Ναυτιλία

Εκπαίδευση

Πωλήσεις / Marketing / Εμπόριο Λιανικής

Τουρισμός / Ξενοδοχεία

Βιομηχανική Παραγωγή

Αποθήκη / Logistics

Χρηματοοικονομικά

Εστίαση

Ανθρώπινο Δυναμικό / HR

Πληροφορική

Μεταφορές

Φροντίδα Κτιρίων / Σπιτιών

Άλλο

Διοίκηση Επιχειρήσεων

LastWeek

LastThreeDays

Today

Aoristou

Seasonal

Orismenou

Internship

Volunteer

FullTime

PartTime

OnSite

Hybrid

Remote

Η Time Life Business Management Consulting Services, σε συνεργασία με ξενοδοχειακές μονάδες στο Ηράκλειο και το Λασίθι (Κρήτη), αναζητά προσωπικό για άμεση πρόσληψη έως τις 10 Οκτωβρίου για τις παρακάτω θέσεις: 🔹 Καμαριέρες🔹 Καθαρίστριες🔹 Βοηθητικό προσωπικό για το σέρβις (πρωινά, σαλόνι, μπουφέ)🔹 Hostesses / Υποδοχή πελατών / Πόρτα 📍 Περιοχές: Ηράκλειο &amp; Λασίθι, Κρήτη🕒 Περίοδος: Άμεση πρόσληψη έως 10 Οκτωβρίου- ✅ Προσφέρονται: Πλήρης ασφάλιση &amp; αποδοχές σύμφωνα με την εργατική νομοθεσία Δωρεάν διαμονή εντός των ξενοδοχειακών εγκαταστάσεων Δωρεάν διατροφή Ευχάριστο και οργανωμένο περιβάλλον εργασίας Άμεση πρόσληψη 🔍 Απαραίτητα προσόντα: Ομαδικό πνεύμα &amp; επαγγελματισμός Ευγένεια και υπευθυνότηταΠροϋπηρεσία επιθυμητή (όχι απαραίτητη για όλες τις θέσεις) Υπεύθυνος προσλήψεων&nbsp;Εμμανουήλ Κοκκινάκης&nbsp;Τηλέφωνο επικοινωνίας+30 698 496 9085📩 Αποστολή βιογραφικών:timelifegroup22@gmail.com Θα τηρηθεί απόλυτη εχεμύθεια. Θα απαντηθούν μόνο τα πλήρη βιογραφικά.

Ατομα για ξενοδοχεια στη Κρητη

For our&nbsp;IKEA&nbsp;Store in Patra&nbsp;we are looking for:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Store Business Analyst&nbsp;(Τemporary assignment)&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;Reporting to the&nbsp;Market Financial Controller &amp; Business Navigator,&nbsp;the suitable candidate will be responsible and accountable to:•&nbsp;&nbsp;&nbsp;To analyze the performance of all divisions using relevant business KPI’S, suggesting the necessary actions•&nbsp;&nbsp;&nbsp;To prepare and distribute all Store Financial &amp; Commercial Reporting as appropriate•&nbsp;&nbsp;&nbsp;To ensure that all finance data (actual, historical, budgets) are correctly monitored by the Company’s financial IT systems•&nbsp;&nbsp;&nbsp;To assist in the preparation and correct presentation of all store financial related reports•&nbsp;&nbsp;&nbsp;To perform feasibility studies, financial evaluations of new investments and commercial activities•&nbsp;&nbsp;&nbsp;To undertake projects that the Store Financial Controller &amp; Business Navigator appoints and bringing them to the desired result in the agreed deadlines and quality standards Qualifications and Competences Required:•&nbsp;&nbsp;&nbsp;Bachelor, Preferably in Business administration or Finance•&nbsp;&nbsp;&nbsp;Very good command of the English language•&nbsp;&nbsp;&nbsp;Very good knowledge of MS Office, especially Excel•&nbsp;&nbsp;&nbsp;Customer Focus•&nbsp;&nbsp;&nbsp;Very good communication and interpersonal skills•&nbsp;&nbsp;&nbsp;Focus on detail, good planning and organizational skills•&nbsp;&nbsp;&nbsp;Achievement drive, initiative taking and problem solving skills•&nbsp;&nbsp;&nbsp;Analytical thinking &amp; Synthesis ability•&nbsp;&nbsp;&nbsp;Ability to work under pressure and strict deadlinesQualifications considered as an asset:•&nbsp;&nbsp;&nbsp;Working knowledge of Qlikview &amp; SAP (including SAP BPC module)The People we seek:•&nbsp;&nbsp;&nbsp;Lead by example constantly looking for new and better ways forward•&nbsp;&nbsp;&nbsp;Believe in empowering people, taking ownership, making decisions and following through&nbsp;•&nbsp;&nbsp;&nbsp;Have a hands on and customer service driven approach•&nbsp;&nbsp;&nbsp;Have the courage to question existing solutions and think in unconventional ways•&nbsp;&nbsp;&nbsp;Have a passion for life at home and retail&nbsp;What we offerIf you take on this position, these are just a few things you can expect from us:•&nbsp;&nbsp;&nbsp;An exciting and empowering work environment at one of the leading group of companies in Greece and&nbsp;the Balkans&nbsp;in providing quality consumer durable goods.•&nbsp;&nbsp;&nbsp;A diverse group of people who value working together•&nbsp;&nbsp;&nbsp;An open and inclusive culture where you can be yourself•&nbsp;&nbsp;&nbsp;And as the world’s leader in life at home, you will have exceptional opportunities to grow and develop together&nbsp;with us

