Executive Chef — Lead Global Galley & Culinary Excellence

Viking; uMhlathuze Local Municipality; On-site; ZAR 975,000 - 1,462,000; Full time

Benefits offered by this job

Lodging provided

Meals provided

Unlimited Wi-Fi

Uniforms and laundry

Job summary

Viking seeks an experienced Executive Chef to lead our Galley operations aboard our ocean vessels. You will manage food production, cost controls, and menu standards while supervising a multicultural kitchen team to deliver premium hospitality experiences.

You will partner with Inventory and Hotel leadership to optimize procurement, training, and guest-centric food service. A 5–6 year background in luxury dining and strong English communication are essential.

Qualifications

• Minimum 5–6 years’ experience as an Executive Chef or similar in 5‑Star resort/hotel or premium restaurant environment.
• Fluent in English with excellent communication skills to interpret and articulate menus/recipes.
• Experience leading multi‑cultural teams; strong administration skills preferred; proficient with PC databases, spreadsheets, and word processing.
• Knowledge of Public Health and Sanitary Policies; able to maintain high hygiene standards.

Responsibilities

• Manage food production areas within set food-cost budgets and adhere to portion control charts.
• Collaborate with Inventory Manager on guest counts, itineraries, availability and usage of inventory.
• Upgrade food quality and presentation; host Kitchen Table events and demonstrations; follow culinary checklists regularly.
• Communicate with Inventory Manager on provisions, slow/mold items, and par levels; manage par levels and FIFO practices.
• Oversee Galley equipment maintenance and budget projections; report damages/malfunctions and manage procurement.

Skills

Leadership

Culinary expertise

English fluency

Budget management

Food cost control

Multicultural team leadership

Tools

PC‑based databases

Spreadsheets

Word processing

Job description

Viking seeks an experienced Executive Chef to lead our Galley operations aboard our ocean vessels. You will manage food production, cost controls, and menu standards while supervising a multicultural kitchen team to deliver premium hospitality experiences.

You will partner with Inventory and Hotel leadership to optimize procurement, training, and guest-centric food service. A 5–6 year background in luxury dining and strong English communication are essential.