Chef De Cuisine - Viking Cruise - Yogyakarta

PT. Ratu Oceania Raya; Daerah Istimewa Yogyakarta; On-site; IDR 100.000.000 - 200.000.000; Full time

Job description

Company Description: Provider of Hotel and Marine Personnel to International Cruise Lines, Commercial Shipping and Hotels Worldwide.

Job Description:

1. In conjunction with the Sous Chef, the CDC is fully responsible for the entire Galley of the assigned venue, including food safety, creativity, cleanliness, staff management, time management, repair & maintenance, public relations, and guest interaction.
2. Visit the assigned Galley venue regularly during service to ensure guest satisfaction, check every table, follow up on feedback, and monitor reports such as Voyage/Cruise Reports to identify improvement opportunities.
3. Assist the Executive Chef with requisitions for catering equipment to ensure smooth operations.
4. Support all Section Heads in food requisitions, monitor meal counts, control requisitions for flagged and expensive items, and oversee ordering and thawing procedures for meat, fish, and seafood. Conduct menu briefings bi-daily or as needed.
5. Verify daily deliveries from the storeroom for accuracy.
6. Ensure adherence to menus, recipes, and specifications; perform daily spot checks at food outlets to maintain quality and cleanliness standards; conduct tastings to correct discrepancies.
7. Familiarize with the Human Resources Manual, shipboard training, working hours policies, crew contracts, and work schedules to maintain accurate paperwork and payroll entries.
8. Lead and support a multicultural team, aiming to maximize crew satisfaction, productivity, and retention. Conduct daily meetings with Team Leaders for updates and feedback, ensuring compliance with Viking’s STAR Service Standards.
9. Inspect mise-en-place readiness 15 minutes before service begins.
10. Assign specific responsibilities to key personnel, establish training methods, and provide leadership, including performance reviews, discipline, MLC compliance, onboard training, and crew recognition.
11. Wear appropriate PPE, use correct lifting techniques, and uphold grooming standards per Viking’s Image and Uniform Standards.
12. Secure company property during rough weather to prevent loss or damage.
13. Ensure team knowledge about itinerary ports, shore excursions, and shipboard activities.
14. Contribute to culinary KPI goals, understand safety and health policies, and participate in relevant training and safety drills.
15. Be prepared to temporarily assume the Executive Chef’s duties, assist with cooking demonstrations as needed.