Store Business Analyst (temporary assignment)

&nbsp;Για τo Κατάστημα μας στην&nbsp;&nbsp;Καλαμάτα,&nbsp;αναζητούμε&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Υπάλληλο Καταστήματος (Πλήρης Απασχόληση-Ορισμένου Χρόνου)&nbsp;Αναφερόμενος στον&nbsp;Υπεύθυνο του Καταστήματος&nbsp;οι&nbsp;&nbsp;κύριες αρμοδιότητές&nbsp;σου είναι:<ul><li>Διασφαλίζεις ότι το κατάστημα παραμένει σαν καινούργιο καθ’ όλη τη διάρκεια της ημέρας</li><li>Γνωρίζεις πολύ καλά τα προϊόντα όσον αφορά τα χαρακτηριστικά, πλεονεκτήματα και τιμολογιακή δομή</li><li>Παρέχεις την καλύτερη δυνατή εξυπηρέτηση στους πελάτες</li><li>Διαχειρίζεσαι το ταμείο σύμφωνα με τις διαδικασίες</li><li>Διασφαλίζεις τη σωστή παραλαβή και αποθήκευση των παραγγελιών</li><li>Τηρείς αυστηρά τις διαδικασίες που αφορούν τον έλεγχο της απόδειξης - παραγγελίας, τη σωστή, ασφαλή και γρήγορη παράδοση των προϊόντων</li></ul>Απαραίτητα προσόντα:<ul><li>Γνώση Αγγλικών</li><li>Προσανατολισμός στην Εξυπηρέτηση του Πελάτη</li><li>Προσανατολισμός στο Αποτέλεσμα</li><li>Πολύ καλή επικοινωνία</li><li>Ομαδικό πνεύμα</li><li>Γνώση Ηλεκτρονικού Υπολογιστή</li></ul>Επιθυμητά προσόντα:<ul><li>Πτυχίο ΤΕΙ/ΑΕΙ</li></ul>Τι Προσφέρουμε:Στην ΙΚΕΑ, πιστεύουμε στη δύναμη των ανθρώπων και δημιουργούμε ένα περιβάλλον, όπου όλοι μπορούν να αναπτυχθούν και να εξελιχθούν μαζί μας.💰&nbsp;Ανταγωνιστικό Πακέτο Αποδοχών: Με πλήρες πακέτο παροχών &amp; επιπλέον παροχές🩺&nbsp;Υγεία &amp; Ευεξία: Ομαδικό πρόγραμμα ασφάλισης ζωής &amp; ιατρικής κάλυψης💻&nbsp;Ανάπτυξη Υπαλλήλων: 40+ ώρες ετήσιας εκπαίδευσης για συνεχή εξέλιξη🚀&nbsp;Ευκαιρίες Καριέρας: 8/10 θέσεις εργασίας καλύπτονται εσωτερικά🛍️&nbsp;Εκπτώσεις: Προνομιακές τιμές σε προϊόντα ΙΚΕΑ &amp; άλλα brands του Ομίλου Fourlis🌍&nbsp;Συμπεριληπτικό Περιβάλλον: Διεθνής, φιλική και πολυπολιτισμική ομάδα. Οι Άνθρωποι που Αναζητούμε:✔&nbsp;Δίνουν το παράδειγμα&nbsp;και αναζητούν συνεχώς βελτιώσεις και καινοτόμες λύσεις.✔&nbsp;Υποστηρίζουν τους συναδέλφους&nbsp;και αναλαμβάνουν πρωτοβουλίες.✔&nbsp;Επικεντρώνονται στον πελάτη&nbsp;και προσφέρουν εξαιρετική εξυπηρέτηση.✔ Έχουν το θάρρος να επαναπροσδιορίσουν υπάρχουσες λύσεις και να σκέφτονται&nbsp;δημιουργικά.✔ Διαθέτουν&nbsp;πάθος&nbsp;για τη ζωή στο&nbsp;σπίτι&nbsp;και το λιανεμπόριο. Ας Κάνουμε Μαζί τη Διαφορά!Γίνε μέλος της οικογένειας ΙΚΕΑ! Στείλε το βιογραφικό σου σήμερα και ξεκίνα το ταξίδι σου μαζί μας.

