Segédszakács/Commis De Cuisine

POSITION:   Commie de Cuisine (day shift / night shift) 

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 2 years of culinary experience in the role with proven hands-on experience

• Minimum experienced within the hotel industry and/or previous (river) cruise ship experience as 

cook

• 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

• Professional attitude and appearance, reliable and hard-working with great team spirit

• Proficient 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.

• Being representative of Scylla´s values 

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

• Assistance in all stations departments of the galley

• Able to run proficiently one minor station (Breakfast station)

• Assistance in preparation and presentation of all meals/foods, according to the Exc. Chef or Sous 

Chef requests

• Assistance in weight/cut and portion food according to the daily menu plan

• Compliance with all recipes according to the menu plan

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

• Assistance of the product quantities and quality for the responsible storage room 

• Assistance in quality & cost control

• Assistance of the hygiene for the 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, or as requested by the supervisor

• Joint responsibility for the adherence to safety rules in the kitchen and other area

• Supporting the Head Chef with orders and inventories

• Assistance in daily checks and documentation of the cooling temperature according to HACCP 

and company 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: € 2720,00 / 2068,20

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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