Chef de Partie
Your responsibilities
* Prepare and serve daily meals (breakfast, lunch, teatime, dinner) for crew and guests according to menu cycle and Executive Chef manual.
* Order and manage stock in cooperation with Executive Chef, ensuring correct handling of all products and equipment.
* Maintain a clean working area in compliance with HACCP rules and company standards.
* Conduct stock takes and inventory according to company procedures, establish par levels and participate in loading processes.
* Assist in opening and closing ships at start and end of season, and participate in onboard training programs.
* Perform luggage duty on embarkation and disembarkation days and provide assistance in other departments as required by supervisors.
Our requirements
* Minimum of 2 years of professional experience in the hotel/catering industry/restaurants
* International experience/ship experience is an advantage
* Good command of English; fluency in other languages is an advantage
* Ability to work independently, prioritize guest satisfaction
* Flexibility, stress resistance, team player, commitment, positive personality, and neat appearance
What we offer
Elevate Your Career
Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:
• Paid training program in skills and approach to premium hospitality services
• On-the-job coaching to help you advance rapidly
• A lifelong network of hospitality professionals from many different countries
• Internal transfer opportunities to River, Ocean and Expedition ships
On board our ship
• Uniform are provided by Viking
• Lodging and meals are provided
• Crew cabins with only 2 berths (you will have one roommate).
• Travel to/from the ship provided by Viking
• Dedicated crew areas and activities
• Sundeck area for crew use
• Employee benefits
• Paid vacation
• Referral program
• Loyalty bonuses
• No immediate tax deduction – potential for tax-free salary, depending on nationality
ROLE OVERVIEW
Part of our Galley team on our River vessels, the Chef de Partie prepares meals to the fullest satisfaction of our guests in accordance with Viking River Cruises Standards and HACCP rules. The Chef de Partie reports to Executive Chef and Sous-Chef.
APPLICATION AND JOB RELEVANT INFORMATION
Our roles will be subject to our appearance standards (including in relation to visible tattoos) and employees are expected to project a professional image at all times. Visible tattoos are not permitted. Tattoos concealed with make-up, skin-colored sleeves or any covering other than the company uniform will still be considered visible for the purposes of our appearance standards. Exemptions to this may be considered on a case-by-case basis where appropriate. Tattoo removal may not result in successful employment and therefore is not encouraged and is the candidate’s personal decision. Furthermore, any offer of employment is subject to you passing all mandatory medical examinations as required by the company. For further information, please contact our recruiting team.
Viking
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.
As part of any recruitment process, Viking collects and processes personal data relating to job applicants. We are committed to being transparent about how we collect and use that data and to meeting our data protection obligations. If you would like to find out more about how your information will be used, please view the privacy notice on our careers page.