RIVER - Commis de Cuisine

Commis de Cuisine River – Europe

About Viking

Founded in 1997, Viking offers destination-focused voyages on oceans, rivers, and lakes worldwide. Designed for experienced travelers interested in science, history, culture, and cuisine, Viking provides enriching experiences for The Thinking Person. With over 250 awards, including being rated #1 for Rivers, Oceans, and Expeditions by Condé Nast Traveler, and top categories by Travel + Leisure, Viking stands out in the cruise industry.

Role Overview

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

On Board Responsibilities

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 carefully; conduct inventory and stock takes.
3. Ensure proper waste disposal and adherence to HACCP rules and company standards.
4. Maintain cleanliness in galley and production areas; participate in onboard training programs.
5. Assist the Executive Chef with food supply orders and budget management, maintaining food costs within budget.

Why Join Viking? Elevate Your Career

• Paid training in skills and approach to premium hospitality services.
• On-the-job coaching for rapid career advancement.
• A lifelong network of hospitality professionals worldwide.
• Internal transfer opportunities across River, Ocean, and Expedition ships.
• Lodging, meals, Wi-Fi, uniforms, and laundry are provided free of charge.
• Crew cabins with only 2 berths, ensuring privacy.
• Travel to and from the ship is arranged by Viking.
• Access to dedicated crew areas and activities, including a sundeck.
• Employee benefits, paid vacation, referral programs, and 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 is preferred.
• Good English skills; additional languages are an advantage.
• Ability to work independently, be service-oriented and guest-focused, and to train and motivate subordinates.