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 role in specific areas in the Galley, such as Pastry, Buffet, Buffet Decorator, Pantry, Butcher, and Bakery. This position is developed to become a future CDP 1 with full 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 :
* Perform 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. Flexibility to work across various food service venues and galleys is required.
* Conduct oneself professionally and courteously, maintaining high standards of interaction with guests and crew, in all settings.
* Report on time, properly groomed, wearing the correct uniform and PPE, including a clean uniform, name tag, chef's hat, apron, hair net, calibrated thermometer, and safety shoes.
* Meet daily with the Sous Chef and/or CDP 1 to review meal requirements and service timelines. Read menus, estimate food and time needs, and follow flowcharts and recipes to ensure efficient operations.
* Supervise workstation functions, assign duties, organize schedules, control overtime, and evaluate staff performance to meet quality and service standards.
* Ensure proper staffing levels, proper food preparation and presentation according to standards, and maintain communication with other outlets and decks to ensure food quality and maintenance.
* Train and monitor entry-level cooks and chefs, providing on-the-job training and supporting crew members in the Culinary Training Program.
* Conduct inventory, determine daily food requirements, prepare requisitions, and review deliveries, maintaining responsibility for food cost budgets.
* Prepare food items according to corporate recipes, maintaining high standards of taste, presentation, and consistency.
* Apply HACCP and sanitation standards continuously, ensuring proper food storage, preparation, and temperature control. Conduct training and record-keeping for safety and hygiene compliance.
* Operate equipment per SOPs, report malfunctions, and train staff in equipment use and maintenance.
* Practice ergonomic exercises, report health issues, and work cooperatively with all galley personnel.
* Adjust and test kitchen equipment, measure ingredients, supervise cooking processes, and ensure food safety and quality.
* Maintain cleanliness and organization of workstations, enforce cleaning procedures, and prepare for subsequent shifts.
* Attend all required meetings, training, and activities, and study culinary manuals for certification and knowledge enhancement.
* Demonstrate readiness to take over as CDP 1 or Sous Chef when necessary, and contribute to a positive work environment.
* Acquire knowledge about AWP and vacuum infeed stations, train subordinates, and ensure proper waste separation.
* Consider safety and guest service when working in private destinations, ensuring security and hygiene standards are met.
* Assist in employee evaluations and prepare handover notes for assigned stations. Be prepared to step up as a temporary CDP 1 or Sous Chef when required.
* Perform other duties as assigned, understanding that this description is not exhaustive.
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