Chef / Steward

You are the galley and most of the interior on a yacht with four to six crew. You plan menus, provision, cook breakfast, lunch and dinner for guests, and feed the crew too. Between meals you serve drinks, turn down cabins, clean heads and keep the saloon tidy. On some boats a deckhand helps with service at dinner. On others you do it all, from plating the starter to clearing the last glass.

The cooking matters most. Guests on a 30m charter yacht expect restaurant food, and preference sheets can include vegan, gluten free and children's menus in the same week. You need to cook confidently from a small galley with one oven, limited fridge space and markets that close at lunchtime. Good organisation is the whole job. You prep ahead, freeze stocks and sauces, and plan each day so the cabins get done while bread proves.

This role suits a trained chef who likes people, or an experienced steward who has become a serious cook. Owners of smaller yachts value it because one reliable person saves a berth and a salary. The hours on charter are long, often 07:00 to midnight, but tips are shared among a small crew, so your cut is large. Off charter the pace drops and you have time to restock, deep clean and plan menus.