职位内容
•    在副总厨不在时替代其完成相应工作
•    确保厨房员工按照公司标准、菜单和标准食谱，为客人和船员提供专业服务和产品
•    确保食品安全，保证厨房和所有加工区域按照维京标准和HACCP程序，清洁度始终保持最高水准
•    协助监督、培训和激励厨房团队
•    正确处理垃圾分类
•    正确管理厨房所有设备和产品
•    按照公司程序进行盘点
•    在船期开始和结束时准备开船关船的各项工作
•    按照上级主管的要求协助其他部门（如果需要）
•    按照公司标准和HACCP规则操作
•    参与日常上货
•    合理库存；确保日常用量并按照公司程序进行盘点
•    积极参加船上的各项培训

任职资格
•    需要烹饪学校毕业，酒店管理专业优先
•    至少两年以上高档游轮或同等规模酒店的工作经验，至少1年厨房的同等职位的工作经验
•    严守机密不泄密
•    注重仪容仪表并且符合卫生标准
•    长时间行走站立的能力
•    根据组织需求和运营需求调整工作时间
•    要有以客人为中心，服务为主，积极向上的态度和专业的职业形象
•    能适应新情况，良好的抗压能力，善于团队合作，言出必行

ASSIGNMENTS/RESPONSIBILITIES
•    Replacement of Sous Chef in absence
•    Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes
•    Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking standards and HACCP procedures
•    Assistance in supervising, training and motivating of galley team
•    Separation and disposal of waste / garbage
•    Ensuring correct handling of all equipment and products
•    Conduction of stock takes; inventory according to company procedures

•    Preparation of opening and closing 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 loadings
•    Correct storage of stock; establishing of par levels, inventory according to company procedure
•    Active participation on onboard training programs

YOUR PROFILE 
•    Graduation from a culinary school required, and additional degree with hospitality focus preferred
•    Minimum of 2 years previous experience required in an upscale cruise line or hotel of comparable size of which minimum 1 year in the similar position in the scope of the galley operation
•    Must be able to deal correctly with confidential information and must be discrete
•    Must be well groomed and maintain impeccable hygiene standards
•    Extensive walking required and ability to stand on feet for a long time
•    Hours may vary based upon organizational needs and operational demands
•    Guest focused, service oriented, positive personality and professional appearance
•    Flexible and stress resistant, team player, shows commitment