Chef De Partie 2

Supervises and coordinates activities of a particular workstation engaged in preparing and cooking food products for various outlets per instructions from the direct supervisor onboard the
vessel.

The CDP 1 position is a senior middle-management level and previously has worked in four different sections of the galley in the position of CDP 2 or CDP 3 and has received certification
as Culinarian by the Culinary Trainer, Pastry or Bakery Supervisor/Corporate Chef.

This position should be developed to becoming a Sous Chef in all areas of management; responsibility, knowledge, skills, and craftsmanship.

ESSENTIAL DUTIES AND RESPONSIBILITIES

All duties and responsibilities are to be performed in accordance with Royal Caribbean Internationals Gold Anchor Standards, SQM standards, corporate recipe standards, onboard public health control plan for food safety and HACCP guidelines, and 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.

Hiring Requirements:

Proof of cook apprenticeship completion or equivalency.
Four to six years experience cooking and preparing food in a 4 or 5-star hotel, restaurant
Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce, and side dishes. The demonstration includes advanced cooking methods such as braise, sauté, broil, and grill and the use of a variety of knives to slice, dice, chop, julienne, etc.
Ability to work with minimum supervision and able to train members of the team.
Extensive knowledge of food handling procedures with regard to public health standards.
Ability to work positively and cooperatively in a diverse team environment to meet overall established time frames for the entire food service operation.
Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Ability to supervise an international team of entry-level cooks and chefs 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 recommend termination of employment.
Ability to communicate tactfully with department heads, coworkers, and other shipboard employees to resolve problems and negotiate resolutions.
Completion of high school or basic education equivalency preferred.
Computer knowledge is required.