China - Sous Chef

职位概况

副厨师长负责的膳食需确保为客人带来最大的满意度和按照预算

标准，并根据维京外展中国市场专业服务准则（VRC PSO）支援

行政总厨。职责

• 根据行政总厨手册和菜单周期表，专业凖备和分配员工和宾客

的每日三餐（包括早餐，午餐，下午茶，晚餐等）

• 替代行政总厨，如其不在

• 监管，培训和鼓励厨房团队

• 与行政总厨合作处理存货订购

• 按照危害分析和关键控制点（HACCP），确保绝对的清洁和秩

序

• 与行政总厨合作，在预算内控制厨房成本

• 分类和处置废物/垃圾

• 确保正确操作所有的设备和产品

• 按照公司的程序清单，盘点存货

• 在开始和结束巡航季时，准备开船和闭船事宜

• 如上司指令，需协助其他部门

• 根据公司的标准和HACCP规则工作

• 参与载荷

• 正确存货量；建立标准水平

• 积极参与船上的培训计划主管：行政总厨

指示：厨师，厨師助理，公共区清洁员

指令来自：行政总厨，酒店经理，企业行政总厨，企业运营经理

职责

• 副厨师长需承诺在离开维京后，不能将公司的信息，产品手册，

业务发展和EDP数据信息，透露给任何第三方，或公开，或保留

供个人使用。

• 在其违反上述指令的情况下，本公司保留要求赔偿损失，以及

对其采取法律行动的权利。

• 行为和外观符合VRC PSO的规则和条例。资历简介

• 有厨师相关的教育学历

• 在4或5星级酒店有最少3年的专业经验者优先

• 在豪华酒店或餐厅有亚洲厨房经验

• 在相同或相似的职位上，最少有1年的专业经验

• 有国外经验/船上行业经验者优先

• 标准的普通话，英语或其他语言技能都具优势

• 服务导向和专注客人需要

• 能独立工作

• 对厨房的所有部分有专业知识

• 有柔韧性和抗压能力，有团队合作精神，重视承诺，个性积极

和专业的外观

PURPOSE OF POSITION

You prepare meals to the fullest satisfaction of our guests and support the Executive Chef within the set budget and in accordance with Viking China Outbound Standards.ASSIGNMENTS/RESPONSIBILITIES

Professional preparation and distribution of daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle; Replacement of Executive Chef in absence; Assistance in supervising, training and motivating of galley team; Ordering of stock in cooperation with Executive Chef; Ensuring perfect order and cleanliness in accordance with HACCP rules; Cost control for galley within the budget in cooperation with Executive Chef; Separation and disposal of waste / garbage; Ensuring correct handling of all equipment and products; Conduction of stock takes; inventory according to company procedures; Preparation of opening and closing ships at start and end of season; Assistance in other departments upon instruction from supervisors (if required); Performance according to company standards and HACCP rules; Participation in loadings; Correct storage of stock; establishing of par levels; Active participation in onboard training programs;

DUTIES

The holder of the position undertakes not to pass over the company’s information, manuals, information on business developments and EDP data to any third party or publicize or retain same for personal use after leaving the job.; The company reserves the right to demand compensation for damages in the event of a breach of this instruction and take legal action against the staff.; Conduct and appearance in accordance with the rules and regulations of Viking China Outbound; QUALIFICATION PROFILE

Graduated apprenticeship as cook; Min. 3 years professional experience in all areas of a 4 or 5 star operation; Asian kitchen experience in a luxury hotel or restaurant; 1 year experience in same or similar position; International experience /experience on a ship is an asset; Excellent Mandarin and good English skills, other languages are an asset; Service oriented and guest focused; Ability to work independently; Professional knowledge in all parts of the kitchen; Flexibility and stress resistance, team player, commitment, positive personality and well groomed appearance;

More similar cruise ship jobs available on our website.