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 specialized in areas such as Pastry, Buffet, Buffet Decorator, Pantry, Butcher, and Bakery. This role is designed to develop into a CDP1 with full management responsibilities, knowledge, skills, and craftsmanship, and is certified by the Culinary Trainer, Pastry or Bakery Supervisor, or Corporate Chef.
Job Responsibilities :
* Perform duties in accordance with Royal Caribbean International’s standards, including SQM, recipes, health control plans, HACCP, and safety policies. Flexibility to serve in various food venues and galleys across the ship is required.
* Maintain professional and courteous conduct at all times, ensuring respectful interactions with Guests and crew in all areas.
* Report on time, properly groomed and dressed according to company standards, including uniform, PPE, and safety gear.
* Coordinate with the Sous Chef and CDP1 daily to review meal requirements, menus, and food preparation schedules, ensuring efficiency and adherence to standards.
* Supervise the workstation, assign duties, organize schedules, and monitor work quality and service levels.
* Ensure proper staffing, food presentation according to standards, and maintain food quality across outlets. Visit other outlets to verify food standards are met.
* Train and monitor entry-level cooks and chefs, supporting their development and certification readiness.
* Manage inventory, requisitions, and accept deliveries, ensuring food cost control and quality standards are maintained.
* Prepare food items following recipes, ensuring consistency, taste, and presentation. Follow HACCP and sanitation standards diligently.
* Operate and maintain equipment safely, report malfunctions, and train staff in equipment use and safety procedures.
* Practice ergonomic exercises and report health issues promptly.
* Collaborate effectively with all galley personnel and adjust equipment controls as needed.
* Measure ingredients accurately, supervise cooking processes, and ensure food safety through proper testing and tasting.
* Maintain cleanliness and sanitation of workstations and equipment, preparing areas for subsequent shifts.
* Participate in meetings and training, and study culinary manuals for certification and knowledge enhancement.
* Demonstrate capability to assume the CDP1 role, enhance work environment, and report incidents or abnormal behaviors.
* Gain knowledge about vacuum infeed stations and train staff accordingly. Ensure safety and hygiene when working on private island destinations, including securing property and providing excellent guest service.
* Assist in employee evaluations and prepare handover notes. Be prepared to step into a CDP1 or Sous Chef role as needed.
* Perform other duties as assigned, adhering to all company policies and standards.
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