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Updated 2024-05-07
Activated 2024-05-07
Activated 2024-05-07
JAPAN - Japanese Speaking Executive Chef
- Employer
- Manager Level
- More Than 5 Positions Open
- Experience Welcome
| Company Name |
Viking Ocean Cruises Ltd |
|---|---|
| Job Type |
Hospitality Business Specialists - Restaurant
|
| Industry | Tourism/Hotels, Lodging/Restaurant, Food Services |
| Location |
Asia
Japan
Tokyo
|
| Job Description |
PURPOSE OF POSITION Part of our Galley team on our Ocean vessels, the Executive Chef ensures the efficient operations of all food production areas, by consistently analyzing the food production quality & cost, keeping within budget and monitoring time management. The Executive Chef reports to Hotel General Manager. YOUR RESPONSIBILITIES •Work within set food-cost budgets and follow the portion control chart accordingly and adjust food requisitions to avoid any possible overproduction. •Share the overall responsibility of all food orders & consumption with the Inventory Manager in terms of Guest count, itinerary, availability & usage. •Constantly strive to upgrade the food quality and presentation, host Kitchen Table events and cooking demonstrations; make use of culinary check lists on a frequent basis. •Maintain direct communication with the Inventory Manager for provision related matters - slow and non-moving item lists, inventory, standard products, maintaining par levels, first in first out (FIFO). •Ensure the maintenance and upkeep of all Galley equipment by overseeing the Annual Galley Equipment Budget Projection and documenting & reporting any damages/malfunctions to all relevant parties; and ordering, receiving, issuing & maintaining par levels, for the equipment store. •Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets & displays are in line with the quality & cleanliness of Viking’s Standards and all Public Health Policies. •Regularly inspect Galley areas in conjunction with the Public Health Officer and Kitchen Steward, to ensure a clean and safe workplace. •Lead and support a multi-cultural team, maximizing crew satisfaction, productivity, and retention; meet with Team Leaders on a daily basis. |
| Company Info |
Viking was founded in 1997 and provides destination-focused voyages on oceans, rivers and lakes around the world. Designed for experienced travelers with interests in science, history, culture and cuisine, Chairman Torstein Hagen often says Viking offers experiences for The Thinking Person®. Viking has more than 250 awards to its name, including being rated #1 for Rivers, #1 for Oceans and #1 for Expeditions by Condé Nast Traveler and voted at the top of its categories by Travel + Leisure. No other cruise line has ever received these same honors by both publications at the same time. |
| Working Hours | To be defined |
| Job Requirements |
YOUR PROFILE •Must have shipboard or premium hospitality experience with at least 2 - 3 years in the same role; advanced culinary skills are required. •Fluent in Japanese and English - must have excellent Japanese and 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; strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems. •Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with a proven and comprehensive knowledge of all Public Health and Sanitary Policies, team builder with exceptional work ethic, motivational skills, and coaching abilities. •Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week. Previous cruise industry experience is an advantage. |
| Salary | Depends on experience |
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