The Waiter ensures efficient food and beverage (F&B) operations and maintains high productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.
It is your responsibility to create a friendly, guest-orientated service culture to ensure Guest satisfaction.
The Executive Chef ensures the efficient operations of all food production areas, by consistently analyzing the food production quality & cost, keeping within budget & monitoring time management.
You are required to implement and maintain all service standards as determined by the Corporate Office, and it is your duty to provide your team with ongoing training and support.
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.
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.
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.
The Café Attendant ensures efficient food and beverage (F&B) operations, supports the Galley Operation, following all applicable company standards, and maintains high production, productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.
It is your responsibility to create a friendly, guest-oriented service culture to ensure Guest satisfaction.
The Utility/Hotel Custodial cleans and maintains all Guest/crew public areas, cleans and maintains all officer/crew cabins and pool areas, according to company standards and procedures. This position rotates in various housekeeping operations, as required by the department.
You are required to work both day and night shifts, as required.
It is your responsibility to create a friendly, guest-oriented service culture to ensure Guest satisfaction.
You are required to report any maintenance issues in your assigned areas.