RIVER - Executive Chef China



The Executive Chef is the most senior Culinary position on our ship “Viking Emerald” sailing on the River Yangtse in China. He/she is heading a team of 15+ Chinese Chefs and is fully responsible for ensuring a high level of quality in every aspect of the food service operation. The Executive Chef maintains the highest standards and consistency of food quality, cleanliness and hygiene at all times. He/she monitors all galley-related tasks, supervises and coaches the galley team, and ensures the Galley Department is an employee-friendly, effective and efficient environment with a guest-orientated service culture.




  • Responsible for the entire galley operation onboard
  • Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes
  • Ensuring highest food safety and hygiene standards are implemented and maintained at all times. Cleanliness in the galley and the production areas must be according to global Viking and Western standards; HACCP procedures must be applied
  • Organization and execution of F&B related ship functions and special events (for example Welcome Dinner, Farewell Dinner, Afternoon Tea, VES Cocktail,…), in coordination with the F&B Manager
  • Ordering of food supplies in accordance with the budget and production planning, in cooperation with the F&B Manager and the Hotel Manager, while keeping the food cost within budget at all times
  • Daily conduction of menu briefings with waiter staff prior to service, and instruction of waiters on how to explain dishes to our guests
  • Preparation of opening and closing ships at start and end of season
  • Supervision, motivation and training of the Chinese galley crew
  • Participation in loadings and conduction of quality control
  • Monitoring the stock of food supplies and conducting inventories according to company procedures
  • Active participation in other ship functions, socializing with guests during meal times
  • This document is not a definite overview of the expected responsibilities, tasks and duties. Items can be added in the future accordingly. The holder of this statement can be asked to take on other tasks in addition of the ones stated on the paper
  • Aligning with F&B Manager and Hotel Manager to ensure high standards of the F&B Operation
  • Organization, management, motivation and training of the galley team 
  • Conduct performance evaluations for direct reports
  • Conduct departmental “Daily Reunion” on a daily basis
  • Active participation to onboard training programs
  • Ability to effectively deal with internal & external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts
  • Responsible for the correct departmental manning and scheduling in the line of the given budgets and company regulations




  • Outstanding flexibility: must be able to work during different times of the day, under pressure and reflect at all times, even under difficult conditions, a positive can-do attitude and the best image of Viking
  • Train direct reports and the team on cooking techniques, hygiene, allergies and general food knowledge according to international and Viking standards







  • Positively contribute in achieving / succeeding the KPI goals (quality and financial) for the Galley Department, as well as for the entire Food and Beverage Department
  • Strong motivation to achieve the company goals and objectives




  • Full knowledge about safety & security procedures
  • Participations in all training concerning safety & security, fire prevention, evacuation exercises as required by the company




  • Graduation from a culinary school required, and additional degree with hospitality focus preferred
  • Minimum of 4 years previous experience required in an upscale cruise line or hotel of comparable size in the similar position in the scope of the galley operation
  • Good oral English communication skills - must be able to address any kind of information in an adequate manner to guests and management alike. Fluent in Mandarin.
  • Must be able to deal correctly with confidential information and must be discrete
  • Must be well groomed and maintain impeccable hygiene standards
  • Extensive walking required and ability to stand on feet for a long time ( I would remove this sentence) Hours may vary based upon organizational needs and operational demands
  • Guest focused, service oriented, positive personality and professional appearance
  • Flexible and stress resistant, team player, shows commitment
  • Accounting and administration skills is a plus




  • Implement PSO policies, procedures, standards, as laid out by the management
  • Ensure appropriate appearance and clothing according to the updated grooming standards

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

Job Segment: Executive Chef, Chef, Food Safety, Food Service, Culinary, Hospitality, Quality