Recommended Time In Role

Ideally, a Sous Chef/ Second Chef should stay in their role for two to four years if considering advancing their career. This is the time needed to perfect the skills to bea strong Sous Chef/ Second Chef and the minimum amount of experience needed for more senior roles.

Mandatory Qualifications

To be eligible to be a Sous Chef/ Second Chef, all candidates must have STCW Basic Safety Training A-VI/I, MLC Ship’s Cook CoC (if cooking for ten or more crew and no other chef on board holds CoC), as well as Food Safety (Catering) Level 2.

Recommended Qualifications

  • Trained Chef (Culinary Certificate, Apprenticeship, Cookery School) or Qualified Chef (formal Quals/apprenticeship)
  • GUEST Introduction to Yacht Galley Operations for Chefs
  • Full driver’s license

Recommended Experience

Sous Chef/ Second Chef should have previous Chef experience of at least two to three years, either shoreside or onboard.


Vocational Chefs may take this route into the industry to gain yacht galley experience before progressing their careers onboard.

In addition, further shore based culinary training and/or experience would be beneficial.

Character Attributes

  • Self-motivated
  • Confident
  • Self Aware
  • Proactive
  • Positive
  • Flexible
  • Can take direction
  • Organised
  • Excellent time management skills
  • Strong work ethic
  • Honest
  • Trustworthy
  • Good communicator
  • Discreet
  • Resilient
  • Ability to work well under pressure
  • Good listener
  • Well presented
  • Personable
  • Collaborative