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Part of our Galley team on our Ocean vessels, the Executive Chef ensures the efficient operations of all food production areas, by consistently analyzing the food production quality &amp; cost, keeping within budget and monitoring time management.The Executive Chef reports to Hotel General Manager. YOUR RESPONSIBILITIES<ul><li>Work within set food-cost budgets and follow the portion control chart accordingly and adjust food requisitions to avoid any possible overproduction.</li><li>Share the overall responsibility of all food orders &amp; consumption with the Inventory Manager in terms of Guest count, itinerary, availability &amp; usage.</li><li>Constantly strive to upgrade the food quality and presentation, host Kitchen Table events and cooking demonstrations; make use of culinary check lists on a frequent basis.</li><li>Maintain direct communication with the Inventory Manager for provision related matters - slow and non-moving item lists, inventory, standard products, maintaining par levels, first in first out (FIFO).</li><li>Ensure the maintenance and upkeep of all Galley equipment by overseeing the Annual Galley Equipment Budget Projection and documenting &amp; reporting any damages/malfunctions to all relevant parties; and ordering, receiving, issuing &amp; maintaining par levels, for the equipment store.</li><li>Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets &amp; displays are in line with the quality &amp; cleanliness of Viking’s Standards and all Public Health Policies.</li><li>Regularly inspect Galley areas in conjunction with the Public Health Officer and Kitchen Steward, to ensure a clean and safe workplace.</li><li>Lead and support a multi-cultural team, maximizing crew satisfaction, productivity, and retention; meet with Team Leaders on a daily basis.</li><li>&nbsp;</li></ul>WHY JOIN VIKING?&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Crew-only deck, dedicated recreational spaces and activities&nbsp;</li><li>Access to use the guest fitness center during certain hours&nbsp;</li></ul>&nbsp;Employee benefits&nbsp;<ul><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Tax-free salary</li></ul>&nbsp;YOUR PROFILE<ul><li>Must have shipboard or premium hospitality experience with at least 2 - 3 years in the same role; advanced culinary skills are required</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly interpret and orate documents, such as menus and recipes. The ability to speak additional languages is an advantage.</li><li>Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player; strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with a proven and comprehensive knowledge of all Public Health and Sanitary Policies, team builder with exceptional work ethic, motivational skills, and coaching abilities.</li><li>Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week. Previous cruise industry experience is an advantage.</li></ul>

