OCEAN - Executive Chef

Work within set food-cost budgets and follow the portion control chart accordingly and adjust food requisitions to avoid any possible overproduction. Share the overall responsibility of all food orders & consumption with the Inventory Manager in terms of Guest count, itinerary, availability & usage. Constantly strive to upgrade the food quality and presentation, host Kitchen Table events and cooking demonstrations; make use of culinary check lists on a frequent basis. Maintain direct communication with the Inventory Manager for provision related matters - slow and non-moving item lists, inventory, standard products, maintaining par levels, first in first out (FIFO). Ensure the maintenance and upkeep of all Galley equipment by overseeing the Annual Galley Equipment Budget Projection and documenting & reporting any damages/malfunctions to all relevant parties; and ordering, receiving, issuing & maintaining par levels, for the equipment store. Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets & displays are in line with the quality & cleanliness of Viking’s Standards and all Public Health Policies. Regularly inspect Galley areas in conjunction with the Public Health Officer and Kitchen Steward, to ensure a clean and safe workplace. Lead and support a multi-cultural team, maximizing crew satisfaction, productivity, and retention; meet with Team Leaders on a daily basis.

Work within set food-cost budgets and follow the portion control chart accordingly and adjust food requisitions to avoid any possible overproduction. Share the overall responsibility of all food orders & consumption with the Inventory Manager in terms of Guest count, itinerary, availability & usage. Constantly strive to upgrade the food quality and presentation, host Kitchen Table events and cooking demonstrations; make use of culinary check lists on a frequent basis. Maintain direct communication with the Inventory Manager for provision related matters - slow and non-moving item lists, inventory, standard products, maintaining par levels, first in first out (FIFO). Ensure the maintenance and upkeep of all Galley equipment by overseeing the Annual Galley Equipment Budget Projection and documenting & reporting any damages/malfunctions to all relevant parties; and ordering, receiving, issuing & maintaining par levels, for the equipment store. Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets & displays are in line with the quality & cleanliness of Viking’s Standards and all Public Health Policies. Regularly inspect Galley areas in conjunction with the Public Health Officer and Kitchen Steward, to ensure a clean and safe workplace. Lead and support a multi-cultural team, maximizing crew satisfaction, productivity, and retention; meet with Team Leaders on a daily basis. WHY JOIN VIKING? Elevate Your Career Regardless of where you are on your career journey, Viking can help you in reaching new destinations with: 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 On board our ship Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members Single Accomodation 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

Part of our Galley team on our Ocean vessels, the Executive Chef ensures the efficient operations of all food production areas, by consistently analyzing the food production quality & cost, keeping within budget and monitoring time management. The Executive Chef reports to Hotel General Manager.