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Sous Chef | 60-80m Motor Yachts | Private & Charter

Sydney, Australia · 6 years experience

Open to opportunities

Summary

An experienced Sous Chef with six years in yachting, supporting Head Chefs on 60m to 80m motor yachts across Mediterranean and Caribbean charter and private programmes. Strong in Levantine and modern Australian cooking, crew mess production, and pastry and bread. Reliable in the Head Chef's absence, organised with stock rotation, and experienced with refit galley handovers in Australian and European yards.

Experience areas

Mediterranean charter seasons3yCurrentCaribbean winter seasons2ySouth Pacific and Australian cruising1y

Work experience

Employer names withheld for privacy
  1. Sous Chef, 72m Charter Motor Yacht

    2023 – 2026
    • Supported the Head Chef serving up to 12 guests, with a galley team of 3 and a crew of 22
    • Covered 8 weeks of Head Chef leave with no change in charter feedback scores
    • Developed a Levantine mezze menu that became a repeat guest request across 20+ charters
  2. Sous Chef, 63m Private Motor Yacht

    2021 – 2023
    • Managed daily crew meals for 16 crew with a weekly food cost reduction of roughly 12%
    • Supervised galley handover and re-stocking during an 8-week refit period
    • Baked all bread and pastry in-house, replacing bought-in items
  3. Crew Chef, 41m Charter Motor Yacht

    2019 – 2021
    • Fed a crew of 8 and supported guest service on 14-18 charter weeks per season
    • Provisioned for an extended South Pacific cruise with minimal waste

Skills

Levantine and Middle Eastern cuisineModern Australian cookingPastry and bread productionCrew mess production for 20+ crewStock rotation and inventory controlRelief Head Chef coverAllergen and dietary managementGalley refit and yard-period handoverCharter menu execution

Certifications

  • STCW Basic Safety Training
  • ENG1 Seafarer Medical Certificate
  • MLC Ship's Cook Certificate
  • Food Safety Level 3
  • Certificate III in Commercial Cookery
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