salary yacht chef

You Won't Believe How Much a 'Below Deck' Charter Chef Makes

Nov. 16 2020, Published 3:45 p.m. ET

The life of a yachtie seems like a dream job. Working onboard a state-of-the-art vessel, being surrounded by the bluest ocean, and getting to explore exotic locations are just some of the perks of working onboard a luxury mega-yacht. 

But as any seasoned fan of Below Deck can tell you, it’s not all stunning locations and water slides.

Pulling at least 16-hour shifts while attending to every whim of charter guests and being filmed around the clock is just another day in the life of a Below Deck yachtie. But while the team indulges every ridiculous request from their ultra-rich clientele, they are well paid for their hard work — especially the chefs, who have to meet all kinds of demands even when the weather is too rough for the exterior crew. 

So, what is a Below Deck chef salary like, as the sole person cooking onboard?

What is the Chef’s salary on 'Below Deck?'

Captain Lee is back helming My Seanna for another season of Below Deck set in the Caribbean. With the departure of his long-time right-hand woman, Chief Stewardess Kate Chastain, he’s got a whole new crew to whip into shape. 

But one person who already seems to have everything under control is the yacht’s new chef: Rachel Hargrove.

This predominantly self-taught chef has quickly made a mark with her unflappable attitude and calm demeanor even in the face of the most demanding guests. Rachel keeps her galley in order and is experienced in a lot of different cuisines from around the world, which hopefully means she won’t get thrown by a request for vegan food… Ahem, Kiko.

But just how much does a talented chef like Rachel make? Charter companies pay each crew member a base salary, which depends on the size of the boat, the number of charter guests, and the professional role of the yachtie. 

On top of this base pay, cast members in the Bravo show also get additional tips and a small appearance fee from the network. 

According to the average salary rates for super-yacht chefs, they are estimated to make a base salary of anywhere between $85,000 and $100,000 for a standard charter season. The chef's specific rate would be determined by their professional qualifications, the ship’s itinerary, and the number of charter guests on-board — but they get to keep all the money they make since crews earn a tax-free income. 

'Below Deck' star Chef Ben Robinson.

In addition to the generous salary, the Below Deck chef would also benefit from the tips that guests leave at the end of each charter. On Below Deck , the crew customarily receive a tip that’s around 5 to 30 percent of the charter base fee, depending on the level of service and pampering that the guests receive. 

All told, Captain Lee's chef could potentially walk away from the season with over $100,000 for about six weeks of work. 

And since the Below Deck crew doesn’t work an entire yachting season, which is usually between four and five months, it’s entirely possible for the chef to finish out the season on another yacht and make even more money.

Sounds like we’re all about to quit our day jobs for the life of a yachtie!

Tune in to new episodes of Below Deck on Mondays at 9 p.m. EST on Bravo.

Welcome to the Most Expensive Yacht in 'Below Deck' History

Chef Kiko Said His Firing on 'Below Deck: Med' Was Bittersweet

Captain Lee May Be Hard on the 'Below Deck' Staff but He's a Total Softie With His Wife

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How much do yacht chefs make.

A job onboard a superyacht has many appealing features, especially for a budding chef.

If you love to travel and have been working towards a professional career in the food industry, have you ever thought of taking this to the open seas?

Working as a yacht chef could prove to be a very lucrative career, whilst broadening your horizons.

Not only will you be cooking aboard a unique luxury vessel, you may even be earning a tax free salary.

If circumstances are right, your salary could qualify you for the seafarers earnings deduction - yes, that means zero tax on income earned!

With living expenses including food, drink and board all taken care of, this is the ideal career to start putting that money away for future investments.

So there’s many reasons to embark on a catering career on board a yacht sailing the seas.

With that thought in mind, here’s some pertinent information about how you could embark on such an adventurous career, along with other relevant details relating to the job.

How to Become a Yacht Chef

Stcw basic safety training, eng 1 medical certificate, food safety & storage training, sommelier training, silver service qualification, commercial kitchen experience, regional produce, work to budgets, nutrition, diet & allergy knowledge, flexible meal planning, presentation skills, team working, organisational skills, accountancy & computer literacy, typical yacht chef duties, 20-40m vessel, 40-60m vessel, 60m+ vessel, 80m+ vessel, do yacht chefs earn tips.

So how do you bag yourself a dream job as a chef aboard a superyacht?

It’s not such a common vacancy to come across, so there’s bound to be fierce competition for such a unique career opportunity.

It’s best to start off by pointing out that yacht chefs are generally recruited from those already employed as sous chefs or head chefs within the catering industry.

They are commonly plucked from professional kitchens in luxury hotels and high end restaurants.

That said, this does not necessarily mean that if you’ve never worked in such a post then there’s no chance of you becoming a yacht chef.

In most cases, you’ll probably be required to gain experience working as a second chef or a crew chef on a yacht before getting the top job.

In fact, crew chef roles are considered to be an ideal way to break into the industry.

Whilst working in such a post, you’ll have the opportunity to gain experience as well as build relationships with suppliers.

It’s a great way to gain considerable job experience and insight in the industry without having the whole pressure of serving all the guests onboard.

Besides such job experience, it’s also crucial that you have a positive outlook, and are a confident and flexible person.

Culinary experience and a flair to create tasty dishes is indispensable, but you also need to have such personal qualities to do well in such an environment.

And of course, you will need to have all the relevant training and qualifications to back you up.

We’ll be exploring this important point in the next chapter.

Qualifications Required

There’s a number of qualifications you should try to acquire prior to applying for any chef related posts onboard a yacht:

The STCW Basic Safety Training course is a must for anyone working on board a sea vessel.

This certification demonstrates you have the necessary skills to identify any safety hazards while working at sea, and how to respond accordingly in an emergency situation.

In fact, this course includes training in areas such as personal survival, first aid, security awareness, fire prevention and fire fighting.

The ENG1 Medical certificate is also a must-have.

It ensures that you’ve had a medical examination by a registered medical practitioner, and are certified to be fit to work on board a sea vessel.

This is important both for your own safety as well as for those around you.

You’ll be working with food, and so naturally you should have training and knowledge surrounding the proper storage and handling of foods.

The Food Hygiene Level 2 course, for instance, is considered to be a must for such a role.

Sommelier training is seen as an asset if you’re considering applying for a yacht chef role.

This is a rather extensive course which helps you to develop a good understanding of food and wine, including wine sensory analysis and wine production, among others.

Sommelier training places a lot of importance on establishing a good balance between theory, serving and tasting, among other important areas.

It’s recommended that you have a silver service qualification .

This will demonstrate you have the relevant experience of working in a fine dining restaurant or catering establishment where a high level of personalised attention to the diner is considered imperative.

Necessary Experience

Formal training is of great importance, but there’s some things which you will learn from experience.

Some of these include:

Working in a commercial kitchen will offer you great insight into cooking on a large scale.

This will enable you to keep up with high demands and acquire the ability to work under pressure, but still manage to produce great results.

Commercial kitchen experience will allow you to gain the skills needed to remain focused while working in a fast-paced environment, while also being involved in menu planning, for example.

It’s important to have some knowledge about regional produce which is available in the particular cruising ground.

This will need to be acquired for meal preparation whilst you’re moving from port to port.

You’ll be faced with a budget that you will need to stick to.

Hence, whatever you decide to purchase in order to prepare the meals should be well thought out, as working with budgets is not always that easy.

