PURPOSE OF POSITION
Prepare meals to the fullest satisfaction of our guests in accordance with Viking River Cruises Standards and
HACCP rules.
ASSIGNMENTS/RESPONSIBILITIES
Professional preparation and distribution of daily meals including breakfast, lunch, tea time, dinner,
etc. for crew and guests in accordance with Executive Chef manual and menu cycle
Ordering of stock in cooperation with Executive Chef
Correct handling of all products and equipment
Ensuring of perfect cleanliness in working area in accordance with HACCP rules
Conducting stock takes; inventory according to company procedures
Preparation to open and close 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 loading processes
Correct storage of stock; establishing of par levels
Active participation in onboard training programs
Luggage duty on embarkation and disembarkation day
DUTIES
The holder of the position undertakes not to pass over the companys information, manuals,
information on business developments and EDP data to any third party or publicize or retain
same for personal use after leaving the job.
The company reserves the right to demand compensation for damages in the event of a
breach of this instruction and take legal action against the staff.
Conduct and appearance in accordance with the rules and regulations of Viking River Cruises
AG
QUALIFICATION PROFILE
Min. 2 years professional experience in hotel /catering industry/ restaurants
International experience /ship experience is an asset
Good English skills, other languages are an asset
Ability to work independently, service-oriented and guest focused
Ability to train and motivate subordinates
Flexibility and stress resistance, team player, commitment, positive personality, neat
appearance
GUIDELINES AND REGULATIONS
Job Description Contract Company Rules and Regulations Onboard ABC Viking College
Uniform Regulation Executive Chef Manual