The information below is not a definative guide. It's a rough guide to what skills and experience is needed. The salaries mentioned are not set in stone they are only approximations. The higher salaries relate to the more experienced and qualified crewmembers.

		Qualifications & Experience Needed

• Proof of certification from accredited Catering School / Culinary School or Academy.
• If not a trained Chef you must have extensive hotel and restaurant catering experience.
• Sample menu plans for 7 to 14 days
• Provisioning in obscure parts of the world Knowledge of produce, fruits, dairy, meats and other products available only seasonally and perhaps limited in many areas.
• Knowledge and ability to stay within budgets and plan a menu based cost restrictions and availability.
• Good organizational skills and ability to manage galley assistants if required.
• Ability to adapt to quick menu changes due to weather changes and unforeseen circumstances.
• Ability to cook and prepare food in limited galley space, storage space and refrigeration space.
• An understanding of food safety, storage and health and hygiene standards.
• Knowledge of nutrition, special diets, vegetarian diets, and food allergies
• Able to cope under pressure and the ability to keep a keen sense of humour.

		Summary

• Being the yachts Chef is a very important position, the one thing guests will remember is the food. Everyone on board looks forward to meal times and the better the food the more enjoyable the trip will be for guests and crewmembers.
• The Chefs job is very demanding in every way from menu planning, purchasing to preparation and presentation.
• Your working day can be very long. You need to prepare breakfast, lunch and dinner with occasional snacks and nibbles for night watches.
• Depending upon the size of vessel, a Chef may work alone, or they may work with a Sous (Second) Chef and possibly a Crew Cook or galley assistant.
• You are responsible for keeping the galley in tip top condition. You must be able to perform under pressure.
• A good knowledge of seafood preparation is important. Plus the flexibility to cater for varying dietary needs.
• You may be required to cater for large parties and functions depending on the size of vessel and the owners' preferences.
• The work is hard but the rewards can be substantial, a good Chef is worth their weight in gold.
• There are unlimited opportunities and building a good working relationship with an owner can bring additional rewards. They may ask you to be there personal Chef at their home or holiday retreat, with all expenses paid.

		Chefs & Cooks Salary Guidelines and Vessel Sizes

150 ft to 200 ft plus
$3,500 - $8,000+ (Approx. per month)

100 ft to 160 ft
$2,500 - $5,000+ (Approx. per month)

60 ft to 110 ft
$2,500 - $4,000+ (Approx. per month)