Υπάλληλος Καταστήματος (Πλήρους Απασχόλησης-Ορισμένου Χρόνου)

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 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

Part of our Galley team on our River vessels, the Chef de Partie prepares meals to the fullest satisfaction of our guests in accordance with Viking River Cruises Standards and HACCP rules. The Chef de Partie reports to Executive Chef and Sous-Chef.&nbsp;&nbsp;WHAT YOU WILL DO ON BOARD&nbsp;<ul><li>Prepare and serve daily meals (breakfast, lunch, teatime, dinner) for crew and guests according to menu cycle and Executive Chef manual.&nbsp;</li><li>Order and manage stock in cooperation with Executive Chef, ensuring correct handling of all products and equipment.&nbsp;</li><li>Maintain a clean working area in compliance with HACCP rules and company standards.&nbsp;</li><li>Conduct stock takes and inventory according to company procedures, establish par levels and participate in loading processes.&nbsp;</li><li>Assist in opening and closing ships at start and end of season, and participate in onboard training programs.&nbsp;</li><li>Perform luggage duty on embarkation and disembarkation days and provide assistance in other departments as required by supervisors.&nbsp;</li></ul>&nbsp;WHY JOIN VIKING? &nbsp;&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship &nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Dedicated crew areas and activities&nbsp;</li><li>Sundeck area for crew use&nbsp;</li><li>Employee benefits&nbsp;</li><li>Paid vacation&nbsp;</li><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>No immediate tax deduction – potential for tax-free salary, depending on nationality&nbsp;</li></ul>&nbsp;&nbsp;ABOUT YOU&nbsp;<ul><li>Minimum of 2 years of professional experience in the hotel/catering industry/restaurants&nbsp;</li><li>International experience/ship experience is an advantage&nbsp;</li><li>Good command of English; fluency in other languages is an advantage&nbsp;</li><li>Ability to work independently, prioritize guest satisfaction&nbsp;</li><li>Flexibility, stress resistance, team player, commitment, positive personality, and neat appearance&nbsp;</li></ul>&nbsp;

RIVER - Chef de Partie

Le matelot est sous les ordres du capitaine ou de son représentant et assume un rôle particulier en cas d’urgence; port d’appareil respiratoire – utilisation du canot de sauvetage – colmatage des fuites.&nbsp;RESPONSABILITES&nbsp;Sécurité<ul><li>Respect des directives, instructions (manuel nautique) et règles en vigueur</li><li>Responsabilité conjointe pour une propreté, une hygiène et un ordre parfaits à bord</li><li>Contrôle d’endommagement et retour d’information immédiat au capitaine</li><li>Lire les tâches selon le plan de sécurité et se familiariser avec</li><li>Responsable de la disponibilité permanente du canot de sauvetage</li></ul>&nbsp;Navigation<ul><li>Responsable de l’aspect extérieur du bateau</li></ul>&nbsp;Communication<ul><li>Echange d’informations avec les postes concernés (capitaine, second capitaine, 3ème&nbsp;capitaine, mécaniciens)</li></ul>&nbsp;Missions spécifiques<ul><li>Amarrage professionnel approprié du bateau</li><li>Extraction fiable de la passerelle (uniquement sur instruction du capitaine de service)</li><li>Pendant la navigation de nuit, un matelot doit être présent et porter des vêtements de travail propres</li><li>Au niveau des écluses, appeler sur le pont pour l’amarrage du bateau</li><li>Lors du passage de ponts peu élevés, se tenir sur le pont soleil pour prendre garde aux passagers et bloquer l’accès aux escaliers</li><li>S’assurer que le pont soleil corresponde systématiquement aux attentes des passagers</li><li>Exécution de tous les travaux spécifiques sur le pont et à l’extérieur</li><li>Service de bagagerie après demande du capitaine / conducteur du bateau</li><li>Participation aux réunions et aux formations adéquates&nbsp;</li></ul>&nbsp;PROFIL RECHERCHE&nbsp;<ul><li>Formation de matelot dans la navigation fluviale (de préférence)</li><li>3 années d’expérience professionnelle (de préférence)</li><li>Langues&nbsp;: Français et bases en Anglais un atout</li><li>Indépendant et flexible</li><li>Capacité d’adaptation et sens de l’initiative</li><li>Fort esprit d’équipe</li><li>Motivé, ambitieux et persévérant</li></ul>&nbsp;Pour toute information complémentaire, merci de nous contacter à l'adresse suivante:&nbsp;nauticriverrecuiring@vikingcruises.com

