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. 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, including 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 on time, properly groomed and dressed according to Royal Caribbean International's Gold Anchor standards. This includes a clean uniform, name tag, Chef's hat, apron, hair net (for ladies), calibrated thermometer, red neck scarf with silver or gold neck slide, company-approved safety shoes, and appropriate PPE for assigned tasks. 3. On a daily basis, meets with the Sous Chef and/or CDP/CPA 1 to review the requirements of the day's meals and time frames for restaurant service. Reads the menu to estimate food and time requirements to ensure speed and efficiency. Follows the daily flowchart with regard to menus and any other food products that may be required from the station of responsibility. Studies Company recipe cards and procedures. Uses production sheets and meal counts information to produce the correct amount of required food products. 4. Supervises the assigned workstation functions. Assigns duties and responsibilities to employees. Organizes work schedules and controls overtime of the assigned section, ensuring Time and Attendance policy is followed by each team member. Notifies Sous Chef and/or CDP/CPA 1 regarding anomalous work schedules and time records. Informs the Sous Chef/Executive Sous Chef/Executive Chef of any crew members who do not follow time & attendance procedures and is required to report any crew member who works more than 10 hours a day. Observes and evaluates employees and work procedures to ensure quality standards and service levels are met. Ensures proper staffing at their station and communicates this with their supervisor. 5. Ensures that food items are prepared and presented according to corporate recipe standards set by the Director, Culinary Operations. Ensures food is set up 15 minutes before required time and adequate amounts are prepared. For ship classes where there is no allocated CDP/CPA 1 or CDP/CPA 2 position in the par level, the CPA 3 is also responsible for food products used in different food outlets and must follow up on the serving and maintaining of these products. The CPA 3 must visit other food outlets and/or decks to check food products to ensure they are maintained and meet Company standards. Works closely with the Sous Chef and CDPs/CPAs in other outlets to ensure the level and quality of communication. 6. Trains and monitors entry-level cooks and chefs for proper service. Provides on-the-job training to strengthen their current performance and prepare them for possible advancement to promotional positions. Ensures that all junior co-workers complete on-the-job training by ensuring each crew member reads the Level 1 & 2 Culinary Training Manual to prepare for certification in the Royal Culinary Academy at Sea Training Program. Supports, coaches, trains, and develops crew members already enrolled in the culinary training program per training guidelines and the Culinary Succession Planning tool. Trains junior co-workers in every aspect of the job according to company standards. Organizes the daily workstation operation to ensure speed, efficiency, procedures, and all aspects of the job are followed. 7. Conducts an inventory of items in the workstation storage. Determines the day's food requirements and prepares daily requisitions in Crunch Time for approval by the Sous Chef. Reviews the quality and quantity of the delivery and accepts the shipment. Shows responsibility for achieving the food cost budget for the assigned workstation. 8. Applies HACCP and onboard sanitation and hygiene standards at all times, complying with the ship's international itinerary. Acquires proficiency in standard regulations regarding proper food storage, correct food preparation, and safe food temperature. Learns about OPP and practices common procedures to prevent outbreaks. Monitors workstation and staff adherence to these procedures. For ship classes without an allocated CDP/CPA 1 position in the par level, the CPA 3 position also includes conducting on-the-job training with Commis to ensure all crew members in their area of responsibility know the onboard Public Health Control Plan for preparing, holding, storing, re-heating, and serving food. Conducts training and follows up on record-keeping for Blast Chiller and cooling logs in their area of responsibility or the Blast Chiller used daily. 9. Knows and operates all equipment according to standard operating procedures. Reports all out-of-order equipment directly to their supervisor. Conducts documented training of Commis in operating, cleaning, and maintaining machinery and tools according to the Company Workplace Safety program. Has the responsibility to prevent and rectify any actions that may result in injury to Guests or crew members under their direct supervision using safety observations. Reports any unsafe acts, near misses, or accidents to the Executive Chef immediately. 10. If assigned to work in any of the company's private destinations, considers the safety of oneself, colleagues, and guests. Is familiar with the nearest first aid station, location of safety equipment, and routes around the island's workstations. Ensures to provide Guests with professional and friendly service at all times. Responsible for securing company properties and food products brought to the island. Must work in the best sanitary condition applying onboard standards of hygiene and cleanliness. 11. Practices ergonomic exercises such as stretching before reporting to work. Is required to report any first-stage illness or health disorder to the immediate supervisor. 12. Works with all galley personnel in a cooperative, productive, and effective manner. 13. Adjusts thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, steam kettles, etc. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc. Reports all malfunctions to the Sous Chef and/or CDP/CPA 1 and requests necessary repairs. 14. Adds seasoning to foods during mixing or cooking to appeal to the demographics of the guests. Monitors, supervises, and tests foods being cooked by tasting, smelling, and using a thermometer to ensure the correct internal temperature has been reached before serving the food. Attends daily food tastings per Executive Chef's instructions. 15. Controls, stores, and/or disposes of overproduction food items according to Royal Caribbean International's Gold Anchor Standards. 16. Supervises and participates in cleaning the workstations during and after meal preparation. Enforces and follows onboard cleaning procedures for work surfaces, all related equipment, and utensils. Supervises the assembly of the workstation for the next meal preparation shift, including cleaning and preparing food storage areas and refrigerators. 17. Attends meetings, training activities, courses, and other work-related activities as required. Reads Level 1 & 2 and Level 3 & 4 Culinary Training Manuals to prepare for culinary course Certification and to develop knowledge to pass on to junior co-workers. 18. Demonstrates the ability to take over other assigned stations as a CDP/CPA 3 depending on the station and class of ships at any given time. Improves the work environment in their area of responsibility and reports any abnormal behavior or incidents directly to their supervisor. 19. Acquires a good amount of knowledge regarding AWP and vacuum infeed stations. Trains subordinates on proper garbage separation and advises them that no cooks are allowed to put anything in the vacuum infeed units around the galley. 20. Prepares to step up as a temporary CDP/CPA 1 or Sous Chef depending on ship class when required in the operation. 21. Performs related duties as required. This position description does not imply these are the only duties to be performed. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. Works closely with the Sous Chef regarding evaluation progress for 90 days, mid-contract, and end-of-contract evaluations for employees under their supervision and completes handover notes for their assigned station before signing off. |
| QUALIFICATIONS | - Proof of cook apprenticeship completion or equivalency. - Four to six years experience cooking and preparing food in a 4 or 5 star hotel, restaurant, or high-volume food service facility in China or with Chinese/Asian Cuisine as the main focus of the venue. - Ability to read, interpret, and demonstrate the preparation of recipes for all basic meat, fish, sauce, and side dishes, including advanced cooking methods such as braise, sauté, broil, and grill, and the use of various knives to slice, dice, chop, julienne, etc. - Ability to work with minimal supervision and train team members. - 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 human resources. Ability to supervise an international team of entry-level cooks and chefs positively and productively, motivating, developing, and managing employees as they work. Ability to administer disciplinary actions 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 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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