Rotational 2/2 Sous Chef busy Private M/Y- ASAP START

About mymuybueno and This Role
At mymuybueno, we specialise in connecting exceptional culinary talent with world‑class yachts and UHNW households. We’re currently seeking an experienced, hands‑on Rotational 2/2 Sous Chef for a very busy, high‑end private 80m+ M/Y. This is a full‑time, permanent position with a 2 months on / 2 months off rotation and an ASAP start.

This is a fantastic opportunity for a driven Sous Chef who thrives in a fast‑paced, service‑focused galley and is ready to bring creativity, consistency, and calm professionalism to a demanding schedule.

What You’ll Be Working On
You’ll support and work closely with the Head / Executive Chef to deliver consistently excellent food for busy owners, family, and guests, as well as for a large international crew. You’ll help manage the day‑to‑day running of the galley on an 80m+ yacht, maintaining top standards of organisation, cleanliness and safety while producing beautifully presented, flavour‑forward dishes across multiple meal periods.

Key Aspects of the Role
- Assist leading all galley operations alongside the Head / Executive Chef on a busy, private 80m+ motor yacht.
- Plan and execute varied, seasonal menus for owners and guests, covering everything from relaxed family service to more elevated, fine‑dining experiences.
- Take full ownership of crew food when required, delivering balanced, satisfying menus tailored to an active, international crew.
- Support stock control, provisioning and budgeting, with a sharp eye on quality, freshness, and waste minimisation.
- Uphold impeccable food safety and hygiene standards in line with MLC, HACCP and onboard procedures.
- Work collaboratively with the wider interior and deck teams to provide seamless service for frequent trips, busy guest periods and high‑pressure turnarounds.

Why Join mymuybueno and This Yacht?
At mymuybueno, we advocate for chefs who take their craft seriously and want to grow. You’ll be joining a respected private vessel with stability, structure and a positive, professional culture. This role offers
- 2/2 rotation for genuine work–life balance.
- The chance to work with quality ingredients and a discerning international clientele.
- A collaborative galley, where new ideas and creativity are encouraged within the owners’ preferences.
- Clear expectations, strong leadership, and the opportunity to refine your superyacht career at senior Sous level on an 80m+ platform.

Who You Are
You’re an organised, mature, and team‑orientated professional who loves being busy, takes pride in beautiful food, and remains calm under pressure. You understand the demands of a large, private vessel, and you’re committed to longevity, reliability, and maintaining a high standard every day.

How to Apply
If this sounds like your next step, we’d love to hear from you. Please apply via mymuybueno with your up‑to‑date CV, written references, sample menus, and food portfolio. Only candidates who meet the core criteria will be contacted, due to the high volume of applications. This is an ASAP start, so please indicate your current location, notice period, and availability.

- Work closely with the Head / Executive Chef to plan, prepare, and execute high‑quality menus for owners, family, and guests on a busy 80m+ private motor yacht
- Take lead on crew food as required, delivering varied, nutritious, and cost‑effective menus for a large, multicultural crew while managing feedback and dietary needs
- Assist in menu development, including themed nights, canapés, buffets, fine dining plating, and last‑minute changes during busy guest trips
- Oversee day‑to‑day galley operations during your rotation: prep lists, task allocation, mise en place, cleaning schedules, and shift organisation
- Manage and monitor provisioning, inventory, and stock rotation for dry stores, fridges, and freezers, ensuring minimal waste and consistent product quality
- Maintain strict hygiene, safety, and sanitation standards throughout the galley, implementing HACCP practices and adhering to all onboard procedures and inspections
- Support budgeting and cost control under the guidance of the Head / Executive Chef, ensuring efficient use of ingredients while maintaining high standards
- Collaborate closely with interior and service teams to coordinate timing, presentation, and special requests for all guest and owner service periods
- Train, support, and mentor more junior galley team members when applicable, helping to create a positive, respectful, and hardworking kitchen culture
- Be flexible and hands‑on during peak times, including charters or intense owner trips, and contribute to smooth turnarounds, crossings, and yard periods as required

- Proven longevity of at least the past year on an 80m+ private motor yacht specifically in a Sous Chef or 3rd Chef role
- Minimum 2–3 years’ total superyacht galley experience, with strong exposure to busy private programs and high guest usage
- Solid shore‑based culinary background (fine dining, luxury hotels, or high‑end restaurants) with formal culinary training preferred
- Confident across multiple cuisines (Mediterranean, modern European, Asian influences, healthy/wellness dishes) and able to adapt to owners’ preferences and dietary needs
- Demonstrable experience planning and executing menus for both guests and large crew, including special diets (gluten‑free, vegan, allergies, etc.)
- Excellent organisation, cleanliness, and galley management skills, with strong understanding of HACCP, food safety, and stock control on large yachts
- Calm, positive, and team‑focused attitude with proven ability to work long, intense guest periods while maintaining consistency and presentation standards
- Valid STCW, ENG1 (or equivalent seafarer medical), Food Hygiene Level 2/3 and all documents up to date for immediate embarkation
- Non‑smoker and no visible tattoos preferred, in line with high‑end private yacht standards and owner expectations
- Fluent in English with strong communication skills and professional references that clearly support stability, teamwork, and performance at Sous level on 80m+ vessels