职位内容

• 在副总厨不在时替代其完成相应工作
• 确保厨房员工按照公司标准、菜单和标准食谱，为客人和船员提供专业服务和产品
• 确保食品安全，保证厨房和所有加工区域按照维京标准和HACCP程序，清洁度始终保持最高水准
• 协助监督、培训和激励厨房团队
• 正确处理垃圾分类
• 正确管理厨房所有设备和产品
• 按照公司程序进行盘点
• 在船期开始和结束时准备开船关船的各项工作
• 按照上级主管的要求协助其他部门（如果需要）
• 按照公司标准和HACCP规则操作
• 参与日常上货
• 合理库存；确保日常用量并按照公司程序进行盘点
• 积极参加船上的各项培训
  
  

任职资格

• 需要烹饪学校毕业，酒店管理专业优先
• 至少两年以上高档游轮或同等规模酒店的工作经验，至少1年厨房的同等职位的工作经验
• 严守机密不泄密
• 注重仪容仪表并且符合卫生标准
• 长时间行走站立的能力
• 根据组织需求和运营需求调整工作时间
• 要有以客人为中心，服务为主，积极向上的态度和专业的职业形象
• 能适应新情况，良好的抗压能力，善于团队合作，言出必行
  
  

Assignments/Responsibilities

• Replacement of Sous Chef in absence
• Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes
• Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking standards and HACCP procedures
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• Assistance in supervising, training and motivating of galley team
• 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, inventory according to company procedure
• Active participation on onboard training programs
  
  

YOUR PROFILE

• Graduation from a culinary school required, and additional degree with hospitality focus preferred
• Minimum of 2 years previous experience required in an upscale cruise line or hotel of comparable size of which minimum 1 year in the similar position in the scope of the galley operation
• Must be able to deal correctly with confidential information and must be discrete
• Must be well groomed and maintain impeccable hygiene standards
• Extensive walking required and ability to stand on feet for a long time
• Hours may vary based upon organizational needs and operational demands
• Guest focused, service oriented, positive personality and professional appearance
• Flexible and stress resistant, team player, shows commitment

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