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Food and beverages are key on board
Understand the Superyacht Chef Work Environment
The role of a chef onboard a superyacht differs from that of a hotel or restaurant chef. A head yacht chef is responsible for all the meal plans, provisioning, food preparation, cooking, as well as cleanliness of the galley. Yacht chefs on small vessels (<50m) often work on their own, without any permanent assistance. On larger vessels, it is common to find a head chef, a sous chef as well as a crew chief (size depending). Superyacht chefs (especially those that work on charter vessels) must be able to cook a wide range of cuisines in order to cater to guest and crew preferences. Superyacht guests are accustomed to eating at the best hotels, restaurants, and villas in the world. They expect the same level of food on the superyachts that they own or charter.
The hard-working crew from other departments look forward to their meals. It is therefore essential to ensure that the crew food is prepared to a very high standard, with options for different dietary preferences.
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