Summary
Head Chef – 70m Private M/Y
We are seeking a passionate, energetic, and committed Head Chef to join a 70m private motor yacht. This is a permanent role with an attractive leave package of 90 days per year. The position is from November 2025, with the first guest trip scheduled for mid-December.
This role is best suited for a motivated chef with proven yachting experience who thrives in a galley environment, brings enthusiasm to their cooking, has a genuine passion for what they do, and can maintain variety and creativity in daily menus. Michelin or fine-dining background is preferred but not essential—what matters most is passion, adaptability, and consistently high standards.
The Owners enjoy a relaxed, family-style atmosphere onboard and value fresh, high-quality ingredients with well-balanced, lighter meals. The chef must be capable of Mediterranean, French/Belgian, and Asian cuisines—particularly Japanese. Service is generally casual with plated dinners, though formal dining may be requested on occasion. Menus should remain varied and mindful of dietary requirements. The Owners are approachable, collaborative, and encourage creativity in the galley.
This is a worldwide cruising program. The yacht is currently in New Zealand finishing a shipyard period with plans of Fiji and French Polynesia, with further global cruising plans in the pipeline.
Key Details
- Start Date: November 2025 (boss trip mid-December)
- Itinerary: Worldwide cruising (currently NZ → Fiji → French Polynesia)
- Salary: €7,500 per month
- Leave: 90 days per year
- Other Considerations: Tattoos acceptable; ideally a non-smoker (no opportunities for smoke breaks during trips)
The Ideal Candidate
- Yachting experience is essential
- Fine dining / Michelin background preferred but not required
- Must be highly capable in Mediterranean, French/Belgian, and Asian (especially Japanese) cuisines
- Creative and adaptable, with excellent provisioning and organizational skills
- Positive, collaborative personality—passionate, energetic, and fun
- Comfortable balancing relaxed family service with formal dining when required
Required Documents & Qualifications
- Valid STCW
- Valid Seafarers Medical
- Food Hygiene Certificate (Level 2 or higher)
- Formal Culinary Training / Diploma
