Supervises and coordinates activities of a specialized workstation engaged in preparing and baking bread and pastry, preparing pantry and buffet, butchery or other specialties served in various dining venues on board the ship. The CDP2 position is specialized in areas such as Pastry, Buffet, Buffet Decorator, Pantry, Butcher, and Bakery. This role is developed to progress to a CDP1, with full management responsibilities, knowledge, skills, and craftsmanship, certified by the Culinary Trainer, Pastry or Bakery Supervisor / Corporate Chef.
Job Responsibilities :
1. Perform duties in accordance with Royal Caribbean International’s standards, including SQM, corporate recipes, onboard health controls, HACCP, environmental, and safety policies. Flexibility to work across multiple food service venues and galleys is required.
2. Maintain professionalism and courtesy in all interactions, including with guests and fellow crew members, in all guest contact and crew areas.
3. Report to workstation on time, dressed according to standards: uniform, name tag, chef's hat, apron, hair net, calibrated thermometer, safety shoes, PPE, and safety equipment.
4. Coordinate with Sous Chef and CDP1 to review daily meal requirements and service timings. Read menus, estimate food and time needs, and follow production sheets and recipes to ensure efficiency and accuracy.
5. Supervise workstation functions, assign duties, organize work schedules, and monitor work procedures to meet quality and service standards. Ensure staffing levels and communicate needs to supervisors.
6. Ensure food is prepared and presented per company standards, with proper setup and quantity. Visit other outlets to ensure food quality and maintenance, collaborating closely with other chefs and outlets.
7. Train and monitor entry-level cooks and chefs, supporting their development and certification readiness through on-the-job training and adherence to training manuals.
8. Conduct inventory, determine daily food requirements, prepare requisitions, and review deliveries. Manage food costs within budget.
9. Prepare food according to recipes and standards, ensuring consistency, taste, and presentation quality.
10. Apply HACCP, sanitation, and hygiene standards, including proper storage, preparation, and temperature control. Train staff on public health protocols and record keeping.
11. Operate equipment safely, report malfunctions, and train team members in equipment maintenance and safety.
12. Practice ergonomic exercises, report health issues promptly, and work cooperatively with all galley personnel.
13. Adjust and test kitchen equipment, measure ingredients, supervise cooking processes, and ensure food safety and quality during preparation.
14. Maintain cleanliness and organization of workstations, enforce cleaning procedures, and prepare for subsequent shifts.
15. Participate in meetings, training, and other work-related activities. Study culinary manuals for certification and knowledge enhancement.
16. Demonstrate capability to assume CDP1 responsibilities when needed, and improve work environment by reporting incidents or abnormal behaviors.
17. Gain knowledge of AWP and vacuum infeed stations, train subordinates on waste separation, and ensure proper handling of equipment.
18. If working on private destinations, prioritize safety, familiarize with emergency routes and safety equipment, and ensure professional service and property security.
19. Assist in employee evaluations and prepare handover notes. Be prepared to step into a CDP1 or Sous Chef role when required.
20. Perform other duties as assigned, adhering to all company standards and policies.
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