Chef De Partie

POSITION SUMMARY

Supervises and coordinates activities of a particular workstation engaged in preparing and cooking food products for various outlets per instructions from the direct supervisor onboard the vessel. The CDP 1 position is a senior middle-management level and previously has worked in four different sections of the galley in position of CDP 2 or CDP 3 and has received certification as Culinarian by the Culinary Trainer, Pastry or Bakery Supervisor/Corporate Chef. This position should be developed to becoming a Sous Chef in all areas of management; responsibility, knowledge, skills and craftsmanship.

ESSENTIAL DUTIES AND 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 for food safety and HACCP guidelines, environmental and work place safety policies and procedures. 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:

• Main Galley including Butcher, Commissary, Pastry and Bakery
• Windjammer Galley
• Room Service
• Crew galley  
• Solarium

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.
• Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes. 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.
• Ability to work with minimum supervision and able to train members of the team.
• 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 the human resources function. Ability to supervise an international team of entry-level cooks and chefs 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 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 is required.

Language Requirements:

• 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.

Physical Requirements:

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. 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.