POSITION:   Chef de Partie
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 culinary experience including food preparation, 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, within both the preparation and service time, guest-oriented, able to
run proficiently the assigned station.
• Good computer skills (Excel, Word, PPT)
• Being representative of Scylla´s values

Key Responsibilities and Duties

• Self-responsible management of the assigned kitchen position, able to run proficiently all galley
stations
• 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 Scylla
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/Unlimited
Gross / Net salary: € 3170,00 / 2470,65
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

SZAKÁCS/CHEF DE PARTIE