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Sous Chef - River Cruises

Job in 6300, Zug, Kanton Zug, Switzerland
Listing for: Sea Chefs
Full Time position
Listed on 2026-01-01
Job specializations:
  • Hospitality / Hotel / Catering
    Hotel Kitchen, Food & Beverage, Culinary, Catering
  • Restaurant/Food Service
    Hotel Kitchen, Food & Beverage, Catering
Salary/Wage Range or Industry Benchmark: 30000 - 80000 CHF Yearly CHF 30000.00 80000.00 YEAR
Job Description & How to Apply Below
Position: Sous Chef (w / m / d) - River Cruises

FERNWEH?

Du liebst das Meer und möchtest unsere Gäste begeistern?

Flusskreuzfahrten bieten täglich neue Perspektiven, Ziele und Herausforderungen. Nutze deine Chance, die schönsten Häfen und Kulturen Europas kennenzulernen. Folge der Donau bis nach Wien, den Eiffelturm auf der Seine oder erkunde mit deinem Team Amsterdam. Mit Begeisterung und Motivation für deinen Job hast du beste Karrierechancen – mit Engagement und Teamgeist gewinnst du Freunde fürs Leben. Da auf den meisten unserer Fluss-Schiffe die Bordsprache Englisch ist, erwartet dich bereits hier die englische Stellenausschreibung.

Dein Arbeitgeber sea chefs - auf vielfältiger Mission : ob Hochsee-Kreuzfahrten, Expeditionsreisen, Luxusreisen oder Flusskreuzfahrten. Als erfahrener Partner im Hotel- und Crew-Management internationaler Reedereien bietet sea chefs einzigartige Karrieremöglichkeiten an Bord von Kreuzfahrtschiffen im Premium- bis hin zum Luxussegment.

Entdecke mit uns die schönsten Häfen Europas und erlebe deine !

Dein Job

This awaits you on your journey with us :

  • Responsibility for the workflow in the assigned work area of the Galley and the related administrative tasks together with the Executive Chef
  • Ensuring all operations are carried out economy consistently (quality and hygiene standards)
  • Regular inspections of the Galley and stores, including pantries, lockers and crew mess (cleanliness, hygiene, maintenance, safety) and especially the adherence to all agreed standards
  • Supervision and training of the strict adherence to all agreed regulations (HACCP), especially regarding the security, environment and hygiene regulations in the area of responsibility
  • Responsibility for equipment set ups and the planning, organization and documentation of inventories
  • Examination and control of stock movements and orders in the area of responsibility
  • Instruction, training, and supervision of the assigned crew (including documentation)
  • Constant improvement of the workflow and standards, including input for manuals and regulations
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