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 onboard the ship. The CDP2 position is specialized in specific areas such as Pastry, Buffet, Buffet Decorator, Pantry, Butcher, and Bakery. This position is developed to potentially progress to a CDP1 role with full management responsibilities, knowledge, skills, and craftsmanship, and is certified into the position by the Culinary Trainer, Pastry or Bakery Supervisor, or Corporate Chef.
Job Responsibilities:
* Perform all duties in accordance with Royal Caribbean International’s standards, including The Royal Way, SQM standards, corporate recipes, onboard public health plans, HACCP guidelines, and safety policies. Flexibility to work across various food service venues and galleys is required.
* Maintain professionalism and courtesy in all interactions, adhering to the company's philosophy of Anchored in Excellence, whether with guests or crew members.
* Report punctually to assigned workstation, dressed according to standards with proper grooming, uniform, PPE, and safety gear.
* Coordinate with the Sous Chef and CDP1 to review daily meal requirements, read menus, and estimate food and time needs to ensure efficiency.
* Supervise the workstation, assign duties, organize schedules, control overtime, and evaluate staff to meet quality and service standards.
* Ensure proper staffing, food preparation, and presentation according to recipe standards. Monitor food quality across outlets and communicate with other outlets to maintain standards.
* Train and monitor entry-level cooks and chefs, support their development, and ensure they read and understand training manuals and procedures.
* Conduct inventory, determine daily food requirements, prepare requisitions, and review deliveries, aiming to meet food cost budgets.
* Prepare food items following corporate recipes, ensuring taste, consistency, and presentation meet standards.
* Apply HACCP and sanitation standards diligently, monitor storage and preparation practices, and conduct staff training on public health protocols.
* Operate all equipment per SOPs, report malfunctions, and train staff on equipment safety and maintenance.
* Practice ergonomic exercises, report health issues promptly, and work cooperatively with all galley personnel.
* Adjust and test kitchen equipment, measure ingredients accurately, and supervise cooking processes to ensure food safety and quality.
* Maintain cleanliness and organization of workstations, enforce cleaning procedures, and prepare work areas for subsequent shifts.
* Attend training, meetings, and professional development activities as required.
* Study culinary manuals and work towards certification as an ACF Certified Culinarian, passing on knowledge to junior staff.
* Demonstrate capability to take over as CDP1 or Sous Chef when needed, and contribute to a positive work environment by reporting any issues.
* Gain knowledge about specific equipment like AWP and vacuum infeed stations, train staff on waste separation, and ensure safety protocols are followed.
* Prioritize safety and guest service, especially when working on private destinations, and secure company property and food products.
* Assist in employee evaluations and prepare to step into higher roles as required, performing other duties as assigned.
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