职位概况
行政总厨负责和监管食品业务运营的每一个环节，支持和指导所有的厨房员工。确保食品和厨房均达到危害分析和关键控制点（HACCP）的标准，并需按照维京外展中国市场专业服务标准（VRC PSO），预算和食谱运作。
职位内容
• 负责船上厨房的运作
• 根据公司标准，菜单周期和食谱，确保客人和员工膳食的专业出品和分配
• 组织与负责船上的餐饮和特殊事件（如:欢迎/欢送）
• 始终贯彻维京公司的标准和HACCP规则，确保食品安全，厨房和生产区域的最高清洁度
• 根据产品计划，并与酒店经理合作，处理订购所有食品
• 在提供客人膳食前，与服务员进行菜单简报，指示服务员讲解菜肴
• 在开始和结束巡航季时，准备开船和闭船事宜
• 监管、激励和培训多国籍的厨房员工
• 参与载荷和质量控制
• 根据预算，控制成本
• 根据公司程序，盘点存货
• 积极参与船上事宜，在用餐时间招呼客人
任职资格
• 有厨师相关的教育学历
• 至少四年有四或五星酒店或餐厅的专业经验者优先
• 对亚洲/中国菜和西餐有丰富的知识
• 优秀的普通话和英语技能，会其他语言技能者优先。
• 优秀的管理、组织和沟通能力
• 熟悉国际烹饪的每一个部分，危害分析和关键控制点（HACCP）的规则和标准
• 以服务为导向，客人为中心
• 灵活、抗压能力强，有团队合作精神，信守承诺，个性积极和整洁的外表
PURPOSE OF POSITION
You are in charge of every aspect of food service operation and the supervision, support and mentoring of all galley staff. You ensure that food and kitchen are up to HACCP standards and operate in accordance with Viking China Outbound Standards, budgets and recipes.
ASSIGNMENTS/RESPONSIBILITIES
• Responsible for the entire galley operation onboard
• Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes
• Organization and execution of F&B related ship functions and special events (e.g Welcome /Farewell).
• Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking River Cruise standards & HACCP
• Ordering of all food supplies according to production planning and in cooperation with the Hotel Manager
• Conduction of menu briefings with waiter staff prior to service and instruction of waiters to explain dishes
• Preparation of opening and closing ships at start and end of season
• Supervision, motivation and training of the multi-national galley crew
• Participation in loadings and conduction of quality control
• Responsible for cost control and adherence to set budgets
• Conduction of stock takes; inventory according to company procedure
• Active participation in ship functions, socializing with guests during meal times
QUALIFICATION PROFILE
• Graduated apprenticeship as a cook
• Min. 4 years of professional experience in cuisine background of a 4 or 5* Hotel or Restaurant, cruise industry experience is an asset
• Excellent knowledge of Asian/Chinese food and western food
• Excellent Mandarin and English skills, other languages are an asset
• Excellent management, organizational and communication skills
• Skills in every part of international cooking, HACCP rules and standards
• Service oriented and guest focused
• Flexibility and stress resistance, team player, commitment, positive personality, professional appearance