JAPAN - Japanese Speaking Executive Chef

PURPOSE OF POSITION<ul><li>The Bar Waiter ensures the efficient operations of beverage services in the assigned food and beverage (F&amp;B) areas.</li><li>It is your responsibility 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.</li></ul> YOUR RESPONSIBILITIES<ul><li>Take ownership of assigned station, with approximately 25 to 30 guests, and bars including coffee stations and sundecks; serve drinks and assist with preparing cocktails, in accordance with company standards; maintain in depth knowledge of all Bar Menus.</li><li>Ensure all Guests are charged according to company standards and account procedures, should Guests be incorrectly charged, ensure to advise the Supervisor on duty.</li><li>Ensure assigned areas are set up in accordance with the direction from the relevant Supervisors and Viking’s Operations Manuals and Standard Operating Procedures (SOPs).</li><li>Follow service procedures according to Standard Operating Procedures, Departmental Service Standards and all applicable Public Health Polices.</li><li>Prepare and operate F&amp;B activities in all outlets, this includes but is not limited to beverage outlets; ensure all F&amp;B activities are prepared and executed, according to company standards.</li><li>Ensure cost control and adhere to set budgets; conduct stock takes and inventory, according to company procedures; ensure the correct storage of stock; maintain par levels.&nbsp;</li><li>Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use.</li><li>Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.</li><li>Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.</li><li>Provide the highest level of comfort and sales-oriented service to Guests and consistently maintain an impeccable standard of cleanliness and hygiene in assigned areas, as per Viking’s STAR Service Standards and all Public Health Policies; proactively prepare service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.</li><li>Become knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment, and programs.</li><li>Have strong motivation to achieve the company goals and objectives (quality and financial) for the Bar Department.</li><li>Have full knowledge about safety &amp; security procedures and can operate in line with all Public</li><li>Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Assist in other departments and/or perform additional duties, upon instruction from supervisors.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.&nbsp;YOUR PROFILE<ul><li>A required minimum of two years’ experience as a Bar Waiter or similar position, within a International premium brand hospitality and/or bar environment; must have in depth beverage knowledge (wines, spirits, and cocktails, etc.); must demonstrate the ability to work independently.</li><li>Must be a minimum age of twenty-one (21) years old; physically&nbsp;fit and in good health; must be able to carry heavy items and stand, kneel and bend for prolonged periods of time.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Bar Team and Guests.</li><li>Must be flexible,&nbsp;stress resistant, and a committed team player with an exceptional work ethic.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards, with excellent knowledge of all Public Health Policies are required.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Bar WaiterSupervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Beverage Manager, Sommelier, Bar Tender&nbsp;Gives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Resort Deck Attendant, Bar UtilityReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Beverage Manager, Bartender, Restaurant Manager, Hotel General Manager, Corporate Operations Manager APPLICATION AND JOB RELEVANT INFORMATIONOur roles will be subject to our appearance standards (including in relation to visible tattoos) and employees are expected to project a professional image at all times.&nbsp;Visible tattoos are not permitted. Tattoos concealed with make-up, skin-colored sleeves or any covering other than the company uniform will still be considered visible for the purposes of our appearance standards. Exemptions to this may be considered on a case-by-case basis where appropriate. Tattoo removal may not result in successful employment and therefore is not encouraged and is the candidate’s personal decision. Furthermore, any offer of employment is subject to you passing all mandatory medical examinations as required by the company. After submitting your CV, we might ask you to introduce yourself with a personal video recording. We always encourage our candidates to take this step to add their personality to any written application. Please note, however, that this step is optional and not a mandatory part of the recruiting process. For further information, please refer to our Recruitment Guidelines. DISCLAIMERAs part of any recruitment process, Viking collects and processes personal data relating to job applicants. We are committed to being transparent about how we collect and use that data and to meeting our data protection obligations. If you would like to find out more about how your information will be used, please view the privacy notice on our careers page.

JAPAN - Japanese Speaking Bar Waiter/ess

PURPOSE OF POSITION<ul><li>The Chef de Cuisine (CDC) supervises and manages the entire Galley of the venue assigned to them, ensuring the smooth operation of all events, food preparation, presentation and delivery, over the course of service in that venue, and that the quality standards &amp; procedures are in line with Company Procedures and STAR Service Standards.</li><li>You are required to serve as a link between your assigned Galley and the Main Galley.</li><li>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.</li></ul> YOUR RESPONSIBILITIES<ul><li>In conjunction with the Sous Chef, the CDC is fully responsible for the entire Galley of the assigned venue, which includes but is not limited to food safety, creativity, cleanliness, staff management, time management, repair &amp; maintenance, public relations and guest interaction.</li><li>Visit the assigned Galley venue as often as possible during the course of service, in conjunction with the assigned Head Waiter, checking every table and ensuring that Guests are provided with the best meal/service possible; follow up on negative feedback received; monitor reports such as Voyage\Cruise Report, to identify opportunities to improve Guest service and satisfaction.</li><li>Assist the Executive Chef to prepare requisitions for all catering equipment to ensure a productive operation.</li><li>Assist all Section Heads in areas of responsibility to countercheck all food requisitions and make the necessary adjustments; regularly collect and enter all meal count figures from the assigned galley, into the meal count system; monitor/control flagged and expensive item requisitions; check meat, fish &amp; seafood ordering &amp; thawing procedures; tour all storerooms frequently and assist the Provisions Team; conduct menu briefings every two days or as often as required.</li><li>Countercheck daily deliveries from the Storeroom to ensure its accuracy.</li><li>Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets &amp; displays are in line with the quality &amp; cleanliness of Viking’s Standards and all Public Health Policies. Visit various food preparation stations &amp; conduct random tastings to correct any discrepancies (quality/taste/appearance) immediately.</li><li>Be familiar with the Human Resources Manual &amp; Shipboard Training; have an in-depth understanding of the working hours policies &amp; procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.</li><li>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 &amp; operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Chef de Cuisine and establish the manner and means to train personnel.</li><li>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.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>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.</li><li>Positively contribute to achieving/succeeding Culinary KPI goals (quality &amp; financial) for the Culinary Department; have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Demonstrate the ability to take over the Executive Chef’s position for a temporary period (with the necessary training) at any given time, assist with Cooking Demonstrations, as required.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.&nbsp;YOUR PROFILE<ul><li>A required minimum of ten years’ culinary experience, including three to four years of experience as a Chef de Cuisine or similar position, within a premium brand hospitality environment; advanced culinary skills, are required. Previous haute-cuisine education is an advantage.</li><li>Strong Japanese Culinary knowledge is required.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly interpret and orate documents, such as menus and recipes.</li><li>Must be able to effectively handle complex situations, including managing interactions with guests.</li><li>Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required.</li><li>Team builder with effective motivational skills and coaching abilities, with a demonstrable comprehensive knowledge of Public Health and Sanitation compliance</li><li>Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.</li><li>Previous cruise industry experience is an advantage.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Cuisine&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Executive ChefDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sous Chef, CDP, Asst. CDP, Cook, Asst. CookLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Executive Chef

