ROYAL CARIBBEAN INTERNATIONAL - www.royalcaribbean.com
Manages and coordinates activities of various workstations engaged in preparing and cooking
soups, meats, vegetables, desserts, and other foodstuffs served in a variety of dinning venues
onboard the vessel.
DUTIES AND RESPONSIBILITIES:
All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Gold Anchor Standards, SQM standards, USPH and HACCP guidelines, environmental, and safety policies.
Each shipboard employee may be required to perform all functions in various food service venues and galleys throughout the ship. The work stations or areas are usually categorized as follows: roast, fish, sauce, soup, bakery, buffet, pastry, pantry, Windjammer, room service, special requests, employee galley. Voyager and Radiance class ships include additional venues such as Chops, Portofino, Seaview, Johnny Rockets™ and the commissary.
1. 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. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crew areas.
2. 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. This includes a clean uniform, nametag, chef’s hat, apron and specified safety shoes.
3. Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. Ensures the continuous and accurate participation of the food service operation. Records production and operational data on specified forms. Analyzes operational problems such as over production, wastage, theft, and establishes controls. Reviews the overtime requests against production levels to determine appropriate needs and approves amounts accordingly. Reviews and approves timesheets. Prepares a variety of reports and letters utilizing personal computer system and equipment.
4. On a daily basis, meets with the Executive Chef, to review the requirements of the day’s meals and timeframes for restaurant service. Reads menu to estimate food and time requirements to ensure speed and efficiency. Reviews staff’s recommendations for the use of assorted seasonings, ingredients, etc. to provide variety from the previous day.
5. Reviews food requisitions from the various workstations and forwards to Executive Sous Chef for final approval. Requires the items be requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize food deterioration and waste. May participate in monitoring the loading of provisions at the docks.
6. Monitors and manages the various workstation functions. Monitors the assignment of duties and responsibilities to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Makes recommendations personnel actions such as new hire requests and discharges, to ensure proper staffing. Monitors food items are prepared and presented according to Gold Anchor Standards. Monitors food is set-up on time and adequate amounts are prepared. Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
7. Trains and monitors all levels of cooks and chefs for proper skill and service. Conducts training for new recipes, techniques, equipment, etc. Provides on-the-job training to strengthen their current performance and preparation for possible advancement to promotional positions. Monitors the daily workstation operation to ensure speed and efficiency. Reviews work schedules and time records.
8. Demonstrates the proper operation of all equipment to staff according to proper procedures. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements etc. Reports all malfunctions and requests necessary repairs.
9. Ensures the workstation teams prepare food items consistently of high culinary standards and in accordance with Royal Caribbean International’s Gold Anchor Standards, regarding taste, consistency and attractive presentation. Monitors and tests foods being cooked by viewing, tasting, and smelling. Monitors staff to ensure food items, portions, and garnishments are used in accordance with Royal Caribbean International’s Gold Anchor Standards. Conducts meetings with workstation heads to review work processes, issues and quality improvements.
10. Monitors at all times USPH and HACCP procedures for sanitation and cleanliness and monitors workstations and staff for adherence to those procedures. Enforces and follows USPH cleaning procedures for work surfaces, all related equipment and utensils.
11. Monitors the assembly of the workstation for the next meal preparation shift. This includes the cleaning and preparing food storage areas and refrigerators. Enforces the storage or disposal of over production food items according to Royal Caribbean International’s Gold Anchor Standards.
12. Collaborates with Executive Sous Chef and the Executive Chef to plan menu requirements, serving arrangements and other related details.
13. Works with all galley personnel in a cooperative, productive and effective manner.
14. Recommends measures to improve work procedures and employee performance to increase quality of services and job safety.
15. Attends meetings, training activities, courses and all other work-related activities as required.
16. 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.
You can apply for this job if you are:
MINIMUM AGE LIMIT IS 21 Y.O.
PROFESIONAL KNOWLEDGE WITH WORK EXPERIENCE ARE A MUST
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 preferred.
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 Gold Anchor 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 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. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel.
Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.
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.
Internal Candidate Requirements:
In addition to the stated hiring requirements, internal candidates are required to fulfill the following:
Ability to attend and complete, with a passing score, onboard USPH training.
Three to five years experience internally as a Chef de Partie with a performance rating of satisfactory or above.
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. The employee must frequently lift and/or move up to 50 pounds. 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.
Luxury cruise ships sailing around the World - combine work and travel, but be ready for hard work!
• Work experience in International Company
• Food, accommodation, and medical insurance expenses are covered by the company
LENGTH 6 MONTH CONTRACT
SALARY $2400 (NON TIPPING POSITION)