Recommended Time In Role
A Head 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, a Head 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 a Head 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.
Head Chefs should have over five years of previous Chef experience at the gourmet/Michelin 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 may take this route into the industry, but they will need support to gain industry experience.
- Self Aware
- Can take direction
- Excellent time management skills
- Strong work ethic
- Good communicator
- Ability to work well under pressure
- Good listener
- Well presented