Are you culinary guru, ambitious, and open to adventure?
DO NOT WAIT - APPLY NOW FOR WORK ON VIKING CRUISES GO FOR YOUR CAREER ADVENTURE!
Viking Cruises - the award-winning cruise company with the fleet of over 65 river ships with itineraries featuring Europe’s Rhine, Main, Danube, Seine, Rhône, Douro, Moselle, Elbe, Dordogne, Garonne and Gironde Rivers. Viking also offers voyages on Egypt’s Nile River and Southeast Asia’s Mekong River
COMMIS DE CUISINE is responsible for preparing all items required for the daily Menus and special events. Commis de Cuisine ensures that Galley equipment is maintained properly, that the highest standards of cleanliness are kept and that safe food handling is practiced at all times.
https://www.vikingcruises.com
WHY IS IT COOL TO BECOME A VIKING?
- WORK, EARN AND TRAVEL
- GROSS SALARY FIRST CONTRACT- 2477 Eur / month + personal tips (Increasing salary with the seniority!);
- There is an end of season payment (Bonus) system in place;
- Swiss, Portugal or French seasonal contract including - Health & accident insurance, Payments into pension fund, Declaration and monthly deduction of income taxes in Switzerland/France/Portugal;
- Crew with a certain seniority is entitled for a Yearly contract depending on the legal entity;
- Average 9 months contract per year (March/April to November/January) based on an official 6-day work week - 2 regular vacation days per month + minimum 1 additional leave day for every full week worked = approximately 7-8 weeks of paid vacation during the season (for example you may get 2 weeks paid vacation after every 2 months on board);
- Reimbursed joining and end of contract travel expenses;
- Provided board and lodging (shared double cabin, minimum fee is deducted from the gross salary as per Swiss law);
- Free ship-wide Wi-Fi.
WHAT WILL WE EXPECT FROM YOU?
- 18+ years of age
- EU Citizenship
- Min B2 English level
- NO visible tattoos
- Great Attitude and motivation
- Hard working, positive, humble, well mannered, flexible personality
- COVID Vaccination still mandatory
- Graduated apprenticeship as cook
- Min. 1 years professional experience in 4 or 5* Kitchen/Galley
