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At the helm of the security team, the Chief Security Officer bears the responsibility of leading the entire security operation aboard the vessel. This position requires extensive maritime security knowledge, leadership skills, and the ability to liaise with the Master SSO and Operations Manager. The Chief Security Officer ensures the implementation of the ship security plan, manages risk assessments, and oversees the competency of security guards. With a mandate to maintain uninterrupted radio communication with the team and ensure all security equipment is operational, the Chief Security Officer's role is pivotal in upholding the security and safety of everyone on board, making it a position of significant authority and responsibility within MS Security Group.Chief Security Officer Job Summary:The Chief Security Officer (CSEC) is pivotal in the cruise ship's leadership group. Their primary responsibility involves supervising and executing all security-related activities and programs to guarantee the safety, security, and welfare of passengers, crew members, and the ship. The CSEC works in close coordination with several departments, including among others the Staff Captain, Safety, Guest Services, and Human Resources, to establish a secure environment that meets and exceeds the industry standards.Key Requirements<ul><li>Extensive experience in maritime security, law enforcement, or military roles.</li><li>Extensive Knowledge of the ISPS code, Ship Security Plan, and the international code of conduct.</li><li>Extensive Knowledge of Maritime Security laws, regulations, and the Maritime Labour Convention (MLC).</li><li>Proficiency in security technology, systems, and equipment.</li><li>Demonstrated leadership abilities in managing and mentoring security teams in dynamic and multicultural environments.</li><li>Proficient English language skills in both written and verbal communication.</li><li>Excellent knowledge of Microsoft Office, Otalio/Fidelio, OPnet, X-ray Machine, WTMD, and Simfox Management Systems</li><li>Extensive problem-solving, decision-making, and crisis-management skills.</li><li>Exceptional communication and interpersonal skills.</li><li>Ability to work in a fast-paced, multicultural, and often stressful, unpredictable environment.</li><li>Strong physical fitness and excellent health condition according to the PEME and company’s policy/requirements.</li></ul>Qualifications<ul><li>MS Pre-embarkation SOP Training.</li><li>Basic Training all modules (STCW (A-VI/1-1,2,3,4))</li><li>Seaman’s Book/ Provisional Seaman Book</li><li>Crowd and Crisis Management and Human Behaviour (STCW A-V/2)</li><li>Designated Security Duties (STCW A-VI/6-2) or Ship Security Officer (STCW A-VI/5)</li><li>CVSSA</li><li>NFPS</li><li>Clean Criminal Record</li></ul>Main Responsibilities<ul><li>Report all security incidents and concerns to the SSO, Master, and the Operations Manager.</li><li>Report any problems regarding the Security, Safety, health status, or any other security-related problems to the company.</li><li>Implement and maintain the ship security plan and the client's policies.</li><li>Safeguard the lives and property of the security team, crew, and vessel.</li><li>Consult the SSO on any security-related matter.</li><li>Conduct constant ship security assessments.</li><li>Carry out competency reviews on Security Guards, ensuring that they are aware of what their job role entails and that they are effectively carrying out their duties.</li><li>Conduct risk assessments, induction trainings, and reviews for new Security Guards.</li><li>Lead and manage the onboard security team, providing guidance, training, and performance evaluations.</li><li>Oversee the onboard security operations surveillance systems, monitoring security incidents and suspicious activities.</li><li>Maintain and follow emergency response plans and procedures, including those for piracy or terrorism.</li><li>Prepare and conduct successful routine drills according to the ship security plan and SSO instructions.</li><li>Identify weaknesses and create a plan to resolve them quickly.</li><li>Conduct thorough investigations into security incidents, compiling detailed reports and recommendations.</li><li>Develop and deliver security awareness and training programs for crew members, in coordination with the SSO.</li><li>Serve as a key decision-maker during crisis situations, maintaining communication with shore/office teams.</li><li>Collaborate with Master, SSO, and MS Operations Manager to align security targets with overall operational objectives.</li><li>Collaborate with other ship's departments to ensure coordination of security objectives and compliance with safety and security protocols.</li><li>Propose, implement, and update comprehensive security policies, and procedures tailored to the cruise environment, in compliance with the ISPS Code and upon company’s approval.</li><li>Ensure the Deputy Chief Security Officer supervises and maintains the ship's security equipment.</li></ul>

Chief Security Officer

MS Security is seeking a highly skilled and experienced Senior Guard to join our Anti-Piracy Department. The Senior Guard will be responsible for leading and supervising security operations onboard vessels to ensure the safety and security of personnel, cargo, and the vessel itself against piracy and maritime threats. This role requires strong leadership abilities, excellent decision-making skills, and a comprehensive understanding of maritime security protocols.Key Requirement:<ul><li>Conduct pre-deployment briefings to communicate mission objectives, security protocols, and emergency procedures to security team members.</li><li>Coordinate with vessel captains and crew to assess security risks, develop security plans, and implement appropriate countermeasures.</li><li>Monitor vessel movements and maintain situational awareness through continuous threat assessments and intelligence updates.</li><li>Train security team members on defensive tactics, use of non-lethal weapons, and compliance with international maritime security regulations.</li><li>Conduct regular drills and exercises to test response capabilities and readiness for emergency situations.</li><li>Manage and maintain security equipment, including firearms, communication devices, and surveillance systems, ensuring operational readiness at all times.</li><li>Liaise with government authorities, maritime agencies, and private security firms to exchange information and coordinate security efforts.</li><li>Prepare detailed incident reports and debriefings following security incidents or breaches, documenting lessons learned and recommending corrective actions.</li><li>Provide mentoring and guidance to junior security personnel, fostering a culture of professionalism, teamwork, and accountability within the security team.</li></ul>