You need to have the confidence that despite the possible financial restrictions, you will still be able to prepare a varied menu to suit diverse guest demands.

When it comes to food preparation, it’s important to be knowledgeable regarding food allergies, as well as different diets.

A chef should also be well aware of nutritional information.

Considering the various guests that will be on board, not to mention crew members who will be dining on board, you will need to be able to plan meals in an efficient and knowledgeable manner.

Flexible menu planning is thus of great importance, especially since there may be times when supplies on board may not be that varied or plentiful.

Food preparation serves very little unless proper presentation is given just as much importance.

As a chef you will need to have great presentation skills as the food should look appetising and tasty at first glance.

Having good team-working skills is also considered to be of great importance for a chef.

You will have kitchen helpers and other staff to work with and to delegate to.

As a yacht chef you will practically be the culinary manager on board.

Hence, you need to have good organisational skills to suitably plan, manage and delegate various tasks to different people working with you.

Other relevant skills which will always come in handy when you have a certain role include accountancy and computer literacy skills.

Whilst menu and meal preparation is generally considered to be the main duties of a yacht chef, it’s worth pointing out that there’s also other matters which such a person will be required to take care of.

Organising the kitchen or galley is another prime role of a yacht chef, and this includes provisioning, food safety and storage, hygiene, inventory and other administrative duties which will come into play for the efficient running of the kitchen.

Yacht chefs will also be focusing on presentation aspects of the meals.

While the nutritional and taste elements are of utmost importance, all chefs know that food presentation is crucial.

As a yacht chef, you’ll be required to create exquisite dishes to please the guests, and whenever possible, surpass their expectations.

This is even more important if you’re working on board a yacht where high net-worth or important individuals are dining, as needless to say, they will be expecting the very best.

Hence, working as a yacht chef is quite challenging.

Moreover, you will often need to be prepared to work rather long hours.

Yacht Chef Salary Ranges

Note: above monthly salary ranges shown as a guide only at the time of publication, and may not reflect actual yacht crew salary received.

Yacht chef salary ranges vary depending on the size of the vessel where they are employed, and whether prepared meals are going to be for all the guests as well as crew members.

In the case of yachts which are smaller than 50 metres, generally there will be just one yacht chef, and so they will need to take care of all meal preparations.

On the other hand, if the yacht is larger, there will be executive chefs and crew chefs working alongside the yacht chefs, with the former cooking for guests and the latter taking care of crew meal preparation.

On very large yachts exceeding 100 metres, there will generally be three or four yacht chefs on board.

It’s also worth noting that in the case of rotation workers, the salary can be a bit higher than that of a yacht chef who is employed on a permanent basis.

However, generally rotational employment is not that common as the majority of yacht chefs are in permanent charter or secure private yacht jobs.

The monthly yacht chef salary on board such a relatively small vessel is generally between $4,750 and $7,000.

Generally the salary on board such a yacht is around $7,500 per month.

For yacht chefs working on board a vessel of this size the salary is around $8,750 monthly.

In the case of such relatively bigger yachts, the salary range for a yacht chef is in the range of $8,750 and $10,500 monthly.

Yes, just like other crew members, yacht chefs also earn tips.

A typical charter tip is around 10% of the charter fee, although this could vary from one yacht to another, and depending on the guests.

But remember, all income on board a yacht is subject to taxation.

However, if you spend a certain number of days at sea, any income earned as a yacht chef could potentially be tax free under HMRC’s seafarers earning deduction rules.

The only surefire way to know this is to take a residency test , which will determine how and where you need to declare your income.

Culinary training and experience are important skills for any budding yacht chef.

But as discussed, there’s also other skills and qualities which will help you secure such a post.

It’s highly recommended that you register with some crew agencies to try to get a placement.

And always try to work on networking, showing a positive and flexible outlook, and demonstrate that you are a creative and proactive person.

These are all important for such a role. Good luck!

If you're curious about a career in yachting, then drop us a line.

Simply get in touch with us today or leave some feedback to our article in the comments section below.

Disclaimer: Any advice in this publication is not intended or written by Marine Accounts to be used by a client or entity for the purpose of (i) avoiding penalties that may be imposed on any taxpayer or (ii) promoting, marketing or recommending to another party matters herein.

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How Much Do Chefs On Yachts Make? (The Surprising Truth)

Have you ever wondered what life would be like as a chef on a luxurious yacht, whipping up gourmet meals for the wealthy and famous? Its a job that many dream of, but how much do yacht chefs actually make? In this article, well take a look at the surprising truth about yacht chef salaries.

Well cover overviews of yacht chefs, factors that influence their salaries, average salaries, benefits of the job, how to become a yacht chef, tips for success, as well as the pros and cons of the job.

Read on to discover the potential of becoming a yacht chef!.

Table of Contents

Short Answer

The salary of chefs on yachts can vary significantly depending on the size of the yacht, the chef’s experience, and the location of the yacht.

Generally, chefs on yachts make between $2,000 and $10,000 per month, with higher wages for larger yachts and more experienced chefs.

Some chefs may also receive additional benefits such as shared accommodations, meals, and travel expenses.

Overview of Yacht Chefs

Yacht chefs are highly skilled professionals who are responsible for preparing and serving high-quality meals for yacht owners, guests, and crew members.

They must be creative and innovative, as well as experienced in both traditional and modern cuisine.

Yacht chefs must be able to work in a variety of environments, from small and intimate vessels to large and luxurious vessels, and must be able to adjust their menus to accommodate different tastes, dietary requirements, and budgets.

Yacht chefs are expected to be able to plan, purchase, prepare, and serve meals for guests, crew, and owners.

They must also be able to manage their budgets, maintain the yacht’s galley to health and safety standards, and provide a high level of customer service.

Yacht chefs are expected to be able to work long hours, as they may be required to work on short notice and may be required to work on holidays and weekends.

Factors Influencing Yacht Chef Salaries

Yacht chefs on private vessels can make anywhere from $3,000 to $20,000 a month, depending on a variety of factors.

These include the size of the yacht, how often it sails, and the chef’s level of experience.

The size of the yacht is one of the most important factors influencing a yacht chef’s salary.

Larger yachts require more experienced chefs and can pay higher salaries, while smaller yachts may pay lower salaries.

Additionally, the location of the yacht can have an impact on the salary.

Yachts sailing in areas with higher costs of living may pay higher salaries compared to those sailing in areas with lower costs of living.

The amount of time spent onboard can also affect a yacht chef’s salary.

Those who spend more time onboard may receive higher salaries compared to those who spend less time onboard.

Additionally, the length of the voyage can also influence the salary, with longer voyages typically paying higher salaries.

Finally, the level of experience of the yacht chef is another important factor.

Chefs with more experience and a greater level of skill may command higher salaries compared to those with less experience.

Additionally, the chef’s reputation in the industry can also have an impact on the salary, with more highly-regarded chefs typically receiving higher salaries.

In addition to their salaries, yacht chefs often receive generous benefits, such as free meals and accommodation.

They may also receive bonuses for completing longer trips, making their salaries even more attractive.

In conclusion, yacht chefs can make a significant amount of money, with salaries ranging from $3,000 to $20,000 a month.

Factors such as the size of the yacht, how often it sails, and the chef’s level of experience can all influence the salary.

