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 a variety of dining venues on board the ship. The CDP2 position is a specialized position in specific areas in the Galley such as Pastry, Buffet, Buffet Decorator, Pantry, Butcher and Bakery. This position should be developed to become a future CDP 1 in all management responsibility, knowledge, skills and craftsmanship and has been certified into the position by the Culinary Trainer, Pastry or Bakery Supervisor / Corporate Chef.
Job Responsibilities :
* All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM standards, corporate recipe standard, onboard public health control plan, HACCP guidelines, environmental, and workplace safety policies and procedures.
* Conduct oneself in a professional and courteous manner at all times, consisting of physical and verbal interactions with Guests or fellow shipboard employees.
* Report to workstation assignment on time, properly groomed and dressed according to Royal Caribbean International’s The Royal Way.
* Meet daily with the Sous Chef and/or CDP 1 to review the requirements of the day’s meals and time frames for restaurant service.
* Supervise the assigned workstation function and assign duties and responsibilities to employees.
* Ensure proper staffing at the station and communicate this with the supervisor.
* Train and monitor entry-level cooks and chefs for proper service and on-the-job training.
* Conduct an inventory of items in the workstation storage and prepare requisitions for approval.
* Prepare all food items in accordance with corporate recipe and standards set by the Director, Culinary Operations.
* Apply HACCP and onboard sanitation standards, complying with ship's international itinerary.
* Know and operate all equipment according to standard operating procedures.
* Practice ergonomic exercises and report any health disorders to the supervisor.
* Work with all galley personnel in a cooperative and productive manner.
* Adjust thermostat controls to regulate temperature of cooking equipment.
* Measure and mix ingredients according to recipes.
* Supervise and participate in cleaning the workstations during and after meal preparation.
* Attend meetings, training activities, and all other work-related activities as required.
* Read culinary training manuals in preparation for certification as an ACF Certified Culinarian.
* Demonstrate the ability to take over the specialized station/area as a CDP 1 when required.
* Be familiar with safety equipment and routes around the island’s workstations if assigned to work in company’s private destination.
* Work closely with the Sous Chef regarding evaluation progress for employees under supervision.
* Perform related duties as required.
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