Run the assigned galley as second-in-command to the Chef de Cuisine, driving quality, food safety and smooth service, and taking full charge in the CdC’s absence.
Key responsibilities
- Oversee food preparation across the galley and run the service line to Viking’s STAR standards
- Cook to an advanced standard and bring flair and creativity to buffet presentations
- Control inventory, storeroom deliveries and chillers with the galley and sanitation teams to avoid shortages and waste
- Enforce clean-as-you-go habits and prepare the galley for public-health inspections
- Lead and train a multicultural team, running the daily reunion and handling reviews and MLC compliance
- Support the Executive Chef with schedules and requisitions, and step up to Chef de Cuisine when needed
You’ll bring
- Minimum 9 years’ culinary experience, including time as a Sous Chef or similar in a 4/5-star hotel or restaurant; advanced culinary skills; cruise experience an advantage
- Proven leadership of multicultural kitchen teams
- Strong food-safety and public-health knowledge
- Fluent English, and comfortable with PC databases and reporting
- Aged 21 or above, 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
