EXECUTIVE CHEF

A LEADERSHIP ROLE
As a Shipboard Leader, you represent values and leadership philosophy. 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 and have strong motivation to achieve the company\xe2\x80\x99s goals
and objectives. You are flexible, stress resistant, focused, and a truly committed team member.

PURPOSE OF POSITION

• The Executive Chef ensures the efficient operations of all food production areas, by consistently

analyzing the food production quality & cost, keeping within budget & monitoring time management.

• 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.

• 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.

YOUR RESPONSIBILITIES

• Hold excellent cooking skills, with the flair and creativy to enhance buffet presentations; constantly

strive to upgrade the food quality and presentation, host Kitchen Table events and cooking
demonstrations; make use of culinary check lists on a frequent basis.

• Work within set food-cost budgets and follow the portion control chart accordingly and adjust food

requisitions to avoid any possible overproduction; share the overall responsibility of all food orders &
consumption with the Inventory Manager in terms of Guest count, itinerary, availability & usage;
maintain direct communication with the Inventory Manager for provision related matters - slow and
non-moving item lists, inventory, standard products, maintaining par levels, first in first out (FIFO); be
present during loading for quality assurance, and report discrepancies to the Inventory Manager.

• Ensure the maintenance and upkeep of all Galley equipment by overseeing the Annual Galley Equipment

Budget Projection and documenting & reporting any damages/malfunctions to all relevant parties; and
ordering, receiving, issuing & maintaining par levels, for the equipment store.

• Work in and as part of a team, not making any changes to the operation/menu without the approval

and knowledge of the Culinary Department and Purchasing Department; adjust menus according to
merchandise availability and unexpected shortages; compile & submit reports on each cruise.

• 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 & displays are in line with the quality &
cleanliness Standards and all Public Health Policies. Visit various food preparation stations &
conduct random tastings to correct any discrepancies (quality/taste/appearance) immediately.

• Regularly inspect Galley areas in conjunction with the Public Health Officer and Kitchen Steward, to

ensure a clean and safe workplace.

• Be familiar with the Human Resources Manual & Shipboard Training; have an in-depth understanding

of the working hours policies & procedures; be familiar with crew contracts and work schedule
hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.

• Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet

with Team Leaders on a daily basis for \xe2\x80\x9cThe Daily Reunion\xe2\x80\x9d, to provide feedback & operational updates
as well as to ensure that your department is performing to STAR Service Standards.

• Provide the highest level of comfort and service to Guests, as per STAR Service Standards and

all Public Health Policies; manage service according to Guest flow, embarkation & disembarkation, sea
day activities & other activities.

• 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.

• 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.

• Uphold impeccable grooming standards within your team at all times by complying with Viking\xe2\x80\x99s Image

and Uniform Standards.

• Ensure that company property is appropriately secured and protected, especially during rough weather

conditions, in order to prevent unnecessary loss or damage.

• Have full knowledge about safety & security procedures and can operate in line with all Public Health,

Environmental and Safety & Security Policies; participate in all training concerning onboard training,
safety & security, fire prevention, evacuation exercises as required by the company.
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:

• A required minimum of 10 years plus experience as an Executive Chef or similar position, within a 5 Star

hospitality and/or restaurant 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. The ability to speak additional languages is an advantage.

• Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player;

strong administration skills are preferred and must be proficient with PC based databases, spread
sheets, and word processing systems.

• 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.

• Must be able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours

a day, seven days a week.

GUIDELINES AND REGULATIONS
Implement Standard Operating Procedures & STAR Service Standards within the department.
Ensure appropriate appearance and clothing according to the updated Grooming Standards.
The company reserves the right to change/extend this job description if necessary, at any point of time during
her/his employment. Position: Executive Chef
Supervisor:
Direct reports: Hotel General Manager
Executive Pastry Chef, Chef de Cuisine, Sous Chef, Sushi/Asian Chef, Head
Baker, Butcher, Kitchen Steward, all Culinary Personnel
Hotel General Manager
Line manager:

Kamaxi