This position is ideal for those new to the culinary side of yachting and provides valuable insight into how a yacht galley functions under strict maritime and health standards.
Depending on the vessel size, the Sous Chef supports the Head Chef with guest meals and often takes the lead on crew meals — a vital morale booster for the entire yacht team.
Key Responsibilities
Creativity and nutritional awareness are essential here
Catering to international crew with diverse dietary needs
Supporting guest dining service and managing crew morale through food
This is the leader of the Galley Department — the creative force behind every guest meal. The Head Chef crafts daily menus based on guest preferences, dietary requirements, and ingredient availability. They are responsible for provisioning (sometimes in remote areas with limited resources), inventory management, food safety (HACCP standards), galley budgeting, and delivering world-class cuisine from a confined, moving kitchen.
Head Chef Responsibilities
Menu planning & provisioning
Inventory management
Food safety (HACCP) standards
Galley budgeting
Some vessels may have a Pastry Chef, Sushi Chef, or other specialists depending on guest preferences or the size and budget of the operation.
To succeed in the galley, chefs must be more than talented cooks. They need a comprehensive skill set that covers safety, certification, and culinary excellence.
Required Skills & Certifications
STCW Basic Safety Training
Ship's Cook Certificate
Food Hygiene Level 2 or 3
Menu planning & provisioning
Dietary restrictions knowledge
Culinary school training
Adaptability to different cuisines and cultural expectations
The Galley Department isn't just about cooking — it's about creating joy, evoking memory, and delivering an experience. Whether plating a sunrise breakfast on the aft deck or preparing a multi-course tasting menu under sail, the chef and galley team are key to the yacht's soul.
Their creativity, planning, and performance transforms every voyage into a culinary journey.
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