Recruiter: Royal Caribbean Cruises
Department: Culinary
Main Function: As shown
Published: 16 August 2024
| JOB DESCRIPTION | |
| POSITION SUMMARY | - Supervises and coordinates activities at a specialized workstation with a focus on Asian Cuisine (Chinese, Korean, Thai, Japanese, and Vietnamese), and is involved in preparing and baking bread and pastries, preparing pantry and buffet items, butchery, and other specialties for various dining venues on the ship. - The CPA2 position is specialized in areas such as Pastry, Buffet, Buffet Decorator, Pantry, Butcher, and Bakery. - The role is intended to develop into a future CDP 1 / CPA 1, encompassing all management responsibilities, knowledge, skills, and craftsmanship. - Certification for the position has been provided by the Culinary Trainer, Pastry, or Bakery Supervisor / Corporate Chef. |
| ESSENTIAL DUTIES AND RESPONSIBILITIES | 1. Conduct oneself professionally and courteously at all times, both physically and verbally, in interactions with guests and fellow employees, especially in guest contact and crew areas. 2. Report to the workstation on time, properly groomed and dressed according to Gold Anchor Standards, including a clean uniform, name tag, Chef's hat, apron, hair net (for women), calibrated thermometer, red neck scarf with silver neck slide (or gold neck slide on certain ships), company-approved safety shoes, and appropriate PPE. 3. Meet daily with the Sous Chef (Asian) and/or CDP 1/CPA 1 to review meal requirements and time frames. Estimate food and time needs, follow daily flowcharts, and use production sheets to ensure correct food quantities. Study company recipe cards and procedures. 4. Supervise the assigned workstation, assign duties, organize work schedules, and control overtime. Ensure adherence to Time and Attendance policies, notify of any anomalies, and report any crew member working over 10 hours. Observe and evaluate employees to ensure quality standards and service levels. 5. Ensure proper staffing at the station and communicate with the supervisor. Prepare and present food according to corporate recipe standards, set up 15 minutes before required time, and prepare adequate amounts. On ships without a CPA 1 position, the CPA 2 is responsible for food products used in different outlets, ensuring they meet company standards. Visit other food outlets to check and maintain food products, and ensure communication with the Sous Chef (Asia) and other CDPs/CPAs. 6. Train and monitor entry-level cooks and chefs, providing on-the-job training to improve performance and prepare for promotions. Ensure junior co-workers read Level 1 & 2 Culinary Training Manuals and are prepared for certification. Support and develop crew members enrolled in the Culinary Training Program, and organize workstation operations for efficiency. 7. Conduct inventory of workstation storage, determine food requirements, and prepare requisitions for Sous Chef approval. Review delivery quality and quantity, and accept shipments. Manage food cost budgets for the workstation. 8. Prepare food items according to corporate recipe and standards set by the Director, Culinary Operations, ensuring high culinary standards and consistency. 9. Apply HACCP and onboard sanitation and hygiene standards. Acquire proficiency in food storage, preparation, and safe temperatures. Learn and practice procedures to prevent outbreaks. Monitor workstation and staff adherence to procedures, and train Commis on the Public Health Control Plan. 10. Operate equipment according to standard procedures, report malfunctions, and conduct documented training on machinery and tool maintenance. Ensure safety practices to prevent injuries and report unsafe acts immediately. 11. Practice ergonomic exercises and report any health issues to the supervisor. 12. Work cooperatively and effectively with all galley personnel. 13. Adjust thermostat controls for ovens, broilers, grills, etc., and test equipment for accuracy. Report malfunctions and request necessary repairs. 14. Measure and mix ingredients according to recipes to prepare soups, salads, gravies, desserts, sauces, and casseroles. 15. Monitor, supervise, and test cooked foods for taste, smell, and temperature. Attend daily food tastings as per Executive Chef's instructions. 16. Control, store, or dispose of overproduction food items according to Gold Anchor Standards. 17. Supervise and participate in cleaning workstations during and after meal preparation. Enforce cleaning procedures and prepare workstations for the next shift. 18. Attend meetings, training, courses, and other work-related activities as required. 19. Read Level 1 & 2, Level 3 & 4, and Nutrition and Supervision culinary training manuals to prepare for ACF Certification and to develop knowledge for junior co-workers. 20. Demonstrate ability to take over as a CDP/CPA 1 if required and improve the work environment. Report any abnormal behavior or incidents to the supervisor. 21. Acquire knowledge of AWP and vacuum infeed stations. Train subordinates on garbage separation and ensure no items are placed in vacuum infeed units. 22. If assigned to a company private destination, ensure safety for oneself, colleagues, and guests. Be familiar with first aid stations, safety equipment, and island routes. Provide professional and friendly service, secure company property, and maintain sanitary conditions. 23. Work closely with the Sous Chef on evaluations and prepare hand-over notes for the assigned station. Be prepared to step up as a temporary CDP/CPA 1 or Sous Chef if required. 24. Perform related duties as assigned. This description does not limit duties, and additional job-related tasks may be assigned by the supervisor or management. |
| QUALIFICATIONS | Hiring Requirements: Proof of completion of 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 with a focus on Chinese/Asian cuisine. Ability to read, interpret, and demonstrate the preparation of recipes for basic meat, fish, sauce, and side dishes, including advanced cooking methods (braise, sauté, broil, grill) and knife skills (slice, dice, chop, julienne, etc.). Ability to work with minimal supervision and train team members. Demonstrated ability to supervise workstation activities involving various food items. Extensive knowledge of food handling procedures in accordance with public health standards. Ability to work positively and cooperatively in a diverse team environment to meet overall time frames for food service operations. Ability to learn and apply human resources policies and practices. Capable of supervising an international team of entry-level cooks and chefs, motivating, developing, and managing employees. Ability to administer disciplinary actions through coaching and counseling or recommend termination if necessary. Ability to communicate tactfully with department heads, coworkers, and other shipboard employees to resolve problems and negotiate solutions. Completion of high school or equivalent education preferred. Required computer knowledge. |
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.
闽ICP备16037952号
Sealand Maritime Services Co., Ltd.
CHINA: Unit 602 Norinco Business Plaza, No. 6 Huli Avenue
Xiamen, PR. China 361006
China: +86-400-009-3911
Overseas: +86-592-5602215
Phone:
530-812-4716
Email: info@chncrew.com
© 2024 Sealand. All rights reserved. Designed by CLOUD ONE DESIGN
