SOUS CHEF

ABOUT VIKING
Viking (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.

SOUS CHEF

PURPOSE OF POSITION
You prepare meals to the fullest satisfaction of our guests and support the Executive Chef within the set budget and in accordance with Viking China Outbound Standards.

ASSIGNMENTS/RESPONSIBILITIES 

• Professional preparation and distribution of daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle
• Replacement of Executive Chef in absence
• Assistance in supervising, training and motivating of galley team
• Ordering of stock in cooperation with Executive Chef Ensuring perfect order and cleanliness in accordance with HACCP rules 
• Cost control for galley within the budget in cooperation with Executive Chef
• Separation and disposal of waste/garbage
• Ensuring correct handling of all equipment and products
• Conduction of stock takes; inventory according to company procedures
• Preparation of opening and closing ships at start and end of season
• Assistance in other departments upon instruction from supervisors (if required)
• Performance according to company standards and HACCP rules
• Participation in loadings
• Correct storage of stock; establishing of par levels 
• Active participation in onboard training programs 

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 Executive Chef, 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 cook
• Min. 3 years professional experience in all areas of a 4 or 5 star operation
• Asian kitchen experience in a luxury hotel or restaurant
• 1 year experience in same or similar position
• International experience /experience on a ship is an asset
• Excellent Mandarin and good English skills, other languages are an asset
• Service oriented and guest focused
• Ability to work independently
• Professional knowledge in all parts of the kitchen
• Flexibility and stress resistance, team player, commitment, positive personality and well-groomed appearance 

GUIDELINES AND REGULATIONS

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