POSITION: Pastry Chef
DEPARTMENT: Hotel Department
REPORTING TO: Executive Chef (Sous Chef in his absence)
WORKING LOCATION: The workplace is on board the vessels managed by Scylla Gastro

Qualification and Profile
• Minimum of 4 years of Pastry professional experience including pastry production, flavor pairings and other cooking best practices
• Preferably graduated within hotel industry and/or previous (river) cruise ship experience
• 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.
• Ability to work independently, service and guest-oriented
• Good computer skills (Excel, Word, PPT)
• Being representative of Scylla´s values

Key Responsibilities and Duties
• Self-responsible management of the Pastry area
• 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
• Supervision and overview of the product quantities for the responsible storage room
• Assistance in quality & cost control
• Responsible of the hygiene for the own kitchen area not limited only to the cold storage /storage room according to Scylla standards
• Adherence to cleanliness and hygienic regulations in compliance with HACCP and Edelweiss Gastro standards Execution of weekly general cleaning at the workplace
• Joint responsibility for the adherence to safety rules in the own kitchen area
• Temperature check of all meals before service
• Supporting the Head Chef with orders and inventories
• 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
• Based on the class of ship, the job assignment might be requested to be performed during the night time (night cook – where applicable)

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
Gross / Net salary: €3310,00 / €2595,05 (depending on your personal situation)
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.
Start date: to be advised.
End date: unlimited
Health Insurance: Sympany
Pension: Axa Pension Funds
Travel allowance: € 75 per month

CUKRÁSZ/PASTRY CHEF