Chef de Rang for River Ships

Viking River Cruises are looking for experienced Chef De Rang to join their successful team

REQUIREMENTS:

• Minimum High School diploma. Degree with hospitality focus in addition preferred
• Minimum of 2 years previous experience required in an upscale cruise line or hotel of comparable size in the similar position in the scope of the bar operation
• Fluent in English - must be able to address any kind of information in an adequate manner with excellent oral English communication skills
• Must be able to deal correctly with confidential information and must be discrete
• Must be well groomed and maintain impeccable hygiene standards
• Extensive walking required and ability to stand on feet for a long time
• Hours may vary based upon organizational needs and operational demands
• Guest focused, service oriented, positive personality and professional appearance
• Flexible and stress resistant, team player, shows commitment
• Extensive wine – and bar knowledge

DUTIES:

• Professional welcoming and sales orientated service in restaurant, bar, lounge and on the sundeck
• Fully responsible for the correct use of the MXP WOS (Wait Order System)
• Operation of all PSO procedures according to company standards
• Execution of all F&B activities including functions and special events as laid out by management
• Quality control of the lunch setups in the restaurant and lounge
• Ensuring highest level of cleanliness within restaurant, bar, pantry, lounge, sundeck in accordance with HACCP standards
• Inventory according to company procedures, correct storage of stock; establishing of par levels
• Preparation of opening and closing ships at start and end of season
• Assistance in other departments upon instruction from supervisors (as required)
• Active participation in onboard training programs
• Luggage duty on embarkation and disembarkation day, and participation in loadings
• Following the Wait Order System (WOS) procedures
• Participate in the departmental “Daily Reunion”
• Ability to effectively and professionally deal with internal & external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflict
• Participating in the daily menu presentation