Additionally, many yacht chefs receive generous benefits, such as free meals and accommodation, as well as generous bonuses for completing longer trips.

Average Salaries for Yacht Chefs

The salary of a yacht chef can vary greatly depending on the size of the yacht, how often it sails, and their level of experience.

Generally, yacht chefs can expect to make between $3,000 and $20,000 a month, with the average salary ranging from $4,000 to $8,000 a month.

Those working on larger yachts or those with more experience can expect to make higher salaries, while those working on smaller yachts or with less experience can expect to make lower salaries.

It’s important to note that the amount of time spent onboard can also influence the salary of a yacht chef.

Those who are onboard full-time can expect to make higher salaries than those who are onboard part-time.

Similarly, those who are onboard for longer trips can expect to receive generous bonuses for their work.

In addition to the salary, yacht chefs also receive generous benefits, including free meals and accommodation.

This can be a great perk for those looking to save money while working on a yacht.

Furthermore, many yacht chefs are eligible for performance bonuses, depending on the success of the voyage.

Benefits of Being a Yacht Chef

Being a yacht chef comes with some serious perks.

Aside from the obvious benefit of earning a good salary, yacht chefs also get to enjoy a unique lifestyle.

Not only do they get to travel to exotic places, but they also get to experience the luxuries of living on a yacht.

Additionally, yacht chefs often receive generous benefits, such as free meals and accommodations, as well as generous bonuses for completing longer trips.

Yacht chefs also get to work in a highly collaborative environment.

Yachts typically have a small crew, so chefs work closely with each other to create meals that are both delicious and visually appealing.

This collaborative atmosphere allows chefs to develop close relationships with the other crew members, creating an enjoyable and rewarding work experience.

Finally, yacht chefs get to experience incredible sights and sounds.

Yacht chefs often see dolphins, whales, and other marine life while sailing, as well as some of the worlds most beautiful sunsets.

Overall, being a yacht chef can be a highly rewarding experience.

Not only do chefs get to enjoy a good salary, but they also get to experience a unique lifestyle and work in a highly collaborative environment.

Additionally, yacht chefs get to experience incredible sights and sounds while sailing around the world.

How to Become a Yacht Chef

Becoming a yacht chef can be a rewarding and lucrative career choice for those with a passion for cooking and the sea.

Yacht chefs are in high demand due to the unique and demanding environment that comes with working on a yacht.

To become a yacht chef, one must first have a passion for cooking.

The job requires an in-depth knowledge of food preparation, presentation, and storage.

Additionally, yacht chefs must be able to create delicious meals with limited resources, often in tight quarters and with limited time.

In addition to culinary expertise, yacht chefs must also have strong leadership and organizational skills.

Yacht chefs must be able to efficiently manage their time and resources in order to provide the best possible meals for their guests.

Furthermore, they must be able to effectively manage staff and ensure that all health and safety regulations are followed.

Yacht chefs must also have excellent customer service skills in order to successfully interact with guests.

Yacht chefs must be able to quickly respond to requests and provide excellent customer service.

Additionally, yacht chefs must be able to work with the yachts other staff members in order to ensure that all safety and operational procedures are followed.

Finally, yacht chefs must also possess strong sailing skills.

Yacht chefs must be able to navigate the yacht safely and efficiently in order to ensure the safety of the guests and crew.

Additionally, yacht chefs must be able to anticipate potential problems and take the necessary steps to avoid them.

If you have the passion and skills necessary to become a yacht chef, you can begin the process of applying for the job.

Many yachts advertise for openings on their websites or on job boards.

Additionally, many yacht companies have recruiters that are experienced in finding qualified yacht chefs.

Finally, networking is an important part of finding a job as a yacht chef.

Connecting with other yacht chefs and attending networking events can help you make valuable connections.

Tips for Succeeding as a Yacht Chef

For those looking to become a yacht chef, there are a few tips to help ensure success.

First and foremost, having experience as a chef in the culinary world is essential.

As a yacht chef, you will be expected to provide delicious and sophisticated meals to guests and crew.

Having a solid foundation in high-end cuisine and knowledge of the latest food trends is critical.

Additionally, having a good understanding of the fundamentals of food safety and kitchen sanitation is essential for the health and safety of everyone onboard.

It is also important to possess great organizational skills and be able to work in a fast-paced environment.

As a yacht chef, you will be responsible for planning and preparing meals for large groups, often in tight spaces and with limited resources.

Being able to think quickly on your feet and multitask is essential.

Additionally, having a good understanding of nutrition and dietary restrictions is important for ensuring guests enjoy their meals and stay healthy during their time onboard.

Finally, it is important to have excellent communication and people skills.

As a yacht chef, you will be working with a variety of different people, such as the crew, guests, and other staff.

Being able to interact and work with them in a professional and friendly manner is essential.

Additionally, having good problem-solving skills is important for managing any issues that may arise while preparing meals.

Pros and Cons of Being a Yacht Chef

Being a yacht chef can be an exciting and rewarding career, but it can also have its challenges.

For starters, the job requires long hours and can involve working in a variety of conditions, from a hot galley to a cold deck.

Working on a yacht also means dealing with a wide range of personalities, from the owners and guests to the crew.

Additionally, yacht chefs must be able to work quickly and efficiently under pressure, as well as be able to adapt to changing menus and tastes.

On the other hand, there are some notable perks to being a yacht chef.

For one, the job provides a great opportunity to travel, as many yachts sail the globe.

Additionally, the financial rewards can be quite generous, with the potential to earn up to $20,000 a month, depending on the size of the yacht and the chefs experience.

Many yacht chefs also receive generous benefits, including free meals and accommodation, as well as bonuses for completing longer trips.

Ultimately, the pros and cons of being a yacht chef depend on the individual.

For some, the unique challenges and travel opportunities make it a rewarding career, while for others, the long hours and challenging working conditions make it a less than ideal job.

Final Thoughts

Being a yacht chef can be a lucrative and rewarding career.

With salaries ranging from $3,000 to $20,000 a month, depending on the size of the yacht and the chef’s experience, it can be an excellent way to make a living.

What’s more, many yacht chefs receive generous benefits, including free meals and accommodation, as well as bonuses for completing longer trips.

If you’re interested in becoming a yacht chef, make sure to do your research, gain experience in the culinary field, and be prepared to work hard.

With the right skills and dedication, you could find yourself sailing the seas and experiencing the world in a way few ever get to.

James Frami

At the age of 15, he and four other friends from his neighborhood constructed their first boat. He has been sailing for almost 30 years and has a wealth of knowledge that he wants to share with others.

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Yacht Chefs’ Salary Guide: Exploring Earnings

If you have a passion for cooking and a love for the open sea, working as a yacht chef may be the perfect career choice for you. Yacht chefs have the opportunity to indulge their culinary skills while traveling to breathtaking destinations on luxurious yachts. But how much do chefs make on yachts ? Let’s explore yacht chef salaries and pay rates to understand the earning potential in this unique industry.

Key Takeaways:

• Yacht chefs can enjoy a lucrative career that offers travel opportunities.
• Yacht chef salaries can vary based on the size of the vessel.
• Tips can significantly contribute to a yacht chef’s earnings.
• Prior experience and essential qualifications are necessary to become a yacht chef.
• Yacht chefs have a range of duties beyond menu preparation.

