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Sous 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 prepare meals to the fullest satisfaction of our guests and support the Executive Chef within the set budget and in accordance with Viking River Cruises Standards.

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

 

RESPONSIBILITIES:

  • 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
  • Replacement of Executive Chef in absence
  • Assistance in supervising, training and motivating of galley team
  • Ordering of stock in cooperation with Executive Chef
  • Ensuring perfect order and cleanliness in accordance with HACCP rules
  • Cost control for galley within the budget in cooperation with Executive Chef
  • Separation and disposal of waste / garbage
  • Ensuring correct handling of all equipment and products
  • 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