Profile and Qualifications

We are looking for a skilled and passionate culinary professional to manage a designated kitchen station onboard. The ideal candidate is quality-focused, organized, and dedicated to delivering high standards of food preparation and hygiene.

Required Qualifications:

• Minimum 4 years of culinary experience, including food preparation and flavour pairing
• Preferred: graduate in hospitality or culinary arts and/or river cruise experience
• Able to work independently during prep and service time
• Guest-oriented mindset and team spirit
• Calm under pressure, resilient, and adaptable
• High standards of professionalism and appearance
• Excellent communication and interpersonal skills
• Fluent in English (spoken and written); German is an advantage
• Computer literacy (Excel, Word, PowerPoint)
• Represents Scylla’s values and team spirit

Key responsibilities and duties

Culinary Operations:

• Independently manage a designated galley station with proficiency
• Prepare and present meals professionally according to daily menus and standards
• Follow recipes precisely and ensure portion, weight, and cutting accuracy
• Maintain oversight of ingredients in assigned storage areas
• Support in monitoring and controlling food quality and kitchen costs
• Check meal temperatures before service to ensure food safety

Hygiene & Compliance:

• Maintain strict hygiene in own kitchen area per HACCP and Scylla standards
• Conduct and document daily cooling temperature checks
• Participate in scheduled general cleaning duties in the galley
• Handle all kitchen tools, equipment, and food products with care
• Follow safety guidelines and contribute to a safe kitchen environment

Team Collaboration:

• Cooperate with the Maître d’Hôtel, Restaurant Manager, and service teams
• Assist the Head Chef with inventory checks and supply orders
• Provide night shift cooking coverage if required, depending on the vessel class

Communicate effectively and contribute to a positive kitchen atmosphere