Ocean Chef

vor 1 Monat

Basel, Basel-Stadt, Schweiz Viking Vollzeit

Viking is seeking an experienced Executive Chef to join our Galley team on our Ocean vessels. As a key member of our culinary team, you will be responsible for ensuring the efficient operations of all food production areas, analyzing food production quality and cost, and monitoring time management.

Key Responsibilities:

  • Work within set food-cost budgets and follow portion control charts to avoid overproduction.
  • Share responsibility for food orders and consumption with the Inventory Manager, considering guest count, itinerary, availability, and usage.
  • Constantly strive to upgrade food quality and presentation, host Kitchen Table events, and make use of culinary checklists.
  • Maintain direct communication with the Inventory Manager for provision-related matters, including slow and non-moving item lists, inventory, and standard products.
  • Ensure the maintenance and upkeep of all Galley equipment, overseeing the Annual Galley Equipment Budget Projection and documenting any damages or malfunctions.
  • Ensure all menus, recipes, methods, and specifications are adhered to, and spot-check all food outlets and displays to ensure quality and cleanliness meet Viking's standards.
  • Regularly inspect Galley areas with the Public Health Officer and Kitchen Steward to ensure a clean and safe workplace.
  • Lead and support a multi-cultural team, maximizing crew satisfaction, productivity, and retention, and meet with Team Leaders daily.

Why Work with Viking?

Viking offers a unique opportunity to elevate your career in premium hospitality, with paid training programs, on-the-job coaching, and a lifelong network of hospitality professionals. As a Viking crew member, you will enjoy free lodging, meals, unlimited Wi-Fi, uniforms, and laundry, as well as travel to and from the ship, access to crew-only recreational spaces, and more.

Requirements:

  • At least 2-3 years of shipboard or premium hospitality experience in a similar role, with advanced culinary skills.
  • Fluent in English, with excellent communication skills to interpret and orate documents, such as menus and recipes.
  • Experience leading multi-cultural teams, with a flexible, stress-resistant, and committed team player attitude.
  • Guest-focused, service-oriented, and positive personality, with impeccable hygiene standards and a proven knowledge of Public Health and Sanitary Policies.
  • Ability to physically handle 50+ lbs. on a daily basis and work a minimum of 11 hours a day, 7 days a week.

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