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
MAINS RESPONSIBILITIES
• Hold excellent cooking knowledge and skills, control and maintain an assigned Galley section and its entire food production; follow set recipes & dish guidelines; prepare food samples whenever the
Executive Chef deem necessary ( tastings, recipe trials, etc. ).
• Check proper equipment storage pertaining to areas of responsibility.
• Bring forward any suggestions and ideas for improvement to the Galley Team as a whole, this includes identifying training needs and operational issues, should they arise.
• Prepare requisitions for the daily food production by counterchecking
merchandise in Galley stores, to avoid overstocking and wastage of items.
• Undertake recipe reviews on a daily basic and , if additionally requested by the Executive Chef/ Outlet Chef, maintain recipe folders ( containing all recipes ) of the assigned section and ensure that they are kept in an immaculate condition.
• 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, communicate the status of the assigned section in terms of food production, equipment, maintenance, performance of staff or any other topics related to the section to the relevant parties.
• Maintain and control the entire Service Line at the assigned section during meal hours, ensuring that the food served is in lined with Viking STAR Service Standards, ensure the quality and presentation of food during food preparation and service hours.
• Have an in-depth understanding of the working hours policies and procedures.
• 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 mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.
Kim Thanh - Managing Director
