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Buffet Decorator




Description:

A top cruise line is now searching for Buffet Decorators. Our Buffet Decorators 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.

Responsibilities include (but are not limited to):

* Each culinary shipboard employee reports to their workstation assignment on time, properly groomed and dressed according to company's standards. 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.

* 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.

* 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.

* 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.

* 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 company's Culinary 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.

* 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.

* 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.

* Apply at all times HACCP and onboard sanitation, hygiene standard, complying with ship's international itinerary.

* 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.

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

* 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.

* Controls, stores and/or disposes of over production food items according to Royal Caribbean International’s Gold Anchor Standards.

* 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.

Requirements:

* 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.

* Ability to speak English clearly, distinctly and cordially with guests.

* Ability to read and write English in order to understand and interpret written procedures.

* Ability to speak additional languages such as Mandarin, Cantonese, Spanish, French or German preferred.

* Be able to compute basic arithmetic.

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