Cook delicious dishes for Viking’s guests and crew, working any galley section to the Executive Chef’s recipes and STAR standards.
Key responsibilities
- Prepare dishes at an advanced level, following company recipes, menus and procedures
- Taste and adjust dishes, and work any section of the galley with minimum supervision
- Keep food production economical and minimise waste
- Follow public-health standards and clean-as-you-go habits, with mise-en-place ready 15 minutes before service
- Support the daily reunion and step up to Assistant Chef de Partie when needed
You’ll bring
- Minimum 4 years’ experience as a Cook or similar in a 4/5-star hotel or restaurant; cruise experience preferred
- Advanced culinary skills across kitchen sections
- Aged 22 or above, physically fit, able to handle 30 kg and work long galley shifts
- Fluent English and strong food-safety knowledge
- Flexible, reliable and immaculately presented
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
