Chef de Partie 3

Position Summary:

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 on a smaller class ship with less outlets and Guest count. This position should be developed to become a future CDP 2 and CDP 1 in all management responsibility, knowledge, skills and craftsmanship and has been certified into the position by the Culinary Trainer, Pastry or Bakery Supervisor / Corporate Chef.

Job Description:

• All duties and responsibilities are to be performed in accordance with Royal Caribbean Internationals The Royal Way, SQM policy, corporate recipe standard, and onboard public health control plan for Food Safety and HACCP guidelines, environmental, and workplace safety policies and procedures.
• Each shipboard employee may be required to perform all functions in various food service venues and galleys throughout the ship.
• In accordance with Royal Caribbean Internationals philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with Guests or fellow shipboard employees and/or in the presence of Guest contact and crew areas.
• Each culinary shipboard employee reports to their workstation assignment on time, properly groomed and dressed.
• On a daily basis, meets with the Sous Chef and/or CDP 1, to review the requirements of the days meals and time frames for restaurant service. Reads menu to estimate food and time requirements to ensure speed and efficiency. Follows daily flowchart with regard to menus and any other food products that may be required from the station of responsibility. Follows and studies Company recipe cards and procedures. Use the production sheets and meal counts information to produce the correct amount of required food products.
• Supervises the assigned workstation functions. Assigns duties and responsibilities to employees. Fully responsible for organizing work schedule and controlling over time of assigned section, ensure Time and Attendance policy is followed by each member of his/her team.
• Ensures that food items are prepared and presented according to corporate recipe standards set by the Director, Culinary Operations. Ensures food is set up 15 minutes before required time and adequate amounts are prepared.
• Trains and monitors entry level cooks and Chefs for proper service. Provides on-the-job training to strengthen their current performance and in preparation for possible advancement to promotional positions.
• Conducts an inventory of the items in the workstation storage.
• Apply at all times HACCP and onboard sanitation, hygiene standard, complying with ship's international itinerary.
• Knows and operates all equipment according to standard operating procedures. Reports all out of order equipment directly to their supervisor.
• If assigned to work in any of the companys private destination, consider safety of oneself, colleagues and guests. Be familiar with the nearest first aid station, location of safety equipment and routes around the islands workstations.
• Practice ergonomic exercise such as stretching before reporting to work. Required to report first stage of illness or health disorder to immediate supervisor.
• Works with all galley personnel in a cooperative, productive and effective manner.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, steam kettles, etc. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc.
• Adds seasoning to foods during mixing or cooking to appeal to the demographics of the guests. Monitors, supervises and tests foods being cooked by tasting, smelling and using a thermometer to ensure the correct internal temperature has been reached before serving the food. Attends daily food tasting per Executive Chefs instructions.
• Controls, stores and/or disposes over production food items according to Royal Caribbean Internationals The Royal Way.
• Supervises and participates in cleaning the workstations during and after meal preparation.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Demonstrates the ability to take over other assigned stations as a CDP 3 depending on the station and class of ships, at any given time.
• Acquire a good amount of knowledge in regards to AWP and vacuum infeed station. Train subordinates on proper garbage separation and advise them no Cooks are allowed to put anything in the vacuum infeed units around the galley.
• CDP 3 prepares to be able to step up as a temporary CDP 1 or Sous Chef depending on ship class when it is required in the operation.
• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.