• The Chef de Partie (CDP) independently runs a main section in the Galley, with as little supervision as possible. The position is a key role and is fully supported by Middle Management, in all areas.
• You are the link between the Galley Management and all other lower positions in the Galley Operation.
• You are required to have in-depth knowledge about all the sections within the hot and cold kitchen.
• It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.
• Control and maintain a main Galley section and its entire food production; follow set recipes & dish guidelines; assist with cleaning during food preparation periods, if additional cleaning is required.
• Bring forward any suggestions and ideas for improvement to the Galley Team as a whole, this includes identifying training needs and operational issues, should they arise.
• Prepare daily electronic food requisitions by counterchecking merchandise in Galley stores.
• Undertake recipe reviews on a daily basis and, if additionally requested by the Executive Chef/Outlet Chef, maintain recipe folders (containing all recipes) of the assigned section and ensure that they are kept in an immaculate condition.
• Prepare food samples whenever the Executive Chef deem necessary (show plates, tastings, recipe trials, etc.); ensure the quality and presentation of food during food preparation and service hours.
• Maintain and control the entire Service Line at the relevant section during meals hours, ensuring that the food served is in line with Viking STAR Service Standards.
• Countercheck daily deliveries from the Storeroom to ensure its accuracy and report any discrepancies to an immediate Supervisor. Ensure economical work practices and control food production to minimize and/or avoid wastage.
• Ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce & maintain “clean as you go” work habits.
• Be familiar with the Human Resources Manual & Shipboard Training; have an in-depth understanding of the working hours policies & procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork.
• Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback & operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards. • Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.
• Appoint and enforce specific job responsibilities to all key personnel working under the direction of the CDP and establish the manner and means to train personnel
• Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.
• Ensure that relevant crew wears Personal Protective Equipment (PPE) at all times during relevant activities (e.g. loading). Always use correct lifting techniques to prevent injuries.
• Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.
• Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.
• Become knowledgeable and ensure your team are knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.
• Positively contribute to achieving/succeeding Culinary KPI goals (quality & financial) for the Culinary Department; have full knowledge about safety & security procedures and can operate in line with all Public Health, Environmental and Safety & Security Policies; participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company.
• Fulfill any last-minute requests, within your area of responsibility, due to special functions, itinerary changes and/or other unforeseen changes, as instructed by the relevant Supervisor and/or Manager.