The Chef de Cuisine (CDC) supervises and manages the entire Galley of the venue assigned to them, ensuring the smooth operation of all events, food preparation, presentation and delivery, over the course of service in that venue, and that the quality standards & procedures are in line with Company Procedures and STAR Service Standards.
You are required to serve as a link between your assigned Galley and the Main Galley.
It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.
Together with the Sous Chef, the CDC is fully responsible for the assigned Galley, including food safety, quality, creativity, cleanliness, staff and time management, maintenance, public relations, and guest interaction.
Regularly visit the Galley during service with the Head Waiter, check tables, ensure the best guest experience, follow up on negative feedback, and review reports to improve guest satisfaction.
Support the Executive Chef with equipment requisitions and assist Section Heads in checking food requisitions, adjusting orders, recording meal counts, monitoring expensive items, overseeing meat, fish and seafood ordering and thawing, touring storerooms, assisting the Provisions Team, and conducting menu briefings.
Countercheck daily deliveries from the Storeroom for accuracy.
Ensure all menus, recipes, and standards are followed; conduct daily spot checks and random tastings to maintain Viking’s quality, cleanliness, and Public Health standards.
Be familiar with HR policies, shipboard training, crew contracts, and working hours procedures to maintain accurate records and payroll corrections when needed.
Lead and support a multicultural team, hold daily meetings with Team Leaders, and ensure the department meets Viking’s STAR Service Standards.
Ensure mise-en-place in all areas is ready 15 minutes before service.
Assign and enforce job responsibilities for key personnel and ensure proper training.
Provide leadership to direct reports, including performance reviews, discipline when needed, MLC compliance, training, succession planning, and crew communication and recognition.
Use proper PPE and safe lifting techniques at all times.
Maintain impeccable grooming standards according to Viking’s Image and Uniform Standards.
Protect company property at all times, especially during rough weather.
Stay informed, and ensure the team is informed, about itinerary ports, shore excursions, and onboard activities.
Contribute to Culinary KPI goals (quality and financial), follow all safety, environmental, Public Health, and security policies, and participate in required training and emergency drills.
Be capable of temporarily covering the Executive Chef role when required and assist with cooking demonstrations.