Assistant Chef de Partie

Job Description Assistant Chef de Partie

Purpose of Position:

• Independently oversees an assigned section in the Galley with minimal supervision.
• Acts as a key link between Galley Management and lower-level kitchen staff.
• Requires in-depth knowledge of hot and cold kitchen sections.
• Ensures safe, high-quality food production and fosters a guest-oriented service culture to enhance guest satisfaction and repeat business.

Responsibilities:

• Possess excellent cooking skills and control an assigned Galley section.
• Follow set recipes & dish guidelines, preparing food samples when required.
• Ensure proper storage and maintenance of kitchen equipment.
• Suggest improvements, identify training needs, and address operational issues in the kitchen.
• Prepare daily requisitions to prevent overstocking and food wastage.
• Maintain recipe folders for the assigned section, ensuring they are up to date and organized.
• Fulfill last-minute food requests due to special functions or itinerary changes.
• Manage service lines during meal hours, ensuring food quality and presentation align with Viking STAR Service Standards.
• Adhere to Public Health Policies and Company Regulations, enforcing a clean-as-you-go policy.
• Ensure mise-en-place is ready 15 minutes before service.
• Participate in daily operational meetings ("The Daily Reunion").
• Provide high-quality service and maintain hygiene standards, following Vikings STAR Service Standards.
• Delegate responsibilities to key personnel under supervision, ensuring proper training and coordination.
• Wear Personal Protective Equipment (PPE) and follow safety procedures.
• Maintain professional grooming standards as per Vikings Image and Uniform Policies.
• Secure company property, especially during rough weather conditions.
• Demonstrate flexibility and adaptability, maintaining a positive attitude under pressure.
• Gain knowledge of ports of call, shore excursions, and shipboard activities.
• Support achieving Culinary Department goals (quality and financial).
• Follow safety and security protocols, participating in fire prevention and evacuation drills.
• Be capable of replacing or taking over a Chef de Partie role when required.

Qualification (Your Profile)

• Minimum 5 years of culinary experience, including at least 2 years as an Assistant CDP or similar role in a premium hospitality environment.
• OR a formal culinary education plus at least 1 year of experience as an Assistant CDP in a 5-star hospitality environment.
• Advanced culinary skills.
• Fluent in English excellent communication skills for interpreting menus and recipes.
• Flexible, stress-resistant, team player, with a strong work ethic.
• Guest-focused, service-oriented, with a professional appearance and impeccable hygiene standards.
• Excellent knowledge of Public Health and Sanitary Policies.
• Minimum age of 21 years.
• Ability to physically handle 50+ lbs. (30 kg) daily and work a minimum of 11 hours per day, 7 days a week.
• Previous cruise industry experience is an advantage.