Freelance Sous Chef 27th July-1st Sept - €250 day rate 100m Private M/Y

About mymuybueno and This Opportunity

mymuybueno Private Chefs is partnering with a prestigious 100m private motor yacht to source a highly capable Freelance Sous Chef for a busy Mediterranean programme. This is a seasonal contract from 27th July to 1st September, offering a competitive €250 per day. You will be joining an established culinary team and must be ready to step on board and perform from day one.

The Role

As Freelance Sous Chef, you will support the Head/Executive Chef in delivering a high-end, guest-focused culinary experience across multiple service styles, from refined family-style dining to elevated fine dining. You will assist with menu execution, provisioning, organisation and maintaining consistently high standards in a fast-paced environment. This role is ideal for an experienced yacht or luxury hospitality chef who is confident running services independently when required and working seamlessly within a small, professional team.

What You’ll Be Working On

You will help execute daily guest and crew meal services, support menu planning and provisioning in the Med, uphold strict food safety and hygiene standards, and contribute to a positive and organised galley culture. You will be relied upon to anticipate needs, adapt quickly to changing guest plans and ensure the galley runs smoothly at all times.

Why Join mymuybueno?

mymuybueno is renowned for representing exceptional culinary talent within the luxury hospitality and superyacht sectors. By joining our network, you benefit from access to high-calibre placements, a professional and discreet representation, and opportunities that align with your skill set and career goals. This specific yacht offers a professional working environment, clear expectations, and the chance to showcase your skills in a premium private setting cruising the Mediterranean during peak season.

Who You Are

You are an experienced Sous Chef with a proven background in high-end yachting or luxury hospitality who thrives in a structured yet fast-moving environment. You are organised, calm under pressure, comfortable with last-minute changes, and able to support or lead service as needed. You bring excellent communication skills, strong teamwork, and a genuine passion for delivering exceptional food with a guest-first mentality, all while respecting the confidentiality and discretion expected on a large, private vessel.

How to Apply

If you meet the requirements below and can commit fully to the dates 27th July – 1st September, please apply via mymuybueno with your up-to-date CV, current location, availability, references, and a concise portfolio or sample menus highlighting relevant experience. Only candidates with suitable experience and documentation will be contacted for interview. This role is time-sensitive, so early applications are strongly encouraged.

- Support the Head/Executive Chef in delivering high-quality, creative and consistent guest and crew meals throughout the contract
- Execute mise en place, cooking and plating for multiple daily services, ensuring timing, flavour and presentation are of an excellent standard
- Step up to run services or sections independently when required, maintaining smooth operations in a busy galley
- Assist with menu planning, adapting to guest preferences, dietary requirements and last-minute changes in schedules or numbers
- Participate in provisioning and stock control in the Med, ensuring smart purchasing, correct storage and minimal waste
- Uphold strict food safety, hygiene and HACCP standards at all times, maintaining a clean, organised and compliant galley
- Collaborate closely with the culinary and interior teams to coordinate service, special events and guest experiences
- Contribute to crew catering that is varied, nutritious and cost-effective while respecting dietary needs and cultural preferences
- Monitor stock levels, assist with inventory and communicate proactively about shortages or maintenance issues in the galley
- Represent both the yacht and mymuybueno with professionalism, discretion and a consistently high standard of conduct on board

- Proven experience as a Sous Chef on large private yachts (ideally 70m+; 100m+ highly advantageous) or in top-tier luxury hotels/restaurants
- Demonstrable ability to hit the ground running and step into a fast-paced, established galley with minimal handover
- Strong background in modern European/Mediterranean cuisine, with confidence across healthy, family-style and refined fine-dining dishes
- Valid STCW (including PSA), ENG1 (or equivalent seafarer medical) and all required yacht documentation up to date
- Food safety and hygiene certification (Level 2 or higher) and thorough understanding of HACCP and galley best practice
- Available and fully committed for the full contract period: 27th July – 1st September, in the Mediterranean
- Excellent organisation, time management and mise en place skills, with the ability to run sections and services independently
- Strong communication skills and a positive, team-oriented attitude, able to work closely with the Head/Executive Chef and crew
- High level of professionalism, discretion and guest awareness expected on a large, private superyacht
- Right to work and travel in the region as required, with a clean background and excellent verifiable references