Executive Chef (h/f)

The Senior Executive Chef (SEC) China Outbound Operations is responsible for managing and executing all Viking China Outbound River Food and Beverage (F&B) concepts and strategies.

This entails working together with the Senior Hotel Manager of this operation to ensure all Food and Beverage related procedures and standards are implemented across all ships; advising, guiding and supporting the broader Viking China Outbound River Food and Beverage teams; providing general assistance to the Corporate Executive Chef of China Outbound Operations; supporting the Senior Hotel Manager in the day by day operation.

The SEC reports directly to the Senior Hotel Manager. For broader functional related topics and initiatives, a dotted reporting line to the Corporate Executive Chef China Outbound Operations also exists.

Please be advised that we welcome applications from Chinese nationals or non-Chinese individuals who have been raised in China, possess fluent written and spoken Chinese language skills, and are well-versed in Chinese culture, values, and beliefs.

Support the Senior Hotel Manager in the day-by-day operation; Implement, review or contribute to create SOPs on all F&B related activities and services; Train and coach the team of Executive Chefs on service standards and best practices, support and improve the onboarding and training process of new hires; Drive and take and active involvement in Talent Management regarding identification, retention and development of current and future Viking Food and Beverage Talent; Collaborate with the Human Resoruces / Training and Development department in the development and implementation of effective training programs for galley personnel. Apply a hands-on operational approach throughout, with a key focus on support and training the team; Regularly inspect the ships, and follow up if needed with trainings and or operational initiatives, in alignment with the Senior Hotel Manager; Ensure full compliance on all HACCP related tasks and responsibilities including spot checks on all related documentation required by law; Monitor the Food and Beverage quality and financial KPIs and act when needed with the appropriate actions to ensure quality targets and budgets are respected and adhered to; Actively get involved in yield and portion management control in conjunction with the Corporate Executive Chef and the Purchasing / Procurement department. Monitor and analyze food cost/consumption data, meal count reports, galley expenses and results; Given the unique characteristics of the Chinese market, this position requires the ability to proactively identify any negative information regarding our food and beverage products on Chinese social media platforms. Degree in Culinary Arts from a recognized institution or on the job experience (Apprenticeship with continuous self-education), University degree in hospitality management or any further eduction is a plus; Leadership experience in culinary arts in land-based hotel and/or cruise ship catering; Extensive knowledge of both modern and classical Chinese cooking techniques, while demonstrating innovation and awareness of current culinary trends; A good understanding of multi u2013 unit F&B operations covering both galley, restaurant and bar; Strong understanding of food cost and general P&L principles and forms; Proficient in training, supervising, coaching and evaluating employees; Proficient Microsoft Office user;