The yachting industry is facing a shortage of young and ambitious chefs. We spoke to Anton, a former yacht Head Chef and the Galley Recruitment Specialist at The Crew Hunter, to find out why and get advice for those looking to break into this exciting field, as well as Head Chefs looking to hire new talent.
Restaurant vs. Galley
Yacht galley work is unique. Unlike restaurants, you’ll be cooking in a confined space with limited equipment and storage. You’ll need to adapt recipes to the available ingredients, which might be sourced from different countries.
While challenging, this also offers greater creative freedom. You’ll cater to discerning guests with diverse preferences, using the finest ingredients from across the globe, and you’ll need to be adaptable to last-minute changes. The rewards include a higher salary, travel opportunities, and a close-knit crew environment. And, with such a high demand for chefs right now, there are lots of great opportunities for those looking to make the transition.
What roles are available?
The yachting industry offers various chef roles, each with unique responsibilities and requirements. The types of roles on offer will vary from boat to boat, depending on the size and the unique set up of each vessel.
Entry-level positions for chefs include:
- Stew/Cook: Assist with cooking, cleaning, housekeeping, and service on smaller yachts.
- Galley Hand: Entry-level position requiring some restaurant experience; assist with prep work, cleaning, and basic tasks.
- 3rd/Crew Chef: Ideal for chefs with restaurant experience to adapt their skills onboard, preparing crew meals and assisting senior chefs.
As you work your way up the ranks, you’ll be looking to take on more senior roles such as:
- Sole Chef: Manages all aspects of the galley, including cooking, provisioning, menu planning, and maintaining the galley on smaller yachts.
- Sous Chef: The Head Chef’s right-hand, overseeing daily operations, provisioning, and menu creation.
- Head Chef: Leads the galley team, manages budgets, provisions, and creates menus for guests. Requires constant communication with the Purser and Captain.
What do I need to become a yacht chef?
Many aspiring yacht chefs fixate on fine dining and Michelin star experience, but these skills aren’t always essential for entry-level positions. Crew Chefs and 3rd Chefs often cater to a large number of crew, so knife skills, organisation, and the ability to manage a high volume of meals are more valuable.
Alongside these skills and experience, all yacht chefs need these specific certifications:
Advice from a Head Chef
Anton, a seasoned yacht Head chef, who worked for 20 years on superyachts, recruiting and training galley teams, believes there’s a global shortage of talented yacht chefs.
If you have strong land-based culinary experience, now could be the perfect time to make the leap. You need to be prepared to invest in the necessary certificates, get your head down and work hard in a unique environment. But with the wealth of great opportunities out there, making the change could be well worth it.
Anton says: “You have to spend a bit of money to make a bit, but the difference between what you make on board and what you would make on shore is so different, so I’d say it’s definitely worth getting all the certificates.”
Interested in pursuing a career in yachting? Check out the latest jobs available to apply for now, and register your CV to be considered for future opportunities at yachtcrew.uk/jobs.