Senior Guard (Maritime Security)

DescriptionThe Deputy Chief Security Officer position demands extensive experience in maritime environments and a deep understanding of the ISPS code, maritime security laws, and security equipment measures. This role is designed for leaders capable of overseeing, teaching, and coaching within the security department. Key responsibilities include filling in for the Chief Security Officer when necessary, preparing shift schedules, organizing searches, and ensuring the security team is properly equipped and trained. The Deputy Chief Security Officer acts as a bridge between the security team and higher management, ensuring the vessel's security strategy is effectively implemented and maintained according to the highest standards.Deputy Chief Security Officer Job Summary:The Deputy Chief Security Officer (DCSEC) has a pivotal role in the leadership and management of security operations on the ship, prioritizing the safety and security of passengers, crew members, and the vessel. This position entails aiding the Chief Security Officer in executing security strategies/procedures, supervising security teams, and promptly addressing emergencies to establish a secure onboard environment, in line with the ISPS Code.Key Requirements<ul><li>Extensive experience in maritime security, law enforcement, or military roles.</li><li>Extensive Knowledge of the ISPS code, Ship Security Plan, and the international code of conduct.</li><li>Extensive Knowledge of Maritime Security laws, regulations and the Maritime Labour Convention (MLC).</li><li>Proficiency in security technology, systems, and equipment.</li><li>Ability to conduct proper security investigations, records, and prepare reports.</li><li>Ability to formulate statements / documents that encompass all the information in an effective, inclusive manner.</li><li>Excellent knowledge of Microsoft Office, Otalio/Fidelio, OPnet, X-ray Machine, WTMD and Simfox Management Systems.</li><li>Proficient English language skills in both written and verbal communication.</li><li>Proficiency in leadership, supervision, instruction, and mentoring.</li><li>Demonstrated leadership expertise in managing security teams in dynamic and multicultural environments.</li><li>Strong physical fitness and excellent health condition according to the PEME and company’s policy / requirements.</li></ul>Qualifications<ul><li>MS Pre-embarkation SOP Training.</li><li>Basic Training all modules (STCW A-VI/1-1,2,3,4)</li><li>Seaman’s Book/ Provisional Seaman Book</li><li>Crowd and Crisis Management and Human Behavior (STCW A-V/2)</li><li>Designated Security Duties (STCW A-VI/6-2) or Ship Security Officer (STCW A-VI/5)</li><li>CVSSA</li><li>NFPS</li><li>Clean Criminal Record</li></ul>Main Responsibilities<ul><li>Collaborate with the Chief Security Officer to create, propose, execute, and refine effective security strategies, policies, and procedures customized for the cruise environment, upon</li><li>company’s approval, ensuring compliance with the ISPS Code and Ship Security Plan.</li><li>Prepare shifts schedule and working / resting arrangements according to MLC (must be first approved by Chief Security Officer).</li><li>Organize Stowaway Prevention searches prior to departures.</li><li>Provide training and tutoring to new security team members in accordance with the training procedures/checklist.</li><li>Hold consecutive communication with the Chief Security Officer for constant updates and assignment of tasks.</li><li>Confirm operation of CCTV recorders and cameras (in vessels without CCTV operators).</li><li>Update the Security team regarding service order for the following day.</li><li>Check and maintain the security equipment, including X-ray machines, WTMD, HHMD, handcuffs, batons, and pepper gels.</li><li>Establish an environment of transparent communication and identify any team-related concerns necessitating special attention from the Chief Security Officer, subsequently reporting</li><li>them as required.</li><li>Assist the Chief Security Officer and SSO in planning and executing regular drills effectively, pinpointing vulnerabilities and devising swift resolution plans.</li><li>Engage and cooperate with various ship departments to guarantee adherence to safety and security protocols.</li></ul>

Deputy Chief Security Officer

MS Security is seeking dedicated and vigilant Security Guards to join our Anti-Piracy Department. Security Guards will be responsible for assisting senior security personnel in implementing security measures onboard vessels to protect against piracy and maritime threats. This role requires strong attention to detail, adherence to security protocols, and the ability to work effectively in a team environment.Security Guards will be responsible for assisting senior security personnel in implementing security measures onboard vessels to protect against piracy and maritime threats. This role requires strong attention to detail, adherence to security protocols, and the ability to work effectively in a team environment.Responsibilities:<ul><li>Assist senior security personnel in conducting pre-deployment briefings and security assessments prior to vessel transits through high-risk areas.</li><li>Monitor vessel movements and maintain watch duties to detect and deter potential security threats, including piracy attacks and unauthorized access.</li><li>Operate and maintain security equipment, such as surveillance cameras, night vision devices, and communication systems, under the guidance of senior security personnel.</li><li>Assist in the implementation of security measures, including access control, perimeter security, and response procedures, in accordance with company policies and international regulations.</li><li>Participate in security drills and exercises to enhance readiness and response capabilities in emergency situations.</li><li>Provide support during security incidents or breaches, including crowd control, evacuation procedures, and securing designated areas.</li><li>Report any security breaches, suspicious activities, or safety hazards to senior security personnel and vessel authorities promptly.</li><li>Maintain accurate records and logs of security activities, incidents, and equipment inspections as required by company policies and regulatory standards.</li><li>Participate in ongoing training and professional development programs to enhance skills and knowledge in maritime security practices and procedures.</li><li>Foster a culture of safety, security, and professionalism within the security team, promoting teamwork and effective communication among team members.</li></ul>

