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 areas such as Pastry, Buffet, Buffet Decorator, Pantry, Butcher, and Bakery. This role is designed to develop into a CDP1 with full management responsibilities, knowledge, skills, and craftsmanship, and is certified by the Culinary Trainer, Pastry or Bakery Supervisor / Corporate Chef.
Job Responsibilities:
1. Perform duties in accordance with Royal Caribbean International's standards, including SQM, recipes, health, HACCP, environmental, and safety policies. Employees may work across different food service venues and galleys onboard.
2. Maintain professionalism and courtesy in interactions with guests and crew, in line with the company's philosophy of Anchored in Excellence.
3. Report to workstation on time, dressed according to standards, including uniform, PPE, and grooming requirements.
4. Collaborate with the Sous Chef and CDP1 to review daily meal requirements and ensure timely preparation, following menus and recipes accurately.
5. Supervise workstation functions, assign duties, organize schedules, and monitor work quality and service levels.
6. Ensure proper staffing, food presentation according to standards, and maintain food quality across outlets by visiting other outlets and coordinating with team members.
7. Train and monitor junior cooks and chefs, supporting their development and certification readiness through on-the-job training and reading company manuals.
8. Conduct inventory, determine daily food needs, and prepare requisitions, ensuring adherence to food cost budgets.
9. Prepare food according to corporate recipes, ensuring taste, presentation, and consistency meet standards.
10. Apply HACCP and sanitation standards, monitor storage and preparation procedures, and train staff on public health protocols and record-keeping.
11. Operate all equipment safely, report malfunctions, and train staff on equipment use and maintenance.
12. Practice ergonomic exercises, report health issues promptly, and work cooperatively with all galley personnel.
13. Adjust and test kitchen equipment, measure ingredients, and supervise food cooking and testing for safety and quality.
14. Maintain cleanliness of workstations, enforce cleaning procedures, and prepare areas for subsequent shifts.
15. Attend required meetings and training, and study culinary manuals for certification and knowledge enhancement.
16. Demonstrate capability to take over as CDP1, improve work environment, and report incidents or abnormal behaviors.
17. Gain knowledge about AWP and vacuum infeed stations, train staff on waste separation, and ensure safety around vacuum units.
18. Ensure safety and hygiene standards are maintained, especially when working on private destinations, and provide professional guest service.
19. Collaborate with the Sous Chef on employee evaluations and prepare to step into higher roles as needed.
20. Perform other duties as assigned, adhering to the position's scope and responsibilities.
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