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Viking was founded in 1997 and provides destination-focused voyages on oceans, rivers and lakes around the world. Designed for experienced travelers with interests in science, history, culture and cuisine, Chairman Torstein Hagen often says Viking offers experiences for The Thinking Person.
Viking has more than 250 awards to its name, including being rated #1 for Rivers, #1 for Oceans and #1 for Expeditions by Condé Nast Traveler and voted at the top of its categories by Travel + Leisure. No other cruise line has ever received these same honors by both publications at the same time.
Please note that we can only accept applicants who are eligible to work in Switzerland or in possession of a valid work permit.
ROLE DESCRIPTION
• As a Development Chef, you are part of the Viking River F&B team, and as such you contribute to drive the continuous evolution of Viking's culinary offer ensuring the utmost guest satisfaction through the highest food quality and consistency.
• Your main goal will be to ensure that our culinary offer is contemporary, appealing and operationally feasible and therefore results in an outstanding guest experience. You will be actively involved in research and development activities such as recipe development, product tastings and evaluations, equipment assessments and will have the opportunity to use a dedicated development kitchen for this purpose.
• You will regularly visit our vessels, to better understand the onboard operation, engage with the operational teams and collect direct feedback on the guest experience. Your activities and projects will also require you to collaborate and engage with various industry stakeholders.
• Within Viking, you will report to the F&B Director River who leads the entire F&B operation. You will work closely with the Sr. Corporate Executive Chef, who oversees the execution and delivery of the product through a team of Corporate Executive Chefs. You will closely liaise with the purchasing team and Industry Partners to review, source, or taste new products as per needs. Finally, you will also collaborate and interact with the Viking Ocean culinary team to share best practices, align our culinary offer, and leverage product sourcing opportunities.
• The position is full-time, and is based in Basel, Switzerland. The development kitchen is based in Grenzach, Germany (approx. 30 minutes' drive from the Basel office). Travelling up to 30% of the time may be required depending on the specific assignment.
KEY RESPONSIBILITIES
• Develop new recipes and dishes, in line with Viking's overall culinary strategy
• Plan and organize tastings to review new recipes and/or dish presentations
• Monitor, scout, and report back on relevant culinary trends and innovations
• Support our purchasing team in the tasting and evaluation of new products
• Develop and review recipes with Industry Partners
• Coordinate and oversee the testing, comparison and evaluation of new galley equipment
• Assist in the production of engaging culinary training material (e.g. recipe videos, dish pictures…)
• Contribute to drive innovation through your active engagement within the wider F&B team
• Coordinate events, workshops and tastings in our development kitchen
• Support the F&B team on specific projects or assignments, as needed
• Manage and oversee the wider operation of the development kitchen, and its maintenance
• Ensure the kitchen is compliant with all applicable regulations and operated within the given budget
• Document and regularly report back on your activities and achievements
• Upon need, support the culinary operation of the company restaurant for a limited period
KEY QUALIFICATIONS
• You have a deep interest and passion for culinary arts, trends, and products
• You have an innovative, open, and creative mindset
• You can work independently, with limited daily supervision
• You are self-driven, with a can-do attitude and a passion for excellence
• You accept and provide constructive feedback, and respect different views or opinions
• You are comfortable hosting and engaging with senior executives for tastings or workshops
• Fluent in English, additional languages a plus
• Able to write and review documents (e.g., recipes), and prepare reports
• Basic knowledge of Word, Excel, Outlook and PowerPoint is required
• Flexible to travel and work outside regular working hours in case of need
EDUCATION
• Relevant education or equivalent work experience
NICE TO HAVE QUALIFICATIONS
• Previous experience in the cruise industry
CULTURE & BENEFITS
• Fast-growing and dynamic environment, a modern workspace, flexible working hours
HOW TO APPLY
