Corporate Executive Chef

Purpose of Position

This Position is responsible for managing the development of world class culinary concepts, to support Viking Cruises. This entails developing innovative concepts and assisting Operations Managers with implementation across all ships, ensuring that service standards, revenues and costs are achieved and maintained within the targets established by the company. It also entails managing, guiding and supporting Viking Culinary Departments, and providing general assistance to the Director of Culinary and supporting assigned Operations Managers in day by day operations.
The Corporate Executive Chef reports directly to the Senior Corporate Executive Chef. For day to day operational reasons, a reporting line to the Corporate Operations Manager also exists.

RESPONSIBILITIES

Product Development

• Implement new product standards and product improvements
• Responsible for the development and maintenance of the fleet's recipe system ensuring that the recipes are developed with a cost-effective methodology, including: standardized recipes, photographic record of each dish and venue, efficient product utilization, preservation methods, yield/portion control management, updating the recipe system, waste management.
• Evaluate ship feedback and report to Head Office

Operational Standards and Quality

• Implement new operating standards including any measurement, follow up tools and training
• Weekly monitoring of quality performance
• Conduct quality audits / reviews
• Assist in establishing and maintaining company set standards, procedures, policies and processes. Ensure that all standard operating procedures, menus and concepts are in place, adhered to and followed. Ensure high focus on performance and product consistencies.

Develop improvement plans

• Adhere to quality policies and handle on-board customer complaints according to escalation pathwaysV

Vessel Staffing and Employee Evaluation

• Staff individual vessels
• Assist in development of job descriptions for all positions within the galley and provision departments.
• Holiday planning
• Act as backup for critical positions
• Conduct ship management performance evaluation

Itinerary and Meal Planning

• Implement and layout any itineraries and special events taking place on board and ensure consistency
• Coordinate with local authorities in case of need

Meal Planning

• Approve menu and consumption plans
• Maintain corporate recipe data base with yields and cost analysis. Assist with development, implementation, and successful upkeep of menu plans including special functions, in-port functions, holidays, food events, charter/theme cruises and inaugural activities as directed by the Director of Culinary.

Replenishment

• Approve purchasing requests
• Analyse ship/shore generated reports in relation to costs and revenues, satisfaction ratings and consumable/durable material. Ensure all food revenues and expenses are properly recorded against the appropriate budget, and that any variations from the budgeted amounts are properly documented.
• Coordinate delivery with vendors according to cruise schedules and technical possibilities
• Actively involved in yield and portion management control in conjunction with the Director of Culinary and the Purchasing / Procurement department. Monitor and analyse food cost/consumption data, meal count reports, galley expenses and results.

Excursion and Entertainment

• Manage the development of new and innovative production schedules, job assignments, policies & procedures and operational standards to create a world class guest experience.
• Collaborate with the Training & Development department in the development and implementation of effective training programs for galley personnel. Ensure these are effectively communicated and reviewed, evaluated and updated to ensure continuous improvements to maximize guest satisfaction levels, to reduce costs and increase profitability.
• Able to conceptualize and implement menu programs and cycles.
• Recommend changes to the Food & Beverage operations department when adjustments are necessary to the line's recipes and/or standard item list. This may and should include front of the house activities.

Deviation

• Must be familiar with the Safety and Environmental Protection Policy; carry out the policies and procedures appropriate for position. Perform other duties as assigned.

Your Profile

• Degree in Culinary Arts from a recognized institution or on the job experience (Apprenticeship with continuous self-education)Preferred tertiary degree in hotel management or brand management or business
• Minimum 5 year’s leadership experience or 5 years working experience in culinary arts in land-based hotel and/or cruise ship catering.
• Must be well-versed in modern and classical cooking techniques and simultaneously be innovative, having a pulse on current culinary trends.
• Strong understanding and high proficiency related to food cost and general P&L principles and forms. Proficient in operating cost control activities.
• High technical proficiency with all culinary activities and sections. Strong ability to develop and document cultural and regional recipes, menus and operational procedures.
• Proficient in training, supervising and evaluating employees.
• Strong ability to read, interpret and follow work rules, standard operating procedures and specifications in English.
• Strong ability to plan, organize and complete work in accordance with time deadlines.
• Knowledge of Microsoft Office
• Strong interpersonal skills - interact tactfully and effectively with staff, management and customers.
• Strong ability to self-motivate, self-engage and self-develop.