Chef de Partie Sushi

A VIKING LEADERSHIP ROLE

As a Viking Shipboard Leader, you represent Viking values and leadership philosophy (Hávamál). 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 for the Viking Family and have strong motivation to achieve the company's goals and objectives. You are flexible, stress-resistant, focused, and a truly committed team member.

PURPOSE OF POSITION

* The Chef de Partie (CDP) 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.

* You are required to have an in-depth understanding of Asian cooking methods and sushi knowledge/skills and demonstrate high levels of organization; 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

* 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.

* Fulfill any last-minute requests, within your area of responsibility, due to special functions, itinerary changes, and/or other unforeseen changes, as instructed by the relevant supervisor and/or manager on duty; communicate the status of the assigned section in terms of food production, equipment, maintenance, performance of staff, or any other topics related to the section to the relevant parties.

* Prepare food samples whenever the Executive Chef deems necessary (show plates, tastings, recipe trials, etc.); relieve cooks and help in various areas of the kitchen, as required.

* Oversee the entire service line in the assigned section during meal hours, ensuring that the food served is in line with Viking STAR Service Standards.

* Prepare requisitions for the daily food production; countercheck merchandise in Galley stores to avoid overstocking or waste of items; countercheck daily deliveries from the storeroom to ensure their accuracy; control and monitor the working hours of Galley personnel assigned to the relevant section.

* Ensure that food preparations and storage are in line with all Public Health Policies and Company

* Regulations and enforce & maintain clean as you go work habits.

* 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 and Vikings STAR Service Standards; undertake recipe reviews on a daily basis, and if additionally requested by the Executive Chef/Outlet Chef, maintain recipe folders (containing all recipes).

* 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 & operational updates, as well as to ensure that your department is performing to Vikings STAR Service Standards.

* Regularly inspect that the mise-en-place for all areas is prepared 15 minutes prior to service.

* 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 & disembarkation, sea day activities, & other activities.

* Appoint and enforce specific job responsibilities to all key personnel working under the direction of the

* CDP Sushi and establish the manner and means to train personnel.

* 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 Vikings 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.

* 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.

* 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 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

* A guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, as well as an excellent knowledge of all public health and sanitary policies, are required; a team builder with an exceptional work ethic, motivational skills, and coaching abilities.

* 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.