MAIN RESPONSIBILITIES • Hold excellent cooking skill, with the flair and creativeness to enhance buffet presentations; control the breakdown after each service, in conjunction with the Chef de Partie. • Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment control & maintenance; countercheck daily Storeroom deliveries; regularly check fresh produce chillers to avoid shortages/wastage during the cruise; ensure proper use of the menu checklist and recipe reviews. • Ensure that all Galley personnel transport their provisions with the correct utensils. • Assist in conducting the Dinner Service Line, ensure smooth and efficient service, presentation, and final plating; and tour all outlets during service hours. • Minimize equipment loss/damage and maintain immaculate cleanliness standards by enforcing “clean as you go” work habits in relevant areas, ensure that all equipment is sanitized and returned accordingly, after each use. • Be present during loadings for quality control and assurance; assist the Executive Chef with supervising the Galley operation and preparing requisitions for all Catering equipment. • Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Sous Chef and establish the manner and means to train personnel. • Assist the Executive Chef with preparing additional working schedules for Galley personnel. • Temporarily replace/takeover the Chef de Cuisine’s position (with necessary training), at any given time.

BENEFITS • Monthly salary is paid via on-board Visa card, no tax deduction. • Five (5) paid vacation days for each month worked is included in the salary; this is accumulated and only paid at the end of the contract. • Health insurance is provided during the contract period (not applicable to vacation). • All crew have life insurance at $100,000 death in service benefit. • No charge for crew laundry facilities, including detergent dispensers. • Free Wi-fi on-board. • Medical and visa expenses will be reimbursed on the first payroll against original receipts. • The company covers flights and transfer to the vessel from and to your nearest international airport of your country of residence; hotel overnight is optional for long-distance travels. • Uniform is provided; including shoes and safety equipment, and maintained by our main laundry. • Two-crew only recreational areas (indoor and outdoor). • Access to the guest gym after 10 PM.

BACKGROUND • A required minimum of 8 years’ culinary experience, including 3 years as a Sous Chef or similar position, within a premium brand hospitality environment; advanced culinary skills are required. • Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes. • Must have experience in leading multi-cultural teams. • Team builder with effective motivational skills and coaching abilities, with a demonstrable comprehensive knowledge of Public Health and Sanitation compliance. • Must be at least twenty-one (21) years old. • A strong background would be considered if no shipboard employment experience. • Ability to confirm for clean background/ reference check completed upon proposal.

APPLICATION • Updated C.V. without employment gaps is needed; to note any unemployment. • References and appraisals for at least 2x last contract. • Work employment certificate for last 2 years. • Company references. • All documents should be sent via email. We will contact you for further requirements of other documents needed after we receive these documents. • Incomplete application will not be considered. GCS Vietnam will process your documents to match the position you are applying for before submitting your application to VIKING.