Sous Chef, Basel

To provide at all times high standards and consistency of outstanding food quality by preparing meals to the fullest satisfaction of Viking Cruises guests. To support the Executive Chef within his scope of work, and be aligned within the set financial budgets. To ensure a high level of quality in every aspect of the food service operation while creating a friendly and guest‑orientated service culture to ensure guest, both internal and external, satisfaction and repeat business, which in turn will increase revenue and profitability of the company.

YOUR RESPONSIBILITIES This document is not a definite overview of the expected responsibilities, tasks and duties. Items can be added in the future accordingly. The holder of this statement can be asked to take on other tasks in addition of the ones stated on the paper.

Professional preparation and distribution of daily meals (including breakfast, lunch, dinner, etc.) for guests, including internal and external, in accordance with Executive Chef Manual and menu cycle

Responsible for correct execution of all of the relevant MXP procedures

Replacement of Executive Chef in absence

Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes

Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking standards and HACCP procedures

Assisting the Executive Chef in ordering of food supplies with MXP in accordance with the budget and production planning, in a cooperation with the Maitre and the Hotel Manager, while keeping the food cost budget at all times

Assistance in supervising, training and motivating of galley team

Cost control for galley within the budget in cooperation with Executive Chef

Separation and disposal of waste / garbage

Ensuring correct handling of all equipment and products

Conduction of stock takes; inventory according to company procedures

Preparation of opening and closing ships at start and end of season

Assistance in other departments upon instruction from supervisors (if required)

Performance according to company standards and HACCP rules

Correct storage of stock; establishing of par levels, inventory according to company procedure

Executing full reports in MXP in compliance with the MXP Wait Order System (WOS)

Support Executive Chef in conducting departmental Daily Reunions

Active participation on onboard training programs

Ability to effectively deal with internal&external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts

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