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Executive Chef


REQUIREMENTS:

At least 3 years work experience in the position applying for 
•    With LUXURY CRUISE SHIP  experience  and/or
•    4 to 5 star Hotel (Land Based) and/or
•    Preferably with experience in Fine Dining Restaurant

 

PURPOSE OF POSITION:
You are in charge of every aspect of food service operation and the supervision, support and mentoring of all galley staff. You ensure that food and kitchen are up to HACCP standards and operate in accordance with Viking River Cruises Standards, budgets and recipes.

Supervisor: Corporate Executive Chef
Gives instructions to: Sous Chef, Chef de Partie, Commis de Cuisine, Utility
Receives instructions from: Hotel Manager, Corporate Executive Chef,
Corporate Operation Manager
 

RESPONSIBILITIES:

  • Conduction of menu briefings with waiter staff prior to service and instruction of waiters to explain dishes
  • Preparation of opening and closing ships at start and end of season
  • Supervision, motivation and training of the multi-national galley crew
  • Participation in loadings and conduction of quality control
  • Luggage duty on embarkation and disembarkation day
  • Responsible for cost control and adherence to set budgets
  • Conduction of stock takes; inventory according to company procedure
  • Active participation in ship functions, socializing with guests during meal times