Manages and coordinates activities of various workstations engaged in preparing, timing, and cooking soups, meats, vegetables, desserts, including breads served in a variety of dinning venues onboard the ship.
1. Each culinary shipboard employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International’s GOLD Anchor standards.
2. Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. Records production and operational data on specified forms. Analyzes operational problems such as over production, wastage, pilferage, and establishes controls.
3. On a daily basis, meets with the Executive Sous Chef and Executive Chef to review the requirements of the day’s meals and timeframes for restaurant service.Meets with Executive Sous Chef to review daily special request and special event.
4. Maintains food cost at reasonable levels without affecting quality of set standards. Reviews food requisitions from the various workstations and make necessary adjustment to get the correct quantities, within acceptable timeframes and in accordance with established control procedures.
5. Work Closely with Chef de Partie of each work station assigned, monitors procedures and quality checks production, ensure speed and efficiency, corrects and coach. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Ensure timely delivery of food is set-up and adequate amounts are prepared.
6. Trains and monitors all levels of Commis to Chef De Partie for proper skill and service. Conducts training for new recipes, portion control, cooking techniques, proper use of equipment, work place safety, deep fat fryer, USPH & HACCP, OPP protocols & knowledge, ACF culinary training and any updates/upgrades in system & procedures on board. Provides on-the-job training for all level of Commis to strengthen their current performance and preparation for possible advancement to promotional positions.
7. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements etc. Reports all malfunctions and requests necessary repairs and ensure to follow up. Advised the Culinary Operations Coordinator in regards to all pending requests so it can be recorded in the Executive Chef’s Voyage report AVO Log. Collaborate with the Facilities Manager team the status of the preventive maintenance for galley equipment.
8. Ensures the workstation teams prepare food items consistently of high culinary standards and in accordance with set Corporate Culinary standards, regarding taste, consistency and attractive presentation.
Conducts meetings with workstation heads to review work processes, issues and quality improvements. Record daily production issues and lessons learned to be utilized as a tool for the succeeding voyage to minimize over production and achieve better quality product.
11. Together with the Executive Sous Chef, layout and establish dynamic work schedules that match the service needs for all venues.
12. Attends meetings, training activities, courses and all other work-related activities as required.
13. 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.
Who are we looking for?
- Our superstar candidate offers us proof of cook apprenticeship completion or equivalency.
- Six to eight years experience cooking and preparing food in a 4 or 5 star hotel, restaurant or high volume food service facility.
- Written references from former employers are required.
- Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s brand standards. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
- Extensive knowledge of food handling procedures with regard to HAACP and public health standards.
- Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation.
- Ability to communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.
- Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control.
- Knowledge of policies and practices involved in the human resources function. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work.
- Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment.
- Working knowledge of computers, internet access, and the ability to navigate within a variety software packages such as Excel, Word, and PowerPoint.
- Completion of high school or basic education equivalency preferred.
- Ability to speak English clearly,distinctly and cordially with guests.
- Ability to read and write English in order to understand and interpret written procedures.
- This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
- Ability to speak additional languages such as Spanish, French or German preferred.
While performing the duties of this job, the shipboard employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.