Chef De Partie

MAINS RESPONSIBILITIES

• Control and maintain a main Galley section and its entire food production; follow set recipes & dish guidelines; assist with cleaning during food preparation periods, if additional cleaning is required.

• Bring forward any suggestions and ideas for improvement to the Galley Team as a whole, this includes identifying training needs and operational issues, should they arise.

• Prepare daily electronic food requisitions by counterchecking merchandise in Galley stores.

• Undertake recipe reviews on a daily basic and, if additionally requested by the Executive Chef/ Outlet Chef, maintain recipe folders (containing all recipes) of the assigned section and ensure that they are kept in an immaculate condition.

• Prepare food samples whenever the Executive Chef deem necessary (show plates, tastings, recipe trials, etc.); ensure the quality and presentation of food during food preparation and service hours.

• Maintain and control the entire Service Line at the relevant section during meals hours, ensuring that the food served is in lined with Viking STAR Service Standards.

• Countercheck daily deliveries from the Storeroom to ensure its accuracy and report any discrepancies to an immediate Supervisor.

• Ensure economical work practices and control food production to minimize and/or avoid wastage.

• Ensure that food preparations/ storage are in line with all Public Health Policies and Company Regulations and enforce & maintain “clean as you go“ work habits.

• Be familiar with the Human Resources Manual & Shipboard Training; have an in-depth understanding of the working hour policies & procedures; be familiar with crew contracts and work schedule hours/ week, to maintain working hours paperwork.

• Lead and support a multi-cultural team, maximizing crew statisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion“, to provide feedback & operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.

• 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 CDP and establish the manner and means to train personel.

• Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labour Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.

• Fulfill any last-minute requests, within your area of responsibility.

BACKGROUND

• A required minimum of 8 years’ culinary experience, including at least 2 years’ experience as an Chef De Partie (CDP) or similar position, within a premimum brand hospitality environment or a formal culinary education with at least 2 years of experience as a CDP or similar role; advanced culinary skills are required.

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

• Must have experience in leading multi-cultural teams.

• Must be at least twenty-one (21) years old.

• A strong background would be considered if no shipboard employment experience.

• Ability to confirm for clean background/ reference check completed upon proposal.

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.