Sous Chef

POSITION:    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 

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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: € 3450,00 / 2719,40

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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