OCEAN - Cook
Viking Cruises
Basel, Switzerland
vor 1 Tg.

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 Cook prepares delicious meals for our Guests and Crew, according to the various recipes as set out by the Executive Chef.
  • You are required to have advanced culinary skills, in any section of a kitchen operation.
  • It is your responsibility to maintain a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.
  • YOUR RESPONSIBILITIES

  • Prepare dishes at an advanced level, in line with company recipes, menus and procedures; taste dishes as per the various menus onboard and make taste adjustments to dishes, when applicable.
  • Prepare food items as per recipes and instructions received from the relevant Supervisor, requiring minimum supervision;
  • have an in-depth understanding of the Ship’s Safety Procedures & Standard Operating Procedures (SOPs).

  • Ensure economical work practices and control food production to minimize and / or avoid wastage.
  • 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.

  • Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard.
  • 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.
  • Demonstrates outstanding flexibility : able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.
  • 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 take over the Assistant Chef de Partie’s position, at any given moment (with the necessary training).
  • Demonstrate the ability to work in any section assigned by the Executive Chef the assigned section can change at any given moment.
  • 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 4 years plus experience as Cook or similar position, within a 5 Star hospitality and / or restaurant environment;
  • must be able to stand on feet for a long period of time.

  • Must be a minimum age of twenty-two (22) years old, physically fit and in good health, without any previous record of any medical problems, drug addiction and alcoholism.
  • Fluent 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.

  • Must demonstrate the ability to work efficiently and productively in a team.
  • Flexible, stress resistant, committed team player and exceptional work ethic is required.
  • Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards, with excellent knowledge of all Public Health Policies are required.
  • Must be able to lift up to 50 lbs. (30 Kilos) on a daily basis and be able to work a minimum of ten hours per day, seven days a week;
  • previous cruise industry experience is preferred.

    GUIDELINES AND REGULATIONS

  • Follow Standard Operating Procedures & STAR Service Standards.
  • Ensure appropriate clothing and appearance according to Viking’s Image & Uniform Standards.
  • The company reserves the right to change / extend this job description if necessary, at any point of time during his / her employment.
  • Position : Cook

    Supervisor : Head of Section and / or Executive Chef

    Gives instructions to : Assistant Cook, if applicable

    Receives instructions from : Assistant Chef de Partie, Chef de Partie, Sous Chef, Chef de Cuisine, Executive Chef, Hotel General Manager

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