RIVER - Nautic - Matelot France

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>

RIVER - Recertification Program Ocean to River - Nautic - 2nd Officer in Training

Part of our nautical team on our River vessels, the Captain safely navigates our Viking Longships in compliance with all statutory regulations and ensures that guests feel comfortable. The Captain reports to the Corporate Captains and the Nautical Director.&nbsp;&nbsp;WHAT YOU WILL DO ON BOARD<ul><li>Serves as a role model for the entire crew</li><li>Navigates the vessel in compliance with regulations, timetables and lock times, to avoid delays and incidents</li><li>In case of high or low water, damage, and technical problems the Captain and the Program Director take ownership and inform the guests accordingly</li><li>Motivates crew and provides training for candidates of internal training programs and other crew members, including regular safety drills</li><li>Conducts frequently scheduled ship inspections, including monthly inspections of mooring lines</li><li>Organizes dumpsters and drinking water</li><li>Participates in meetings and company-relevant trainings</li><li>Acts as a brand ambassador on behalf of Viking including social obligations towards our guests (presence in public areas, welcome cocktail, Captain's dinner)</li></ul>&nbsp;&nbsp;WHY JOIN VIKING?&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Regular training and simulator assessments within working time</li><li>Unlimited contracts with a 4/4, 4/2 or 2/2 system</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Uniforms, laundry and unlimited Wi-Fi are free of charge for all crew members</li><li>Lodging and meals are provided to you by Viking onboard</li><li>Single cabin guaranteed</li><li>Travel to/from the ship reimbursement payment</li><li>Dedicated crew area</li><li>Sundeck area for crew use&nbsp;&nbsp;</li></ul>Employee benefits&nbsp;<ul><li>Paid vacation&nbsp;</li><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Salary payments and social security benefits in accordance with Swiss conditions</li></ul>&nbsp;&nbsp;ABOUT YOU<ul><li>At least 1 year of work experience as a Captain/several years as a First Officer</li><li>Interested in further education (certificate extension, language skills…)</li><li>Independent and flexible</li><li>Decisive and assertive</li><li>Strong team worker and able to train/ lead the crew</li><li>Shows ambition and initiative; perseverant</li><li>Genuine interest in guest communication</li></ul>&nbsp;&nbsp;Depending in which geographical area you are eligible to sail you need to fulfill the following obligatory requirements:&nbsp;Rhine – Elbe – Mosel&nbsp;<ul><li>Boatmaster License</li><li>Rhine patent until Iffezheim (km 1000 – 333)</li><li>VHF</li><li>Radar</li><li>Safety Expert (Sachkunde)</li><li>Languages: German and English (mandatory), Dutch and French as an asset</li></ul>&nbsp;Danube&nbsp;<ul><li>Boatmaster License</li><li>Danube patent from Sulina to Regensburg (km 0 – 2370)</li><li>VHF</li><li>Radar</li><li>Safety Expert (Sachkunde)</li><li>Languages: German and English (mandatory), Russian as an asset</li></ul>&nbsp;Rhine – Main – Danube&nbsp;<ul><li>Boatmaster License</li><li>Rhine patent until Mainz (km 1000 – 493)</li><li>Danube patent</li><li>Radar</li><li>VHF</li><li>Safety Expert (Sachkunde)</li><li>Languages: German and English (mandatory), French and Russian as an asset</li></ul>&nbsp;France&nbsp;<ul><li>Longueur illimitée</li><li>Radar</li><li>VHF</li><li>Safety Expert (expert)</li><li>Languages: French and English (mandatory), German as an asset</li></ul>&nbsp; DISCLAIMERAs part of any recruitment process, Viking collects and processes personal data relating to job applicants. We are committed to being transparent about how we collect and use that data and to meeting our data protection obligations. If you would like to find out more about how your information will be used, please view the privacy notice on our careers page.&nbsp;Apply Now&nbsp;&nbsp;

