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 1st Housekeeper assists the Executive Housekeeper in the efficient & safe organization and operation of the housekeeping department.
Provide support and cover for the Executive Housekeeper during absence.
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.