JAPAN - Japanese Speaking Chef de Cuisine

PURPOSE OF POSITION<ul><li>The Waiter ensures efficient&nbsp;food and beverage (F&amp;B) operations and maintains high productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>It is your responsibility to create a friendly, guest-orientated service culture to ensure Guest satisfaction.</li></ul> YOUR RESPONSIBILITIES<ul><li>Manage, control and organize the assigned service station, while supervising 2 to 4 Assistant Waiters and/or Café attendants; manage, control &amp; organize room service orders and dispatch, when instructed.</li><li>Manage restaurant reservations and seating requirements, when instructed.</li><li>Conduct stock takes and inventory, according to company procedures, as required.</li><li>Learn and use appropriate food and wine terminology &amp; pronunciation, to enhance the Guest's dining experience; become familiar with menu descriptions and wine lists, in order to discuss items appropriately with guests.</li><li>Have full knowledge of Vikings F&amp;B options &amp; ships activities; present F&amp;B menus to Guests, suggest dinner courses, appropriate wines and answer questions regarding menu and wine selections.</li><li>Relay orders to the Galley, using the MXP Ordering Software; serve courses from the Galley and beverages from various locations, following safe Company Alcohol Serving Policies.</li><li>Serve food and beverages efficiently and in a courteous manner, according to company standards and procedures.</li><li>Prepare and perform F&amp;B activities (i.e. cocktail parties and Tea Time) and special events, as assigned.</li><li>Keep &amp; store any assigned inventory stock, in accordance with set par-levels, following Safety and Sanitation Rules and Regulations.</li><li>Ensure assigned areas are set up in accordance with the direction from the relevant Supervisors and Viking’s Operations Manuals and Standard Operating Procedures (SOPs).</li><li>Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use; clean &amp; polish equipment, glassware and flatware.</li><li>Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.</li><li>Partake in embarkation duty, as directed, including but not limited to luggage assistance, escorting Guests and any other related duties; participate in storing, as assigned or directed.</li><li>Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.</li><li>Provide the highest level of comfort and sales-oriented service to Guests and consistently maintain an impeccable standard of cleanliness and hygiene in assigned areas, as per Viking’s STAR Service Standards and all Public Health Policies; proactively prepare service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.</li><li>Become knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Take ownership of the assigned areas of responsibilities in any F&amp;B outlet, according to direction from the relevant Supervisor; assist in other departments and/or perform additional duties, as necessary.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you. YOUR PROFILE<ul><li>A required minimum of 2 years’ experience as a Waiter or similar position, within a premium brand hospitality environment; must have solid F&amp;B and allergy knowledge</li><li>Must demonstrate the ability to work independently; shipboard experience in the position is required.</li><li>Must be a minimum age of twenty-one (21) years old; physically fit and in good health; must be able to&nbsp;carry heavy items and stand, kneel, and bend for prolonged periods of time.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.</li><li>Must be flexible, stress resistant, and a committed team player with an exceptional work ethic.</li><li>Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, with excellent knowledge of all Public Health Policies are required.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;WaiterSupervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Manager, Head Waiter, Restaurant SupervisorGives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Assistant Waiter, Café Attendant, Crew Mess Attendant,&nbsp;if applicableReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Executive Chef, Restaurant Manager, Sommelier, Head Waiter, Restaurant Supervisor

