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 designed to develop into a future CDP1 with full management responsibilities, knowledge, skills, and craftsmanship, and has been certified into the position by the Culinary Trainer, Pastry or Bakery Supervisor / Corporate Chef.
Job Responsibilities :
1. Perform duties in accordance with Royal Caribbean International’s standards, including The Royal Way, SQM standards, corporate recipes, onboard public health control plans, HACCP guidelines, and safety policies. Flexibility to work across various food service venues and galleys is required.
2. Maintain professionalism and courtesy in all interactions with guests and crew, adhering to Royal Caribbean International’s philosophy of Excellence.
3. Report to workstation on time, properly groomed and dressed according to company standards, including uniform, PPE, and safety gear.
4. Coordinate daily with the Sous Chef and/or CDP1 to review meal requirements and service timelines, ensuring efficient preparation and adherence to menus and recipes.
5. Supervise assigned workstation, assign duties, organize work schedules, and monitor team performance to meet quality and service standards.
6. Ensure proper staffing, food presentation, and preparation according to corporate standards, including visiting other outlets to ensure food quality and maintenance.
7. Train and monitor junior cooks and chefs, supporting their development and certification in the Royal Culinary Academy at Sea Program.
8. Conduct inventory and manage requisitions, ensuring food cost targets are met.
9. Prepare food in accordance with recipes, maintaining high standards of taste, presentation, and consistency.
10. Apply HACCP and sanitation standards, monitor proper food storage and handling, and train staff accordingly.
11. Operate equipment safely and report malfunctions; conduct training on machinery use and maintenance.
12. Practice ergonomic exercises and report health issues promptly.
13. Collaborate effectively with all galley personnel and adjust equipment controls as needed.
14. Measure and prepare ingredients, supervise cooking processes, and ensure food safety through proper temperature control.
15. Maintain cleanliness of workstations, enforce hygiene standards, and prepare for subsequent shifts.
16. Participate in meetings, training, and certification preparations, including reading relevant manuals and standards.
17. Demonstrate readiness to assume the responsibilities of a CDP1 when required, and contribute to a positive work environment.
18. Gain knowledge about specific equipment and procedures, such as vacuum infeed stations and garbage separation, and train subordinates accordingly.
19. If working on private destinations, ensure safety, hygiene, and security of property and food products, and provide professional guest service.
20. Assist in employee evaluations and prepare handover notes, with opportunities to step into higher roles as needed.
21. Perform other duties as assigned, supporting the overall operation and standards of the galley.
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