WORKING WITH VIKING
As a Viking Shipboard Team Member, you represent Viking’s values and our Service Standard, STAR Service. You are a hospitality professional with a passion for excellence.
Viking will empower you with the skills, knowledge and tools to succeed in your role onboard. At Viking, we are committed to each other and our Guests through a shared set of values.
We strive to be the best, we always impress our Guests and we care for each other as a family. By working for Viking, you embody our world-class service culture and become a valued part of our Viking Family.
PURPOSE OF POSITION
The Assistant Chef de Partie (CDP) independently oversees an assigned 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. You are the link between the Galley Management and all other lower positions in the Galley Operation.
You are required to have in-depth knowledge about all the sections within the hot and cold kitchen.
It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.
Hold excellent cooking knowledge and skills, control and maintain a n assigned Galley se c t i o n and i t s e n t i r e f oo d prod u c t i o n;
f o ll o w se t r e c i p es & d i s h g ui d e lin e s ; prepare food samples whenever the Executive Chef deem necessary (tastings, recipe trials, etc.).
Check proper equipment storage pertaining to areas of responsibility.
B r ing f or w a r d any s u gg est i o ns and i d e a s f o r im pro v e m e nt t o t he G all e y Te am as a w h o l e , t his in c lu d e s i d e n t ifying t r aining n ee d s a nd op e r a t i o nal i ss u e s, s h o uld t h e y a r i se .
P r e p a re r e q u isitio n s for the daily food production by c o un t e r ch e ck i n g me r ch a n dise in G a ll e y stor e s, to avoid overstocking a n d wa st a ge of it em s.
Undertake recipe reviews on a daily basis and, if additionally requested by the Executive Chef / Outlet Chef, maintain recipe folders (containing all recipes) of the assigned section and ensure that they are kept in an immaculate condition.
Fulfill any last-minute requests, within your area of responsibility, due to special functions, itinerary changes and / or other unforeseen changes, as instructed by the relevant Supervisor and / or Manager;
communicate the status of the assigned section in terms of food production, equipment, maintenance, performance of staff or any other topics related to the section to the relevant parties.
Maintain and control the entire Service Line at the assigned section during meal hours, ensuring that the food served is in line with Viking STAR Service Standards;
ensure the q u a lity a n d pr e s e n t a tion of f o o d d u ri n g food pr e p a r a tion a n d s e r v i c e h o u rs.
Have an in-depth understanding of the working hours policies and procedures.
Ensure that food preparations / storage are in line with all Public Health Policies and Company Regulations and enforce & maintain clean as you go work habits.
Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.
Participate in The Daily Reunion every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.
Provide the highest level of comfort and service to Guests and consistently maintain an impeccable standard of cleanliness and hygiene in assigned areas, as per Viking’s STAR Service Standards and all Public Health Policies;
proactively prepare service according to Guest flow, embarkation & disembarkation, sea day activities & other activities.
Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Assistant CDP and establish the manner and means to train, coordinate and supervise personnel.
Ensure that Personal Protective Equipment (PPE) is worn at all times during relevant activities, such as during the loading and handling and storage of chemicals.
Always use correct lifting techniques to prevent injuries.
Uphold impeccable grooming standards at all times by complying with Viking’s Image and Uniform Standards.
Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.
Have strong motivation to achieve the company goals and objectives (quality and financial) for the Culinary Department.
Have full knowledge about safety & security procedures and can operate in line with all Public Health, Environmental and Safety & Security Policies ;
participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company.
Demonstrate the ability to replace and / or takeover any CDP assignment (with the necessary training), at any given time, to its full extent.
This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you .
YOUR PROFILE :
A required minimum of 6 years plus experience as an Assistant CDP or similar position, within a 5 Star hospitality and / or restaurant environment;
advanced culinary skills, are required.
F luent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.
The ability to speak additional languages is an advantage.
F lexible, stress resistant, committed team player and exceptional work ethic is required.
G uest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards, with excellent knowledge of all Public Health Policies are required.
Physically fit and in good health, without any previous record of any medical problems, drug addiction and / or alcoholism;
m ust be able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.
GUIDELINES AND REGULATIONS
Implement Standard Operating Procedures & STAR Service Standards within the department.
Ensure appropriate appearance and clothing according to the updated Grooming Standards.
The company reserves the right to change / extend this job description if necessary, at any point of time during her / his employment.
Position : Assistant Chef de Partie
Supervisor : Executive Chef
Direct reports : Cook, Assistant Cook
Line manager : Chef de Partie, Sous Chef and / or Chef de Cuisine