JAPAN - Japanese Speaking Waiter

Βασικές Αρμοδιότητες της θέσης<ul><li>Εκτελεί αποτελεσματικά όλες τις εργασίες του φορτοεκφορτωτή αποθήκης</li><li>Γνωρίζει τους κανόνες "τακτοποίησης" της μικτής παλέτας</li><li>Εκτελεί εργασίες&nbsp;παραλαβής εμπορευμάτων καθώς και&nbsp;συλλογής και φόρτωσης παραγγελιών</li><li>Πραγματοποιεί εργασίες απογραφής αποθέματος&nbsp;</li><li>Εκπαιδεύεται και κάνει προτάσεις βελτίωσης της παραγωγικότητας ή/και της ποιότητας των εργασιών&nbsp;της αποθήκης</li><li>Συμμετέχει σε εκπαιδευτικά προγράμματα που διοργανώνονται από την εταιρεία, σε θέματα μεταφορών και φορτοεκφορτώσεων&nbsp;&nbsp;</li></ul>Job requirementsΤυπικά προσόντα:&nbsp;<ul><li>Απόφοιτος δευτεροβάθμιας εκπαίδευσης</li><li>Επιθυμητή εμπειρία&nbsp;2&nbsp;ετών σε ανάλογη θέση&nbsp;</li><li>Κάτοχος αδείας χειριστή ανυψωτικού οχήματος (κλαρκ),&nbsp;θεωρείται ανταγωνιστικό πλεονέκτημα</li><li>Ικανοποιητική γνώση χειρισμού MS Office&nbsp;</li></ul>Πακέτο Αποδοχών<ul><li>Ανταγωνιστικό πακέτο αποδοχών</li><li>Ισορροπία μεταξύ της προσωπικής και της εργασιακής ζωής</li><li>Ειδική ένδυση και υπόδηση&nbsp;</li><li>Συνεχής εκπαίδευση</li></ul>&nbsp;Και το πιο σημαντικό είναι η ευκαιρία να απασχοληθείς σε μια εταιρεία, που νοιάζεται για ΕΣΕΝΑ και την ΟΙΚΟΓΕΝΕΙΑ σου!

