A real shift
Provision ingredients at each port, cook breakfast to dinner for guests and crew, adapt to sea conditions and keep the galley spotless.
Skills that matter
- Versatile high-end cooking
- Provisioning and planning
- Working in confined spaces
- Dietary flexibility
- Resilience
Qualifications
- STCW Basic Safety Training
- ENG1 seafarer medical
- Ship's Cook Certificate (MLC 2006 requirement)
- Level 3 Professional Cookery
Where it leads
- Yacht chef
- Head chef on larger yachts
- Private chef
- Charter consultancy
What we'd ask on the show
- A kitchen at sea
- Provisioning on a remote island
- Crew life versus guest life