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 of 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 responsibilities, knowledge, skills, and craftsmanship, and is 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 health control plans, HACCP guidelines, and safety policies. Flexibility to work across various food service venues and galleys is required.
* Maintain professionalism and courtesy at all times, ensuring respectful interactions with guests and crew, especially in guest contact areas.
* Report punctually to assigned workstation, dressed according to standards, including uniform, PPE, and grooming requirements.
* Coordinate 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 production sheets and recipes to ensure efficiency and quality.
* Supervise the workstation, assign duties, organize work schedules, and monitor work procedures to meet quality and service standards. Ensure proper staffing and communicate staffing needs to supervisors.
* Ensure food is prepared and presented per corporate standards, with food ready 15 minutes before service. Visit other outlets to check food quality and maintain standards.
* Train and monitor junior cooks and chefs, supporting their development and certification readiness through on-the-job training and adherence to training manuals.
* Conduct inventory and requisition supplies, review deliveries, and manage food costs within budget.
* Prepare food according to recipes, ensuring taste, presentation, and consistency. Monitor food cooking processes and conduct taste tests and temperature checks.
* Ensure adherence to HACCP, sanitation, and hygiene standards, including proper food storage, handling, and record-keeping of safety logs.
* Operate equipment following SOPs, report malfunctions, and train staff in equipment use and maintenance.
* Practice ergonomic exercises and report health issues promptly.
* Collaborate effectively with all galley personnel, ensuring a cooperative work environment.
* Adjust kitchen equipment settings, test equipment accuracy, and report repairs.
* Measure and mix ingredients accurately, supervise food cooking, and ensure proper internal temperatures.
* Maintain cleanliness of workstations and utensils, and prepare areas for subsequent shifts.
* Participate in meetings, training, and development activities.
* Study culinary manuals for certification and knowledge enhancement, aiming to progress to CDP 1.
* Demonstrate readiness to take over as CDP 1 when needed, and improve work environment and safety awareness.
* Gain knowledge of AWP and vacuum infeed stations, train subordinates on waste separation, and uphold safety standards.
* If working on private destinations, prioritize safety, hygiene, and security of guests and company property.
* Assist in employee evaluations and prepare handover notes for assigned stations. Prepare to step into higher roles such as CDP 1 or Sous Chef as needed.
* Perform any other duties as assigned by supervisors or management, adhering to company policies and standards.
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