Galley
Head Chef
The Head Chef runs the galley on a larger yacht, leading a brigade to feed guests and crew to a fine dining standard every day, often for weeks without a shoreside supplier nearby.
- Department
- Galley
- Reports to
- Captain
- Yacht size
- 50m to 150m+
- Contract
- Permanent or rotation
- Starting pay
- €8,000 per month
What the job is
You are responsible for every plate that leaves the galley. On a 60m yacht that means three guest meals a day plus canapés, snacks and late requests, and crew meals for twenty or more. You write the menus, set the standard and cook the guest food yourself. A sous chef and often a crew chef or commis work under you, so you lead a small team in a very tight space.
Provisioning is half the job. You plan weeks ahead, order from specialist suppliers in Antibes, Palma or Fort Lauderdale, and work out what you can source in Sardinia, the Bahamas or the Maldives. You manage a budget, keep stock records and run a galley that would pass a port health inspection at any moment. Dietary needs, allergies and preference sheets are read carefully and never guessed.
Guests on a charter may want a Japanese tasting menu one night and a beach barbecue the next. Owners have their own habits, and you learn them. You work closely with the chief stewardess on timing and presentation, and with the captain on the itinerary so you know when you can shop. Hours are long in season, but the quieter months bring refit, menu development and leave.
What makes a good one
- Fine dining across many cuisines
- Menu planning for owners and charter
- Provisioning and budget control
- Leading a galley brigade
- Allergy and special diet management
A day in the life
- 06:30Start bread and pastries, check the overnight prep and brief the sous chef on today's menus.
- 07:30Crew breakfast goes out while you set up the guest breakfast buffet and take egg orders through the stews.
- 09:30Receive a fresh fish and produce delivery by tender, check quality and temperatures, and log it into stock.
- 11:00Prep lunch: a raw bar, grilled lobster and salads for twelve guests on the aft deck, plus crew lunch from your crew chef.
- 13:00Lunch service. You call the timing with the chief stewardess and plate the mains yourself.
- 15:00Break for an hour, then write tomorrow's provisioning order and adjust menus after the charter guest's feedback.
- 17:30Canapés for sunset drinks on the sundeck, then final prep for a seven course tasting dinner.
- 19:30Dinner service, with one guest gluten free and one vegan, both handled as separate plated courses.
- 22:30Galley deep clean with the team, check fridge and freezer logs, and set up breakfast before bed.
Pay by country
Monthly salary, usually quoted in EUR or USD whatever the flag, for yachts of 50m to 100m. Larger yachts and those with a strong charter programme pay at the top or above. Charter tips, often 10 to 15 percent of the charter fee shared among crew, can add several thousand a month in season.
- France and Monaco
- €8,000 – 12,000
- Spain
- €7,500 – 11,500
- Italy
- €7,500 – 11,500
- United Kingdom
- £6,800 – 10,000
- USA (Florida)
- US$9,000 – 13,000
- Caribbean
- US$9,000 – 13,000
- UAE
- AED 33,000 – 48,000
- Australia
- A$13,500 – 20,000
- New Zealand
- NZ$15,000 – 22,000
Required
- STCW Basic Safety Training
- ENG1 medical
- Ship's Cook Certificate (MCA)
- Food Safety Level 2
- PDSD
Recommended
- Professional culinary diploma
- WSET Level 2 Award in Wines
- Medical First Aid
- Proficiency in Survival Craft
- Advanced Fire Fighting
Visas
- Schengen visa
- US C1/D visa
- US B1/B2 visa
- Australian MCV
Where it leads
Head Chef jobs open now
Questions crew ask
Can I become a Head Chef on a yacht straight from a restaurant?
Some land based head chefs go straight into sole chef roles on smaller yachts, but most large yachts want at least one or two seasons of yacht experience first. Stepping in as a sous chef is the usual route and lets you learn provisioning and galley life at sea.
What is the difference between a Head Chef and a Sole Chef?
A sole chef cooks for guests and crew alone on a smaller yacht. A head chef leads a team, usually on 50m and above, and spends more time on menus, ordering and managing people as well as cooking.
How important is a sample menu and portfolio?
Very. Captains and owners expect sample menus and photos of your plated food, and many will ask for a trial day cooking on board before they hire you.