Sous Chef (Japanese Fluency) - Viking Cruise - Yogyakarta

PT. Ratu Oceania Raya; Daerah Istimewa Yogyakarta; On-site; USD 8.000 - 12.000; Full time

Job summary

A leading company in the hospitality sector seeks a skilled culinary professional to enhance buffet presentations and manage kitchen operations on international cruise lines. The role involves supervising a multicultural team, ensuring quality standards, and participating in health inspections. Ideal candidates will demonstrate excellent cooking skills and leadership abilities.

Qualifications

• Excellent cooking skills with flair and creativity.
• Experience in managing inventory and equipment control.

Responsibilities

• Assist in conducting Dinner Service Line and ensure smooth service.
• Lead and support a multicultural team, maximizing crew satisfaction.
• Prepare for Public Health inspections and ensure adherence to standards.

Skills

Cooking Skills

Creativity

Leadership

Job description

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

Job Description:

1. Hold excellent cooking skills, with flair and creativity to enhance buffet presentations; control the breakdown after each service, in conjunction with the Chef de Partie Pastry.
2. Work closely with the Kitchen Steward to manage inventory, equipment control & maintenance; check daily Storeroom deliveries for accuracy; regularly inspect fresh produce chillers with Galley Management to prevent shortages and wastage during the cruise; ensure proper use of menu checklists and recipe reviews.
3. Ensure all Galley personnel transport provisions with correct utensils.
4. Assist in conducting the Dinner Service Line, ensuring smooth service, presentation, and final plating; tour all outlets during service hours.
5. Minimize equipment loss/damage and maintain cleanliness standards by enforcing "clean as you go" habits, applying safe working policies, and ensuring all equipment is sanitized and returned after use.
6. Participate in loadings for quality control; assist the Executive Chef with supervising Galley operations and requisitioning catering equipment.
7. Prepare Galley and adjacent area for Public Health inspections; be present during all inspections; ensure adherence to menus, recipes, methods, and specifications in line with quality and cleanliness standards.
8. Assist the Executive Chef in preparing work schedules for Galley personnel, understanding working hours policies, crew contracts, and maintaining payroll paperwork.
9. Lead and support a multicultural team, maximizing crew satisfaction, productivity, and retention; hold daily meetings with Team Leaders for operational updates and to ensure service standards.
10. Assign responsibilities to key personnel, establish training methods, and provide leadership, including performance reviews, discipline, compliance, and crew development.
11. Always wear appropriate PPE and use correct lifting techniques to prevent injuries.
12. Uphold grooming standards according to Viking’s Image and Uniform Standards.
13. Secure company property during rough weather to prevent loss or damage.

Contribute positively to Culinary KPI goals (quality & financial); be knowledgeable about safety, security, Public Health, Environmental, and Safety & Security Policies; participate in onboard training, safety drills, and exercises.

Temporarily replace the Chef de Cuisine when needed, with proper training.