Chef de Partie / Third Chef

On a large yacht the galley runs like a small restaurant brigade, and the Chef de Partie runs one section of it. You might own pastry and bread, the crew mess, or a station on guest service such as cold starters, fish or garnish. The Head Chef writes the menus and the Sous Chef keeps the line moving. Your job is to deliver your part of every plate to the same standard, every service, often for 12 guests and 30 or more crew.

Much of the work happens away from guest service. You prep mise en place, make stocks, sauces and doughs, portion and vacuum pack, and label everything with dates. You help check provisioning deliveries, rotate the walk in fridges and freezers, and keep temperature logs for the food safety system. Cleaning is shared and thorough, with a deep clean every week. On many yachts the third chef cooks crew meals three times a day, which teaches speed and budget control.

The hours are long during charter and owner trips, typically 12 to 16 a day with short breaks, and you will share a cabin. In return you work with exceptional produce, learn from Head Chefs with Michelin and private household backgrounds, and follow the yacht between Mediterranean and Caribbean seasons. Most people step into this role after two or three years in good restaurant kitchens or a season as commis on board. Do it well for two seasons and Sous Chef is the usual next move.