Security Guard

Responsibilities:<ul><li>Installs, configures and troubleshoots laptops, printers, mobiles, tablets, storage systems and network devices (hardware, operating systems and software applications).</li><li>Monitors IT systems’ performance and ensures system availability and reliability.</li><li>Performs system and network updates/upgrades.</li><li>Maintains IT security and backup solutions.</li><li>Is responsible to ensure Master’s and Chief Engineer’s familiarization on company’s IT systems.</li><li>Travels on board for maintenance or troubleshooting reasons, whenever required.</li><li>Handles invoices’ checking, reconciliation, processing and filing for all vendors and technical / solution&nbsp;suppliers (office communications, vessels’ satellite and mobile communications, ICT equipment,&nbsp;procurement).</li></ul>Qualifications / Experience:<ul><li>Bachelor’s degree or diploma in the fields of Electrical Engineering, Computer Engineering or any similar field.</li><li>Post-graduate studies in a relevant discipline will be considered an asset.</li><li>Minimum 4 years of experience in a similar position.</li><li>Experience in shipping and knowledge of ships automation systems will be considered an asset.</li><li>Fluency in English.</li><li>Excellent communication skills.</li></ul>

Vessels IT Officer

Key Requirements<ul><li>Extensive experience and competency in the armed security sector.</li><li>Extensive experience in the maritime working environment.</li><li>Extensive experience working in high-risk areas.</li><li>Extensive Knowledge of the ISPS code and the international code of Conduct.</li><li>Extensive Knowledge of Maritime Security laws.</li><li>Ability to lead, oversee, teach, and coach.</li><li>Ability to work well in multicultural settings.</li><li>Profound ability to adapt to a changing environment</li><li>Good written and verbal communication in the English language</li><li>Ability to work away from home for long periods of time.</li><li>Able to work in rotating shifts.</li><li>Physically and mentally fit.</li><li>A valid passport and seaman discharge book.</li><li>Clean police record.</li><li>&nbsp;Yellow fever vaccination</li></ul>&nbsp;Qualification<ul><li>STCW Basic safety training (MFF, MFA, PST, PSSR).</li><li>SSO / MSO / BMP.</li><li>Military/Police background - Training in operational combat positions.</li><li>Firearms competency.</li><li>United Guards SOP Training.</li></ul>&nbsp;Main Responsibilities<ul><li>Implementing and maintaining the ship security plan, United Guards SOP, and policies.</li><li>Safeguard the lives and property of the team, crew, and vessel.</li><li>Ensure that the vessel is properly managed and secure at all times.</li><li>Keep the awareness and vigilance of the vessel surrounding according to a designated shift schedule.</li><li>Manage the immediate response team to any incident on board and in the vessel, such as piracy or terrorism.</li><li>Once the Master invokes RUF, call FCOs according to the escalation of the situation and in accordance with the SOP, RUF, and the relevant company policies (Human Rights and Code of Conduct) and keep the Master involved at all times.</li><li>Liaise with the Master, SSO, and Operations Manager on a daily basis. UG 256 Edition 3 // Rev. 0 // 24.02.2017 // Page 2 of 2</li><li>Consult the Master on any security-related matter.</li><li>Conduct constant ship security assessments with the rest of the security team.</li><li>Carry out competency reviews on Security Guards, ensuring that they are aware of what their job role entails and that they are carrying out their duties.</li><li>Maintain uninterrupted radio communication with the team.</li><li>Carry out risk assessments, inductions, and reviews for new Security Guards</li><li>Conduct and participate in security and safety drills.</li><li>Guide the ship’s crew by teaching ways to enhance the ship’s security.</li><li>Report all security incidents and concerns to the Master and the operation manager.</li><li>Report any problems with Security Guards, safety, or any other security-based problems to the company.</li><li>Ensure that the ship's security equipment is properly operated, tested, calibrated, and maintained.</li></ul>The duties of a ship security officer might change, increase, or decrease depending on the type of vessel and situation. However main duties remain the same as mentioned above.&nbsp;Key Skills<ul><li>Sound judgment.</li><li>Sense of responsibility.</li><li>Ability to work well under pressure.</li><li>Ability to handle and resolve conflicts.</li><li>Ability to work in a team and independently.</li><li>Effective listening skills.</li><li>Analytical.</li><li>Customer Oriented.</li><li>Ability to get along well with a variety of personalities and individuals.</li><li>Charisma</li></ul>&nbsp;AuxiliaryThe following person will be responsible to take the TL place in case he is incapacitated:2IC – DTL

Team Leader

MS Security is seeking a highly qualified and experienced Senior Guard to join our Cargo Security Department. The Senior Guard will be responsible for leading and supervising security operations onboard vessels to prevent drug trafficking, ensure cargo security, and maintain peace and order. This role requires strong leadership abilities, excellent communication skills, and a comprehensive understanding of security protocols and procedures in maritime environments.&nbsp;Responsibilities:<ul><li>Lead and supervise security teams in implementing access control measures and patrolling duties to prevent unauthorized access and ensure the security of cargo onboard vessels.</li><li>Conduct pre-deployment briefings to communicate mission objectives, security protocols, and emergency procedures to security team members.</li><li>Coordinate with vessel captains and crew to assess security risks, develop security plans, and implement appropriate countermeasures to prevent drug trafficking and illicit activities.</li><li>Monitor vessel movements and maintain situational awareness through continuous patrols and surveillance, responding promptly to any security incidents or breaches.</li><li>Conduct regular inspections of cargo areas, storage facilities, and access points to detect and deter potential security threats, including drug smuggling and contraband.</li><li>Train security team members on search and inspection techniques, use of security equipment, and compliance with international maritime security regulations.</li><li>Manage and maintain security equipment, including CCTV cameras, metal detectors, and communication devices, ensuring operational readiness at all times.</li><li>Liaise with government authorities, law enforcement agencies, and port officials to exchange information and coordinate security efforts in combating drug trafficking and criminal activities.</li><li>Prepare detailed incident reports and debriefings following security incidents or breaches, documenting lessons learned and recommending corrective actions to prevent recurrence.</li><li>Provide mentoring and guidance to junior security personnel, fostering a culture of professionalism, teamwork, and accountability within the security team.</li></ul>

