Chef de Partie 2

POSITION SUMMARY
Supervises and coordinates activities of a specialized workstation engaged in preparing and baking bread
and pastry, preparing pantry and buffet, butchery or other specialties served in a variety of dinning venues
on board the ship. The CDP2 position is a specialized position in specific areas in the Galley such as
Pastry, Buffet, Buffet Decorator, Pantry, Butcher and Bakery. This position should be developed to
become a future 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 standards, corporate recipe standard, onboard public health control plan, 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™
•Sorrento’s
•Café Promenade/Latitude 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 CDP1 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. Uses the production sheets and meal counts
information to produce the correct amount of required food products.

4. Supervises the assigned workstation function. Assigns duties and responsibilities to employees.
Has full responsibility of organizing work schedule and controlling over time of assigned section,
ensures Time and Attendance policy is followed by each member of their team. Notifies the 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 member who does not follow the time &
attendance procedures, and is required to report if any crew member is working more then 10
hours for the day. Observes and evaluates employees and work procedures to ensure quality
standards and service levels are met.

5. Ensures that their station has proper staffing and communicates this with their supervisor.
Ensures that food items are prepared and presented according to the corporate recipe standard and
those standards set by the Director, Culinary Operations. Ensures food is set up 15 minutes before
the required time and adequate amounts are prepared. On a ship class where there is no allocated
CDP 1 position in the par level, the following also applies to the CDP 2 position. The CDP 2 is
responsible for food products from the area of their responsibility that is used in different food
outlets and follows up on the serving and maintaining of the food products. The CDP 2 has to
visit other food outlets and/or decks to check the 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 communications to ensure the level and quality is sufficient.

6. Trains and monitors entry level cooks and Chefs for proper service. Provides on-the-job
training to strengthen their current performance and preparation for possible advancement to
promotional positions. Ensures that all their junior co-workers are doing on-the-job training to
ensure that each crew member reads the Level 1 & 2 Culinary Training Manual to prepare the
crew member for certification in the Royal Culinary Academy at Sea Program. Crew members
already enrolled in the Culinary Training Program shall be supported, coached, trained and
developed per the training program guidelines. Trains the 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 followed.

7. Conducts an inventory of the items in the workstation storage. Determines the day’s food
requirements and prepares requisitions 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. Prepares all food items in accordance with the corporate recipe and standards set by the
Director, Culinary Operations regarding taste, consistency and attractive presentation per recipe
cards. Ensures the team prepares food items consistently of high culinary standards.

9. 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 CDP1 position in the par level, the
following also applies to the CDP 2 position. Conducts on-the-job training with Commis to
ensure that all crew members working in their area of responsibility know the company’s and
onboard Public Health Control Plan in regards to preparing, holding, storing, re-heating and
serving food. Conducts training and follows up on record keeping of Blast Chiller and cooling
logs of the Blast Chiller in their area of responsibility or the Blast Chiller used on a daily basis.

10. 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’s Workplace
Safety program. Is responsible for prevention and rectification of any action that may result 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.

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 all malfunctions to the Sous Chef and/or CDP 1 and requests any necessary
repairs.

14. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies,
desserts, sauces, and casseroles.

15. Monitors, supervises and tests foods being cooked by tasting, smelling and use a thermometer
to ensure the correct internal temperature has been reached before serving the food. Attendants
daily the food tasting as per Executive Chef’s instructions.

16. Controls, stores and/or disposes of over production food items according to Royal Caribbean
International’s The Royal Way.

17. 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.

18. Attends meetings, training activities, courses and all other work related activities as required.

19. Reads Level 1 & 2, Level 3 & 4 and Nutrition and Supervision culinary training manuals in
preparation for certification as an ACF Certified Culinarian and to develop knowledge to pass on
to junior co-workers.

20. Demonstrates the ability to take over the specialized station/area as a CDP 1, depending on
the 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 has
been noticed.

21. 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.

22. 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 property and food products brought
to the island. Must work in best sanitary conditions, applying onboard standard of hygiene and
cleanliness.

23. Works closely with the Sous Chef regarding the evaluation progress for 90 day, mid-contract
and end of contract evaluations for employees under their supervision and completes hand over
notes for their assigned station prior to signing off. The CDP 2 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.

24. 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 are required to perform any other job-related duties assigned by his/her
supervisor or management