Sous Chef
Viking Cruises
- Vietnam
- 85,000,000-95,000,000₫ per year
- Permanent
- Full-time
- 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.
- Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment control & maintenance; countercheck daily Storeroom deliveries; regularly check fresh produce chillers to avoid shortages/wastage during the cruise; ensure proper use of the menu checklist and recipe reviews.
- Ensure that all Galley personnel transport their provisions with the correct utensils.
- Assist in conducting the Dinner Service Line, ensure smooth and efficient service, presentation, and final plating; and tour all outlets during service hours.
- Minimize equipment loss/damage and maintain immaculate cleanliness standards by enforcing “clean as you go” work habits in relevant areas, ensure that all equipment is sanitized and returned accordingly, after each use.
- 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.
- 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.
- Assist the Executive Chef with preparing additional working schedules for Galley personnel.
- Temporarily replace/takeover the Chef de Cuisine's position (with necessary training), at any given time.
- Monthly salary is paid via on-board Visa card, no tax deduction.
- Five (5) paid vacation days for each month worked is included in the salary; this is accumulated and only paid at the end of the contract.
- Health insurance is provided during the contract period (not applicable to vacation).
- All crew have life insurance at $100,000 death in service benefit.
- No charge for crew laundry facilities, including detergent dispensers.
- Free Wi-fi on-board.
- Medical and visa expenses will be reimbursed on the first payroll against original receipts.
- The company covers flights and transfer to the vessel from and to your nearest international airport of your country of residence; hotel overnight is optional for long-distance travels.
- Uniform is provided; including shoes and safety equipment, and maintained by our main laundry.
- Two-crew only recreational areas (indoor and outdoor).
- Access to the guest gym after 10 PM.
- A required minimum of 8 years' culinary experience, including 3 years as a Sous Chef or similar position, within a premium brand hospitality environment; advanced culinary skills are required.
- Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.
- Must have experience in leading multi-cultural teams.
- Team builder with effective motivational skills and coaching abilities, with a demonstrable comprehensive knowledge of Public Health and Sanitation compliance.
- Must be at least twenty-one (21) years old.
- A strong background would be considered if no shipboard employment experience.
- Ability to confirm for clean background/ reference check completed upon proposal.
- Updated C.V. without employment gaps is needed; to note any unemployment.
- References and appraisals for at least 2x last contract.
- Work employment certificate for last 2 years.
- Company references.
- All documents should be sent via email. We will contact you for further requirements of other documents needed after we receive these documents.
- Incomplete application will not be considered.
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