How to Become a Yacht Chef

Embarking on a career as a yacht chef requires a combination of qualifications and experience in the culinary industry. While prior experience as a sous chef or head chef in the catering industry is advantageous, it is not always a prerequisite to break into the world of yacht catering.

Aspiring yacht chefs can start their journey by gaining experience as a second chef or crew chef on a yacht. This hands-on experience allows individuals to learn the ins and outs of working in a maritime environment and gain valuable skills specific to yacht cuisine.

To ensure proficiency in the role, there are several essential qualifications that yacht chefs should obtain:

• STCW Basic Safety Training: This certification covers the fundamental safety procedures and protocols required when working on board a vessel.
• ENG1 Medical Certificate: This medical certificate confirms that yacht chefs are fit to work at sea and do not have any health conditions that may pose a risk to themselves or others.
• Food Safety & Storage Training: Yacht chefs must have a thorough understanding of food safety regulations and proper storage techniques to maintain the quality and freshness of ingredients.
• Sommelier Training: A comprehensive knowledge of wines and the ability to pair them with different dishes is crucial for yacht chefs.
• Silver Service Qualification: Yacht chefs should be proficient in providing high-quality service, including the proper etiquette and techniques associated with silver service.

In addition to these qualifications, yacht chefs should also have experience in various areas related to the culinary industry:

• Commercial Kitchens: Prior experience in commercial kitchens helps yacht chefs adapt to the fast-paced and demanding working environment on board.
• Regional Produce: Knowledge of local and seasonal ingredients allows yacht chefs to create diverse menus that showcase the flavors of different regions.
• Budget Management: Yacht chefs must have the ability to manage budgets effectively, ensuring the procurement of high-quality ingredients while staying within financial limits.
• Nutrition, Diet, and Allergy Knowledge: Yacht chefs must be well-versed in nutrition, dietary restrictions, and allergies to accommodate the specific needs of guests and crew members.
• Meal Planning: A strong background in meal planning ensures that yacht chefs can create balanced menus that cater to diverse tastes and dietary requirements.

By obtaining the necessary qualifications and gaining relevant experience, aspiring chefs can position themselves for success in the competitive world of yacht catering.

Typical Yacht Chef Duties

Yacht chefs play a vital role in ensuring a memorable dining experience aboard a yacht. Beyond their culinary expertise, they take on various duties to maintain a well-organized and efficient kitchen or galley. These responsibilities encompass provisioning, food safety and storage, hygiene, inventory management, and other essential administrative tasks.

One aspect that sets yacht chefs apart is their dedication to the presentation of meals. They go beyond taste and focus on creating visually appealing dishes that delight the taste buds and captivate the eyes. This attention to detail enhances the overall dining experience onboard.

Moreover, yacht chefs are expected to cater to the specific dietary needs and preferences of both guests and crew members. They must have a comprehensive understanding of diverse culinary requirements, including allergies, dietary restrictions, and cultural preferences. This entails careful menu planning and crafting meals that accommodate individual needs without compromising on taste.

Effective organizational and teamwork skills are essential for yacht chefs to excel in their roles. They must navigate tight galley spaces, coordinate with other crew members, and efficiently manage their time to meet the demands of a dynamic environment. These skills contribute to the smooth operation of the kitchen, ensuring that meals are prepared and served seamlessly.

“As a yacht chef, you are not simply responsible for cooking exquisite meals. Your duties extend to creating a cohesive culinary experience, maintaining high standards of food safety, and accommodating the unique preferences and dietary needs of guests and crew members.”

By fulfilling these duties, yacht chefs contribute to the overall satisfaction of guests, elevating their yacht experience through exceptional cuisine.

Yacht Chef Salary Ranges

One of the key considerations when pursuing a career as a yacht chef is the earning potential in this industry. Yacht chef salaries can vary based on the size of the vessel and other factors such as experience and qualifications.

On smaller yachts measuring between 20-40 meters, the salary range for yacht chefs typically falls between $4,750 and $7,000 per month. For yachts in the 40-60 meter range, chefs can expect an average income of around $7,500 per month.

On larger yachts measuring 60 meters or more, yacht chefs can enjoy higher earning potential with salaries ranging from $8,750 to $10,500 per month. These figures provide an estimate of the salary ranges but keep in mind that the final compensation can vary based on individual circumstances and the specific yacht.

It is important to note that in addition to a fixed salary, yacht chefs also have the potential to earn tips. Tips are a significant contributor to yacht chefs’ earnings, and the amounts can vary depending on factors such as guest satisfaction and the level of service provided.

Earning Potential for Yacht Chefs

When considering the earning potential for yacht chefs , it is essential to take into account not only the salary but also the tips received. Combined, these sources of income can provide a competitive earnings package for those working in this exclusive industry.

Prospective yacht chefs should remember that these salary ranges and earning potentials are based on general industry standards and can vary depending on your qualifications, experience, and the specific yacht you work on.

Do Yacht Chefs Earn Tips?

Yacht chefs have the potential to earn tips in addition to their salaries. Tips are typically given by guests who are satisfied with the meals and service provided by the chef. The amount of tips received can vary depending on the generosity of the guests and the level of satisfaction. Tips can significantly increase a yacht chef’s earnings and can be a substantial part of their overall income. It is important for yacht chefs to consistently deliver high-quality meals and excellent service to maximize their tip earnings.

To ensure a yacht chef receives gratuities, it is essential to go above and beyond guest expectations. By catering to individual preferences, dietary restrictions, and providing unique culinary experiences, yacht chefs can leave a lasting impression on guests, resulting in generous tips.

The provision of exceptional service is equally important. Attentiveness, professionalism, and creating a positive and enjoyable dining atmosphere contribute to a satisfying guest experience, increasing the likelihood of receiving gratuities.

Many yacht chefs find that building personal connections with guests enhances the gratuity potential. Engaging in friendly conversation, accommodating special requests, and demonstrating a genuine passion for the culinary arts can create a memorable and gratifying experience for guests, encouraging them to show their appreciation through tips.

Educating guests about the intricacies of each dish, highlighting unique ingredients or preparation methods, and sharing the chef’s inspirations can also elevate the dining experience and increase the likelihood of gratuities.

Additionally, yacht chefs can benefit from creating customized menus that cater to guests’ specific tastes and dietary requirements. By offering a personalized dining experience, yacht chefs can exceed expectations, leaving a positive impression and potentially resulting in larger tips.

Ultimately, the earning potential for yacht chefs extends beyond their salaries. By consistently delivering exceptional meals and service, yacht chefs can maximize their tip earnings and enjoy a rewarding and financially fulfilling career on the open seas.

Becoming a yacht chef can open doors to a rewarding and financially lucrative career. With the right qualifications and experience, aspiring chefs can enjoy the opportunity to work on luxury yachts and travel the world. Yacht chef salaries can vary depending on factors such as the size of the vessel and the chef’s level of expertise.

One important aspect to consider is the potential for tips, which can significantly contribute to a yacht chef’s earnings. By consistently delivering high-quality meals and excellent service, chefs have the opportunity to maximize their tip earnings and enhance their overall income.

In conclusion , yacht chefs have the potential to earn a competitive income while indulging their passion for the culinary arts on the open seas. The combination of a fulfilling career, travel opportunities, and the potential for financial success makes yacht chef a desirable profession for those with a love for food and adventure.

How much do yacht chefs make?

