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Chef de Partie


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


Prepare meals to the fullest satisfaction of our guests in accordance with Viking River Cruises Standards and HACCP rules.

Supervisor: Executive Chef, Sous-Chef
Gives instructions to: Commis de Cuisine
Receives instructions from: Sous-Chef, Executive Chef, Corp. Executive Chef, Operation Manager



  • Professional preparation and distribution of daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle
  • Ordering of stock in cooperation with Executive Chef
  • Correct handling of all products and equipment
  • Ensuring of perfect cleanliness in working area in accordance with HACCP rules
  • Conduction of stock takes; inventory according to company procedures
  • Preparation of opening and closing ships at start and end of season
  • Assistance in other departments upon instruction from supervisors (if required)
  • Performance according to company standards and HACCP rules
  • Participation in loadings
  • Correct storage of stock; establishing of par levels
  • Active participation in onboard training programs