EXECUTIVE CHEF

ABOUT VIKINGViking (NYSE: VIK) was founded in 1997 and provides destination-focused journeys on rivers, oceans and lakes around the world. Designed for curious travelers with interests in science, history, culture and cuisine, Chairman and CEO Torstein Hagen often says Viking offers experiences for The Thinking Person™.
Viking has more than 450 awards to its name, including being rated #1 for Rivers, #1 for Oceans and #1 for Expeditions by Condé Nast Traveler in the 2023 and 2024 Readers’ Choice Awards. Viking is also rated a “World’s Best” for rivers, oceans and expeditions by Travel + Leisure. No other travel company has simultaneously received the same honors by both publications.

EXECUTIVE CHEF

PURPOSE OF POSITION You are in charge of every aspect of food service operation and the supervision, support and mentoring of all galley staff. You ensure that food and kitchen are up to HACCP standards and operate in accordance with Viking China Outbound Standards, budgets and recipes. 


ASSIGNMENTS/RESPONSIBILITIES 

• Responsible for the entire galley operation onboard
• Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes
• Organization and execution of F&B related ship functions and special events (e.g Welcome /Farewell).             

•  Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking River Cruise standards & HACCP
• Ordering of all food supplies according to production planning and in cooperation with the Hotel Manager
• Conduction of menu briefings with waiter staff prior to service and instruction of waiters to explain dishes
• Preparation of opening and closing ships at start and end of season
• Supervision, motivation and training of the multi-national galley crew
• Participation in loadings and conduction of quality control 
• Responsible for cost control and adherence to set budgets
• Conduction of stock takes; inventory according to company procedure 
• Active participation in ship functions, socializing with guests during meal times 

KPI PERFORMANCE 

• Achieve/succeed the financial and quality KPI goals for the galley team 
• Strong motivation to achieve the company goals and objectives 
• Liaise with HM concerning KPI cruise results; ensure that responsible cooks, assistant cooks and 
• utility are kept informed, make suggestions for improvement within the galley and regarding food 
• services and quality and work in close relationship with all departments
• In collaboration with the Hotel Manager, sets stretch goals, and other goals & objectives in relation with the given company plan and makes recommendations how to achieve these goals 

DUTIES 

• The holder of the position undertakes not to pass over the company’s information, manuals, information on business developments and EDP data to any third party or publicize or retain same for personal use after leaving the job. 
• The company reserves the right to demand compensation for damages in the event of a breach of this instruction and take legal action against the staff. 
• Conduct and appearance in accordance with the rules and regulations of Viking China Outbound  

QUALIFICATION PROFILE 

• Graduated apprenticeship as a cook Min. 4 years of professional experience in cuisine background of a 4 or 5* Hotel or Restaurant, 
• cruise industry experience is an asset 
• Excellent knowledge of Asian/Chinese food and western food 
• Excellent Mandarin and English skills, other languages are an asset 
• Excellent management, organizational and communication skills 
• Skills in every part of international cooking, HACCP rules and standards 
• Service oriented and guest focused 
• Flexibility and stress resistance, team player, commitment, positive personality, professional appearance

GUIDELINES AND REGULATIONS
Job Description • Contract • Company Rules and Regulations • Onboard ABC • Viking College • Uniform Regulation • Executive Chef Manual