Yacht Chef StaffingOur yacht Chefs have worked for individuals such as royalty, industry-leading executives, celebrities, politicians and others who expect world class service. When nothing but the best will do, get in touch with Quintessentially People, and let our yacht staffing agency give you the service you deserve.
Contact UsQuintessentially People are one of the leading yacht staffing agencies in the world. With company headquarters in London and offices in New York, Los Angeles, Fort Lauderdale, Cannes and Palma, we’re well positioned to source the professionals who best suit your precise needs.
To recruit your next yacht Chef, contact Quintessentially People.
- Oversee all guest and crew meals and nutrition
- Ensure proper food storage and safety standards
- Manage and organize kitchen budgets
- Oversee galley and food inventories
- We can recruit for you no matter where you live
Contact us for help finding the perfect Chef for your yacht.
Hire a Yacht ChefNo matter what the size of the yacht, or whether its guests are private owners or charter, there’s one thing that will be remembered and judged: the food. The Chef plays an incredibly important part of the crew because his or her expertise and ability helps ensure a successful and enjoyable trip for all those on board. The yacht Chef must be knowledgeable and energetic, and days are long. From purchasing the food items, to menu planning for a mix of dietary requirements and likes, to transportation of the food items to the yacht, to preparation and final presentation, the Chef will manage and troubleshoot all of these duties and often in different languages and currencies.
The Chef has ultimate responsibility for the galley and the galley staff – he/she may have a Sous Chef and possibly a Crew Cook working underneath him/her, but sometimes the Chef will work alone to provide all meals for both guests and crew. A good Chef will be able to create and prepare a wide repertoire of cuisines and balanced menus, with often limited supplies. Varied dietary requirements must be observed and special menus will often be requested, to which the Chef must be able to prepare and present, allowing time for any changes which could occur. Job responsibilities may involve, but not limited to:
• Provisioning of all food items
• Overseeing all guest and crew meals and nutrition
• Ensuring proper food safety and storage standards
• Managing and organizing budgets
• Overseeing galley and food inventories
• Overseeing galley safety and sanitary standards
• Management and training of all other galley staff and chefs
Menu planning, with a varied knowledge of wine, different cuisines, food safety, nutrition, diets and allergies, and storage of food is key to a Chef’s role. The individual should demonstrate a knack for organization, creativity and adaptability, as well as have a positive attitude and fantastic presentation skills.