Hossegor, where she independently managed pastry production and developed new desserts, and a versatile cook at KACHOU NUT in Seignosse, preparing a wide range of dishes, including gluten-free options.
Previously, she worked at GREEN CANTINE, specialising in healthy, vegetarian and vegan cuisine, as well as in traditional French catering. Gwendoline also gained international hospitality experience volunteering at surf camps in Nicaragua and Sri Lanka, where she prepared breakfasts and dinners and assisted with guest services. Accustomed to demanding seasonal environments, she is adaptable, organised and attentive to guests' preferences.

Job Description

Gwendoline is responsible for planning and preparing fresh, varied and nutritious meals for guests and crew, taking into account individual tastes, dietary requirements and preferences. She manages all aspects of galley operations, including menu planning, provisioning, stock control, food storage and maintaining the highest standards of hygiene and cleanliness. She ensures an enjoyable dining experience through creative cooking, quality ingredients and attractive presentation, while adapting menus to guest requests and available provisions.

Licences and Qualifications
• Culinary Training, Brigades Solidaires, under Michelin-starred Chef Jean-Luc Germond – École des Chefs, Arras (2020)
• BTS Tourism – Lycée Gaston Berger, Lille (2014–2016)
• First Year, Assistant Training Programme – École Internationale Tunon, Lille (2013–2014)
• First Year, Fine Arts Degree – Université Lille 3, Tourcoing (2012–2013)
• Baccalauréat ES, with honours – Lycée Saint Jacques, Hazebrouck (2012)
• Skiman Professional Training (AFPR) – CNPC Pralognan-la-Vanoise (2018)