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).


Galley Department
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 Chef
STCW + ENG1 + Food Safety 2
Entry Level / Land-based kitchen experience
Sous Chef
Food Safety 3 + Culinary Diploma
1-3 years at sea
Head Chef
Food Safety 3/4 + Advanced Culinary Qualifications
3-5+ years at sea