OCEAN - Assistant Cook





Preparation of dishes and food preparations requiring basic culinary skills in any section of a kitchen operation



  • Responsible for leading and supporting a multi cultural team of Galley personnel, ensuring the highest level of crew satisfaction and productivity.
  • Preparing basic food items.
  • Basic food knowledge.
  • Must be able to read, understand and follow recipes.
  • Be able to work in any section of a kitchen.
  • Must have a confirmed culinary background from an international brand hotel.
  • Must be proficient in effective tasks, work efficiently and productive.
  • Must have basic knife handling skills.
  • Be cost conscious and avoid wastage


  • Personality and Appearance: Must have a pleasant and courteous personality.  Must be well groomed and presentable.
  • Health: Must be physically fit and in good health, able to lift up to 50 lbs (30 Kilos) on a daily basis and a minimum of eleven hours per day, seven days a week.
  • Professional Experience and Education: Requires a minimum of three years in the profession (Quality Hotels or Restaurants).
  • Communication and Language Skills: Must be able to read and speak English clearly in order to interpret documents such as recipes and manuals.    Other languages are Considered a plus.
  • Work Ethic: Must be a serious professional and take pride in their work.  Adherence to Company Rules and Regulations is a must for success in the job


“As for conditions — in terms of contracts, special benefits and vacations during the season — Viking is far above average within the industry.”

Job Segment: Chef, Culinary, Kitchen, Hospitality