The Chef & Sous-Chef


A yacht chef is responsible for providing meals for the Guests & Crew and for the planning, provisioning and budgeting on board the vessel.

The chef generally works on his/her own or alongside a Sous chef if on a mega yacht (usually over 52-55m).

It is necessary to maintain immaculate cleanliness and hygiene in the galley and to be well-organised at all times.

The Key Points:

  • Some formal training or certificate in food preparation.
  • Good hygienic handling of the galley and the produces.
  • Good knowledge of dietary restrictions.
  • Some accounting knowledge.
  • Good at working under pressure and the ability to adapt to last minute changes.
  • Check quality and quantity of received products.
  • Stock handling.
  • Provisioning and menu planning.
  • Negotiate with suppliers when needed.
  • Be able to cook under way and when the vessel is rolling.
  • Good food presentation.
  • Feed the crew well!
  • STCW95 basic safety training.
  • ENG1 medical certificate.