Yacht chef salaries can vary depending on the size of the vessel. On smaller yachts (20-40m), the salary range is typically between $4,750 and $7,000 per month. For yachts in the 40-60m range, the salary is around $7,500 per month. On larger yachts (60m+ and 80m+), yacht chefs can expect to earn between $8,750 and $10,500 per month.

What qualifications are required to become a yacht chef?

Essential qualifications for yacht chefs include STCW Basic Safety Training, an ENG1 Medical Certificate, Food Safety & Storage Training, Sommelier Training, and a Silver Service Qualification. It is also beneficial to have prior experience as a sous chef or head chef in the catering industry.

What are the typical duties of a yacht chef?

Yacht chefs have various duties beyond menu and meal preparation. They are responsible for organizing the kitchen or galley, including provisioning, food safety and storage, hygiene, inventory management, and other administrative tasks. Yacht chefs also focus on the presentation aspects of meals and may cater to specific dietary needs and preferences of guests and crew members.

What is the salary range for yacht chefs?

The salary ranges for yacht chefs can vary based on the size of the vessel. On smaller yachts (20-40m), salaries range from $4,750 to $7,000 per month. For yachts in the 40-60m range, the salary is around $7,500 per month. On larger yachts (60m+ and 80m+), yacht chefs can earn between $8,750 and $10,500 per month.

Do yacht chefs earn tips?

Yes, yacht chefs have the potential to earn tips in addition to their salaries. Tips are typically given by satisfied guests and can significantly increase a yacht chef’s earnings. The amount of tips received varies depending on the generosity of the guests and the level of satisfaction.

What is the conclusion regarding yacht chef salaries?

Yacht chefs have the opportunity to earn a competitive income while indulging their passion for culinary arts on luxury yachts. The salary range for yacht chefs can vary depending on factors such as the size of the vessel and the chef’s experience. Tips also contribute significantly to a yacht chef’s earnings.

Source Links

• https://www.yachting-pages.com/articles/ypi-crew-releases-2022-salary-report.html
• https://www.ypicrew.com/yacht-crew-salary-guide
• https://marineaccounts.com/how-much-do yacht-chefs-make

Nicholas Finn

I've been the captain of a fishing boat for over 20 years, and I created Pirateering to share my knowledge of and interest in seafaring.

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YPI Crew’s 2022 Salary Report Revealed

YPI CREW, the leading authority in yacht crew recruitment, has released its 2022 Yacht Crew Salary Report, providing in-depth and up-to-date salary analysis.

The report utilises 2021 data from YPI CREW’s various crew departments, spanning engineers, yacht deck crew, yacht chefs, and yacht interior crew. It offers a handy and comprehensive reference point for both yacht crew and employers

Overall, YPI CREW witnessed a significant increase in the number of job orders across all departments in 2021, with more crew connected with their dream careers. While the report doesn’t demonstrate any major new trends, it shows a return to stability following two years of Covid 19 disruption and the collapse of the crew recruitment market in April 2020.

“YPI CREW welcomed 2021 as the year of revival, and indeed it was,” said Laurence Lewis, YPI CREW’s president. “This was following the effects of the Covid 19 pandemic on the yachting industry where 2020 was considered the year of survival for yacht crew placement.”

She added: “It should be noted that due to a smaller number of junior-level hospitality, service and galley staff entering the market due to Covid 19 travel restrictions, essentially from the Southern Hemisphere, there has been tension on salaries in these departments throughout 2021.

“For example, in the chef’s department, in order to secure and especially retain qualified and experienced crew, salaries and scheduled leave have become an important part of the negotiation process with increased competition for the best all-round package.”

Crew salaries in the report depend on qualifications, a crew member's years of experience and, in some instances, whether a vessel is a private yacht or a charter yacht. Interestingly, the size of a yacht only impacts the earnings of select roles.

Yacht deck crew salaries

The highest-paid deck crew salaries were for captains, reflecting their pivotal role and the large amount of responsibility that they assume. In 2021, captains on a 100-metre plus yacht were paid an average salary of around 18,000 Euros per month, plus a discretionary bonus. At the other end of the spectrum, captain salaries on a yacht below 30-metre were significantly less at around 3,500 to 6,000 Euros per month.

It’s important to mention that the salaries across the deck department will vary depending on experience and qualifications. For example, entry-level junior deckhands have an expected monthly salary of between 2,700 to 2,800 Euros per month. However, the salaries grow up to 4,000 Euros for specialised and experienced deckhands.

Yacht engineer salaries

When talking about engineering salaries, the ranges very much depend on the certification that the candidate will hold.

Chief engineers on a 100-metre plus yacht typically earnt around 12,000 to 15,000 Euros per month in 2021. Comparatively, a chief engineer on a 30 to 40-metre yacht earnt on average between 4,000 to 6,000 Euros per month.

The lowest-paid salaries were for motorman, who typically could expect to earn between 3,200 to 4,000 Euros on larger sized vessels.

Yacht chef salaries

The most experienced yacht chefs working on yachts 100-metres plus earnt a monthly average salary of around 8,000 Euros plus per month in 2021, while a sous chef on the same sized vessel earnt on average 4,000 to 7,000 Euros per month. Third chefs typically earnt around 3,500 Euros per month.

At the other end of the spectrum, on vessels below 30-metres, a head chef earnt between 4,000 to 4,500 Euros. This typically represents a starting salary for chefs without yachting experience, and they would usually run the entire kitchen without any additional support from qualified chefs.

Yacht interior crew salaries

The highest-paid roles were for pursers and chief stews working on superyachts 80-metres plus. Average monthly salaries were from 7,000 to 8,000 Euros per month for these positions. Conversely, a chief stew on a yacht below 30-metres was paid on average 3,500 to 4,000 Euros per month in 2021.

Junior stews saw little change in their monthly income between vessel sizes, typically earning between 2,500 to 3,500 Euros, creeping up to 4,000 Euros on vessels sized 70-metres plus.

Nurses, a role that is ordinarily only found on larger superyachts, were paid on average 3,500 to 4,000 Euros plus per month in 2021. Spa therapists, another crew position typically only found on larger yachts, boasted a monthly salary of around 3,000 to 3,500 plus.

* Please note that the salaries will depend on the usage of the yacht, private or charter, and the level of study or qualification required for the specialist positions, such as spa manager, spa therapist and personal trainer. For example, as a personal trainer, HIIT, cardio, weight training, yoga or Pilates experience may be required or, for a nurse, the salary can be based on previous experience in hospitals and field of expertise.

Explore the full report here .

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Screen Rant

The below deck crew's salary & how much they make on the show.

Cast members on Below Deck not only make their salary for doing their job on the boat, but they also make a fee for appearing in the series.

• Crew members on Below Deck not only get paid for their job on the superyacht but also receive a fee for appearing on the reality series.
• The cast members of Below Deck make impressive salaries for working just four months out of the year.
• In addition to their salaries, the crew members also receive tips from the guests on the yacht, which can be substantial.

Not only does the crew on Below Deck get paid for their designated job, but they also receive a fee for appearing in the reality series. The franchise features long-time and new crew members eager to make a name for themselves in the yachting industry. Those who join Below Deck use the platform to help advance their careers by appearing on TV. While the work on a superyacht might seem hard, the cast's compensation makes it all worth it.

