Executive Chef

Vessel type: River cruise ship

Job Description

EXECUTIVE CHEF

Purpose of Position

You are in charge of every aspect of food service operation and the supervision, support and mentoring of all galley staff. You ensure that food and kitchen are up to HACCP standards and operate in accordance with Viking River Cruises Standards, budgets and recipes.

Your Responsibilities

• Responsible for the entire galley operation onboard
• Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes
• Organisation and execution of F&B related ship functions and special events (e.g. Welcome / Farewell)
• Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking River Cruise standards & HACCP
• Ordering of all food supplies according to production planning and in cooperation with the Hotel Manager
• Conduction of menu briefings with waiter staff prior to service and instruction of waiters to explain dishes
• Preparation of opening and closing ships at start and end of season
• Supervision, motivation and training of the multi-national galley crew

• Participation in loadings and conduction of quality control
• Responsible for cost control and adherence to set budgets
• Conduction of stock takes; inventory according to company procedure
• Active participation in ship functions, socializing with guests during meal times

Supervisor: Corporate Executive Chef

Gives instructions to: Sous Chef, Chef de Partie, Commis de Cuisine, Utility

Receives instructions from:  Hotel Manager, Corporate Executive Chef,Corporate Operation Manager

Your Profile

• Graduated apprenticeship as a cook
• Min. 4 years of professional experience in cuisine background of a 4 or 5* Hotel or Restaurant,  cruise industry experience is an asset
• Excellent English skills, other languages are an asset
• Excellent management, organisational and communication skills
• Skills in every part of international cooking, HACCP rules and standards
• Service oriented and guest focused
• Flexibility and stress resistance, team player, commitment, positive personality, professional appearance

Guidelines and Regulations

Job Description • Contract • Company Rules and Regulations • Onboard ABC

Viking College • Uniform Regulation • Executive Chef Manual