Chef De Partie
In charge of running the whole culinary operation onboard the ship, these talented chefs not only ensure each meal our guests enjoy onboard our ships is memorable, they also work hard to develop their team members by providing them with all the necessary tools to be successful in their careers with us. Previous experience in a similar role in a high volume/ high quality culinary operation is required.
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.
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