The popular Bravo reality series Below Deck hit viewers' TV screens for the first time in 2013. Since then, the show has garnered quite a large following, with the binge-worthy series Below Deck as one of the highest-rated shows on Bravo. After being on for so many years, there are questions regarding how much the cast makes, both for being part of the show and for their regular crew duties. For only working four months out of the year, the cast creates an impressive salary that would have anyone convinced yachting is a good career choice.

20 Best Reality TV Shows Right Now

The below deck crew makes a salary & an appearance fee.

According to Refinery29 , the cast of Below Deck makes quite a hefty salary for simply doing their superyacht job. For example, on a yacht the size of the My Seanna from Below Deck , a second and third steward makes about $5,000 monthly, while a chief steward brings in around $5,500 to $6,000 monthly. The chef makes about $7,000-$10,000 a month, depending on experience and training. The deckhands usually make around $3,500-$4,500 a month, while a bosun would make a little more at approximately $5,000 monthly.

The Below Deck Crew Also Brings In Tips

The crew even receives tips from the guests on top of their salaries. On Below Deck , they usually bring in around $15,000 per person in tips for about six weeks of work. Plus, the team does not work a whole yacht season, so they likely make more as they move from boat to boat. The Captain usually makes between $150,000 to $210,000 a year working on a 185-foot superyacht , assuming the Captain is working full-time. Additionally, the Captain can make up to $100,000 on top of the salary they are getting if they charter their yacht for the entire year.

On top of the money they make on the yacht, the crew also gets a small fee for appearing on Below Deck . According to Page Six , the crew makes about $5,000-$6,000 per month. Ashley Marti from Below Deck Sailing Yacht season 3 confirmed this and believes the Bravo pay discrepancy with Below Deck is unfair. The Real Housewives makes upwards of $1 million per season, while the Southern Charm cast makes around $25,000 an episode.

Since Bravo has created such a cult following in the past few years, many doors open for the cast members they hire. Now, crew members from any Below Deck series can make appearances for a small fee and profit from their fame on social media. In short, it pays to work on a yacht and to appear on a reality TV show.

Below Deck airs Mondays at 9 p.m. EST on Bravo.

Sources: Refinery29 , Page Six

Below Deck is a popular reality TV franchise that focuses on a group of crew members as they work on luxurious yachts and cater to their client's needs. After the original series proved to be a success, Bravo developed a handful of spinoff shows including Below Deck Selling Yacht, Below Deck Adventure, Below Deck Down Under, and Below Deck Mediterranean.

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YACHT CHEF JOBS

What is a galley without its chef? A vital and rewarding role onboard any yacht, a yacht chef keeps all its crew, guests and owners well-fed and happy. Similar to any head chef in a restaurant, a yacht chef has to be even more creative with their talents, as they must perform their tasks on board of a moving vessel – with occasionally limited, or hard to come-by supplies. Part entertainer, full-time cook, a yacht chef will have to be aware of all dietary needs, allergies and food requirements of those on board while being able to work hard under pressure. Most yacht chefs will have likely started their career in a restaurant or hotel before making the switch to the yachting industry.

If you have excellent cooking, cleaning and management skills, together with a charismatic and solid personality, then why not apply for a position as a yacht chef? It’s recommended to start a yachting career as a crew chef, or sous chef for a few seasons before applying for a head Chef role. Browse through our full yacht chef job listings today.

DUTIES AND RESPONSIBILITIES

A yacht chef’s responsibilities include preparing and cooking three meals a day. Yacht chefs must also manage their food budget and deal with the galley accounts, overseeing the safe food storage and stock control. As most guests aboard any yacht are accustomed to dining at the finest restaurants around the world, a skilled yacht chef must be flexible, very skilled and be able to prepare a broad repertoire of foods from around the world. Maintaining high levels of food and personal hygiene are also key aspects of a yacht chef’s role.

YACHT CHEF SALARIES

acht chef salaries tend to vary, depending on the level of experience as well as the size and type of yacht they are working on. Head chefs’ salaries can range from €3,500 to €10,000 a month, depending on the size of the vessel. Sous chefs average pay scale varies from €3,000 to €6,000 per month. Yachts between 81m and 100m offer the highest average monthly pay for both roles.

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2018 Primetime Emmy & James Beard Award Winner

Reviving classic Russian cuisine

Oct 19 2018.

Roads & Kingdoms talks to Russian chef Vladimir Mukhin of Moscow’s super-restaurant, White Rabbit.

Still in his mid-30’s, Vladimir Mukhin is already one of Russia’s best known chefs and the leading culinary light of the White Rabbit Group, which has 16 restaurants around the country. The most well-known of these, Moscow’s  White Rabbit , was named one of the 50 best restaurants in the world last year. Roads & Kingdoms’ Nathan Thornburgh talked to Mukhin in Moscow about being a fifth-generation chef, reviving classic Russian cuisine, and finding good product in the age of embargoes.

Nathan Thornburgh: Tell me about White Rabbit, what is the food? What are you trying to accomplish there?

Vladimir Mukhin: The White Rabbit is a big restaurant. We’re trying to revive Russian cuisine. I’m a fifth-generation chef, so I’m passionate about the food we create. During the Soviet Union period, we killed Russian food. Classic Russian recipes became too simplified. For example, usually you drink tea, but if you want to be, just to be creative, want to make the tea with milk, you can’t. It would be like stealing milk from the government. People went to jail.

When I was growing up, I remember my grandfather coming to the kitchen and crying because he couldn’t experiment with his food.

Thornburgh: Wow. I remember this famous photo session with Che Guevara which came up with some of his best pictures, maybe two incredible iconic portraits came from an entire roll of film, and the photographer went to him and showed him this roll of film and Che said, What the hell are you doing? You wasted all of these images. You took 30 pictures to get one? That’s the government’s film. It’s a similar mentality.   So you’re telling the story of a kind of cuisine that was lost on the Soviet history and now you’re playing with this idea of finding it again. What does your process look like? Do you get as many grandmothers as you can round up and just kind of shake recipes out of them? How were you doing this?

Mukhin: I just try to work with as many local farmers and producers as I can, so we can use as many Russian ingredients as we can.

Thornburgh: So this is a close relationship.

Mukhin: Yes. I traveled throughout Russia—not just the big cities, but also the villages to talk with older people.

Thornburgh: You know I think people don’t understand the vastness of Russia, and how big it’s collection of cultures and languages and cuisines is. What parts of the country influences your food?

Mukhin: I’m inspired by the whole country. It’s a big territory, and sometimes it feels like it’s too big. I try and use different techniques and ingredients from all over the country, which I think makes my menus distinct.

We have an a la carte menu with about 50 dishes of classical Russian food. Everything looks modern because I’m a young chef. But if you close your eyes and try these dishes, you’ll taste 100% classic Russian flavors.

I want to highlight all aspects of Russian cuisine. Before the Olympic Games in Sochi, we opened a restaurant there, not just to make money, but to expose people visiting for the Olympics to Russian food. That’s why we opened The Red Fox restaurant. It’s all about Russian ingredients.

Thornburgh: Sochi, at least when I’ve been there, is like a Miami Beach. It’s like a place to get pizza and sushi, and go to the nightclubs.

Mukhin: You been?

Thornburgh: Yeah.

Mukhin: It’s crazy.

Thornburgh: It’s a little crazy, but it’s interesting to bring in Red Fox and sort of say okay, because people are coming out, let’s bring Russia to Sochi.

