Run a main galley section independently, producing and plating dishes to Viking’s STAR standards and leading the cooks and assistants in your section.
Key responsibilities
- Control a main galley section and its full food production, following set recipes and dish guidelines
- Run the service line at your section through meal hours, ensuring quality and presentation
- Prepare electronic food requisitions, countercheck storeroom deliveries and minimise waste
- Keep recipe folders immaculate and prepare show plates, tastings and recipe trials
- Enforce clean-as-you-go habits and public-health standards
- Lead and train your section team, running the daily reunion and MLC compliance
You’ll bring
- Minimum 8 years’ culinary experience, including time as a Chef de Partie or similar in a 4/5-star hotel or restaurant; advanced culinary skills; cruise experience an advantage
- In-depth knowledge of both hot and cold kitchen sections
- Proven leadership of multicultural kitchen teams
- Fluent English and strong food-safety knowledge
- Aged 21 or above, physically fit, able to handle 30 kg and work long galley shifts
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
