Supervises and coordinates activities of a particular workstation engaged in preparing and cooking food products for various outlets per instruction of the direct supervisor onboard. The Chef de Partie 3 position is an entry level for the fleet. A CDP1 usually works on a smaller class ship with fewer outlets and Guest count. This position should be developed to become a future CDP 2 and CDP 1 in all management responsibilities, knowledge, skills, and craftsmanship, and has been certified into the position by the Culinary Trainer, Pastry or Bakery Supervisor / Corporate Chef.
Job Description :
* Perform duties in accordance with Royal Caribbean International’s The Royal Way, SQM policy, corporate recipe standards, onboard food safety, HACCP guidelines, environmental, and workplace safety policies and procedures.
* Be flexible to perform all functions across various food service venues and galleys throughout the ship.
* Conduct oneself professionally and courteously at all times, maintaining positive interactions with Guests and crew in all areas.
* Report to workstation on time, properly groomed and dressed.
* Meet with the Sous Chef and/or CDP 1 daily to review meal requirements and service timeframes. Read menus, estimate food and time needs, and follow daily flowcharts and company recipes.
* Supervise assigned workstation functions, assign duties, organize work schedules, and monitor overtime, ensuring compliance with Time and Attendance policies.
* Ensure food items are prepared and presented according to corporate standards, with adequate preparation before service.
* Train and monitor entry-level cooks and chefs, providing on-the-job training for current performance improvement and potential advancement.
* Conduct inventory of workstation storage items.
* Apply HACCP and sanitation standards at all times, complying with ship’s policies and international itinerary.
* Operate all equipment according to standard procedures and report any malfunctions.
* If working in private destinations, prioritize safety and be familiar with emergency procedures and safety equipment.
* Practice ergonomic exercises and report health issues promptly.
* Collaborate effectively with all galley personnel.
* Adjust and test kitchen equipment to ensure proper operation.
* Add seasonings appropriately, monitor cooking processes, and participate in daily food tastings.
* Control, store, and dispose of food according to company standards.
* Maintain cleanliness of workstations during and after meal prep.
* Attend all required meetings, training, and related activities.
* Demonstrate the ability to take over other stations as needed, depending on station and ship class.
* Gain knowledge of AWP and vacuum infeed stations, train subordinates, and ensure proper garbage separation.
* Prepare 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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