Chef De Cuisine

MAIN RESPONSIBILITIES

• In conjunction with the Sous Chef, the CDC is fully responsible for the entire Galley of the assigned venue, which includes but is not limited to food safety, creativity, cleanliness, staff management, time management, repair & maintenance, public relations and guest interaction.

• Visit the assigned Galley venue as often as possible during the course of service, in conjunction with the assigned Head Waiter, checking every table and ensuring that Guests are provided with the best meal/service possible; follow up on negative feedback received; monitor reports such as Voyage\Cruise Report, to identify opportunities to improve Guest service and satisfaction.

• Assist the Executive Chef to prepare requisitions for all catering equipment to ensure a productive operation.

• Assist all Section Heads in areas of responsibility to countercheck all food requisitions and make the necessary adjustments; regularly collect and enter all meal count figures from the assigned galley, into the meal count system; monitor/control flagged and expensive item requisitions; check meat, fish & seafood ordering & thawing procedures; tour all storerooms frequently and assist the Provisions Team; conduct menu briefings every two days or as often as required.

• Countercheck daily deliveries from the Storeroom to ensure its accuracy.

• Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets & displays are in line with the quality &cleanliness of Viking’s Standards and all Public Health Policies. Visit various food preparation stations &conduct random tastings to correct any discrepancies (quality/taste/appearance) immediately.

• Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.

• Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Chef de Cuisine and establish the manner and means to train personnel.

BACKGROUND

• A required minimum of 10 years’ culinary experience, including three to four years of experience as a Chef de Cuisine or similar position, within a premium brand hospitality environment; advanced culinary skills, are required. Previous haute-cuisine education is an advantage.

• Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.

• Must be able to effectively handle complex situations, including managing interactions with guests.

• Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player.

• Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.

• Previous cruise industry experience is an advantage.

BENEFITS

• Monthly salary is paid via on-board Visa card, no tax deduction.

• Five (5) paid vacation days for each month worked is included in the salary; this is accumulated and only paid at the end of the contract.

• Health insurance is provided during the contract period (not applicable to vacation).

• All crew have life insurance at $100,000 death in service benefit.

• No charge for crew laundry facilities, including detergent dispensers.

• Free Wi-fi on-board.

• Medical and visa expenses will be reimbursed on the first payroll against original receipts.

• The company covers flights and transfer to the vessel from and to your nearest international airport of your country of residence; hotel overnight is optional for long-distance travels.

• Uniform is provided; including shoes and safety equipment, and maintained by our main laundry.

• Two-crew only recreational areas (indoor and outdoor).

• Access to the guest gym after 10 PM.

APPLICATION

• Updated C.V. without employment gaps is needed; to note any unemployment.

• References and appraisals for at least 2x last contract.

• Work employment certificate for last 2 years.

• Company references.

• All documents should be sent via email. We will contact you for further requirements of other documents needed after we receive these documents.

• Incomplete application will not be considered.

GCS Vietnam will process your documents to match the position you are applying for before submitting your application to VIKING.