Yacht Chef

One of the most thrilling but challenging chef roles in a niche industry, aboard extraordinary crafts. Quite literally another world altogether. These amazing vessels come in all sizes, from sailing boats such as a 2-crew catamarans to motorised 80+ metre super yachts with up to 21 crew members. A Head Chef working on a yacht is a senior crew member and is referred to as Chief Cook, reporting directly to the Captain but liaising constantly with the Chief Stewardess and the VIP guests. All members come aboard without shoes, the interior boat is kept meticulously, the fridges packed with food and drinks, whilst the desk-hands are busy washing the boat down with freshwater removing the salt, twice a day. The water-toys are poised ready for the anchor drop.

Vessels up to 50 metres normally have one chef responsible for the complete management of the kitchen (known as the galley), including all provisioning and cooking for guests and crew. Yachts around 80 metres and more will have between 2-4 chefs, with the more junior chefs assigned to crew meals. The yacht chef is tasked with providing the highest culinary experiences for guests who may each have individual dietary requirements/preferences. Charters may last between 1 to 4 weeks and require around the clock hospitality. There may or may not be significant breaks between charters.

For the confident and competent candidate there is an opportunity to run a floating restaurant, utilising the best ingredients from around the world. It offers exponential sight-seeing and the ability to visit capital cities, remote destinations and beaches of all descriptions and sizes. You’ll be required to cook a diverse range of cuisines and styles, linked with the location, a nominated theme or by the guest’s request. Provisioning can be challenging but also exciting and varied. Between charters you may be able to experience a ‘crew cruise’ and make use of the vessel’s toys such as; jet skis, rib, windsurfer, mini moke, donuts.

A Level 2 culinary qualification will allow entry as a junior chef/crew chef. All crew will need a STCW95 safety course alongside a ENG1 medical certificate. Crew will need to check the ship’s requirement of proficiency of security awareness certificates. In this regard, it may be that a PDSD course is needed depending on crew member role/rank. A minimum of a Level 2 Food Hygiene certificate is also required. For larger more competitive vessels candidates would do well to have a Level 4 Diploma or similar. The Martime Labour Convention 2006 requires all chefs working either 60 miles offshore (of a safe haven) or with a crew of 10 or more to hold a MCA Ships’ Cook certificate.

Experience and ranking will be similar to that of a conventional kitchen. You’ll also need to demonstrate competence operating and performing from an isolated set-up (offshore), despite having access to a relatively unlimited budget to make the cooking both feasible and adventurous. Picture yourself adapting to the confines and restrictions set by an exam or competition – cooking aboard a yacht can feel like this a lot of the time. You need to be adaptive, show initiative whilst cooking to a high level, showcasing innovative fresh food.

Provisioning can be a little daunting at the start, both in terms of getting to know where to shop and also the sheer quantity of food coming aboard. Think oranges and grapefruits for freshly squeezed juice for 12 breakfasts for 14 days, or enough tender leaves for 7 days, or how you may serve-up fresh croissants in the Caribbean. You’ll need to be aware of local fisherman for fresh meat, tailor the menu to the climate or guest activities, last minute beach BBQs, cooking in turbulent conditions and as well as extravagant requests. You’ll need to be alert to the risk of pests aboard too. The most common prevention being removing all ingredient packaging and boxing before bringing food onboard.

This demanding close-quarter environment pays well. A Head Chef on a 50 metre yacht can expect €5,000 per month plus 5-10% tips. Equivalent to circa £58,000 per year. An Executive Chef aboard an 80+ metre vessel can expect €8,000 per month plus 5-10% tips. Equivalent to circa £95,000 per year. Additionally, there are no living expenses outside of entertainment. It’s also likely that your income will not qualify for British Income Tax either, so the salary paid is approximately net income.