Senior Guard (Unarmed Cargo Security)

As a Viking Shipboard Team Member, you represent Viking’s values and our Service Standard, STAR Service. You are a hospitality professional with a passion for excellence. Viking will empower you with the skills, knowledge and tools to succeed in your role onboard. At Viking, we are committed to each other and our Guests through a shared set of values. We strive to be the best; we always impress our Guests and we care for each other as a family. By working for Viking, you embody our world-class service culture and become a valued part of our Viking Family. PURPOSE OF POSITION&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<ul><li>The Sound Technician sets up, operates and maintains the audio equipment onboard each ship, ensuring that standards are in line company policy and procedures.</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>Assist with the set-up of shows, cabarets, lectures, presentations and ship events as directed, ensuring that all areas are safe, clean and presentable.</li><li>Set up backline equipment and instrument microphones.</li><li>Program the sound computer/console during technical rehearsals, as required.</li><li>Check that all speakers and equipment are in working order, before each show; ensure that every show set-up is complete and set out, as per company policy and procedures.</li><li>Ensure that the design integrity and performance quality are maintained through show runs.</li><li>Demonstrate the ability to wirelessly mic an actor, if the need arises.</li><li>Communicate in a clear, concise and timely manner with the Cruise Director and other departments.</li><li>Participate in special events by assisting with sound needs; wire special sound projects; assist with the maintenance of audio equipment.</li><li>Demonstrate the ability to troubleshoot and provide information to resolves issues, accordingly.</li><li>Maintain cleanliness and order in all sound areas, in accordance with all Public Health and Safety Policies and Procedures.</li><li>Attend all show set-ups, show calls and meetings, in a timely manner.</li><li>Have in-depth knowledge of inventory, scheduling, maintenance, cleaning, storage, distribution and coordination.</li><li>Monitor guest satisfaction and report any issues, concerns and suggestions to the relevant supervisor.</li><li>Provide the highest level of comfort and service to guests, as per Viking’s STAR Service Standards and all Public Health Policies.</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>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>Demonstrate outstanding flexibility: must be 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 Entertainment Department.</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>Perform additional duties, upon instruction from the Cruise Director, Assistant Cruise Director, Stage Manager and Audio Designer.</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>Proven experience in audio electronics (specifically sound playback and live mixing) in which basic wiring skills have been applied, are required; shipboard experience is preferred.</li><li>Qualifications in technical theater is preferred</li><li>Operational knowledge of Yamaha CL Series and Yamaha LS-9 digital consoles, and Shure UHFR &amp; ULXD microphone systems, are required.</li><li>Strong Knowledge of Qlab, Dante, DSP networking and patch bay configurations are required.</li><li>The ability to lift up to 50 pounds, stand, kneel or crouch for long period of time, and to climb up ladders and scaffolding, is required.</li><li>Must be able to navigate catwalks and access all points in all theater spaces.</li><li>A strong understanding of technical wiring and component level maintenance with microphones, audio consoles, amplifiers and DSP's is required.</li><li>Fluent in English - must be able to address any kind of information in an adequate manner with excellent oral and written English communication skills.</li><li>Flexible, stress resistant, committed team player and exceptional work ethic is required; must demonstrate the ability to work independently and in a team.</li><li>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, with excellent knowledge of all Public Health and Safety Policies are required.</li></ul>&nbsp;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>

OCEAN - Technician SOUND

As a Viking Shipboard Team Member, you represent Viking’s values and our Service Standard, STAR Service. You are a hospitality professional with a passion for excellence. Viking will empower you with the skills, knowledge and tools to succeed in your role onboard. At Viking, we are committed to each other and our Guests through a shared set of values. We strive to be the best, we always impress our Guests and we care for each other as a family. By working for Viking, you embody our world-class service culture and become a valued part of our Viking Family. &nbsp;PURPOSE OF POSITION<ul><li>The Stateroom Steward/ess provides Guests with a professional, personalized housekeeping service at all times. This includes, but is not limited to, maintaining high standards and consistency of cleanliness of the Guest staterooms while providing our Guests with outstanding customer service.</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>&nbsp;YOUR RESPONSIBILITIES<ul><li>Twice daily cleaning of 15 – 20 staterooms, which includes making beds, vacuuming &amp; dusting, cleaning of stateroom verandas, bathrooms, toilets, windows &amp; mirrors, replenishing linens, towels and room amenities.</li><li>Be familiar with all aspects of the stateroom and prepared to assist and guide the Assistant Stateroom Steward.</li><li>Ensure the general maintenance of staterooms and report all deficiencies for repair and maintenance using the Shipboard Reporting Systems; replace Stateroom glassware &amp; coffee machines.</li><li>Ensure the confidentiality &amp; security of all Guest staterooms and be competent in handling Guests complaints.</li><li>Make ice deliveries and provide a laundry pick-up &amp; delivery and shoeshine service for Guests.</li><li>Correctly handle cleaning products, materials and housekeeping equipment, separate &amp; remove garbage and place it in designated containers; clean garbage as often as needed, ensuring that separation procedures and all Public Health Standards are maintained.</li><li>Participate in luggage duty on embarkation &amp; disembarkation day.</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 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 Housekeeping Department.</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>Manage the stateroom minibars during each cruise, as required by the Executive Housekeeper.</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>Must have a minimum of two years’ experience as a Stateroom Steward/ess or similar position.</li><li>Previous experience working in an operation with high standards of Guest services and cleanliness, such as premium brand ships, as well as previous cruise industry experience is required.</li><li>Must have experience cleaning at least 15 – 20 rooms twice daily.</li><li>Must be able to do extensive walking and stand on your feet for long periods of time; must be able to physically handle 50+ lbs.</li><li>Must have solid English communication skills to communicate effectively with native English-speaking guests.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required; must be able to deal with confidential information with competence and discretion.</li><li>Must be able to work with various chemicals, hazardous materials, and cleaning tools</li><li>Must have a proven and comprehensive knowledge of all Public Health and Sanitary Policies compliance</li></ul>&nbsp;GUIDELINES AND REGULATIONS<ul><li>Follow Standard Operating Procedures &amp; STAR Service Standards.</li><li>Ensure appropriate clothing and appearance according to Viking’s Image &amp; Uniform Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during his/her employment.</li></ul>

