The Chef de Partie (CDP) independently runs a main section in the Galley, with as little supervision as possible. The position is a key role and is fully supported by Middle Management, in all areas.
You are the link between the Galley Management and all other lower positions in the Galley Operation.
You are required to have in-depth knowledge about all the sections within the hot and cold kitchen.
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.
Manage a main Galley section and its full food production, following set recipes and dish guidelines; assist with additional cleaning during preparation when needed.
Share improvement ideas with the Galley Team, including training needs and operational issues.
Prepare daily electronic food requisitions after checking Galley stock and review recipes regularly; maintain organized recipe folders when required.
Prepare food samples when requested and ensure food quality and presentation during preparation and service.
Oversee the Service Line during meal hours to ensure food meets Viking STAR Service Standards.
Check daily deliveries from the Storeroom and report discrepancies to a Supervisor.
Follow economical work practices to control production and reduce food waste.
Ensure all food preparation and storage comply with Public Health Policies and maintain clean-as-you-go practices.
Be familiar with HR policies, shipboard training, crew contracts, and working hours procedures to maintain accurate records.
Lead and support a multicultural team, attend daily meetings with Team Leaders, and ensure compliance with Viking’s STAR Service Standards.
Ensure mise-en-place is ready at least 15 minutes before service.
Assign and supervise job responsibilities under the CDP and support team training.
Provide leadership to direct reports, including performance reviews, discipline when required, MLC compliance, training, succession planning, and crew communication.
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, 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 and comply with all safety, environmental, Public Health, and security policies, including required training and drills.
Handle last-minute requests related to special functions, itinerary changes, or operational needs as directed by Supervisors or Managers.