Ocean - Chef de Partie Sushi Hosco

Viking was founded in 1997 and provides destination-focused voyages on oceans, rivers and lakes around the world. Designed for experienced travelers with interests in science, history, culture and cuisine, Chairman Torstein Hagen often says Viking offers experiences for The Thinking Person®.

Viking has more than 250 awards to its name, including being rated #1 for Rivers, #1 for Oceans and #1 for Expeditions by Condé Nast Traveler and voted at the top of its categories by Travel + Leisure. No other cruise line has ever received these same honors by both publications at the same time.


ROLE OVERVIEW

• 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 & procedures are in line with Company Procedures and STAR Service Standards.

• The Chef de Partie Sushi reports to Sous Chef and Executive Chef.


YOUR RESPONSIBILITIES

• 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.

• Assist with menu planning & development including creativity & experimentation with new trends, menu ideas & sushi recipes, ensuring compliance with weight & measurement requirements and all
Public Health Policies.

• 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.

• Oversee the entire Service Line at assigned section during meals hours, ensuring that the food served is in line with Viking STAR Service Standards.

• 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.

• 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 & displays are in line with the quality and cleanliness of all Public Health Policies.

WHY JOIN VIKING?

Elevate Your Career
Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:

• Paid training program in skills and approach to premium hospitality services

• On-the-job coaching to help you advance rapidly

• A lifelong network of hospitality professionals from many different countries

• Internal transfer opportunities to River, Ocean and Expedition ships

On board our ship

• Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members
Crew cabins with only 2 berths (you will have one roommate).

• Travel to/from the ship provided by Viking

• Crew-only deck, dedicated recreational spaces and activities

• Access to use the guest fitness center during certain hours

Employee benefits

• Referral program

• Loyalty bonuses

• Tax-free salary
YOUR PROFILE

• 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.

• 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; flexible, stress resistant, committed team player Guest-focused, service-oriented, positive personality, professional appearance.

• Impeccable hygiene standards, as well as an excellent knowledge of all Public Health and Sanitary Policies are required.

• 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.