PURPOSE OF POSITION
To ensure the overall cleanliness of all Galley Outlets / pot wash and dish wash areas. Provide proper training / guidance to all Galley Utilities and assisting the Kitchen Steward to supervise and maintain the cleanliness of all Galleys and adjacent areas assigned to the Food & Beverage Department.
- Must be familiar with the entire operation and a total understanding of USPH Rules and Regulations
- Must monitor the OT of the night shift Galley Utility Cleaner.
- Ensures that subordinates (night shift team) follow their schedules and produce the required tasks as per their job descriptions on a daily basis.
- Ensures that garbage segregation is conducted accordingly (night shift team)
- Ensures that assigned crew (night shift team) are well groomed and in proper uniform when reporting on duty.
- Keeping a fluent communication in any cases of indiscipline or poor performance.
- Coach and train the subordinates (night shift team) encouraging and motivating them to develop them selves.
- Responsible for the cleaning and storage in of certain kitchenware in the assigned Galley Locker.
- Responsible for the cleanliness and working condition of all Cleaning and Washing equipment (night shift), any possible damages must be reported to the Kitchen Steward.
- Monitor chemical consumption and cleaning materials (night shift team)
- Avoid breakages of equipment / china. Any breakage must be reported to Kitchen Steward or recorded on a breakage list. In absence of the Kitchen Steward or any other of is peers, the Head Cleaner must be able to place AVOS and communicate with the personnel concerned.
- Supervise and support the dish wash areas during the peak hours to prevent loss of and breakage.
- Areas of responsibility (all galley outlets and adjacent) have to be kept up to USPH standards at all time.
- Head Cleaner must be present during USPH inspections carried out by the on board management.
- Duties are not limited to these above-mentioned assignments; furthermore they may change as per guidelines directed by the Kitchen Steward and Executive Chef.
Culinary Chef Package-Viking Cruises Safety
- Participates in safety drills according to instructions and on board schedule.
- Complies with safety and pollution prevention regulations and operating procedures.
- Basic Schooling
Reports to: Executive Chef / Executive Sous chef, Kitchen Steward
Subordinates: Utility Cleaner
- Must be able to lead/train and motivate a team of 17 Galley Utilities Language requirements
- Must be able to communicate effectively in English (oral and written) any other languages are considered a plus.
- Ability to communicate with his Head of Department and subordinates alike Safety/Security
- Participating in safety drills as per SMS and ship’s schedule.
- Adhering to company security, safety and environmental regulations while being in full compliance with the code of conduct.
Age and Health: Minimum age should be twenty five (23) years old. Be physically fit and in good health, without any previous record/history of medical problems, drugs and alcoholism. Must be able to lift up to 50 lbs (30 kilos) on a daily basis and able to work a minimum of ten hours per day, seven days a week.
Professional Experience and Education:
- Basic schooling.
- Previous experience in hotel/galley stewarding in considered a plus.
- Must have knowledge of basic computer skills like MS-Office and AVO.
GUIDELINES AND REGULATIONS
Job Description • Contract • Company Rules and Regulations • S.T.A.R. Service Experience Standards • Viking College • Uniform Regulation • SOP’s
- Job type
- Basel, Switzerland
- Starting in
- As soon as possible
- Duration of the contract
Viking Cruises was founded by Chairman Torstein Hagen in 1997. The company established headquarters in Los Angeles, California in 2000 and through rapid expansion has enjoyed double-digit growth in recent years.
With operational headquarters in Basel, Switzerland, Viking provides travel experiences for guests with an interest in geography, culture and history. Each journey includes daily shore excursions, and an exclusive Culture Curriculum program that provides destination immersion through music performances, cooking demonstrations, informative port talks and guest lecturers.
Viking River Cruises award-winning Longships offer a variety of stateroom categories and true two-room suites with verandas. Onboard amenities include a restaurant, bar & lounge, library and expansive sun deck. Itineraries range from 8 to 23 days and feature the rivers of Europe, Russia, Egypt, China, and Southeast Asia.
In 2015, Viking introduced its first award-winning ocean ship with the 930-guest Viking Star. Sister ship Viking Sea joined the fleet in 2016, along with Viking Sky and Viking Sun in 2017. By 2028 Viking will have a fleet of sixteen ocean ships, making it the largest small ship ocean cruise line. Each ship boasts a veranda in every stateroom, a choice of restaurants, an infinity pool, a Nordic-inspired spa, panoramic Explorers’ Lounge, and more. Itineraries range from 8 to 141 days and feature destinations such as Scandinavia and the Baltic, the Mediterranean, the British Isles, and the Caribbean.