OCEAN - Stateroom Steward/ess

PURPOSE OF POSITION<ul><li>The Beverage Manager ensures the efficient operations of all bar lounges, bars, restaurants, special events and all Guest areas, where beverage service activities take place.</li><li>You are required to be hands on during peak service periods by ensuring that beverage operations, sanitation, environmental &amp; maintenance procedures are in line with the company’s policies and procedures, as well as to assist in the organization of duties, not directly related to the Beverage Department. It is your duty to monitor all system reports related to Beverage Services.</li><li>You are responsible for creating 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>Liaise with the Restaurant Manager in order to compile &amp; supervise beverage sales made by the Restaurant Team; continuously monitor all reports related to sales, revenue, cost and inventory and present suggestions to the Hotel General Manager, if and/or when necessary.</li><li>Maintain &amp; control the ship’s Beverage Stock Holding and work closely with the Inventory Manager, for future orders; place durable orders as per the loading schedule; maintain durable par levels, at all times; oversee the opening &amp; closing of all Beverage outlets with proper manning and necessary mis en place; conduct daily menu presentations, in conjunction with the Executive Chef and Sommelier.</li><li>Assist the Hotel General Manager in the organization and execution of Bar/Lounge related ship functions and special events, and provide support in other functions, as required.</li><li>Organize, manage and motivate the Beverage Department, with particular focus on sales, promoting Viking’s Destination Beverage Package.</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>Participate in loadings and waste management; assign crew for dis-/embarkation and luggage duty.</li><li>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>Provide the highest level of comfort and service to Guests, as per Viking’s STAR Service Standards and all Public Health Policies; manage service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities; personally follow up on all Guest complaints and report such incidents to the Hotel General Manager and Guest Log.</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>Ensure that all Human Resources related issues are handled properly and fairly, in line with Viking’s Policies, Procedures and Code of Conduct.</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 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 Bar KPI goals (quality &amp; financial) for the Bar 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></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 3 years’ experience as a Beverage Manager or similar position, within a premium brand hospitality and/or bar environment.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Beverage Team and Guests.</li><li>Must have experience in leading multi-cultural teams and be flexible, stress resistant, and a committed team player.</li><li>Strong administration skills are required 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 excellent knowledge of all Public Health Policies, team builder with exceptional work ethic, motivational skills, and coaching abilities.</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;Beverage Manager&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;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager,&nbsp;Associate General ManagerDirect 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;&nbsp;&nbsp;&nbsp;&nbsp;Sommelier, Bartender, Bar Waiter, Resort Deck AttendantLine manager:&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;Associate General Manager

JAPAN - Japanese Speaking Beverage Manager

PURPOSE OF POSITION<ul><li>The Restaurant Manager ensures efficient&nbsp;food and beverage (F&amp;B) operations and maintains high production, productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>You are required to implement and maintain all service standards as determined by the Corporate Office, and it is your duty to provide your team with ongoing training and support.</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>Organize and execute F&amp;B related ship functions and special events; conduct daily menu presentations, in conjunction with the Executive Chef.</li><li>Estimate &amp; plan consumption, ordering and forecasts, and maintain inventories at par level; conduct inventories on a monthly basis and create accurate &amp; realistic quarterly orders, with a business-orientated mindset, contributing to the financial success of our company.</li><li>Organize the opening &amp; closing routines for your entire team and schedule opening &amp; closing hours for all your outlets, depending on Guests’ and operational needs; demonstrate ownership for all maintenance related matters in the Restaurant Department.</li><li>Identify opportunities to improve service delivery in accordance with Viking’s STAR Service Standards, by incorporating feedback from the Restaurant Team.</li><li>Greet and welcome our Guests and check on their well-being, while on duty, at all times</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>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>Provide the highest level of comfort and service to Guests, as per Viking’s STAR Service Standards and all Public Health Policies; manage service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities; assign crew for dis-/embarkation and luggage duty.</li><li>Identify potential STARS, and assist, train &amp; lead them to success; implement and motivate a culture of ownership &amp; responsibility and provide the necessary guidance/training and information to the Restaurant Team, in accordance with company standards and operational needs.</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>Ensure that all Human Resources related issues are handled properly and fairly, in line with Viking’s Policies, Procedures and Code of Conduct.</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 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 Restaurant KPI goals (quality &amp; financial) for the Restaurant 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></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 3 years’ experience as a Restaurant Manager or similar position, within a premium brand hospitality environment. Shipboard experience is required.</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 have experience in leading multi-cultural teams and be flexible, stress resistant, and a hands-on team player; strong administration skills are required 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 in-depth knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills, training, and coaching abilities.</li></ul> GUIDELINES AND REGULATIONS&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<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.&nbsp;&nbsp;</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;Restaurant Manager&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;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General ManagerDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Head Waiter, Restaurant Supervisor, Waiter, Assistant Waiter, Café Attendant, Crew Mess AttendantLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager

