Why Some Yacht Chefs CVs Get Rejected Instantly

I toss Yacht Chefs CVs without photos straight into the bin. (to all the Americans a CV is a Resume in Europe)

Alot of chefs applying for yacht positions have no idea this happens. They think their Michelin-star experience will speak for itself. It won't even get read.

After reviewing thousands of yacht CV applications, I've identified three mistakes that cause automatic elimination. These aren't small disadvantages. They're career killers.

The Photo Problem

Yacht recruitment operates by different rules than land-based kitchens. When you're working aboard a vessel worth fifty million dollars, serving billionaire guests, appearance matters.

The photo tells me everything I need to know about service industry polish. I can see confidence in someone's eyes. I can tell if they'll maintain composure when a demanding guest makes unreasonable requests at 2am.

Boats take risks hiring crew who'll live in confined spaces for months. Faceless CVs seem personanality-less. A picture bring your CV to life

The harsh truth? Being presentable is mandatory. Looking good helps. I know it sounds unfair, but this industry serves the ultra-wealthy. Different standards apply.

Generic Formatting Signals Amateur Status

Basic Word documents scream inexperience. When captains have twenty to fifty yacht chef resumes on their desk, clean design creates immediate advantage.

You're applying to work in luxury environments. Your CV should reflect that aesthetic understanding. Use professional design software. Make it visually appealing.

But content matters more than pretty formatting. The biggest mistake? Spelling errors and grammatical mistakes.

If you can't proofread your own application, how can I trust you with a fifty-million-dollar galley? Lack of care reflects directly on work ethic.

Job Descriptions Kill Interest

Most chefs write CVs like job descriptions. They list duties instead of telling stories.

Here's what doesn't work:

Head Chef – 55m Motor YachtResponsible for guest and crew mealsManaged provisioning and budgets

Here's what captures attention:

"From shopping on small islands to serving fine-dining meals in Monaco, I learned how to stay creative and calm under pressure. I cooked for 14 crew and 12 guests, making menus that worked for many diets like vegan, gluten-free, and low-sugar."

The difference? The second version tells a story. It shows problem-solving. It demonstrates value through narrative.

Your CV needs a hook that captures attention immediately. Then build your story, showing what skills you gained rather than listing what your job description said.

Avoid generic phrases like "passionate about food" or "hard working." Everyone writes that garbage. Show your passion through specific examples. Demonstrate work ethic through concrete achievements.

The Reality Check

People's attention spans are short. You're competing against tons of other applications. Too much waffle gets ignored.

Keep it concise but compelling. Two pages maximum. Tell your story in a professional but real way.

Most talented chefs get rejected because their CVs fail these basic tests. Fix the photo situation. Upgrade your formatting. Transform job duties into compelling narratives.

Your first yacht position opens everything else. Get that right, earn a great reference, and it's smooth sailing from there.