Főszakács/Executice Chef

POSITION:   Executive Chef

DEPARTMENT:  Hotel Department 

REPORTING TO:   Hotel Manager

WORKING LOCATION:  The workplace is on board the vessels managed by Scylla Gastro

Qualification and Profile​​​​​  ​​​​​​  

• Minimum of 6 years of culinary experience in this role with an outstanding and proven management

skills and extensive hands-on experience 

• Advanced culinary skills including food preparation, flavor pairings and other cooking best practices 

• Exceptional leadership skills, "self-starter" with strong organization and 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 

• Guest focused, 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.

• Must work independently, very good technology and computer skills (Excel, Word, PPT)

• Being representative of Scylla´s values 

Key Responsibilities and Duties​​​​  ​​​​​​​ ​​​​ 

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• Responsible for the entire galley crew duties and assignment.

• Responsible for the entire kitchen area as well as all storage areas according to Scylla standards

• Responsible and production hands-on for the professional preparation and presentation of daily 

meals on board according to the menu cycle and Scylla standards.

• Responsible for guest satisfaction and the corresponding ratings

• Collaborating with the Hotel Manager and all head of departments 

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• Responsible for flawless cleanliness, order and compliance with the company hygienic concept

according to HAACP in the kitchen area, in all storage and cold storage rooms, in the waste room as

well as regular general cleaning  

• Responsible for dealing carefully with equipment, machines and cleaning agents 

• Final responsibility for the daily collection of meal samples and their documentation

• Final responsibility for healthy and varied meals for the crew

• Final responsibility for the separation of waste in the galley area and contact person for nautical staff 

in disposal Active assistance in the kitchen and in the inventory management

• Co-creation of F&B activities and events on board

• Preparation of inventories and orders for the kitchen, Acceptance and control of goods delivered for 

the kitchen as well as correct storage, incl. reporting obligation to the corporate staff

• Schedule and coordinate the work of chefs to assure that food preparation is economical and 

technically correct and within budgeted labor cost goals

• Establish controls to minimize and supply waste

• Provide training and professional development opportunities for all kitchen staff

• Responsible for team building and team spirit in the kitchen (role model function)

• Fair and equal treatment towards all crew

• Managing, training and mentoring the kitchen crew according to Scylla standards. Daily team briefing 

as well as working in of new crew

• Managing and training the galley crew according to Scylla standards. Assisting with other trainings 

per department if necessary consultation with the Corporate Chef, or Culinary Director

• Responsible for the manner and appearance of the kitchen crew, including dress code in spare time 

on board

• Responsible for the compliance with safety guidelines in the entire kitchen area

• Build owner loyalty through proactive communication with all internal and external colleagues and 

third parties

• Competent human relations and cooperation with the cruise director as well as the nautical crew

• Professional and friendly guest service according to Scylla standard 

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Additional information:  ​​​​​​​

​​​​​​​➢ Additional tasks: participating/assisting with the loading, carrying the suitcases, keeping clean the

messroom on daily basis. 

➢ Your purpose is to help and create a memorable experience for our guests

➢ Accommodation: single cabin offered, with cabin cleaning benefits once per week 

➢ 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: To be negotiated

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 

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