**Calling all chefs looking for a short rotational role in Australia**
Position Snapshot
A high profile 40m private MY with a solid long-term crew are on the search for an experienced sole chef to join their professional team
The vessel is used strictly for private use, typically low guest numbers with the occasional high Pax day event.
The owners and crew thoroughly enjoy fishing, diving and being active on the water.
Based out of Western Australia the vessel will cruise the WA coast over the next 12 months with the possibility of the odd international trip.
Previous yacht chef experience is essential however the vessel would entertain a sous chef level candidate wishing to move into a sole / head chef position
Option to start temp and turn into permanent
The Ideal Candidate
Start: ASAP (flexible)
Salary: $90,000 AUD + Super
Rotation: 1 month on/off
Are you an experienced chef interested in an excellent land-based opportunity in Sydney?
Do you value life balance and working for excellent owners?
Position Snapshot
An excellent Sydney based executive chef role has become available working for one of Australia’s iconic families.
The yacht is only used a handful of times each year as the family now reside permanently overseas and fly in on occasion to use the vessel over their stays in Sydney.
The chef will largely cook for crew (6/7 crew) during the week + drop off meals a few times / week for a family member who is still residing in Sydney’s eastern suburbs.
When guests are not onboard the role will be Monday to Friday
When guests are onboard there is no expense spared on using only the finest of produce.
With the owner residing overseas guest trips are usually known months in advance, so the crew have very little standby time.
The position would suit a superyacht chef or similar looking for a rare land-based role that offers genuine lifestyle balance.
The Ideal Candidate
Start: within 1 month
Salary: $150,000 AUD / Year TRP
Are you a chef based in Sydney available for freelance (ongoing)?
Position Snapshot
A professional 40m private MY is in need of a chef to work with them this weekend and beyond (optional) for ongoing contracts over summer.
Low guest numbers, cruising in Sydney Harbor and Pittwater region.
Please get in touch ASAP if able to join in the Sydney area and available
Are you a chef looking for an adventurous off the beaten track itinerary?
Do you value a tight knit crew who enjoy exploring together on location?
Position Snapshot
An exciting opportunity has become available for a sole chef to join a 47m private explorer MY on a worldwide itinerary.
Exciting ‘off the beaten track’ Itinerary with lovely Owners, cruising Central America – winter 25/26, South Pacific, Australia – summer 26, Australia, Indonesia – winter 26/27, Philippines and Japan – 2027 onwards.
Crew of 10 who are a close team, who enjoy exploring the various locations together
The chef must be accomplished in a variety of cuisines, to provide exiting, fresh menus for the guests and crew.
Comfortable with provisioning in remote locations.
Good ability to plan efficiently for longer periods between reprovisioning.
Fun and interactive guests and crew.
60 days leave/yr
Excellent Salary (paid in Euro)
The vessel is open to both male and female chefs and will consider flying the right candidate from the Southern Hemisphere
Are you a culinary trained superyacht chef looking to join a busy charter yacht?
Do you have a strong restaurant background and looking to upskill in Asian cuisines?
Position Snapshot
A high profile 62m private / charter MY is on the search for an experienced Sous / Crew Chef to join their professional program.
Note from rotational Head chef’s (below)
“We are looking for a strong sous-chef with strong culinary background. Few years’ experiences in restaurant is a must-many times you will be working independently.
You will be fully responsible for all crew meal as well as helping the Head chef. The role is very dynamic so we need a confident chef who can help in different ways.
Pastry skills are very welcome, but we are also willing to teach. One of the Head chefs also has strength in Japanese cuisine and is very patient to teach.
We are very adamant on having a positive environment in the galley, as well as onboard.
A positive character is a must. We want to take pride not only in our food, but our crew morale. We have 15 crew onboard who aren’t fussy, and love to try different cuisines. Teamwork is very essential onboard.
The vessel is currently finishing the tail end of a busy charter season and will cross over to the US later this year
The Ideal Candidate
Start: Mid November
Salary: 5000-5500€ / month + tips (negotiable for very good experience) (no rotation)
