Εμπόριο Λιανικής

Πληροφορική

Κατασκευαστικός Κλάδος / Τεχνικά Επαγγέλματα

Εστίαση

Τουρισμός / Ξενοδοχεία

Χρηματοοικονομικά

Αποθήκη / Logistics

Εταιρικές Πωλήσεις

Βιομηχανική Παραγωγή

Κέντρο Εξυπηρέτησης / Call Center

Επαγγέλματα Υγείας

Μεταφορές

Διοίκηση Επιχειρήσεων

Άλλο

Αισθητική / Κομμωτήριο

Ναυτιλία

Ανθρώπινο Δυναμικό / HR

Γραμματειακή Υποστήριξη

Marketing

Εκπαίδευση

ΜΜΕ / Social Media

Προσωπικό Ασφαλείας

Εργάτες

Νομικές Υπηρεσίες

Φροντίδα Κτιρίων / Σπιτιών

Αερομεταφορές

Αθλητισμός / Fitness

Τηλεπικοινωνίες

Φροντίδα Ενήλικων / Παιδιών

Τέχνες / Πολιτισμός

Αγροτική Παραγωγή

Φροντίδα Ζώων

LastWeek

LastThreeDays

Today

Aoristou

Seasonal

Orismenou

Internship

Volunteer

FullTime

PartTime

OnSite

Hybrid

Remote

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

Part of our Front Office team on our River vessels, the Hotel Manager responsible for guest satisfaction and profitability through efficient administration, excellent service, and staff supervision. The Hotel Manager reports to Corporate Operations Manager.&nbsp;&nbsp;WHAT YOU WILL DO ON BOARD<ul><li>Manage entire hotel operation on board according to company standards</li><li>Lead and motivate team according to Viking Philosophy</li><li>Ensure highest level of cleanliness, hygiene, and order in all areas</li><li>Responsible for cost control, adherence to budgets, and inventory management</li><li>Anticipate guest needs, handle complaints, and participate in onboard events</li><li>Supervise and support F&amp;B department and crew working hours, days off, and vacation scheduling</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&nbsp;</li><li>Travel to/from the ship provided by Viking (first and last journeys of the season)</li><li>Dedicated crew areas and activities&nbsp;</li><li>Sundeck area for crew use</li></ul>&nbsp;Employee benefits<ul><li>Paid vacation&nbsp;</li><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Health and accident insurance&nbsp;</li><li>Payments into a pension fund&nbsp;</li><li>Child allowance for children aged under 18 years&nbsp;</li></ul> ABOUT YOU<ul><li>Hospitality degree required (min. Diploma in Hotel Management)</li><li>Minimum of 3 years previous experience required in similar position</li><li>Fluent in English with excellent oral and written communication skills</li><li>Exceptional leadership skills and ability to handle confidential information discreetly</li><li>Ability to maintain impeccable hygiene standards, extensive walking and standing required</li></ul>

RIVER - Hotel Manager

WHAT YOU WILL DO ON BOARD&nbsp;<ul><li>Assist with preparing and cooking daily meals for crew and guests according to Executive Chef Manual and menu cycle&nbsp;</li><li>Handle groceries, products, and galley equipment with care; conduct inventory and stock takes&nbsp;</li><li>Ensure proper waste disposal and adherence to HACCP rules and company standards&nbsp;</li><li>Maintain cleanliness in galley and production areas; participate in onboard training programs&nbsp;</li><li>Assist Executive Chef with food supply orders and budget management, keeping food cost within budget&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></ul>Employee benefits&nbsp;<ul><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;ABOUT YOU&nbsp;<ul><li>Graduated apprenticeship as cook required&nbsp;</li><li>Minimum 1 year professional experience in 4 or 5-star kitchen/galley&nbsp;</li><li>International experience/ship experience preferred&nbsp;</li><li>Good English skills, other languages are an advantage&nbsp;</li><li>Ability to work independently, service-oriented and guest focused, and ability to train and motivate subordinates.&nbsp;</li></ul>&nbsp;

RIVER - Commis de Cuisine

WHAT YOU WILL DO ON BOARD&nbsp;<ul><li>Professional Cleaning of crockery&nbsp;</li><li>Cleanliness and order in the scullery / dish-washing area&nbsp;</li><li>Regular cleaning of the kitchen area as per instructions from the supervisor&nbsp;</li><li>Separation and disposal of waste / garbage&nbsp;</li><li>Assistance to supervisors in placing orders for cleaning materials and relevant equipment&nbsp;</li><li>Perfect order and cleanliness in working area in accordance with HACCP standard&nbsp;</li><li>Correct handling, cleanliness and maintenance of all equipment and products&nbsp;</li><li>Conduction of stock takes; inventory according to company procedures&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>Good spoken English skills&nbsp;</li><li>Any additional language is an advantage&nbsp;</li><li>Previous experience in the same role is an advantage&nbsp;</li><li>Ability to work independently, service-oriented and guest focused&nbsp;</li><li>Must be well groomed and maintain impeccable hygiene standards&nbsp;</li><li>Extensive walking required and ability to stand on feet for a long time&nbsp;</li></ul>Flexible and stress resistant, team player, shows commitment&nbsp;

