All roles/Galley/Private Yacht Chef
Galley
Private Yacht Chef
You cook for one owner and their family, learning their tastes, diets and routines so every meal on board feels like home. On a private yacht the chef often matters more to the owner than the itinerary.
- Department
- Galley
- Reports to
- Yacht Captain
- Yacht size
- 30m to 90m
- Contract
- Permanent, sometimes rotation
- Starting pay
- €5,500 per month
What the job is
A private yacht chef cooks for an owner who uses the boat themselves rather than chartering it out. That changes the job. You are not impressing a new group every week. You are feeding the same family, often for months, and you need to know that the owner takes their eggs soft, the youngest child will not eat anything green and the spouse is gluten free this summer. Consistency and memory count as much as flair.
Most private yachts in this range carry one chef, sometimes with a crew cook or a steward who helps at busy times. You plan menus, order provisions, run the galley, keep allergen and temperature records and feed the crew as well as the family. Owners often bring guests at short notice, so a lunch for four can become dinner for fourteen with two hours' warning. You will also be asked to cook at the owner's villa or on a chartered jet.
Discretion is part of the role. You see the family at home, hear private conversations and sometimes travel with them between boat and residences. The best private chefs stay for years because the owner trusts them. Expect long periods of quiet when the boat sits in a yard or marina, then intense weeks when the family arrives. Use the quiet time for deep cleans, stock rotation, menu testing and building supplier contacts for the next cruising area.
What makes a good one
- Cooking to an owner's personal tastes
- Managing allergies and special diets
- Provisioning in remote ports
- Working alone in a small galley
- Discretion around a family
A day in the life
- 06:30Bake bread and pastries, set up the crew breakfast and check the fridges and freezers against the temperature log.
- 07:45Owner's breakfast to order, served on the aft deck by the chief stewardess. Fresh juice, eggs cooked the way the owner likes them, fruit cut for the children.
- 09:30Quick meeting with the chief stewardess about lunch numbers, then a call to the local fish supplier in Porto Cervo to confirm the day's catch.
- 11:00Tender run ashore with a deckhand to collect fish, herbs and cheese. Back aboard to prep lunch for eight, including a separate gluten free menu.
- 13:00Lunch served at anchor: crudo, grilled sea bass, salads, a lighter plate for the owner's trainer. Crew lunch goes out straight after.
- 15:00Clean down, receive a provisioning delivery and update the stock sheet. Short break in the crew mess.
- 17:00Owner asks for dinner on board for twelve, four more guests than planned. Adjust the menu, defrost extra langoustines and start the stock and sauces.
- 20:30Five course dinner plated and timed with the service team, with children's plates sent first at 19:30.
- 22:30Final clean down, allergen records signed, tomorrow's breakfast prepped and a note left for the night watch on snacks.
Pay by country
Monthly salary for a sole chef on a privately used yacht of 30m to 90m. Private yachts rarely pay charter tips, so salaries tend to sit at the higher end and owners may add an annual bonus. Pay rises with yacht size, owner profile and years with one family.
- France and Monaco
- €5,500 – 8,500
- Spain
- €5,000 – 8,000
- Italy
- €5,000 – 8,000
- United Kingdom
- £4,500 – 7,000
- USA (Florida)
- US$6,000 – 9,500
- Caribbean
- US$6,000 – 9,500
- UAE
- AED 22,000 – 35,000
- Australia
- A$9,000 – 14,000
- New Zealand
- NZ$10,000 – 15,500
Required
- STCW Basic Safety Training
- ENG1 medical
- Ship's Cook Certificate (MCA)
- Food Safety Level 2
- PDSD (Proficiency in Designated Security Duties)
Recommended
- Professional culinary diploma
- Level 3 Food Safety and Hygiene
- WSET Level 2 Award in Wines
- Allergen awareness training
- Medical First Aid
Visas
- Schengen visa
- US B1/B2 (C1/D for joining in the US)
- Australian MCV for Australian cruising
Where it leads
Private Yacht Chef jobs open now
Questions crew ask
Do I need yacht experience to become a private yacht chef?
Most owners want at least one season as a yacht chef or sous chef, plus a strong restaurant or private household background. Experience cooking for private families ashore counts well with owners.
Is the pay lower without charter tips?
Base salaries on private yachts are usually higher to make up for it, and many owners pay a year end bonus. Over a year the total is often similar to a charter chef with more predictable income.
Will I have to cook ashore as well?
Often, yes. Many owners ask their chef to cook at villas or travel with the family between residences, so check this at interview and agree how travel days are paid.