Head Chef

Full responsibility for every meal on board — the top of the galley ladder on most yachts.

The head chef runs the galley — designing and cooking guest menus around preferences, allergies and the yacht's itinerary, managing the galley budget and provisioning, and supervising the sous chef and any other galley crew. On yachts large enough to carry more than one chef, this is the senior culinary role.

What the job actually involves

• Designing and cooking guest menus, tailored to preferences and dietary requirements
• Managing the galley budget, provisioning and stock control
• Coordinating with the chief stewardess on meal timing and guest events
• Supervising the sous chef and any other galley crew
• Maintaining food safety and hygiene standards across the galley

Getting hired

• Significant professional culinary experience, often including formal culinary school training
• Several seasons as a sous chef or crew chef, building yacht-specific experience
• STCW Basic Safety Training and a valid ENG1
• A food safety/hygiene certificate (e.g. HACCP)