Sous Chef

Second-in-command in the galley, and the natural path toward a head chef position.

The sous chef supports the head chef in running the galley — prepping and cooking meals for guests and crew, managing stock and stores, keeping the galley to food-safety standard, and stepping in as head chef when needed. Galley roles are smaller in number than deck or interior, so professional culinary training matters more here.

What the job actually involves

• Prepping and cooking crew meals and guest menus alongside the head chef
• Managing galley stock, provisioning and food safety/hygiene standards
• Adapting menus around guest allergies, preferences and dietary requests
• Keeping the galley clean, organised and inventoried between provisioning runs
• Covering the head chef's duties on their days off, on smaller yachts

Getting hired

• A recognised culinary qualification (culinary school, apprenticeship or land-based professional kitchen experience) is close to essential
• STCW Basic Safety Training and a valid ENG1
• A food safety/hygiene certificate (e.g. HACCP)
• Experience in a busy professional kitchen matters more to galley recruiters than yachting experience specifically