POSITION:   Junior Sous Chef
DEPARTMENT:  Hotel Department
REPORTING TO:  Executive Chef
WORKING LOCATION:  The workplace is on board the vessels managed by Scylla Gastro

Qualification and Profile

• Minimum of 5 years of culinary experience in this role with an outstanding and proven management
skills and extensive hands-on experience
• Advanced culinary skills including hands-on food preparation, flavor pairings and other cooking best
practices
• Exceptional leadership, organizational and active communication skills
• Preferably graduated within hotel industry and/or previous (river) cruise ship experience.
• Strong cuisine knowledge of trends in the industry
• Able to train crew members in each area of hotel operation, able to build up the trainings
• Flexibility, stress resistant, calm under the pressure, resilient and team player with positive approach
• Professional attitude and appearance, reliable and hard-working with great team spirit
• Open minded and flexible with high social, interpersonal and cultural competencies
• Excellent English skills (written & verbal), other languages as German is an advantage.
• Able to work independently, guest and service-oriented
• Very good technology and computer skills (Excel, Word, PPT)
• Being representative of Scylla´s values

Key Responsibilities and Duties

• Self-responsible management of the entire galley
• Replaces the Executive chef during his absence, like vacation or sickness
• Professional calculation, preparation and presentation of all meals/foods, according to the
assigned position
• Weight/cut and portion control according to the daily menu plan
• Compliance with all recipes according to the menu plan
• Ensuring food quality and excellent standards are maintained for all dishes created
• Supervision and overview of the product quantities in all storage rooms as well as at assigned
positions Joint responsibility for healthy and varied meals for the crew
• Assistance in quality & cost control
• Supervision and hands-on of the hygiene in the entire kitchen area as well as the cold storage
/storage rooms according to Scylla standards.
• Adherence to cleanliness and hygienic regulations in compliance with HACCP and Scylla
standards Execution of weekly general cleaning at the workplace
• Motivation of the kitchen team and working closely with other Chefs of all levels
• Joint responsibility for the adherence to safety rules in the entire kitchen area
• Temperature check of all meals before service
• Supporting the Head Chef with orders and inventories
• Attending meetings during the absence of the Head Chef
• Daily check and documentation of the cooling temperature according to HACCP and Scylla
standards
• Cooperation with the Maître /Restaurant manager as well as the restaurant/bar team

Additional information:

➢ Additional tasks: participating/assisting with the loading, carrying the suitcases, keeping clean the
messroom and your own cabin on daily basis
➢ Your purpose is to help and create a memorable experience for our guests
➢ Accommodation: shared room on board with one other crewmember (on some ships with more than
one)
➢ Uniform: is provided by the company except safety shoes and knives: before arrival the crewmember
has to make sure to take black trousers, white or black T-shirts, 1 Chef Jacket, black shoes with him
in case the uniform isn’t on board yet
➢ Demonstrate a good safety awareness and participation in the safety drills

Contract type: Swiss/Unlimited
Gross / Net salary: € 3310,00 / 2595,05
Vacation days: 90 free days per calendar year pro rata (= 7.5 days per month pro rata)
Tip money: fixed and included in the salary
Health Insurance: Sympany
Pension: Axa Pension Funds

JUNIOR SOUS CHEF