JAPAN - Japanese Speaking Assistant Restaurant Manager

PURPOSE OF POSITION<ul><li>The Head Waiter assists the Restaurant Manager to ensure efficient&nbsp;food and beverage (F&amp;B) operations and maintains productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>You are required to be self-motivated and run outlets independently, continuously making the effort to coach and develop the Restaurant Team.</li><li>It is your responsibility to create a friendly, guest-orientated 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>Plan, schedule and assign staff to their relevant sections, accordingly; assist the Restaurant Manager with conducting daily menu presentations and organizing &amp; executing F&amp;B related ship functions and special events; greet and welcome Guests and check on their well-being, while on duty.</li><li>Manage and control Guest reservations and seating, when instructed; communicate Guest allergies and special needs to relevant parties.</li><li>Ensure professional and efficient communication with the Executive Chef, Galley Team and Bar Team.</li><li>Conduct accurate monthly inventory’s and assist the Restaurant Manager with creating durable orders.</li><li>Work within set restaurant-cost budgets; manage tasks related to inventory; conduct stock takes.</li><li>Manage and control Restaurant Pest Management Logs in accordance with all Public Health Policies.</li><li>In conjunction with the Restaurant Supervisor, regularly update the Restaurant Manager about the performance of the Restaurant Team; identify opportunities to improve service delivery in accordance with Viking’s STAR Service Standards, by incorporating feedback from the Restaurant Team.</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>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Plan, schedule and assign staff&nbsp;to their relevant sections, accordingly;&nbsp;monitor the Time &amp; Attendance&nbsp;System, in accordance to Maritime Labor Convention (MLC) 2006.&nbsp;&nbsp;</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>Provide the highest level of comfort and service to Guests, as per Viking’s STAR Service Standards and all Public Health Policies; manage service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</li><li>Identify potential STARS, and assist, train &amp; lead them to success; implement and motivate a culture off ownership &amp; responsibility and provide the necessary guidance/training and information to the Restaurant Team, in accordance with company standards and operational needs.</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>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 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 Restaurant KPI goals (quality &amp; financial) for the Restaurant 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></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 2 years’ experience as a Head Waiter, Assistant Maitre’d, or similar position, within a premium brand hospitality environment. 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.</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 have experience in leading multi-cultural teams and be flexible, stress resistant, and a hands-on team player.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with in-depth knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities.</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><li>&nbsp;</li></ul>Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Head Waiter&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;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Restaurant Manager&nbsp;Direct 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;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Supervisor,&nbsp;Waiter, Assistant Waiter, Café Attendant, Crew Mess AttendantLine manager:&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;Restaurant Manager

JAPAN - Japanese Speaking Head Waiter

MS Security Group, a renowned leader in maritime security, specializes in delivering comprehensive security solutions to ensure the integrity and safety of maritime assets. Our Seal Team plays a pivotal role in our mission, focusing on the protection and integrity of cargo containers from point of origin to their final destination.<ul><li>Position: Maritime Security Specialist - SealTeamLocation: Various global locations, depending on assignment.Job Type: Full-time</li></ul>&nbsp;Key Responsibilities:<ul><li>Container Integrity Checks:&nbsp;Conduct detailed inspections of clients' containers to ensure there has been no</li><li>tampering and that seals remain intact throughout the journey.</li><li>Tamper Detection:&nbsp;Utilize advanced techniques and equipment to detect any signs of tampering or unauthorized</li><li>access to cargo containers.</li><li>Seal Management:&nbsp;Apply and manage security seals, ensuring they meet international standards for cargo</li><li>security and integrity.</li><li>Documentation and Reporting:&nbsp;Maintain accurate records of inspections, findings, and actions taken; report any</li><li>irregularities or security breaches immediately.</li><li>Collaboration:&nbsp;Work closely with port authorities, clients, and shipping personnel to ensure seamless security</li><li>operations and adherence to all regulatory requirements.</li><li>Security Protocols:&nbsp;Develop and implement stringent security protocols to prevent unauthorized access and</li><li>ensure the security of cargo containers throughout their transit.</li><li>Training:&nbsp;Participate in regular training sessions to stay updated on the latest security practices and technologies</li><li>related to container security.</li></ul>Requirements:<ul><li>Experience in maritime security, logistics, or a related field, with a strong emphasis on cargo security.</li><li>Familiarity with international shipping regulations and container security standards.</li><li>Detail-oriented with the ability to identify security risks and vulnerabilities.</li><li>Strong analytical and problem-solving skills.</li><li>Excellent communication and interpersonal skills, with the ability to work effectively in a team.</li><li>Willingness to travel and adapt to various maritime environments.</li><li>A valid maritime security certification or similar qualification is highly desirable.</li></ul>What We Offer:<ul><li>A competitive salary and comprehensive benefits package.</li><li>Opportunities for ongoing professional development and career advancement.</li><li>The chance to work in a dynamic, challenging environment with a dedicated team of maritime security professionals.</li><li>A role that is crucial in safeguarding the maritime logistics chain and ensuring the integrity of international trade.</li></ul>How to Apply:&nbsp;To apply for the Maritime Security Specialist - Seal Team position, please submit your resume and a coverletter detailing your experience and why you are the ideal candidate for this role. Join MS Security Group and play a vitalpart in protecting the global maritime industry.

