Small Yachts

A small yacht (typically under thirty meters) will have one chef who is responsible for cooking for between two and six crew members and often six to ten guests. It would be recommended after completing training to begin on a smaller vessel, iin the twenty meter range, to gain experience and understand the rhythm of charter operations, in an environment with less exacting standards. Once comfortable with the job role, and with an expanded skill set, move up to a boat in the twenty to thirty meter range, and beyond.

Large Yachts

Larger yachts (typically over sixty meters) will often have a Head Chef and a Sous Chef, and might employ a Crew Chef during off season times. Coming in as a Crew Chef, or a Sous Chef, after making the transition to large yachts, is a great opportunity to gain experience, and start to develop the skill set required to become a Head Chef, in an environment with exceptionally high standards.

The Galley Journey

Career Progression

Yachting Industry Introduction & Guidance Introduction to the roles and responsibilities on board, certifications, and standards required by a seafarer in the yachting industry

STCW Basic Safety Training The Standards of Training, Certification and Watchkeeping Convention mandates that ALL seafarers undergo training modules for Personal Survival Techniques, Safety & Social Responsibility, Fire Prevention & Fire Fighting, Elementary First Aid

IAMI Guest Food & Beverage Service IAMI GUEST Food & Beverage Service refers to internationally recognized, yacht-specific training programs (Units 02, 05, etc.) by the International Association of Maritime Institutions (IAMI) that teach high-level hospitality skills for yacht interior crew, covering table setting, wine service, mixology, food safety, and anticipating luxury guest needs for successful careers as stewards/stewardesses on superyachts.

IAMI Advanced Guest Food & Beverage Service This program is a comprehensive guide to mastering exquisite service styles, demanded of interior crew onboard superyachts. During your time studying this program, you will master unforgettable dining experiences by learning all about menu management, how to personalise guest experiences, and how to use luxury ingredients.The program also gives you the tools needed to handle diverse situations with confidence, such as complaint handling to inventory management on board, and how to lead your service team with confidence

One to Three Months Certificate in Culinary Arts- Chef foundation program is designed to teach you the skills required to cook to a professional standard. From food hygiene, to organisational skills, the language of the professional kitchen, and core cooking skills, by the end of this course you will have the skills to start your career. You may start on the interior, before progressing as a junior chef on a larger yacht, or sole chef aboard a smaller vessel.

For candidates intending to start aboard large yachts, interior courses will be added.

BOW Sponsored Education for Galley Candidates

Introductory kelp e-Learning Modules-

These modules are designed to get you started. Our recipients have access to over 1,000 modules for a two year period

• Introduction to Mental Health for Yacht Crew

• IAMI Introduction to Yachting & Yachting Life

• Mental Health Support and Resources for Yacht Crew

• Introduction to Budgeting & Accounting

• Leadership & Management Skills

• The Crew Academy Learning Styles Course

• Kelp Managing Relationships Course