1️⃣ Commis Chef / Assistant Chef (Entry Level)- Where: Larger yachts (50m+) with a dedicated galley team, or as a helper to a solo chef on smaller vessels.
- Role: Food preparation (peeling, chopping), basic cooking tasks, keeping the galley clean and organized, dishwashing, storing provisions.
- Minimum required documents:
- Basic STCW:
- Personal Survival Techniques
- Fire Prevention & Firefighting
- Elementary First Aid
- Personal Safety & Social Responsibilities
- ENG1 (seafarer medical certificate) or equivalent
- Food Safety Level 2 (Essential for handling food onboard)
It is possible to start with land-based kitchen experience and minimal sea time, but you must adapt quickly to the unique constraints of a yacht galley (limited space, provision management).2️⃣ Sous Chef- Role: Second-in-command of the galley. Supports the Head Chef in all areas.
- Responsibilities:
- Managing food preparation and cooking
- Supervising junior galley staff
- Ensuring quality and presentation standards
- Taking over in the Head Chef's absence
- Assisting with provisioning and inventory
- Usually required:
- Valid STCW & ENG1
- Food Safety Level 3 (Supervisory level)
- Accumulated sea time (typically 1-3 years in yacht galleys)
- Professional culinary qualifications (NVQ, City & Guilds, or equivalent culinary diploma)
- Experience in various cuisines and cooking styles
3️⃣ Head Chef / Chief Chef- Role: Completely responsible for all aspects of the galley and food service onboard.
- Responsibilities:
- Menu planning (considering guest preferences, dietary requirements, provisions available)
- Full provisioning and budget management
- Food preparation, cooking, and presentation for crew and guests
- Galley hygiene and safety standards (HACCP)
- Managing any junior galley staff
- Liaising with Chief Steward/ess on service timing and guest preferences
- Certificates required:
- Valid STCW (including Advanced Firefighting often required)
- Valid ENG1
- Food Safety Level 3 or 4 (Management level)
- Sea time (Typically 3-5+ years total galley experience, often including time as Sous Chef)
- Professional Culinary Qualifications: Recognized diplomas (e.g., Culinary Arts degree, apprenticeship completion) are essential.
- Courses & Knowledge:
- Provisioning & Budget Management
- International Cuisine Specialization
- Dietary Requirements (Allergies, Vegan, Kosher, Halal)
- HACCP (Hazard Analysis Critical Control Point)
- ISM Code basics (relating to galley safety)
- Exam/Assessment:
- Practical cooking demonstrations
- Portfolio of menus and photos
- Interview with management/captain focusing on budgeting, provisioning logistics, and menu planning for voyages.
Specialized Roles & Secondary Skills
- Solo Chef (on yachts <40m): The only crew member in the galley. Requires immense organization, self-sufficiency, and the ability to manage both crew and guest meals alone. Often requires additional skills like tender driving or deckhand duties.
- Pastry Chef: Specialized in desserts, breads, and baked goods. Highly sought after on larger yachts.
- Provisioning Specialist: Expert in sourcing high-quality provisions globally, managing storage efficiently, and controlling waste/budget.
- Dietary Specialist: Deep knowledge of specialized diets (allergies, autoimmune protocols, plant-based, religious dietary laws).
Career Progression Summary
Position on BoardMin Qualification/CertificateTypical Experience Required
Commis ChefSTCW + ENG1 + Food Safety 2
Entry Level / Land-based kitchen experience
Sous ChefFood Safety 3 + Culinary Diploma
1-3 years at sea
Head ChefFood Safety 3/4 + Advanced Culinary Qualifications
3-5+ years at sea