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Sous Chef season 2018

Company Overview

River Advice AG (“River Advice”) is the leading independent manager of river passenger ships worldwide. We offers hundreds of career opportunities for those who seek to be a part of a professional company. At River Advice we place a high value on service and professionalism, ensuring that our clients and passengers feel like they are always receiving the best treatment


Responsible for the entire food department, including duties such as:

  • Relieving the Executive Chef of duties, if necessary
  • Preparing and distributing all daily meals, including set up of the breakfast buffet according to the food manual (menu cycle)
  • Assisting the Executive Chef in ordering food supplies
  • Assisting with the loading and checking of ship’s supplies
  • Taking monthly stock of supplies in cooperation with the Executive Chef
  • Providing continuous training to galley crewmembers

Co-responsible for the entire food department, including duties such as:

  • Assisting with organizing, managing and motivating all galley crew and staff
  • Implementing and maintaining the corporate standards and budgets in the food department
  • Implementing a correct food schedule for the crew, according to the corporate crew food standards
  • Correctly handling and storing all food stock, cleaning products and all equipment in the food department
  • Maintaining impeccable cleanliness, hygiene and tidiness in the galley area
  • Actively performing cost controlling and maintaining of food costs
  • Implementing correct appearance/uniformity, as well as standards of personal hygiene of all galley crew and staff
  • Participating in the onboard training program.
  • Performing various preparatory duties prior to and at the end of the season
  • Maintaining a regular presence in the restaurant’s buffet areas, to ensure buffet standards
  • Cooperating with other departments (if necessary), as per supervisor’s directives


  • English spoken and written
  • German spoken and written
  • Completed vocational training as a chef
  • 3 years of professional experience as Chef de Partie in a comparable catering outlet


  • Independent
  • Management skills
  • Motivated
  • Flexible
  • Organized
  • Loyal
  • Honest
  • Objective
  • Ability to work under stress
  • EU Passport
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