We are recruiting senior culinary leaders for Viking Cruises, a integral 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.
Requirements by Role
Chef de Cuisine (CDC)
- 8–10+ years total culinary experience
- Minimum 2–3 years as CDC or Senior Sous Chef
- Proven ability to manage full kitchen operations or multiple outlets
- Strong expertise in:
- Fine dining cuisine
- Quality control and consistency
- Food safety (USPH standards)
- Team supervision and performance management
- English level: B2–C1
Ship Experience:
- Highly preferred
Executive Chef
- 10–15+ years total culinary experience
- Minimum 3–5 years as Executive Chef or CDC
- Proven leadership of:
- Full galley/kitchen operations
- Large, multicultural teams
- Multi-outlet dining environments
- Strong expertise in:
- Menu planning and execution
- Food cost control and budgeting
- Inventory and operational planning
- Training and team development
- English level: C1 preferred
Ship Experience:
- Strongly preferred / often required
Mandatory Requirements (Non-Negotiable)
- Mexican nationality only
- No visible tattoos allowed (strict Viking 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
Required Documents
- CV in English (Harvard format)
- 2 Reference Letters (signed / company letterhead preferred)
- Valid Passport
Important Notice
- 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
Process
- Application
- Carsea interview
- Final interview with Viking Cruises
- Offer + documentation
- Embarkation
Bottom Line
This is a high-level leadership role in ultra-luxury cruising.
Only candidates with proven experience, discipline, and commitment will be considered.
- 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:
- Highly preferred
Executive Chef
- 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
General Requirements (Mandatory)
- 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
Required Documents
- CV in English (Harvard format)
- 2 Reference Letters (signed / company letterhead preferred)
- Valid Passport
Important Notice
- 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
📌 Chef de Cuisine (CDC) | Executive Chef- Viking Cruises - ONLY MEXICO | No visible tattoos allowed (México)
🏢 Carsein Global Recruitment
📍 México
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