OCEAN - Chef de Cuisine

The position of Chef de Cuisine (CDC) is a senior culinary role within Viking's onboard dining operation. The CDC oversees the entire galley of a designated venue, acting as the primary link between that galley and the Main Galley. The aim is to guarantee that every meal, from preparation through presentation and service, meets Viking's STAR Service Standards and the company's quality procedures, thereby driving guest satisfaction and repeat business. Day‑to‑day duties involve joint responsibility with the Sous Chef for all aspects of the galley, including food safety, creativity, cleanliness, staff coordination, time management, equipment upkeep, public relations and direct guest interaction. The CDC regularly inspects the venue during service together with the Head Waiter, checks each table, follows up on any negative feedback and reviews reports such as the Voyage/Cruise Report to spot improvement opportunities. Additional tasks include preparing equipment requisitions with the Executive Chef, verifying food orders with Section Heads, entering meal counts into the system, monitoring costly items, overseeing meat, fish and seafood handling, touring storerooms, and conducting menu briefings at least twice a week. The role also demands strict adherence to Viking's culinary specifications. The CDC must ensure that menus, recipes, methods and presentation standards are followed, performing spot‑checks and random tastings to correct any deviations instantly. Knowledge of the Human Resources Manual, shipboard training programmes, crew contracts and weekly work‑hour policies is essential for maintaining accurate payroll documentation. Leadership responsibilities cover daily briefings with team leaders, performance reviews, discipline, compliance with the Maritime Labor Convention, succession planning, crew communication and recognition, as well as enforcing proper personal protective equipment and safe lifting techniques. Beyond core responsibilities, the CDC is expected to uphold Viking's grooming and uniform standards, protect company property during adverse weather, stay informed about itinerary ports, shore excursions and onboard activities, and contribute to culinary key‑performance‑indicator goals related to quality and financial results. The role requires the ability to step into the Executive Chef's position temporarily, assist with cooking demonstrations when needed, and actively participate in safety, security, fire‑prevention and evacuation training sessions. What the role asks for: