Chef De Partie Sushi (Vietnamese Citizens)

MAIN RESPONSIBILITIES

• Daily preparation work in the assigned area including filleting fish and preparing sushi to fill the sushi case and Guest orders; maintain proper rotations of products in all chillers to minimize wastage. 
• Assist with menu planning & development including creativity & experimentation with new trends, menu ideas & sushi recipes, ensuring compliance with weight & measurement requirements and all Public Health Policies. 
• Fulfill any last-minute requests, within your area of responsibility, due to special functions, itinerary changes and/or other unforeseen changes, as instructed by the relevant Supervisor and/or Manager on duty; communicate the status of assigned section in terms of food production, equipment, maintenance, performance of staff or any other topics related to the section to the relevant parties. 
• Prepare food samples whenever the Executive Chef deem necessary (show plates, tastings, recipe trials, etc.); relieve cooks and help in various areas of the kitchen, as required. 
• Oversee the entire Service Line at assigned section during meals hours, ensuring that the food served is in line with Viking STAR Service Standards.
• Prepare requisitions for the daily food production, counterchecking merchandise in Galley Stores to avoid overstocking/wastage of items; countercheck daily deliveries from the Storeroom to ensure its accuracy; control and monitor working hours of Galley personnel assigned to the relevant section. 
• 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. 
• Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check the food quality of the assigned venue to ensure that all food outlets & displays are in line with the quality and cleanliness of all Public Health Policies and Viking’s STAR Service Standards; undertake recipe reviews on a daily basis, and if additionally requested by the Executive Chef/Outlet Chef, maintain recipe folders (containing all recipes).
• 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 Sushi and establish the manner and means to train personnel. 

BACKGROUND

• Must be Vietnamese citizens.
• A required minimum of five years sushi experience, including at least two years’ experience as a CDP Sushi or similar position, within a premium brand hospitality environment; extensive European culinary training is an advantage. 
• Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes. 
• Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player.
• Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards, as well as an excellent knowledge of all Public Health and Sanitary Policies are required; team builder with exceptional work ethic, motivational skills and coaching abilities. 
• Must be at least twenty-one (21) years old, able to physically handle 70+ lbs. (31KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week. 
• Able 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.