// Walkthrough
Chef CVs are read by the captain and chief stew together, looking for three numbers: galley size, guest count, and dietary range. The structure exists to put those numbers within reach.
The page leads with full name and role — "Yacht Chef", "Sous Chef", "Chef de Partie", or "Head Chef" — matched to the level you are applying for, with nationality and current location underneath. A profile of two or three sentences sets out cuisine focus, dietary range, and the largest guest count and galley you have cooked for. Avoid "international cuisine" without specifics; precision carries this section.
Certificates follow: STCW Basic Safety, ENG1, Food Hygiene Level 3 or higher, HACCP, allergens, and any optional WSET, sommelier. MLC Chef Cook qualification is mandatory in the industry. Every line should carry a verified expiry date.
Sea service runs one row per contract, with vessel size, guest count, galley team size, and programme type (charter or private). Note the type of cuisine you cooked on each boat, and any special dietary focus. Longevity on a large boat with a busy charter programme is the strongest single signal on the page.
Name your cuisines confidently — Mediterranean, Japanese, plant-based, raw, gluten-free — and list the dietary restrictions you handle routinely. Boat-specific skills follow: provisioning under sail, plate presentation under motion, freezer rotation, allergen separation, dietary briefings, menu engineering for charter weeks. References come from captains and chief stews who have shared a galley with you; a short owner reference, with permission, can outweigh a longer captain's letter.
A photo in chef whites against a neutral background, or in a clean galley — professional, not staged. Phone, date of birth, and reference contacts stay off the public CV by default.
// What captains scan for
- Galley size, guest count, and dietary range are the three numbers captains look for. Surface them in the summary.
- Solo galley and sous experience read very differently. Be precise about which role you held on each boat.
- Charter and private programmes run at different tempos. Note the type next to each contract.
- Provisioning experience matters as much as plating. Mention the markets, suppliers, and routes you have worked with.
- Avoid "Michelin-trained" without specifics. Captains verify, and unsupported claims are quickly noticed.
- Cut the filler. "Passionate about food", "creative", "team player" — captains scan past them. Galley size, cover counts, dietary range, and provisioning regions are what they trust.
// Ready
Build yours in two minutes.
Free tier is the trial. No credit card. Cancel anytime if you upgrade later.