Female Chef 2/2 Rotational Private 50m M/Y -ASAP START

Position: Female Chef – 2:2 Rotational
Vessel: Private 50m Motor Yacht
Location: Med-based, wintering in Palma de Mallorca
Start Date: 21 July (ASAP) with several days handover
Rotation: 2 months on / 2 months off

About mymuybueno

mymuybueno is a global leader in luxury hospitality recruitment, chef placement, and yacht crew services. We partner with exceptional clients and outstanding talent, focusing on professionalism, integrity, and a genuine passion for great food and great service. Our yacht clients value discretion, consistency, and a warm, can-do attitude on board. You will be joining a well-run, private 50m M/Y with a stable crew and a supportive, professional environment.

About the Role

We are seeking a highly capable, preferably female, Sole Chef to run the galley on a private 50m motor yacht on a 2:2 rotational basis. This is a hands-on role for a confident, organised chef who can deliver refined yet relaxed Mediterranean and Asian-inspired cuisine, adapt quickly to last-minute guest requests, and maintain a calm, efficient galley. Guest numbers are typically low, and you will also cater daily for 12 crew, providing balanced, attractive, and nutritious meals. The yacht runs a fairly busy private program and will winter in Palma, offering a great base and work-life balance for the right candidate.

What You’ll Be Working On
You will take full ownership of the galley, from provisioning and menu development through to execution, cleanliness, and compliance. You will curate seasonal menus with a Mediterranean and Asian focus, respond flexibly to guest preferences, and provide varied, wholesome crew food. You will maintain excellent working relationships with the captain and crew, ensure smooth service during guest trips, and manage your time and budget efficiently. During your first rotation, an outgoing chef will provide a thorough handover to help you settle in quickly and hit the ground running.

Why Join mymuybueno & This Yacht

• Quality-focused program: Private yacht with low guest numbers, allowing you to focus on quality, creativity, and consistency rather than mass volume service.
• True work–life balance: 2:2 rotation on a well-managed 50m gives regular time off while maintaining a stable long-term role.
• Culinary freedom within clear preferences: Guests enjoy Mediterranean and Asian cuisine but are open to new, thoughtful ideas and plating styles, rewarding chefs who are adaptable and inspired.
• Supportive culture: Professional, cohesive crew of 12 with a respectful atmosphere, clear communication, and a captain who values organisation and reliability.
• Excellent base: Wintering in Palma, with good provisioning options, culinary inspiration, and an appealing lifestyle when the yacht is not actively cruising.

Who You Are

You are an experienced yacht chef (or strong land-based fine-dining/private chef transitioning to yachts) with the maturity to run a galley solo. You thrive in a private environment where discretion, flexibility, and consistency matter more than showmanship. You are adept at Mediterranean and Asian cuisine, confident with fresh seafood, healthy plates, and clean flavours, and comfortable adapting to last-minute requests and dietary needs. You plan ahead, manage provisioning meticulously, and keep an impeccably clean, organised galley. You communicate clearly, work collaboratively with the interior team on timing and service, and understand the rhythm of a busy yet well-structured private program. You are available for an ASAP start on 21 July and ready to make the most of a thorough handover before taking full responsibility for the galley.

How to Apply

If you meet the criteria and are excited by this opportunity, please apply via mymuybueno Yachts with your up-to-date CV, written references, sample menus (including Mediterranean and Asian dishes), and a brief cover note outlining your availability and current location. Only candidates with the right to work in the EU/Schengen (or able to obtain appropriate visas) and the required certification will be considered. Shortlisted candidates will be contacted for interview and reference checks. All applications are handled confidentially by the mymuybueno team.

- Take full responsibility for all culinary operations on board as Sole Chef for a private 50m M/Y
- Plan, prepare, and execute high-quality guest meals with a strong focus on Mediterranean and Asian styles, adapting to personal preferences and last-minute requests
- Design and deliver varied, nutritious daily menus for 12 crew, accommodating dietary requirements and maintaining high morale through good, consistent food
- Manage all provisioning and stock control for dry, fresh, and frozen goods, ensuring quality, cost-effectiveness, and minimal waste across different cruising areas
- Maintain impeccable galley hygiene, organisation, and food safety standards, in full compliance with HACCP and yacht procedures
- Coordinate closely with the captain and interior team to ensure smooth service, appropriate timing, and alignment with the daily schedule and guest activities
- Prepare for and execute special occasions, themed dinners, and casual family-style dining as requested by the owners and guests
- Monitor and manage galley budgets, inventory records, and supplier relationships, providing clear and accurate documentation where required
- Train, guide, and collaborate with any temporary assistance (e.g., day workers) during busy periods while maintaining your own high standards
- Participate as an active, positive member of the crew, supporting a respectful, professional on-board culture and contributing to the overall guest experience

- Proven experience as a Sole Chef on similar-sized yachts (circa 40–60m) or strong background as a private/fine-dining chef with prior yacht exposure
- Confident in Mediterranean and Asian cuisines, with the ability to design balanced, seasonal menus and cater to varied dietary preferences
- Fully capable of running a galley solo: provisioning, menu planning, costing, food safety, stock control, and administration
- Clean, organised working style with excellent knowledge of HACCP and galley hygiene, and experience with provisioning in Med cruising grounds
- Strong crew-cooking skills, able to provide varied, nutritious, and appealing meals for 12 crew daily
- Calm under pressure with the flexibility to accommodate last-minute guest requests, changing schedules, and low but fluctuating guest numbers
- Professional appearance and demeanour, discreet and guest-focused, with strong communication and teamwork skills
- Valid STCW (with up-to-date refresher), ENG1 (or equivalent seafarer medical), and Food Safety & Hygiene Level 2 or higher
- Availability for a 21 July start, willing to complete a thorough handover and then commit to a 2:2 rotational schedule
- Preferably female candidate, in line with the owners' request and existing cabin arrangements