DESCRIPTION
Positions: Chef de Cuisine (CDC) | Executive Chef
Location: Shipboard
Eligibility: Mexico only
We are recruiting senior culinary leaders for Viking Cruises, a global ultra-luxury cruise line operating small ships with a strong fine dining focus and high service standards.
These roles require proven leadership, operational excellence, and consistency in delivering top-tier culinary experiences.
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8–10+ years total culinary experience
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Minimum 2–3 years as CDC or Senior Sous Chef
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Proven ability to manage full kitchen operations or multiple outlets
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Strong expertise in:
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Fine dining cuisine
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Quality control and consistency
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Food safety (USPH standards)
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Team supervision and performance management
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English level: B2–C1
Ship Experience:
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10–15+ years total culinary experience
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Minimum 3–5 years as Executive Chef or CDC
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Proven leadership of:
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Full galley/kitchen operations
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Large, multicultural teams
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Multi-outlet dining environments
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Strong expertise in:
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Menu planning and execution
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Food cost control and budgeting
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Inventory and operational planning
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Training and team development
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English level: C1 preferred
Ship Experience:
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Strongly preferred / often required
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Mexican nationality only
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No visible tattoos allowed (strict Viking grooming standards)
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Up-to-date CV with no unexplained gaps
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Verifiable employment references
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Strong leadership, discipline, and operational control
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Ability to work:
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10–11 hours per day
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7 days per week
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CV in English (Harvard format)
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2 Reference Letters (signed / company letterhead preferred)
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Valid Passport
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Candidates must cover documentation costs:
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Medical
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Visa
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STCW
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Carsea recruitment services are 100% free
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Full guidance provided throughout the process
Commitment required:
-
Candidates must be able to complete documentation within 2–4 months maximum
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Application
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Carsea interview
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Final interview with Viking Cruises
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Offer + documentation
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Embarkation
This is a high-level leadership role in ultra-luxury cruising.
REQUIREMENTS
Positions: Chef de Cuisine (CDC) | Executive Chef
-
8–10+ years total culinary experience
-
Minimum 2–3 years as CDC or Senior Sous Chef
-
Proven experience managing full kitchen operations or multiple outlets
-
Strong knowledge of:
-
Fine dining cuisine and standards
-
Food safety (USPH)
-
Kitchen operations and service flow
-
Quality control and consistency
-
Leadership and team management experience
-
English level: B2–C1
Ship Experience:
-
10–15+ years total culinary experience
-
Minimum 3–5 years as Executive Chef or CDC
-
Proven leadership of:
-
Full kitchen/galley operations
-
Large, multicultural teams
-
Multi-outlet dining environments
-
Strong knowledge of:
-
Menu planning and execution
-
Food cost control and budgeting
-
Inventory management and forecasting
-
Training and team development
-
Experience in luxury hospitality or cruise industry
-
English level: C1 preferred
Ship Experience:
-
Strongly preferred / often required
-
Mexican nationality only
-
No visible tattoos allowed (strict grooming standards)
-
Up-to-date CV with no unexplained gaps
-
Verifiable employment references
-
Strong leadership, discipline, and operational control
-
Ability to work:
-
10–11 hours per day
-
7 days per week
-
Ability to perform under pressure in a structured, high-standard environment
-
CV in English (Harvard format)
-
2 Reference Letters (signed / company letterhead preferred)
-
Valid Passport
-
Candidates must cover documentation costs (medical, visa, STCW)
-
Carsea recruitment services are 100% free
-
Full guidance provided throughout the process
Commitment required:
-
Candidates must be able to complete documentation within 2–4 months maximum