Seal Team

PURPOSE OF POSITION<ul><li>The Sous Chef assists the Chef de Cuisine and/or Executive Chef to oversee the entire assigned Galley operation, by consistently monitoring and checking all food preparation areas over the course of the day and controlling the opening &amp; service hours of the Service Line.</li><li>You are required to be in charge and in full control of the Galley operation of the assigned area in the absence of the Chef de Cuisine or/and Executive Chef.&nbsp;</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>Hold excellent cooking skill, with the flair and creativeness to enhance buffet presentations; control the breakdown after each service, in conjunction with the Chef de Partie.</li><li>Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment control &amp; maintenance etc.; countercheck daily Storeroom deliveries, for accuracy; regularly check fresh produce chillers, together with Galley Management, to avoid shortages/wastage during the cruise; ensure proper use of the menu checklist and recipe reviews.</li><li>Ensure that all Galley personnel transport their provisions with the correct utensils.</li><li>Assist in conducting the Dinner Service Line, which includes but is not limited to, ensuring smooth and efficient service, presentation, and final plating; and tour all outlets during service hours.</li><li>Minimize equipment loss/damage and maintain immaculate cleanliness standards by enforcing “clean as you go” work habits in relevant areas, and 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>Be present during loadings for quality control and assurance; assist the Executive Chef with supervising the Galley operation and preparing requisitions for all Catering equipment.</li><li>Ensure that the Galley/adjacent areas are ready for any announced and/or unannounced Public Health inspections, done either by the Ships’ Management or local authorities (public health inspectors). The Sous Chef must be present for all inspections; ensure that all menus, recipes, methods, and specifications are adhered to, and are in line with the quality and cleanliness of all Public Health Policies and Viking’s STAR Service Standards.</li><li>Assist the Executive Chef with preparing additional working schedules (Embarkation Day, Special Functions, etc.) for Galley personnel; have an in-depth understanding of the working hours policies and 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>Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Sous Chef 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>Always uphold impeccable grooming standards within your team 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, to prevent unnecessary loss or damage.</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>Temporarily replace/takeover the Chef de Cuisine’s position (with necessary training), at any given time.</li><li>This document describes the primary activities, duties, and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.</li></ul>&nbsp;YOUR PROFILE<ul><li>A required minimum of eight years’ culinary experience, including three years as a Sous Chef or similar position, within a premium brand hospitality environment; advanced culinary skills are required.</li><li>Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.</li><li>Must have experience in leading multi-cultural teams; flexible, stress management (how stress is brought into the team) abilities, committed team player, exceptional work ethic, effective communications skill; 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 excellent knowledge of all Public Health Policies</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;&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sous Chef&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&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;&nbsp;Executive ChefDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Direct reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Partie, Assistant Chef de Partie, Cook, Assistant CookLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Cuisine or/and Executive Chef&nbsp;&nbsp;

OCEAN - Sous Chef

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>Fluent in English - must have excellent 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

OCEAN - Chef de Cuisine

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

As a Viking Shipboard Leader, you represent Viking’s values and leadership philosophy (Hávamál). You are a hospitality professional who demonstrates passion for excellence, who takes ownership for your areas of responsibility, and who believes in empowering your team with the skills, knowledge, and tools to succeed. You are an exceptional role model for the Viking Family and have strong motivation to achieve the company’s goals and objectives. You are flexible, stress resistant, focused, and a truly committed team member. PURPOSE OF POSITION<ul><li>The Sous Chef assists the Chef de Cuisine and/or Executive Chef to oversee the entire assigned Galley operation, by consistently monitoring and checking all food preparation areas over the course of the day and controlling the opening &amp; service hours of the Service Line.</li><li>You are required to be in charge and in full control of the Galley operation of the assigned area in the absence of the Chef de Cuisine or/and Executive Chef.&nbsp;</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>Hold excellent cooking skill, with the flair and creativeness to enhance buffet presentations; control the breakdown after each service, in conjunction with the Chef de Partie.</li><li>Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment control &amp; maintenance etc.; countercheck daily Storeroom deliveries, for accuracy; regularly check fresh produce chillers, together with Galley Management, to avoid shortages/wastage during the cruise; ensure proper use of the menu checklist and recipe reviews.</li><li>Ensure that all Galley personnel transport their provisions with the correct utensils.</li><li>Assist in conducting the Dinner Service Line, which includes but is not limited to, ensuring smooth and efficient service, presentation, and final plating; and tour all outlets during service hours.</li><li>Minimize equipment loss/damage and maintain immaculate cleanliness standards by enforcing “clean as you go” work habits in relevant areas, and 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>Be present during loadings for quality control and assurance; assist the Executive Chef with supervising the Galley operation and preparing requisitions for all Catering equipment.</li><li>Ensure that the Galley/adjacent areas are ready for any announced and/or unannounced Public Health inspections, done either by the Ships’ Management or local authorities (public health inspectors). The Sous Chef must be present for all inspections; ensure that all menus, recipes, methods, and specifications are adhered to, and are in line with the quality and cleanliness of all Public Health Policies and Viking’s STAR Service Standards.</li><li>Assist the Executive Chef with preparing additional working schedules (Embarkation Day, Special Functions, etc.) for Galley personnel; have an in-depth understanding of the working hours policies and 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>Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Sous Chef 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>Always uphold impeccable grooming standards within your team 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, to prevent unnecessary loss or damage.</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>Temporarily replace/takeover the Chef de Cuisine’s position (with necessary training), at any given time.</li><li>This document describes the primary activities, duties, and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.</li></ul>&nbsp;YOUR PROFILE<ul><li>A required minimum of eight years’ culinary experience, including three years as a Sous Chef or similar position, within a premium brand hospitality environment; 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.</li><li>Must have experience in leading multi-cultural teams; flexible, stress management (how stress is brought into the team) abilities, committed team player, exceptional work ethic, effective communications skill; 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 excellent knowledge of all Public Health Policies</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;&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sous Chef&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&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;&nbsp;Executive ChefDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Direct reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Partie, Assistant Chef de Partie, Cook, Assistant CookLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Cuisine or/and Executive Chef&nbsp;&nbsp;

