Viking Ocean Cruises

Chef de Cuisine (Japanese)

Qualifications

  • Minimum Diploma in Culinary Art or related field
  • Minimum five years of experience in 4-5-star hotel and the premium hospitality (upscale restaurants).
  • Previous cruise industry experience is an advantage.
  • In dept knowledge of the Japanese and Western Cuisine.
  • Must have experience in leading multicultural teams.
  • Fluent in English and Japanese.

Responsibility

  • Oversee all aspects of galley operations, including food safety, quality, and staff management.
  • Ensure exceptional guest satisfaction through meticulous service and attention to detail.
  • Manage food requisitions, inventory, and equipment to optimize efficiency.
  • Foster a positive and high-performing team culture through leadership and mentorship.
  • Adhere to company standards, health regulations, and safety protocols.
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