OCEAN - Chef de Partie Sushi

JOB DESCRIPTION

CHEF DE PARTIE SUSHI

 

A VIKING LEADERSHIP ROLE

As a Viking Shipboard Leader, you represent Viking’s 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, 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 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 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 food preparations/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 Viking’s 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 Viking’s STAR Service Standards. 
  • Regularly inspect that the mise-en-place for all areas are 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 Viking’s 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 6 years plus experience as a CDP Sushi or similar position, within a 5 Star hospitality and/or restaurant environment; has extensive European culinary training.
  • Must be a minimum age of twenty-four (24) years old, physically fit and in good health, without any previous record of any medical problems, drug addiction and alcoholism.
  • Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes. The ability to speak additional languages is an advantage.
  • Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player
  • Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required with excellent knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities; Must be able to physically handle 70+ lbs. (31KGs) on a daily basis, and work a minimum of ten hours a day, seven days a week.

 

GUIDELINES AND REGULATIONS

  • Implement Standard Operating Procedures & STAR Service Standards within the department.
  • Ensure appropriate appearance and clothing according to the updated Grooming Standards.
  • The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.

 

 

Position:                CDP Sushi

Supervisor:           Executive Chef

Direct reports:       Assistant Sushi Chef (Assistant Cook)

Line manager:      Sous Chef

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


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