OCEAN - Chef de Cuisine

Overview

OCEAN - Chef de Cuisine role ing was founded in 1997 and provides destination-focused voyages on oceans, rivers and lakes around the world. Viking offers experiences for The Thinking Person.

Viking ships uphold leadership values and a hospitality focus. As a Viking Shipboard Leader, you represent Viking’s values and leadership philosophy (Hávamál). You are a hospitality professional who demonstrates passion for excellence, takes ownership of your areas of responsibility, and empowers your team with the skills, knowledge and tools to succeed.

You are flexible, stress resistant, focused, and a truly committed team member.

• The Chef de Cuisine (CDC) supervises and manages the entire Galley of the venue assigned to them, ensuring the smooth operation of all events, food preparation, presentation and delivery, over the course of service in that venue, and that the quality standards & procedures are in line with Company Procedures and STAR Service Standards.
• You are required to serve as a link between your assigned Galley and the Main Galley.
• It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.

• In conjunction with the Sous Chef, the CDC is fully responsible for the entire Galley of the assigned venue, including food safety, creativity, cleanliness, staff management, time management, repair & maintenance, public relations and guest interaction.
• Visit the assigned Galley venue during service with the Head Waiter, check every table, ensure
  
  Guests are provided with the best meal/service, follow up on negative feedback, and monitor reports to identify opportunities to improve Guest service and satisfaction.
• Assist the Executive Chef to prepare requisitions for catering equipment to ensure a productive operation.
• Assist all Section Heads with food requisitions, collect and enter meal count figures, monitor expensive item requisitions, oversee meat, fish & seafood ordering & thawing procedures; tour storerooms and assist the Provisions Team; conduct menu briefings every two days or as required.
• Counter check daily deliveries from the Storeroom for accuracy.
• Ensure that menus, recipes, methods and specifications are adhered to; spot-check venues daily to ensure quality and cleanliness in line with Viking’s Standards and Public Health Policies; conduct random tastings to correct discrepancies.
• Be familiar with HR Manual & Shipboard Training; understand working hours policies & procedures; be familiar with crew contracts and workload to maintain payroll records.
• Lead and support a multi‑cultural team, maximize crew satisfaction, productivity and retention; meet with Team Leaders daily for updates and feedback to ensure STAR Service Standards.
• Regularly inspect mise-en-place 15 minutes prior to service.
• Appoint and train key personnel and establish how to train personnel.
• Provide leadership to direct reports, including performance reviews, ensuring Maritime Labour Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.
• Wear PPE as required and use proper lifting techniques to prevent injuries.
• Uphold grooming standards in line with Viking’s Image and Uniform Standards.
• Secure company property, especially during rough weather, to prevent loss or damage.
• Ensure team knowledge of itinerary ports, shore excursions and shipboard activities.
• Contribute to Culinary KPI goals (quality and financial) and participate in safety and security training and drills.
• Demonstrate ability to step in for the Executive Chef temporarily and assist with demonstrations as required.

• Minimum ten years of culinary experience, including three to four years as a Chef de Cuisine or similar role in a premium brand hospitality environment; advanced culinary skills; haute-cuisine education is an advantage.
• Fluent in English with excellent communication skills for interpreting menus and recipes.
• Ability to handle complex situations and manage guest interactions…