GALLEY
Chefs for private programmes, charter seasons and rotation
Head Chefs, Sous Chefs, Solo Chefs, Crew Chefs and Cook/Stews, placed against the guest programme the galley actually has to deliver.
The galley is a single-person department on most yachts, and the guest feedback arrives three times a day. A chef who is excellent on paper can still be the wrong appointment if the owner's preferences, the charter calendar and the provisioning reality were never discussed properly at brief stage.
We recruit across the full galley, from Solo Chefs on owner-operated programmes to Head Chefs running a brigade on 100m+ builds. Every search begins with the same questions: how many guests, how often, at what standard, and what the chef will have to work with in terms of galley space, budget and provisioning.
SCOPE
Roles we place
Head Chef
Sous Chef
Solo Chef
Sub-40m and owner-operated programmes
Crew Chef
Cook/Stew
Dual-role galley and interior positions
Rotational Chef
Cover and permanent rotation
Freelance and seasonal Chefs
Charter cover and yard periods
STANDARDS
What we check before a CV reaches you
The five pillars on the About Quay Crew page apply to every search. These are the galley-specific ones. Read about Quay Crew.
- Cuisine and standard matched to the owner
- Fine dining, family cooking, health-led menus and high-volume charter service are separate skill sets. We establish what the owner and guests actually eat before assessing whether a chef's background fits.
- Dietary and allergen competence confirmed
- Most programmes now carry allergies, intolerances or specialist diets aboard. We confirm how a chef has managed these in practice, including separation and labelling, rather than accepting a line on a CV.
- Galley size and provisioning realities discussed
- A chef used to a large galley and a European supply chain may struggle on a small boat in a remote itinerary. We match experience to the equipment, the storage and the ports the yacht will actually visit.
- Food safety and budget discipline referenced
- HACCP knowledge, hygiene standards and monthly food budgets are all referenced with previous Captains and Pursers, because both the audit and the accounts sit with the chef.
DIRECT LINE
Who runs this desk
No switchboard and no shared inbox. You deal with the consultant who covers the department.
OTHER DEPARTMENTS
Looking for a chef?
Tell us the guest programme, the itinerary and the galley the chef will be working in. We will give you an honest view of the market at that level before a search begins.