Recruiter: Royal Caribbean Cruises
Department: Culinary
Main Function: As shown
Published: 16 August 2024
| JOB DESCRIPTION | |
| POSITION SUMMARY |
- Supervises and coordinates activities at a workstation, focusing primarily on Asian Cuisine (Chinese, Korean, Thai, Japanese, and Vietnamese).
- Prepares and cooks food products for various outlets offering Asian cuisine per instructions from the direct supervisor onboard the vessel. - The CPA 1 position is a senior middle-management level, requiring previous experience in four different galley sections as CDP 2 or CDP 3 (or CPA 2 or CPA 3). - Certification as Culinary by the Culinary Trainer, Pastry or Bakery Supervisor/Corporate Chef is required. - The position is designed to develop into a Sous Chef (CHW or CHWA) with responsibility, knowledge, skills, and craftsmanship in all areas of management. |
| ESSENTIAL DUTIES AND RESPONSIBILITIES |
- Perform duties in accordance with Royal Caribbean International's Gold Anchor Standards, SQM standards, corporate recipe standards, public health control plan for food safety, HACCP guidelines, and environmental and workplace safety policies. Be prepared to work in various food service venues and galleys throughout the ship.
- Conduct oneself professionally and courteously at all times, interacting respectfully with guests and fellow employees, especially in guest contact and crew areas. - Report to the workstation on time, properly groomed and dressed per Gold Anchor standards, including a clean uniform, name tag, Chef's hat, apron, hair net (for women), calibrated thermometer, red neckerchief with gold neck slide, company-approved safety shoes, and appropriate PPE. - Meet daily with the Sous Chef Asia and/or Executive Sous Chef to review meal requirements and time frames. Estimate food and time requirements, follow daily flowcharts, and use production sheets to ensure proper food quantities. Train Commis, CDP 3, CDP 2, CPA 2, CPA 3, and CMA 1 in recipe knowledge and cooking procedures. - Supervise the assigned workstation, assigning duties, organizing work schedules, and controlling overtime. Ensure adherence to Time and Attendance policies and notify Sous Chef or Executive Sous Chef of any anomalies. - Observe and evaluate employee performance and work procedures to meet quality standards. Ensure staffing levels are appropriate, food is prepared and presented according to standards, and proper food amounts are prepared. Visit other food outlets to ensure compliance with company standards and maintain communication with other outlets. - Train entry-level cooks and chefs for proper service, providing on-the-job training for performance improvement and advancement. Ensure junior co-workers complete required training and are prepared for certification. - Conduct inventory of workstation storage, determine food requirements, and prepare daily requisitions for approval. Review delivery quality and quantity, manage food cost budgets, and train staff in waste management. - Work cooperatively with all galley personnel. Adjust equipment thermostat controls, test accuracy, report malfunctions, and train staff in food preparation procedures. - Apply HACCP and sanitation standards, monitor workstation and staff for adherence to procedures, and ensure proper food storage and temperature practices. - Conduct training to ensure all crew members are familiar with RCCL and onboard Public Health Control Plan. Monitor record-keeping for Blast Chiller and Cooling Logs. - Operate equipment according to procedures, report out-of-order equipment, and conduct documented training in operating, cleaning, and maintaining machinery. - Practice ergonomic exercises and report any health issues to the supervisor. - Add seasoning to foods, monitor cooking processes, and attend food tastings as instructed by the Executive Chef. - Supervise and participate in cleaning workstations, enforcing cleaning procedures, and preparing for the next shift. - Ensure safety and hygiene if assigned to private destinations, secure company property, and provide professional service. - Attend meetings, training, and work-related activities, and prepare for certification in the ACF Certification program. - Gain knowledge of AWP and vacuum infeed stations, train subordinates in garbage separation, and enforce restrictions on vacuum infeed units. - Work closely with the Sous Chef on evaluations and prepare hand-over notes. Be prepared to step up as temporary Sous Chef Asia when required. - Perform related duties as assigned. This description does not limit the duties required, and other job-related tasks may be assigned by the supervisor or management. |
| QUALIFICATIONS |
**Hiring Requirements:**
- Proof of completion of a cook apprenticeship or equivalent. - Four to six years of experience cooking and preparing food in a 4 or 5-star hotel restaurant or high-volume food service facility in China or focusing on Chinese/Asian cuisine. - Ability to read, interpret, and demonstrate recipes for meat, fish, sauces, and side dishes, including advanced cooking methods and knife skills. - Capability to work with minimal supervision and train team members. - Extensive knowledge of food handling procedures according to public health standards. - Ability to work cooperatively in a diverse team environment and meet overall time frames for food service operations. - Knowledge of human resources policies and practices; ability to supervise, motivate, and manage an international team, including disciplinary actions. - Effective communication with department heads, coworkers, and other shipboard employees for problem resolution and negotiation. - High school diploma or equivalent preferred. - Computer knowledge required. |
Sealand has been the premier choice of international cruise companies and hotels for sourcing qualified crew members and hotel staff for more than 20 years in Mainland China.
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Sealand Maritime Services Co., Ltd.
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Xiamen, PR. China 361006
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Phone:
530-812-4716
Email: info@chncrew.com
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