Chef to Head Chef

Exquisite food is a must for many yacht owners and charter guests, so the role of a chef on board is absolutely crucial, however the specific roles on board vary drastically between yachts. Yachts smaller than 50 metres will often have two chefs, yachts from 50 metres – 75 metres will normally have three chefs, and yachts larger than 75 metres will normally have five chefs.

GALLEY HAND
Responsibilities will include assisting in the cleaning of the galley, and is a role normally found only on larger yachts. Carries out orders from the head chef.
Qualifications needed: STCW

CREW CHEF
Responsibilities will include preparing meals for the crewmembers; on some yachts, particularly large ones, a role is dedicated solely to cooking for the crew. Carries out orders from head chef.
Qualifications needed: STCW, culinary certifications

SOLE CHEF
Responsibilities will include preparing meals for everyone on board, and working with the purser/chief steward/ess on menus and provisioning. Yachts of 50 metres or less will often have just one chef on board – the sole chef. As the only chef on board he/she reports to the captain.
Qualifications needed: STCW
Preferred courses/experience: Culinary training, at least 2 years' experience for those on board yachts of 40 metres or larger

SECOND CHEF
Responsibilities will include aiding the preparation of on-board meals. The second chef is normally the third in line on larger yachts. Carries out orders from the sous and head chefs.
Qualifications needed: STCW, culinary training

SOUS CHEF
Responsibilities will include the preparation of food of the highest standard for guests on board, and working very closely with the head chef.
Qualifications needed: STCW, culinary training
Preferred courses/experience: Baking

HEAD CHEF
Responsibilities will include heading the preparation of all on-board meals for guest, as well as working with the purser with regards to provisioning and to create menus while understanding complimentary wine. At the top of the chef career ladder, the head chef only reports to the captain.
Qualifications needed: STCW, culinary training, World Association of Chefs Societies (WACS), food and hygiene certificate
Preferred courses/experience: Michelin Star experience, fruit carving, ice carving, sushi, baking and charter experience