Chef de Partie - CDP (Cook), Basel

About the job Chef de Partie - CDP (Cook) PURPOSE OF POSITION

Prepare meals to the fullest satisfaction of our guests in accordance with Viking River Cruises Standards and

ASSIGNMENTS/RESPONSIBILITIES

Professional preparation and distribution of daily meals including breakfast, lunch, tea time, dinner, etc. for crew and guests in accordance with Executive Chef manual and menu cycle

Ordering of stock in cooperation with Executive Chef

Correct handling of all products and equipment

Ensuring of perfect cleanliness in working area in accordance with HACCP rules

Conducting stock takes; inventory according to company procedures

Preparation to open and close 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

Active participation in onboard training programs

Luggage duty on embarkation and disembarkation day

DUTIES

The holder of the position undertakes not to pass over the companys information, manuals, information on business developments and EDP data to any third party or publicize or retain same for personal use after leaving the job.

The company reserves the right to demand compensation for damages in the event of a breach of this instruction and take legal action against the staff.

Conduct and appearance in accordance with the rules and regulations of Viking River Cruises

QUALIFICATION PROFILE

Min. 2 years professional experience in hotel /catering industry/ restaurants

International experience /ship experience is an asset

Good English skills, other languages are an asset

Ability to work independently, service-oriented and guest focused

Ability to train and motivate subordinates

Flexibility and stress resistance, team player, commitment, positive personality, neat appearance

GUIDELINES AND REGULATIONS

Job Description Contract Company Rules and Regulations Onboard ABC Viking College

Uniform Regulation Executive Chef Manual

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