Head Chef – 50m Private MY – Sydney (Base) & Whitsundays / Pacific

Are you an experienced superyacht chef interested in a balance between sea and land?

Are you interested in working in one of Australia’s best cities?

Position Snapshot

$12,000-$13,000 AUD / Month (TRP)
Live onboard or ashore
Diverse culinary repertoire
Open to Foreign nationals (sponsorship option)

An exciting opportunity has become available for an experienced chef to join a highly professional program with an excellent crew and owner.

The vessel is based in Sydney 9 months / year and typically spends winters away in either the Gold Coast (Yard), Whitsundays or South Pacific Islands.

Over winter the owner often spends time in Europe on his larger superyacht, often coinciding with the Australian vessels yard time on the Gold Coast.

The vessel is a low / moderate use program, averaging 2 trips / month

The chef will be charged with looking after both guests and crew and will occasionally cook for the owner at his residence.

The Crew dynamic and owner / chef relationship is excellent and the successful candidate will find themselves in a sought-after work environment, offering both lifestyle and progression.

The head chef will have a lot of influence over menus and a thorough handover will be given with the outgoing chef.

The Ideal Candidate

Culinary trained
Superyacht or private residence experience
Diverse culinary repertoire
Can source only the best produce
Can cater for both fine dining and finger food events.
Can ensure crew food at a good standard
Ability to provision accurately
Can maintain clean workstations and organised stores
STCW & Seafarer medical

Start: August / September

Salary: $12,000-$13,000 AUD / Month TRP, 4 weeks annual leave

Conditions: Live onboard or ashore

Work week: based on 5 day working week, around guest activity