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 a specialized role in specific galley areas such as Pastry, Buffet, Buffet Decorator, Pantry, Butcher, and Bakery. This position is designed to develop into a CDP1 with full management responsibilities, knowledge, skills, and craftsmanship, and is certified into the position by the Culinary Trainer, Pastry or Bakery Supervisor / Corporate Chef.
Job Responsibilities :
1. Perform all duties in accordance with Royal Caribbean International’s standards, including The Royal Way, SQM standards, corporate recipes, onboard public health control plan, HACCP guidelines, and safety policies. Employees may work across various food service venues and galleys.
2. Maintain professionalism and courtesy in all interactions with guests and crew, adhering to Royal Caribbean’s philosophy of Anchored in Excellence.
3. Report on time, groomed according to standards, with proper uniform, PPE, and tools.
4. Coordinate with the Sous Chef and CDP1 to review daily meal requirements and ensure timely preparation following menus and recipes.
5. Supervise workstation activities, assign duties, organize work schedules, and ensure quality and service standards are met.
6. Ensure proper staffing and communicate needs with supervisors. Oversee food preparation and presentation according to standards, including visiting other outlets to ensure quality.
7. Train and monitor entry-level cooks and chefs, supporting their development and certification readiness.
8. Conduct inventory, determine food requirements, and manage requisitions, ensuring food cost targets are met.
9. Prepare food per corporate recipes, maintaining high standards of taste, presentation, and consistency.
10. Apply HACCP, sanitation, and hygiene standards, including proper food storage, preparation, and temperature controls. Train staff on public health procedures and record-keeping.
11. Operate equipment safely, report malfunctions, and train staff on machinery use and maintenance.
12. Practice ergonomic exercises and report health issues promptly.
13. Collaborate effectively with galley personnel.
14. Adjust cooking equipment, monitor cooking processes, and ensure food safety and quality through tasting and temperature checks.
15. Maintain cleanliness of workstations and equipment, and prepare for subsequent shifts.
16. Participate in meetings, training, and certification programs, including the Royal Culinary Academy at Sea.
17. Demonstrate readiness to assume CDP1 responsibilities and contribute to a positive work environment.
18. Learn and train others on AWP, vacuum infeed stations, and garbage separation procedures.
19. Ensure safety and sanitation when working in private destinations, providing professional guest service and securing company property.
20. Assist in employee evaluations and prepare handover notes, with the potential to step up as CDP1 or Sous Chef when needed.
21. Perform other duties as assigned, supporting the overall operations and standards of the galley.
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