Chef de Partie 3

POSITION SUMMARY

• Supervises and coordinates activities of a particular workstation engaged in preparing and cooking food products for various outlets per instruction of the direct supervisor onboard. The CDP 3 position is an entry level for the fleet. A CDP1 usually on a smaller class ships with less outlets and Guest count. This position should be developed to become a future CDP 2 and CDP 1 in all management responsibility, knowledge, skills and craftsmanship and has been certified into the position by the Culinary Trainer, Pastry or Bakery Supervisor / Corporate Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM policy, corporate recipe standard, and 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 Radiance, Voyager and Freedom class ships to include additional galleys such as but not limited to:
•Portofino
•Chops Grille
•Jade
•Seaview
•Johnny Rockets™
•Sorrentos
•Café Promenade/Café Latte Tude Oasis class ships to include additional venues such as but not limited to:
•Giovanni’s Table
•150 Central Park
•Seafood Shack
•Support galleys on Deck 7
•Park Café
•Wipeout Café
•Café Mondo
•Donut Shoppe
•Chefs Table
•Concierge dining
•Vitality Cafe
•Cup Cake Shoppe
•Solarium Bistro
•Doghouse
•Rita's Cantina

1. In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence,
each employee conducts one’s self 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, properly
groomed and dressed according to Royal Caribbean International’s The Royal Way. This includes
a clean uniform, name tag, Chef’s hat, apron, hair net for ladies, calibrated thermometer, red neck
scarf with silver color neck slide, (red scarf with gold color neck slide on ship class without any
allocated CDP 1 positions in the par level), company approved specified safety shoes and wearing
appropriate PPE according to assigned tasks.

3. On a daily basis, meets with the Sous Chef and/or CDP 1, to review the requirements of the
day’s meals and time frames for restaurant service. Reads menu to estimate food and time
requirements to ensure speed and efficiency. Follows daily flowchart with regard to menus and
any other food products that may be required from the station of responsibility. Follows and
studies Company recipe cards and procedures. Use the 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. Fully responsible for organizing work schedule and controlling over time of assigned
section, ensure Time and Attendance policy is followed by each member of his/her team. Notifies
Sous Chef and/or CDP 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 is working more then 10
hours a day. Observes and evaluates employees and work procedures to ensure quality standards
and service level is met. Ensures that their station has proper staffing and communicates this with
their supervisr.

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. On a ship class where there is no allocated CDP 1 or CDP 2
position in the par level, the following also applies to the CDP 3 position. The CDP 3 is
responsible for food products from the area of their responsibility that is used in different food
outlets and shall follow up on the serving and maintaining of the food products. The CDP 3 has to
visit other food outlets and/or decks to check food products to ensure they are maintained and up
to Company standards. Works closely with the Sous Chef and CDP’s in other outlets with regard
to communication to ensure the level and quality.

6. Trains and monitors entry level cooks and Chefs for proper service. Provides on-the-job
training to strengthen their current performance and in preparation for possible advancement to
promotional positions. Ensures that all their junior co-workers are doing on-the-job training by
ensuring that each crew member reads the Level 1 & 2 Culinary Training Manual to prepare
themselves for certification in the Royal Culinary Academy at Sea Training Program. Crew
members already enrolled in the culinary training program shall be supported, coached, trained
and developed per the training program guidelines and the Culinary Succession Planning tool.
Trains junior co-workers in every aspect of the job per company standards. Organizes the daily
workstation operation to ensure speed, efficiency, procedures and all the aspects of the job are
being followed.

7. Conducts an inventory of the items in the workstation storage. Determines the day’s food
requirements and prepares daily requisitions in Crunch Time for approval of 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. Apply at all times HACCP and onboard sanitation, hygiene standard, complying with ship's
international itinerary. Acquire proficiency in regards to standard regulation about proper food
storage, correct food preparation and safe food temperature. Learn about OPP and practice
common procedure to prevent outbreak. Monitors workstation and staff for adherence to those
procedures. On a ship class where there is no allocated CDP 1 position in the par level, the
following also applies to the CDP 3 position; conducts on-the-job training with Commis to ensure
that all crew members working in their area of responsibility know the onboard Public Health
Control Plan for preparing, holding, storing, re-heating and serving food. Conduct training and
follow up on record keeping of Blast Chiller and cooling logs of the Blast Chiller in their area of
responsibility or the Blast Chiller being used on a daily basis.

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 Company Workplace
Safety program. Has the responsibility to prevent and rectify any action that may results in injury
to Guests or crew members under their direct supervision using safety observation. Report any
unsafe acts, near misses or accidents to the Executive Chef immediately.

10. If assigned to work in any of the company’s private destination, consider safety of one’s self,
colleagues and guests. Be familiar with the nearest first aid station, location of safety equipment
and routes around the island’s work stations. Ensure to provide Guests with professional and
friendly service at all times. Responsible to secure company properties and food products brought
to the island. Must work in best sanitary condition applying on board standard of hygiene and
cleanliness.

11. Practice ergonomic exercise such as stretching before reporting to work. Required to report
first stage of illness or health disorder to immediate supervisor.
12. Works with all galley personnel in a cooperative, productive and effective manner.

13. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, steam
kettles, etc. Tests equipment to ensure accuracy of temperature gauges, heating or cooling
elements, etc. Reports to the Sous Chef and/or CDP 1 all malfunctions 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 tasting per Executive Chef’s instructions.
15. Controls, stores and/or disposes over production food items according to Royal Caribbean
International’s The Royal Way.

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. This
includes cleaning and preparing food storage areas and refrigerators.

17. Attends meetings, training activities, courses and all other work related activities as required.
Reads Level 1 & 2 and Level 3 & 4 Culinary Training Manuals to prepares for the culinary
course Certification and to develop his/her knowledge to pass on to junior co-workers.
18. Demonstrates the ability to take over other assigned stations as a CDP 3 depending on the
station and class of ships, at any given time. Improves the work environment in their area of
responsibility and reports directly to their supervisor if any abnormal behavior or incidents have
been noticed.

19. Acquire a good amount of knowledge in regards to AWP and vacuum infeed station. Train
subordinates on proper garbage separation and advise them no Cooks are allowed to put anything
in the vacuum infeed units around the galley.

20. CDP 3 prepares to be able to step up as a temporary CDP 1 or Sous Chef depending on ship
class when it is required in the operation.

21. 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. Works closely with the Sous Chef regarding the evaluation progress
for 90 days, mid-contract and end-of-contract evaluations for employees under his/her
supervision and completes hand-over notes for his/her assigned station prior to signing off