RIVER - Nautic - Captain

Als onderdeel van ons nautische team op onze riviercruiseschepen navigeert de kapitein onze Viking Longships veilig en in overeenstemming met alle wettelijke voorschriften en zorgt hij ervoor dat gasten zich comfortabel voelen. De kapitein rapporteert aan de Corporate Captains en de Nautical Director.&nbsp;WAT JE DOET AAN BOORDJe bent een voorbeeld voor de gehele bemanningNavigeert het schip in overeenstemming met de voorschriften, tijdschema's en sluistijden, om vertragingen en incidenten te voorkomenIn geval van hoog of laag water, schade en technische problemen nemen de kapitein en de Program Director de verantwoordelijkheid op zich en informeren de gasten hieroverMotiveert de bemanning en geeft training aan kandidaten van interne trainingsprogramma's en andere bemanningsleden, inclusief regelmatige veiligheidsoefeningenVoert regelmatig geplande scheepsinspecties uit, waaronder maandelijkse inspecties van meertrossenOrganiseert afvalcontainers en drinkwaterNeemt deel aan vergaderingen en bedrijfsrelevante trainingenTreedt op als ambassadeur namens Viking inclusief sociale verplichtingen naar onze gasten (aanwezigheid in openbare ruimtes, welkomstcocktail, Captain's dinner)&nbsp;WAAROM BIJ VIKING WERKEN?Je carrièreOngeacht waar je je bevindt op je carrière reis, Viking kan je helpen nieuwe bestemmingen te bereiken met:&nbsp;Regelmatige training en simulatorbeoordelingen binnen werktijdOnbeperkte contracten met een 4/4, 4/2 of 2/2 systeemOndersteuning door onze Corporate Captains en het Nautical Service Center&nbsp;Aan boord van onze schepenUniformen, wasserij en onbeperkt Wi-Fi zijn gratis voor alle bemanningsledenVerblijf en maaltijden worden u door Viking aan boord aangebodenEenpersoon kabine gegarandeerdReiskostenvergoeding van/naar het schipSpeciale ruimte voor de bemanningZonnedek voor gebruik door de bemanning&nbsp;&nbsp;Voordelen voor werknemersAanbevelingsprogrammaLoyaliteitsbonussenSalaris en sociale zekerheid volgens Zwitserse voorwaardenCarrière – ontwikkelingsmogelijkhedenModerne schepen&nbsp;ProfielTen minste 1 jaar werkervaring als kapitein/ meerdere jaren als eerste officierGeïnteresseerd in verdere opleiding (certificaat verlenging, talenkennis...)Onafhankelijk en flexibelBesluitvaardig en assertiefSterke teamwerker en in staat om de bemanning te trainen/leidenToont ambitie en initiatief; doorzetterOprechte interesse in communicatie met gastenGoede kennis van het Engels en interesse om verdere vaarbewijzen te behalen&nbsp;&nbsp;Afhankelijk van in welk geografisch gebied je vaart moet je aan de volgende verplichte eisen voldoen:Rijn - Elbe - MoezelSchippersbrevetRijnpatent tot Iffezheim (km 1000 - 333)VHFRadarVeiligheidsexpert (Sachkunde/Safety Expert)Talen: Duits en Engels (verplicht), Nederlands en Frans als een pluspunt&nbsp;DonauVaarbewijsDonaupatent van Sulina tot Regensburg (km 0 - 2370)VHFRadarVeiligheidsexpert (Sachkunde)Talen: Duits en Engels (verplicht), Russisch als pluspunt&nbsp;Rijn - Main - DonauVaarbewijsRijnpatent tot Mainz (km 1000 - 493)DonaupatentRadarVHFVeiligheidsexpert (Sachkunde)Talen: Duits en Engels (verplicht), Frans en Russisch als een pluspuntFrankrijkPatent Longeur Illimite/ VaarbewijsRadarVHFVeiligheidsexpertTalen: Frans en Engels (verplicht), Duits als een pluspunt

Θέσεις Εργασίας Ελλάδα

ατομα για ξενοδοχεια στη κρητη

time life group

store business analyst (temporary assignment)

IKEA

υπάλληλος καταστήματος (πλήρους απασχόλησης-ορισμένου χρόνου)

IKEA

ocean - chef de cuisine

Viking

ocean - sous chef

Viking

river - chef de partie

Viking

river - nautic - matelot france

Viking

river - recertification program ocean to river - nautic - 2nd officer in training

Viking

river - nautic - captain

Viking

river - nautic - kapitein

Viking