Chef de Partie 2

Royal Caribbean International; País Vasco; Presencial; EUR 10.000 - 30.000; Jornada completa

Descripción de la vacante

An established industry player seeks a skilled culinary professional to supervise specialized workstations on board a ship. This exciting role involves preparing and baking a variety of food items while ensuring compliance with safety and hygiene standards. The ideal candidate will demonstrate strong leadership skills and a commitment to excellence in culinary arts. Join a dynamic team dedicated to providing exceptional dining experiences while advancing your culinary career in a vibrant and diverse environment. If you are passionate about food and leadership, this opportunity is perfect for you.

Formación

• Must have a strong background in culinary arts and food preparation.
• Experience in supervising kitchen staff and training entry-level cooks is essential.

Responsabilidades

• Supervise and coordinate activities of specialized workstations in the galley.
• Train and monitor entry-level cooks and ensure adherence to food safety standards.

Conocimientos

Culinary Skills

Team Leadership

Time Management

Food Safety Standards (HACCP)

Educación

Culinary Arts Degree

Certification in Food Safety

Herramientas

Kitchen Equipment

Inventory Management Systems

Descripción del empleo

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 a variety of dining venues on board the ship. The CDP2 position is a specialized position in specific areas in the Galley such as Pastry, Buffet, Buffet Decorator, Pantry, Butcher and Bakery. This position should be developed to become a future 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 Responsibilities:

• All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM standards, corporate recipe standard, onboard public health control plan, HACCP guidelines, environmental, and workplace safety policies and procedures.
• In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times.
• Each culinary shipboard employee reports to their workstation assignment on time, properly groomed and dressed according to Royal Caribbean International’s The Royal Way.
• On a daily basis, meets with the Sous Chef and/or CDP 1 to review the requirements of the day’s meals and time frames for restaurant service.
• Supervises the assigned workstation function. Assigns duties and responsibilities to employees and organizes work schedule.
• Ensures that their station has proper staffing and communicates this with their supervisor.
• Trains and monitors entry-level cooks and Chefs for proper service and provides on-the-job training.
• Conducts an inventory of the items in the workstation storage and prepares requisitions for approval of the Sous Chef.
• Prepares all food items in accordance with the corporate recipe and standards set by the Director, Culinary Operations.
• Applies HACCP and onboard sanitation, hygiene standards, complying with the ship's international itinerary.
• Knows and operates all equipment according to standard operating procedures and reports all out of order equipment directly to their supervisor.
• Works with all galley personnel in a cooperative, productive and effective manner.
• Measures and mixes ingredients according to recipe to prepare various food items.
• 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 the specialized station/area as a CDP 1, depending on the class of ships, at any given time.
• If assigned to work in any of the company’s private destinations, considers safety of oneself, colleagues and Guests.
• Works closely with the Sous Chef regarding the evaluation progress for employees under their supervision.
• Performs related duties as required.