Mukhin: It was incredible. We had thousands of visitors at the restaurant.  

Thornburgh: So you really looked internally for inspiration. Did working outside of Russia motivate you to focus on Russian cuisine?

Mukhin: Yes. I spent time working in Avignon, France. I worked with Christian Etienne, and he would make a special Russian meal once a year.  It was crazy.

Thornburgh: How was the food?

Mukhin: It was shit. I told him that I would cook real Russian food for him, and I did. I cooked borscht, blinis, and other classics. He liked it and said that once a year we should use my recipes, but with his influence. I agreed, and we went on to make amazing food. Eventually, I wanted to come back to my motherland. So I left and I started working on making White Rabbit a reality.

Thornburgh: When people go to White Rabbit, what are they going to find?

Mukhin: Someone once told me that there is a new Russian cuisine and an old Russian cuisine. I think Russian cuisine is going through an evolution. So I hope people will come and see evolution at White Rabbit.

Thornburgh: Great. Always good to end on an invite. Thank you.

Mukhin: Thank you so much.

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21 Things to Know Before You Go to Moscow

Featured city guides.

Andrew Higgins Named Moscow Bureau Chief

Andrew Higgins will succeed Neil MacFarquhar, to become the latest in a storied succession of leaders. Read more in this note from Michael Slackman and Jim Yardley.

Our Moscow bureau is legendary.

Just consider some of the correspondents who have plied their trade there: Bill Keller, Serge Schmemann, Hedrick Smith, Cliff Levy, Ellen Barry, Chris Chivers. And consider the Pulitzer Prizes: 1989 , 2011, 2017.

So with Neil MacFarquhar (a recipient of that 2017 Pulitzer) heading on to a new assignment at the end of the summer, we needed someone who could assume a place in that intimidating pantheon of bureau chiefs with grace and ease.

We didn’t have to look very far: Andrew Higgins will be our next Moscow bureau chief.

For those of you who don’t know Andy, he is among the most accomplished correspondents of our time. Fluent in Russian, Mandarin and French, he was part of the team that won the Pulitzer in international reporting for coverage of Vladimir Putin’s covert efforts to spread Russian influence. That was his second Pulitzer for Russia coverage. In 1999 he led a team at The Wall Street Journal that won for its coverage of the chaotic world of Boris Yeltsin.

Andy is a model correspondent: Drop him almost anywhere in the world and he knows the history and the key players, and can put together an authoritative article fast.

“If you set out to build the perfect foreign correspondent, you could hardly do better than to start with Andy Higgins,” said Kyle Crichton, Andy’s editor for many years and one of the finest story editors at The Times. “Elegant writer? Check. Deep and perceptive reporter? Proficiency in several languages? A wry wit to leaven even the deadliest daily? Check all of the above.”

Andy is at once compassionate and skeptical, serious and funny. He took us to Wigan, England , his ancestral home, to better understand “working class of the mind.” He took us to Lviv, Ukraine, to explore identity by introducing us to a bar named after a 19th-century writer, Leopold von Sacher-Masoch, whose name and ideas inspired the word “masochism.”

Before joining The Times, Andy was China bureau chief at The Washington Post, from 2010 to 2012, but was based out of Hong Kong because the Chinese government refused to grant him a visa.

He began his career at Reuters, where he worked as a correspondent in East Africa, Central Africa and France. From 1987 to 1991, he was the Beijing bureau chief for The Independent, and then became the publication’s Moscow bureau chief, from 1992 to 1995. From 1995 to 1998, he was the Far East correspondent for The Guardian, based in Hong Kong. He went on to work for The Wall Street Journal, as Moscow bureau chief, from 1998 to 2004, and as a senior correspondent based in Paris, from 2004 to 2009. He co-authored the book “Tiananmen: The Rape of Peking.”

Andy was born in Britain and raised in Chicago. He graduated from Cambridge University with a master’s degree in Oriental studies and also attended Middlebury College, where he studied Russian and Arabic. He completed an advanced studies certificate in classical Chinese literature at Shandong University in Jinan, China. He and his wife, Martha Huang, live in Moscow.

In Moscow, Andy will work closely with our newest correspondent there, Anton Troianovski , who joins us in August; Andrew Kramer (who was also part of the 2017 Pulitzer team); and Ivan Nechepurenko.

Please join us in congratulating him.

Michael and Jim

Explore Further

Anton troianovski joins the times as moscow correspondent, our next asia editor: adrienne carter, [update] ‘caliphate’ wins 2018 peabody award.

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Celebrity Chef Michael Mina Gives Upper Northwest a Rare Rooftop Restaurant

Year-round Rooftop Kitchen makes a surprise spring debut on Friday, April 12 at City Ridge

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Fifteen years after bringing his resilient Bourbon Steak brand to the lobby of Georgetown’s Four Seasons hotel, James Beard Award-winning restaurateur Michael Mina introduces D.C. to a different kind of dining destination this weekend.

MINA Group ’s scenic new Rooftop Kitchen , situated five floors up at the glossy City Ridge development near Tenleytown, swings open on Friday, April 12 ( 14 Ridge Square NW ). The 3,000-square-foot perch originally arrived in June 2023 as the luxe residential complex’s private poolside club serving small plates and tropical cocktails. Now it’s a reimagined restaurant that’s open to the public for the first time. The year-round respite with views of the National Cathedral is one of the only rooftop dining options in the area.

Weekday hours are 4 p.m. to 9 p.m. and 11 a.m. to 10 p.m. on weekends. Brunch goes until 4 p.m. with dishes like creme brulee French toast and filet and eggs.

The indoor-outdoor eatery showcases starters like ahi tuna tostadas, Maryland crab lettuce wraps, local oysters, and a bright beet salad. Mains include roasted Jidori chicken, grilled Ora King salmon, and spicy rigatoni. The catch-all menu also features pizzas like the “Forest,” loaded up with roasted mushrooms, wild ramps, and smoked mozzarella; a kid’s section; and fancy s’mores or soft serve sundaes for dessert. Burgers are a big focus at Rooftop Kitchen, built with dry-aged steak and salmon patties.

The celebrity West Coast chef made a big splash in D.C. back in 2009 with the debut of posh Bourbon Steak, long known for its luxe meats, Japanese wagyu, scene-y cocktail lounge, and a stone-lined patio.

Rooftop Kitchen’s breezy bar sends out a Wahakan Hat Trick (Ilegal Joven mezcal, Aperol, lime, and pineapple gum cordial) and classics like a French 75, negroni, Manhattan, and Old Fashioned made with small-batch bourbon. The most baller of the bunch is a “Millionaire” margarita ($40) made with Cincoro Anejo.

Mina’s sophomore D.C. project across town will eventually include a 7,815-square-foot Italian restaurant on the ground floor.

The 10-acre, mixed-use redevelopment of Fannie Mae’s old headquarters, anchored by D.C.’s first Wegmans grocery store, is also home to Tatte Bakery & Cafe, King Street Oyster Bar, and Taco Bamba’s big D.C. comeback project .

Mina’s San Francisco-based restaurant management company currently manages over 30 restaurants around the world. Along with eight Bourbon Steak locales from coast to coast, Mina Group also runs Bardot Brasserie in Vegas, International Smoke in San Francisco and Vegas, Wit & Wisdom in Sonoma, Mina Brasserie in Dubai, and Mina’s Fish House in Hawaii.

