OCEAN - Chef de Partie

Viking 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.

• Part of our Galley team on our Ocean vessels, the Chef de Partie independently runs a main section in the Galley, with as little supervision as possible. The position is a key role and is fully supported by Middle Management, in all areas.
• The Chef de Partie reports to Sous Chef, Chef de Cuisine and Executive Chef.

• Control and maintain a main Galley section and its entire food production; follow set recipes and dish guidelines; assist with cleaning during food preparation periods, if additional cleaning is required.
• Prepare daily electronic food requisitions by counter checking merchandise in Galley stores.
• Undertake recipe reviews on a daily basis and, if additionally requested by the Executive Chef or Outlet Chef, maintain recipe folders of the assigned section and ensure that they are kept in an immaculate condition.
• Prepare food samples whenever the Executive Chef deems necessary (show plates, tastings, recipe trials, etc.); ensure the quality and presentation of food during food preparation and service hours.
• Maintain and control the entire Service Line at the relevant section during meals hours, ensuring that the food served is in line with Viking STAR Service Standards.
• Counter check daily deliveries from the Storeroom to ensure its accuracy and report any discrepancies to an immediate Supervisor.
• Ensure economical work practices and control food production to minimize and/or avoid wastage.
• Ensure that food preparations and storage are in line with all Public Health Policies and Company Regulations and enforce and maintain “clean as you go” work habits.

• Paid training program in skills and approach to premium hospitality services
• On-the-job coaching to help you advance rapidly
• A lifelong network of hospitality professionals from many different countries
• Internal transfer opportunities to River, Ocean and Expedition ships

• Lodging, meals, unlimited Wi‑Fi, uniforms, and laundry are free of charge for all crew members
• Crew cabins with only 2 berths (you will have one roommate).
• Travel to/from the ship provided by Viking
• Crew‑only deck, dedicated recreational spaces, and activities
• Access to use the guest fitness center during certain hours

• Referral program
• Loyalty bonuses
• Tax‑free salary

• Must have shipboard or premium hospitality experience with at least 1 year / 2 contracts in the same role;
  Advanced culinary skills are required.
• Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.
• Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player.
• Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required with excellent knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities.
• Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.
• Previous cruise industry experience is an advantage.

Our roles will be subject to our appearance standards (including in relation to visible tattoos) and employees are expected to project a professional image at all times. Visible tattoos are not permitted. Tattoos concealed with make‑up, skin‑colored sleeves or any covering other than the company uniform will still be considered visible for the…