Assists in managing the storage, inventory, and distribution of wines, spirits, and beverages onboard. Ensures proper stock control, maintains product quality, and supports efficient beverage operations while complying with company standards and procedures.
The Public Health Officer ensures smooth, efficient, and compliant operations from all Public Health related aspects with Hotel, Medical and Deck & Engine Departments
It is your responsibility to lead all Public Health related actions onboard, in cooperation with other departments on the vessel to maintain the highest Public Health Standards
The Public Health Officer has the primary function of leading, training, oversight, implementation, and verification of compliance and applications, in the process of maintaining Public Health and Safety Standards, Protocols and Procedures Onboard
The Assistant Systems Manager assists the Systems Manager with maintaining all IT systems and equipment onboard the vessel, and maintains the hardware, cabling systems, networks, software and addresses other technical issues.
You are required to provide all departments onboard the vessel with general support for systems and procedural activities and provide user training in order to enhance the ship’s user skills.
It is your responsibility 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, and increase guest satisfaction and knowledge by providing tech-learning courses.
The Head Waiter assists the Restaurant Manager to ensure efficient food and beverage (F&B) operations and maintains productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.
You are required to be self-motivated and run outlets independently, continuously making the effort to coach and develop the Restaurant Team.
It is your responsibility to create a friendly, guest-orientated service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.
The Sous Chef assists the Chef de Cuisine and/or Executive Chef to oversee the entire assigned Galley operation, by consistently monitoring and checking all food preparation areas over the course of the day and controlling the opening & service hours of the Service Line.
You are required to be in charge and in full control of the Galley operation of the assigned area in the absence of the Chef de Cuisine or/and Executive Chef.
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 Butcher handles all raw meat preparations, as assigned by the Executive Chef, and ensures that the quality standards & procedures are in line with Company Procedures and STAR Service Standards.
You are required to have basic professional butcher knowledge and have a clear understanding of how to organize stores, familiarizing yourself with standard company items.
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.