CHINA RIVER

PURPOSE OF POSITIONThe Senior Executive Chef (SEC) China Outbound Operations is responsible for managing and executing all Viking China Outbound River Food and Beverage (F&B) concepts and strategies.This entails working together with the Senior Hotel Manager of this operation to ensure all Food and Beverage related procedures and standards are implemented across all ships; ensuring that service standards, revenues and costs are achieved and maintained within the targets established by the company; advising, guiding and supporting the broader Viking China Outbound River Food and Beverage teams; providing general assistance to the Corporate Executive Chef of China Outbound Operations; supporting the Senior Hotel Manager in the day by day operation.The SEC reports directly to the Senior Hotel Manager. For broader functional related topics and initiatives, a dotted reporting line to the Corporate Executive Chef China Outbound Operations also exists.Travel within this position is around 70 per cent. Please be advised that we welcome applications from Chinese nationals or non-Chinese individuals who have been raised in China, possess fluent written and spoken Chinese language skills, and are well-versed in Chinese culture, values, and beliefs.RESPONSIBILITIESEnsure the successful delivery and execution of all Viking China Outbound F&B Standards and Policies on boardEnsure service standards, revenues and costs are achieved and maintained within the targets established by the companySupport the Senior Hotel Manager in the day-by-day operationImplement, review or contribute to create SOPs on all F&B related activities and servicesTrain and coach the team of Executive Chefs on service standards and best practices, support and improve the onboarding and training process of new hiresDrive and take and active involvement in Talent Management regarding identification, retention and development of current and future Viking Food and Beverage TalentCollaborate with the Human Resoruces / Training and Development department in the development and implementation of effective training programs for galley personnel. Ensure these are effectively communicated and reviewed, evaluated and updatedApply a hands-on operational approach throughout, with a key focus on support and training the teamRegularly inspect the ships, and follow up if needed with trainings and or operational initiatives, in alignment with the Senior Hotel ManagerEnsure full compliance on all HACCP related tasks and responsibilities including spot checks on all related documentation required by lawMonitor the Food and Beverage quality and financial KPIs and act when needed with the appropriate actions to ensure quality targets and budgets are respected and adhered toActively get involved in yield and portion management control in conjunction with the Corporate Executive Chef and the Purchasing / Procurement department. Monitor and analyze food cost/consumption data, meal count reports, galley expenses and resultsProactively identify and suggest opportunities or adjustments needed to improve the operationsManage the relations across the key stakeholders onboard, corporate and head office team to work effectively towards the company targetsBe able to conceptualize and implement menu programs and cyclesGiven the unique characteristics of the Chinese market, this position requires the ability to proactively identify any negative information regarding our food and beverage products on Chinese social media platforms. The holder of the position should take prompt and appropriate measures to mitigate potential escalation and ensure that our F&B offerings continue to earn recognition and satisfaction among our customersQUALIFICATION PROFILEDegree in Culinary Arts from a recognized institution or on the job experience (Apprenticeship with continuous self-education), University degree in hospitality management or any further eduction is a plusLeadership experience in culinary arts in land-based hotel and/or cruise ship cateringExtensive knowledge of both modern and classical Chinese cooking techniques, while demonstrating innovation and awareness of current culinary trendsProficiency in Western cooking methods is essential, and experience within the Western culinary industry is considered an assetA good understanding of multi – unit F&B operations covering both galley, restaurant and barStrong understanding of food cost and general P&L principles and formsProficient in training, supervising, coaching and evaluating employeesStrong ability to implement and follow work rules, standard operating procedures and specificationsStrong ability to plan, organize and complete work in accordance with time deadlinesProficient Microsoft Office userStrong interpersonal skills - interact tactfully and effectively with staff, management and customersStrong ability to self-motivate, self-engage and self-develop