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Commis de Cuisine River – Europe

Viking was founded in 1997 and provides destination-focused voyages on oceans, rivers, and lakes around the world. Designed for experienced travelers interested in science, history, culture, and cuisine, Viking offers experiences for The Thinking Person. Viking has received more than 250 awards, including being rated #1 for Rivers, Oceans, and Expeditions by Condé Nast Traveler and top categories by Travel + Leisure. No other cruise line has received these honors simultaneously from both publications.

Role Overview

As part of our Galley team on our River vessels, the Commis de Cuisine prepares meals to ensure guest satisfaction and compliance with Viking River Cruises Standards and HACCP rules. The Commis de Cuisine reports to the Executive Chef and Sous-Chef.

What You Will Do On Board

1. Assist in preparing and cooking daily meals for crew and guests according to the Executive Chef Manual and menu cycle.
2. Handle groceries, products, and galley equipment with care; conduct inventory and stock takes.
3. Ensure proper waste disposal and adherence to HACCP rules and company standards.
4. Maintain cleanliness in the galley and production areas; participate in onboard training programs.
5. Assist the Executive Chef with food supply orders and budget management, keeping food costs within budget.

Why Join Viking? Elevate Your Career

• Paid training in skills and premium hospitality services.
• On-the-job coaching for rapid advancement.
• A global network of hospitality professionals.
• Internal transfer opportunities across River, Ocean, and Expedition ships.
• Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are provided.
• Crew cabins with only 2 berths.
• Travel to/from the ship provided by Viking.
• Dedicated crew areas and activities, including a sun deck.
• Employee benefits, paid vacation, referral programs, loyalty bonuses.
• Potential for tax-free salary depending on nationality.

About You

• Graduated apprenticeship as a cook required.
• Minimum 1 year of professional experience in a 4- or 5-star kitchen or galley.
• International or ship experience preferred.
• Good English skills; additional languages are an advantage.
• Ability to work independently, be service-oriented and guest-focused, and motivate subordinates.