RIVER - Utility

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 Food &amp; Beverage team on our River vessels, the Chef de Rang ensures a friendly and professional service in the restaurant, bar, lounge, and the sundeck to the fullest satisfaction of our guests and in accordance with Viking Standards and Operating Procedures. The Chef de Rang reports to Maître D’Hotel.&nbsp;&nbsp;WHAT YOU WILL DO ON BOARD&nbsp;<ul><li>Provide welcoming and sales-oriented service in restaurant, bar, lounge and sundeck&nbsp;</li><li>Ensure correct use of Wait Order System (WOS)&nbsp;</li><li>Execute all F&amp;B activities including functions and special events&nbsp;</li><li>Ensure cleanliness of restaurant, bar, pantry, lounge, sundeck according to HACCP standards&nbsp;</li><li>Participate in onboard training programs and daily menu presentations&nbsp;</li><li>Handle inventory and establish par levels, assist in other departments as required&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;ABOUT YOU&nbsp;<ul><li>Minimum High School diploma; hospitality-focused degree is an advantage&nbsp;</li><li>Minimum 2 years experience in upscale cruise line or hotel bar operation&nbsp;</li><li>Fluent in English with excellent oral communication skills&nbsp;</li><li>Discrete and able to handle confidential information&nbsp;</li><li>Well groomed with impeccable hygiene standards; extensive walking and standing required&nbsp;</li><li>Extensive wine and bar knowledge preferred&nbsp;</li><li>Service-oriented, positive personality, and professional appearance&nbsp;</li><li>Flexible, stress-resistant, and committed team player&nbsp;</li></ul>&nbsp;

RIVER - Waiter (Chef de Rang)

ROLE OVERVIEW<ul><li>Part of our Galley team on our Ocean vessels, the Chef de Partie Sushi supervises and manages the assigned Galley Team for all sushi and Asian food preparation in the World Café, ensuring the smooth operation, presentation and delivery, over the course of service, and that the quality standards &amp; procedures are in line with Company Procedures and STAR Service Standards.</li><li>The Chef de Partie Sushi reports to Sous Chef and Executive Chef.</li></ul>&nbsp;YOUR RESPONSIBILITIES<ul><li>Daily preparation work in the assigned area including filleting fish and preparing sushi to fill the sushi case and Guest orders; maintain proper rotations of products in all chillers to minimize wastage.</li><li>Assist with menu planning &amp; development including creativity &amp; experimentation with new trends, menu ideas &amp; sushi recipes, ensuring compliance with weight &amp; measurement requirements and all</li><li>Public Health Policies.</li><li>Prepare food samples whenever the Executive Chef deem necessary (show plates, tastings, recipe trials, etc.); relieve cooks and help in various areas of the kitchen, as required.</li><li>Oversee the entire Service Line at assigned section during meals hours, ensuring that the food served is in line with Viking STAR Service Standards.</li><li>Prepare requisitions for the daily food production, counterchecking merchandise in Galley Stores to avoid overstocking/wastage of items; countercheck daily deliveries from the Storeroom to ensure its accuracy; control and monitor working hours of Galley personnel assigned to the relevant section.</li><li>Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check the food quality of the assigned venue to ensure that all food outlets &amp; displays are in line with the quality and cleanliness of all Public Health Policies.</li></ul>&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>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Crew-only deck, dedicated recreational spaces and activities&nbsp;</li><li>Access to use the guest fitness center during certain hours&nbsp;</li></ul>&nbsp;Employee benefits&nbsp;<ul><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Tax-free salary</li></ul>&nbsp;YOUR PROFILE<ul><li>A required minimum of five years sushi experience, including at least two years’ experience as a CDP Sushi or similar position, within a premium brand hospitality environment; extensive European culinary training is an advantage.</li><li>Fluent in English and Japanese - must have excellent English and Japanese 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 resistant, committed team player Guest-focused, service-oriented, positive personality, professional appearance.</li><li>Impeccable hygiene standards, as well as an excellent knowledge of all Public Health and Sanitary Policies are required.</li><li>Must be at least twenty-one (21) years old, able to physically handle 70+ lbs. (31KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.</li></ul>

