COOK

MAIN RESPONSIBILITIES

• Prepare dishes at an advanced level, in line with company recipes, menus and procedures; taste dishes as per the various menus onboard and make taste adjustments to dishes, when applicable.
• Prepare food items as per recipes and instructions received from the relevant Supervisor, requiring minimum supervision; have an in-depth understanding of the Ship’s Safety Procedures & Standard Operating Procedures (SOPs).
• Ensure economical work practices and control food production to minimize and/or avoid wastage.
• 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.
• Demonstrate the ability to take over the Assistant Chef de Partie’s position, at any given moment (with the necessary training).
• Demonstrate the ability to work in any section assigned by the Executive Chef – the assigned section can change at any given moment.

• 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.

• Must be Vietnamese citizens.
• A required minimum of 4 years’ culinary experience, including at least 1 year’s experience as Cook or similar position, within a premium brand hospitality environment or a formal culinary education and at least 1 year’s experience as a Cook or similar position; intermediate culinary & knife handling skills are required.
• Must be at least twenty-one (21) years old.
• Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.
• Must demonstrate the ability to work efficiently and productively in a team.
• Able to confirm for clean background/ reference check completed upon proposal.

• 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.