Recommended Time In Role
An Executive Chef can and should stay in their role as long as the work is rewarding. As and when the time comes to look for a new role, an Executive Chef will have many valuable skills that would be well placed both in other yacht culinary roles, and in many on- shore positions.
To be eligible to be an Executive Chef, all candidates must have STCW Basic Safety Training A-VI/I, Food Safety (Catering) Level 2, and Food Safety (Catering) Level 3.
The MLC Ship’s Cook CoC is mandatory for vessels carrying more than ten crew members.
- Trained Chef (Culinary Certificate, Apprenticeship, Cookery School) or Qualified Chef (formal Quals/ apprenticeship)
- GUEST Introduction to Yacht Galley Operations for Chefs
- GUEST Advanced Leadership
- GUEST Accounting Budgeting and Bookkeeping Level 3 Supervision of Food Safety in Catering
- Full driver’s license is expected.
Executive Chefs should have over five years of previous Chef experience at the Michelin-Star/gourmet level or onboard with culinary qualifications.
They should also have experience with provisioning, the ability to create menus, a good understanding of dietary requirements, and galley management.
Vocational Chefs will need previous yacht galley experience before stepping into this role.
- Self Aware
- Can take direction
- Excellent time management skills
- Strong work ethic
- Good communicator
- Ability to work well under pressure
- Good listener
- Well presented