Onboard Chef de Partie — Cruise Galley Expert

Viking Cruises AG; Basel; On-site; CHF 47,000 - 69,000; Full time

Benefits offered by this job

Uniform provided

Lodging and meals on board

Salary increases with seniority

Training opportunities

Social security benefits

Job summary

Viking Cruises AG seeks a Chef de Partie to join the galley on our river vessels. You will prepare meals for crew and guests in accordance with Viking River Cruises Standards and HACCP rules, reporting to the Executive Chef and Sous-Chef.

Minimum two years in hotel/catering is required; international ship experience is a plus. English fluency is essential, with additional languages considered an advantage. Uniforms and lodging are provided on board, with ongoing training opportunities.

Qualifications

• Minimum 2 years' professional experience in the hotel/catering industry/restaurants.
• International ship experience is an advantage.
• Good command of English; fluency in other languages is an advantage.
• Ability to work independently, prioritize guest satisfaction.
• Flexibility, stress resistance, team player, commitment, positive personality, and neat appearance.

Responsibilities

• Prepare and serve daily meals for crew and guests according to menu cycle and HACCP rules.
• Order and manage stock in cooperation with the Executive Chef, ensuring correct handling of all products and equipment.
• Maintain a clean working area in compliance with HACCP rules and Viking standards.
• Conduct stock takes and inventory, establish par levels and participate in loading processes.
• Assist in opening and closing ships at start and end of season and participate in onboard training programs.
• Perform luggage duty on embarkation and disembarkation days and provide assistance in other departments as required by supervisors.

Job description

Viking Cruises AG seeks a Chef de Partie to join the galley on our river vessels. You will prepare meals for crew and guests in accordance with Viking River Cruises Standards and HACCP rules, reporting to the Executive Chef and Sous-Chef.

Minimum two years in hotel/catering is required; international ship experience is a plus. English fluency is essential, with additional languages considered an advantage. Uniforms and lodging are provided on board, with ongoing training opportunities.