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Average Salary / Waiter or Waitress / Moscow

Average salary for Waiter or Waitress / Moscow is 2,312,379 RUB per year. The most typical earning is 2,409,751 RUB . All data are based on 1 salary surveys. Salaries are different between men and women. Men receive an average salary of 2,311,576 RUB . Women receive a salary of n/a .

Based on education, the highest salaries receive people with Masters Degree with salary of 2,311,576 RUB . The second most paid education level is n/a with salary of n/a .

Different experiences affect earning as well. People with 4-8 Years of experience receive salary of 2,311,576 RUB . Employees with n/a of experience receive n/a .

Levels / Waiter or Waitress / Moscow (Gross RUB)

Education / waiter or waitress / moscow (gross rub), experience / waiter or waitress / moscow (gross rub), age / waiter or waitress / moscow (gross rub), work type / waiter or waitress / moscow (gross rub), people's individual salary examples (surveys).

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Top Israeli spy chief exposes his true identity in online security lapse

Exclusive: Yossi Sariel unmasked as head of Unit 8200 and architect of AI strategy after book written under pen name reveals his Google account

The identity of the commander of Israel’s Unit 8200 is a closely guarded secret. He occupies one of the most sensitive roles in the military, leading one of the world’s most powerful surveillance agencies, comparable to the US National Security Agency.

Yet after spending more than two decades operating in the shadows, the Guardian can reveal how the controversial spy chief – whose name is Yossi Sariel – has left his identity exposed online.

The embarrassing security lapse is linked to a book he published on Amazon, which left a digital trail to a private Google account created in his name, along with his unique ID and links to the account’s maps and calendar profiles.

The Guardian has confirmed with multiple sources that Sariel is the secret author of The Human Machine Team, a book in which he offers a radical vision for how artificial intelligence can transform the relationship between military personnel and machines.

Published in 2021 using a pen name composed of his initials, Brigadier General YS, it provides a blueprint for the advanced AI-powered systems that the Israel Defense Forces (IDF) have been pioneering during the six-month war in Gaza .

An electronic version of the book included an anonymous email address that can easily be traced to Sariel’s name and Google account. Contacted by the Guardian, an IDF spokesperson said the email address was not Sariel’s personal one, but “dedicated specifically for issues to do with the book itself”.

Later on Friday, in a statement to the Israeli media, the IDF described the book’s exposure of Sariel’s personal details as “a mistake”, adding: “The issue will be examined to prevent the recurrence of similar cases in the future.”

The security blunder is likely to place further pressure on Sariel, who is said to “live and breathe” intelligence but whose tenure running the IDF’s elite cyber intelligence division has become mired in controversy.

Unit 8200, once revered within Israel and beyond for intelligence capabilities that rivalled those of the UK’s GCHQ, is thought to have built a vast surveillance apparatus to closely monitor the Palestinian territories .

However, it has been criticised over its failure to foresee and prevent Hamas’s deadly 7 October assault last year on southern Israel, in which Palestinian militants killed nearly 1,200 Israelis and kidnapped about 240 people.

Since the Hamas-led attacks, there have been accusations that Unit 8200’s “technological hubris” came at the expense of more conventional intelligence-gathering techniques.

In its war in Gaza, the IDF appears to have fully embraced Sariel’s vision of the future, in which military technology represents a new frontier where AI is being used to fulfil increasingly complex tasks on the battlefield.

Sariel argued in the published book three years ago that his ideas about using machine learning to transform modern warfare should become mainstream. “We just need to take them from the periphery and deliver them to the centre of the stage,” he wrote.

One section of the book heralds the concept of an AI-powered “targets machine”, descriptions of which closely resemble the target recommendation systems the IDF is now known have been relying upon in its bombardment of Gaza .

Over the last six months, the IDF has deployed multiple AI-powered decision support systems that have been rapidly developed and refined by Unit 8200 under Sariel’s leadership.

They include the Gospel and Lavender , two target recommendation systems that have been revealed in reports by the Israeli-Palestinian publication +972 magazine , its Hebrew-language outlet Local Call and the Guardian.

The IDF says its AI systems are intended to assist human intelligence officers, who are required to verify that military suspects are legitimate targets under international law. A spokesperson said the military used “various types of tools and methods”, adding: “Evidently, there are tools that exist in order to benefit intelligence researchers that are based on artificial intelligence.”

Targets machine

On Wednesday, +972 and Local Call placed the spotlight on the link between Unit 8200 and the book authored by a mysteriously named Brigadier General YS .

Sariel is understood to have written the book with the IDF’s permission after a year as a visiting researcher at the US National Defense University in Washington DC, where he made the case for using AI to transform modern warfare.

Aimed at high-ranking military commanders and security officials, the book articulates a “human-machine teaming” concept that seeks to achieve synergy between humans and AI, rather than constructing fully autonomous systems.

It reflects Sariel’s ambition to become a “thought leader”, according to one former intelligence official. In the 2000s, he was a leading member of a group of academically minded spies known as “the Choir”, which agitated for an overhaul of Israeli intelligence practices.

An Israeli press report suggests that by 2017 he was head of intelligence for the IDF’s central command. His subsequent elevation to commander of Unit 8200 amounted to an endorsement by the military establishment of his technological vision for the future.

Sariel refers in the book to “a revolution” in recent years within the IDF, which has “developed a new concept of intelligence centric warfare to connect intelligence to the fighters in the field”. He advocates going further still, fully merging intelligence and warfare, in particular when conducting lethal targeting operations.

In one chapter of the book, he provides a template for how to construct an effective targets machine drawing on “big data” that a human brain could not process. “The machine needs enough data regarding the battlefield, the population, visual information, cellular data, social media connections, pictures, cellphone contacts,” he writes. “The more data and the more varied it is, the better.”

Such a targets machine, he said, would draw on complex models that make predictions built “on lots of small, diverse features”, listing examples such as “people who are with a Hezbollah member in a WhatsApp group, people who get new cellphones every few months, those who change their addresses frequently”.

He argues that using AI to create potential military targets can be more efficient and avoid “bottlenecks” created by intelligence officials or soldiers. “There is a human bottleneck for both locating the new targets and decision-making to approve the targets. There is also the bottleneck of how to process a great amount of data. Then there is the bottleneck of connecting the intelligence to the fire.” He adds: “A team consisting of machines and investigators can blast the bottleneck wide open.”

Intelligence divide

Disclosure of Sariel’s security lapse comes at a difficult time for the intelligence boss. In February, he came under public scrutiny in Israel when the Israeli newspaper Maariv published an account of recriminations within Unit 8200 after the 7 October attacks.

Sariel was not named in the article, which referred to Unit 8200’s commander only as “Y”. However, the rare public criticism brought into focus a divide within Israel’s intelligence community over its biggest failure in a generation.

Sariel’s critics, the report said, believe Unit 8200’s prioritisation of “addictive and exciting” technology over more old-fashioned intelligence methods had led to the disaster. One veteran official told the newspaper the unit under Sariel had “followed the new intelligence bubble”.

For his part, Sariel is quoted as telling colleagues that 7 October will “haunt him” until his last day. “I accept responsibility for what happened in the most profound sense of the word,” he said. “We were defeated. I was defeated.”

• Israel-Gaza war
• Artificial intelligence (AI)
• Middle East and north Africa
• Palestinian territories

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