ΑΠΟΘΗΚΑΡΙΟΣ ΦΟΡΤΟΕΚΦΟΡΤΩΤΗΣ (ΕΠΟΧΙΚΗ) - ΣΕΡΡΕΣ

O/Η&nbsp;Χειριστής/στρια μηχανών παραγωγής&nbsp;είναι υπεύθυνος/η για την διαχείριση και την συντήρηση των μηχανών παραγωγής και συμβάλλει στην επίτευξη του πλάνου παραγωγής. ΒΑΣΙΚΕΣ ΑΡΜΟΔΙΟΤΗΤΕΣ:<ul><li>Χειρίζεται το μηχάνημα και κατανοεί τη λειτουργία του και την πολυπλοκότητα του.</li><li>Προετοιμάζει και ελέγχει όλα τα μηχανήματα της γραμμής παραγωγής.</li><li>Είναι υπεύθυνος/η για τη συντήρηση και την επισκευή του μηχανήματος.&nbsp;</li><li>Επιμελείται ό,τι αφορά την καθαριότητα του μηχανήματος, τον χώρο γύρω από το μηχάνημα, και τον διαχωρισμό των απορριμμάτων σύμφωνα με τις διαδικασίες (γυαλί, πλαστικό, χαρτί, μέταλλο, κοινά απορρίμματα).</li><li>Εργάζεται σύμφωνα με τα πρότυπα Ποιότητας και Υγιεινής - Ασφάλειας της&nbsp;CCH.</li></ul> ΑΠΑΡΑΙΤΗΤΑ ΚΡΙΤΗΡΙΑ:<ul><li>Υψηλό επίπεδο διάθεσης και ενθουσιασμού για τη δουλειά.</li><li>Λειτουργεί καλά ως μέλος της ομάδας και έχει νοοτροπία εξυπηρέτησης του πελάτη.</li><li>Μπορεί να εργάζεται με δική του πρωτοβουλία, με καλό προγραμματισμό και να επιδεικνύει οργανωτικές ικανότητες.</li><li>Πτυχίο δευτεροβάθμιας εκπαίδευσης ή ανάλογο πτυχίο τεχνικής κατάρτισης.</li></ul> ΕΠΙΘΥΜΗΤΑ ΚΡΙΤΗΡΙΑ:<ul><li>Άριστη γνώση αγγλικών.</li><li>Προηγούμενη εμπειρία σε ανάλογη θέση.</li><li>Πτυχίο ΑΕΙ ή ΤΕΙ Μηχανολογία / συντήρηση μηχανημάτων.</li></ul> COCA-COLA&nbsp;HBC&nbsp;ΔΗΛΩΣΗ ΔΙΑΦΟΡΕΤΙΚΟΤΗΤΑΣ &amp; ΣΥΜΠΕΡΙΛΗΨΗΣ&nbsp;&nbsp;Στην&nbsp;Coca-Cola HBC, ευδοκιμεί η διαφορετικότητα και επιδιώκουμε την εξάλειψη κάθε μορφής στερεοτύπων. Αυτό σημαίνει ότι παρέχουμε ίσες ευκαιρίες για όλους, ανεξαρτήτως φυλής, χρώματος, θρησκείας, ηλικίας, ειδικών αναγκών, σεξουαλικού προσανατολισμού ή ταυτότητας φύλου. Έλα και εσύ στην ομάδα μας, για να συνεχίσουμε να δημιουργούμε ένα περιβάλλον συμπερίληψης, όπου όλοι ανήκουν και προσφέρουν συλλογικά στην επιτυχία.&nbsp;

Χειριστής/στρια Μηχανών Παραγωγής- Ηράκλειο (Σύμβαση Ορισμένου Χρόνου)

Η Σχολή Ανώτερης Επαγγελματικής Κατάρτισης ΔΕΛΤΑ 360, ένας από τους μεγαλύτερους εκπαιδευτικούς οργανισμούς ζητά να προσλάβει&nbsp;υπάλληλο για τη Γραμματεία Υποδοχής στην ΚΑΛΑΜΑΤΑ.Προσόντα:<ul><li>Καλή γνώση χειρισμού Η/Υ – πτυχίο ECDL θα συνεκτιμηθεί</li><li>Καλή Γνώση Αγγλικής Γλώσσας</li><li>Ικανότητα στην εξυπηρέτηση και διαχείριση πελατών</li><li>Ικανότητα Επικοινωνίας και Συνεργασίας</li><li>Δυνατότητα διαχείρισης πολλαπλών εργασιών</li><li>Συνέπεια και Υπευθυνότητα</li><li>Εμπειρία στην διαχείριση ταμείου</li><li>Προϋπηρεσία σε αντίστοιχη θέση</li></ul>