JAPAN - Japanese Speaking Chef de Partie Sushi

Part of our Housekeeping team on our River vessels, the Stateroom Steward/ess provides guests at all times with friendly, personalized housekeeping service. This includes, but is not limited to, maintaining high standards and consistency of cleanliness of the guest staterooms and all public areas while providing our guests an outstanding customer service. The Stateroom Steward/ess reports to Housekeeper.&nbsp;&nbsp;WHAT YOU WILL DO ON BOARD&nbsp;<ul><li>Daily cleaning of staterooms, public areas, toilets, and reception area&nbsp;</li><li>Careful handling of cleaning products, materials, and housekeeping equipment&nbsp;</li><li>Rotating laundry duty including washing, ironing, and folding activities&nbsp;</li><li>Distribution of daily programs, gift orders, and turndown services in staterooms&nbsp;</li><li>Reporting technical defects of staterooms to supervisor/reception and assistance with embarkation/disembarkation&nbsp;</li><li>Conduction of stock takes, inventory, and participation in onboard training programs.&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>High school diploma required&nbsp;</li><li>Minimum of 2 years previous experience required in a similar position in housekeeping&nbsp;</li><li>Good English communication skills&nbsp;</li><li>Ability to work independently, service-oriented and guest focused&nbsp;</li><li>Must be well groomed, maintain impeccable hygiene standards, and be discreet with confidential information.&nbsp;</li></ul>

RIVER - Stateroom Steward

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

ROLE OVERVIEW<ul><li>Part of our Hotel Administration team on our Ocean vessels, the Explorers Staff provide guests with a friendly, personalized front-desk service to ensure guest satisfaction and promotes, sells and dispatches shore excursions offered at various ports of call.</li><li>The Explorers Staff reports to Senior Receptionist, Guest Services Manager, Shore Excursions Manager and Associate General Manager.</li></ul>&nbsp;WHAT YOU WILL DO ON BOARD<ul><li>Ensure that guest concerns received at the Explorers Desk are settled according to Viking’s STAR Service Standards; receive and inventory lost and found items according to company policies and procedures; prepare the berthing list, guest list, cocktail invitations, gift orders and special orders from the ship’s management to guests.</li><li>Process all guests at embarkation/registration according to the Viking’s relevant Standard Operating Procedures. This includes check-in, collecting passports and other documents.</li><li>Maintain a working cash float, collect payments, and register credit cards, for processing.</li><li>Assist with tour dispatch and execution; regularly escort guests on shore excursions to monitor the quality of tours and to ensure that a high standard of product and port knowledge is maintained.</li><li>Become knowledgeable about itinerary-related ports of call, shore excursions and all shipboard activities.</li><li>Follow up with guest’s concerns involving the hotel department in order to reach guest satisfaction. Register all guest interaction in feedback log tool. Ensure that guest concerns received at the Explorers Desk are settled accordingly.</li><li>Undertake concierge duties such as booking restaurants and other activities onboard and ashore.</li></ul> WHY JOIN VIKING?&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li><li>&nbsp;</li></ul>On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Crew-only deck, dedicated recreational spaces and activities&nbsp;</li><li>Access to use the guest fitness center during certain hours&nbsp;</li><li>&nbsp;</li></ul>Employee benefits&nbsp;<ul><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Tax-free salary</li><li>&nbsp;</li></ul>ABOUT YOU<ul><li>A required minimum of one year’s experience in a front of house role at a premium brand hotel or resort.</li><li>Shipboard experience is preferred.</li><li>Fluent in Japanese and English - must be able to address any kind of information in an adequate manner with excellent oral and written Japanese and English communication skills – the ability to speak an additional language is an advantage.</li><li>Guest-focused, service-oriented, positive personality, flexible, stress resistant, committed team player and exceptional work ethic is required; must demonstrate the ability to work independently.</li><li>Ability to handle difficult guests and/or situations with grace, professionalism and rational thinking and the ability to present adequate solutions.</li><li>Strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems; must demonstrate excellent management and organizational skills; experience in cash handling and foreign currency exchange is required.</li></ul>

JAPAN - Japanese Speaking Explorer Staff

Θέσεις Εργασίας Ελλάδα - Σελίδα 64

ocean - chef de cuisine

Viking

river - hotel manager

Viking

river - commis de cuisine

Viking

river - utility

Viking

ocean - sous chef

Viking

river - waiter (chef de rang)

Viking

japan - japanese speaking chef de partie sushi

Viking

river - stateroom steward

Viking

japan - japanese speaking beverage manager

Viking

japan - japanese speaking explorer staff

Viking

Jobily.gr

Για Εργοδότες

Για Υποψηφίους

Εταιρεία