Life at Sea: Working As A Chef on a Superyacht

Working as a superyacht chef is quite an enviable life for some. No day at the office is ever the same in this dynamic industry.

You have the opportunity to visit the world's most exotic destinations and be paid handsomely for doing so. And with days off when there are no guests on board, you will have the time to explore.

Plans and itineraries change at the last minute based on weather conditions and guest requests. It can be breakfast in St Tropez, lunch in Monaco, dinner in Sorrento, and then it's off to Sardinia.

One thing that strikes you about working on a superyacht is how your life is now more compact. You will likely share a cabin, and the commute from the cabin to the galley takes under 30 seconds. As a chef, every bit of storage space is used, and you now have to plan carefully, as you won't always have access to daily fresh produce, particularly if the yacht is at anchor or underway, and 'clean as you go' is the mantra.

If you come from a shore-based position, nothing can quite prepare you for the incredible journey that lies ahead of you as a super yacht chef. You should demonstrate adaptability, creativity, self-reliance, and a can-do approach to problem-solving. It can be a difficult place to work, with long hours and, at times, working weeks on end in a high-pressure environment, but the rewards are enormous.

As a chef, it's all about preparation. Get this right, and you're already 50% there. Work on building your skill level in international cuisines, patisserie, and bakery, and your knowledge of special diets. Building a food portfolio will also help you to distinguish your own style from other chefs.


Contact Ocean Earth Chefs on how to make your next career move into the world of private chefs.

---

Ocean Earth Chefs

Private Chef Placement

YACHT • VILLAS • CHALETS • HOUSEHOLDS

Tel: +34 678 887 597
www.oceanearthchefs.com