Chef De Partie

Job Overview :

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.

Job 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 :

Oasis class ships to include additional venues such as but not limited to :

Additional Responsibilities :

Job Qualifications :