ΓΡΑΜΜΑΤΕΙΑ ΥΠΟΔΟΧΗΣ

Η ΑΝΩΤΕΡΗ ΣΧΟΛΗ ΔΕΛΤΑ 360 ΧΑΝΙΩΝ (ΙΕΚ) ζητά να προσλάβει:Υπεύθυνη / Υπεύθυνο Ενημερώσεων Υποψήφιων ΣπουδαστώνΠροφίλ Υποψηφίων :<ul><li>Ηλικία 27-45 ετών</li><li>Απόφοιτοι ΑΕΙ, ΤΕΙ, ΙΕΚ</li><li>Απαραίτητη 4ετής προϋπηρεσία στον χώρο της εξυπηρέτησης πελατών σε προϊόντα ή υπηρεσίες</li><li>Οργανωτικές, επικοινωνιακές και διαπραγματευτικές ικανότητες</li><li>Γνώση της Αγγλικής γλώσσας και του MS Office</li></ul>Περιγραφή θέσης :<ul><li>Ενημερώσεις ενδιαφερομένων – υποψήφιων σπουδαστών και εγγραφές στη Σχολή</li><li>Σταθερή θέση εργασίας με σύμβαση αορίστου χρόνου</li></ul>Προσφέρονται :<ul><li>Σταθερός μισθός αναλόγως προσόντων</li><li>Ομαδικό Bonus επίτευξης στόχων παραρτήματος</li><li>Ασφάλιση</li><li>Άριστο περιβάλλον εργασίας</li></ul>Το βιογραφικό θα πρέπει οπωσδήποτε να συνοδεύεται από φωτογραφία.

Υπεύθυνος Ενημερώσεων Υποψηφίων Σπουδαστών - ΧΑΝΙΑ

Ο Εκπαιδευτικός Όμιλος ΔΕΛΤΑ 360 στην Ξάνθη αναζητεί Βοηθό Λογιστή για πλήρη απασχόληση.Απαραίτητα προσόντα:<ul><li>Πτυχίο ΑΕΙ Οικονομικών Επιστημών / ΑΤΕΙ Λογιστικής</li><li>Απαραίτητη η 5ετής προϋπηρεσία σε Λογιστήριο Γ’ κατηγορίας</li><li>Γνώση λογιστικών βιβλίων Γ’ κατηγορίας - Γνώση υπολογισμού μισθοδοσίας / χρήση ηλεκτρονικής σελίδας Εργάνη</li><li>Άριστη γνώση Η/Υ (Ms Office) / χρήση ERP Προγραμμάτων</li><li>Υπευθυνότητα, συνέπεια, αξιοπιστία</li><li>Εκπληρωμένες στρατιωτικές υποχρεώσεις</li></ul>Για αποστολή βιογραφικού συμπληρώστε τη φόρμα!

Βοηθός Λογιστή - ΞΑΝΘΗ

Η Σχολή Ανώτερης Επαγγελματικής Κατάρτισης ΔΕΛΤΑ 360, ένας από τους μεγαλύτερους εκπαιδευτικούς οργανισμούς ζητά να προσλάβει διοικητικό προσωπικό για το νέο παράρτημα στη Νέα Φιλαδέλφεια.ΥΠΕΥΘΥΝΟΣ ΠΩΛΗΣΕΩΝ ΕΚΠΑΙΔΕΥΤΙΚΩΝ ΠΡΟΓΡΑΜΜΑΤΩΝ<ol><li></li></ol>Οι υποψήφιοι θα πρέπει να έχουν :<ul><li>Ηλικία 27-40 ετών</li><li>Πτυχίο ΑΕΙ, ΑΤΕΙ, ΚΟΛΛΕΓΙΟΥ (Μεταπτυχιακός τίτλος επιθυμητός)</li><li>Τουλάχιστον 3ετή προϋπηρεσία στον χώρο των πωλήσεων προϊόντων ή υπηρεσιών</li><li>Οργανωτικές, επικοινωνιακές και διαπραγματευτικές ικανότητες</li><li>Γνώση της Αγγλικής γλώσσας και άριστη γνώση του MS Office</li></ul>Περιγραφή Θέσης:<ul><li>Ενημερώσεις ενδιαφερομένων – υποψηφίων σπουδαστών και πωλήσεις εκπαιδευτικών προγραμμάτων</li></ul>Προσφέρονται:<ul><li>Σταθερός μισθός, αναλόγως των προσόντων των υποψηφίων, bonus απόδοσης</li><li>Πλήρης Ασφάλιση</li><li>Άριστο περιβάλλον εργασίας</li><li>Δυνατότητες εξέλιξης σε πανελλαδικό επίπεδο</li></ul>

Υπεύθυνος Πωλήσεων Εκπαιδευτικών Προγραμμάτων ΑΘΗΝΑ -Ν. ΦΙΛΑΔΕΛΦΕΙΑ

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