DirecciónViking 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.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. WHAT YOU WILL DO ON BOARD 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.
ABOUT YOU 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