JAPAN - Japanese Speaking Sous Chef

PURPOSE OF POSITION<ul><li>The Bartender supports the Beverage Manager to ensure the efficient operations of all bar lounges, bars, restaurants, special events and all Guest areas, where beverage service activities take place.</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>Assist in the set-up and execution of F&amp;B related ship functions and special events.</li><li>Tally all sales transactions and correctly follow accounting procedures; correctly tally bar revenue.</li><li>Maintain in depth knowledge of all Bar Menus in order to deliver exceptional STAR Service, at all times.</li><li>Prepare and serve drinks, in accordance with company standards and ensure that correct recipes are followed.</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 and establish par levels.</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>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>Partake in embarkation duty, as directed, including but not limited to luggage assistance, escorting Guests and any other related duties; participate in loadings, as required by Supervisors.</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. YOUR PROFILE<ul><li>A required minimum of 2 years’ experience as a Bartender or similar position, within premium brand hospitality and/or bar environment; must have impeccable beverage knowledge (wines, spirits, cocktails, etc.); must demonstrate the ability to work independently.</li><li>Shipboard experience in the position is required.</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, 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><li>&nbsp;</li></ul>Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;BartenderSupervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Beverage Manager, SommelierGives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Bar Waiter, Resort Deck Attendant, Bar UtilityReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Beverage Manager, Restaurant Manager, Sommelier, Hotel General Manager

JAPAN - Japanese Speaking Bartender

THE RECERTIFICATION PROGRAM: OCEAN TO RIVER<ul><li>In the&nbsp;program you will develop all skills, knowledge and experience needed to become a Second Officer at Viking on the Rhine, Danube or in France. The training will focus on:</li><li>Getting all theoretical knowledge to obtain a Captain&nbsp;license (incl. VHF)</li><li>Learning the necessary stretches of the Rhine river, with stretch exam preparation Amsterdam-Cologne</li><li>Operating and manoeuvring the Viking Longships in onboard and simulator&nbsp;training.</li><li>Sailing in a sailor position for the first approx. 7-9 months</li></ul>&nbsp;The program is managed by a designated trainer team. They visit the ships and check in with you and your Captain, help with exam organization and coordinate the theoretical training.&nbsp;The duration of the program is 12-18 months, and upon successful completion you will be offered a contract as Second Officer at Viking. All costs of the training and exams are covered by Viking. The program adheres to the EU regulations concerning inland navigation.&nbsp;This role will be located in the European Union.&nbsp;Please note that we can only accept candidates who are eligible to work in the European Union or are already in possession of a relevant work permit.&nbsp;WHAT YOU WILL DO ON BOARD<ul><li>Support the First Officer with ensuring the safety of the ship, crew, guests and the environment.</li><li>Actively train and learn to gain sailing skills,&nbsp;extend qualifications, attendance in the necessary exams.&nbsp;Participation in meetings and company relevant training</li><li>Lead sailors and trainees in compliance with company guidelines and regulations – overall responsible for the work carried out by Sailors.</li><li>Co-responsible for impeccable cleanliness, hygiene, and order onboard</li><li>When securing the ship, takes the lead for safe mooring and installation of the gangway</li><li>Ensuring that the sundeck complies with guests' expectations at all times</li><li>Checking the condition of mooring lines / wires daily</li><li>Ensuring that crew members are wearing the required personal protective equipment (PPE)</li></ul>&nbsp;YOUR RESPONSIBILITIESSecurity<ul><li>Report damage, issues, and concern immediately to the Captain</li><li>Be familiar with the security role and understand your duties</li><li>Responsible for the operational readiness of the rescue boat</li></ul>Travel operation<ul><li>Responsible for the external appearance of the ship</li></ul>Communication<ul><li>Exchange information with the parties involved (Captain, 1st Officer, Engineer)</li></ul>Special tasks<ul><li>Appropriate and professional securing of the ship</li><li>When passing low bridges on the sundeck pay attention to the guests and close off stairway access</li><li>Execution of all deck and outboard work</li><li>Luggage service according to assignment by the Captain / First Officer</li></ul>&nbsp;YOUR PROFILE<ul><li>At least 500 days sailing onboard an ocean vessel</li><li>Previous maneuvering experience (e.g. Ferries, Crew Transfer ships, High-speed crafts, Offshore (PSV, DSV; Cutters, Dredgers), Cruiseships or yachts</li><li>Previous experience in a 2nd Officer position or higher preferable</li><li>English language knowledge</li><li>German and/or French&nbsp;language knowledge</li><li>Eligible to work in EU or hold a valid work permit</li></ul>Personality<ul><li>Motivated and eager to learn</li><li>Polite and team player</li><li>Able to follow instructions and flexible</li><li>Shows ambition and initiative</li></ul>

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