Maintains kitchen work areas and galley equipment and utensils in clean and orderly condition by performing the following essential duties and responsibilities.
ESSENTIAL DUTIES AND RESPONSIBILITIES
All duties and responsibilities are to be performed in accordance with Royal Caribbean International's Gold Anchor Standards, SQM standards, USPH and HACCP guidelines, environmental, and work place safety policies and procedures. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the ship.
The work stations or areas are usually categorized as follows: roast, fish, butcher, vegetable, breakfast, solarium, sauce, soup, bakery, buffet,pastry ,pantry, Windjammer, room service, special requests, employee galley, coffee station. Voyager, Radiance and Freedom class ships include additional venues such as Jade, Caf? Promenade, Latte-tudes, Chops Grille, Portofino, Seaview, Johnny RocketsTM and the commissary.
In accordance with Royal Caribbean International's philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions guests or fellow shipboard employees and/or in the presence of guest contact and crew areas.
I. Each culinary shipboard employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International's Gold Anchor Standards. This includes a clean cooks uniform, nametag, hat, apron, and specified safety shoes.
II. Maintains the cleanliness of work areas and follows proper washing and sanitation of pots, pans, and equipment of that particular galley section. Utilizes proper USPH sanitation procedures at all times and practices careful handling of all Galley equipment so as to avoid damage through neglect or carelessness.
III. Sweeps and mops galley floors and bulkheads. Cleans ceilings as required.
IV. Washes worktables, walls, refrigerators and meat blocks.
V. Segregates and removes trash and garbage and places it in designated containers.
VI. Steam cleans or hoses out garbage cans.
VII. Separates disposable bottles from non-disposable bottles and delivers separated waste to incinerator room.
VIII. Pick up and deliver galley equipment between storage and work areas.
IX. Loads or unloads supplies and food products in the provision room as needed.
X. My participated in the set up of banquet tables.
XI. Wash, peel, cut fruits/vegetables and other food related ingredients.
XII. Gets involved and takes initiative to learn cooking techniques for the further advancement to Commis 2.
XIII. Attends meetings, training activities, courses and all other work-related activities as required.
XIV. 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.
Minimum hiring, language and physical requirements to perform the job.
" Minimum one year previous kitchen experience as cook helper, preferably in a 4 or 5 star restaurant, hotel or high volume food service facility.
" Completion of high school or basic education equivalency preferred.
Internal Candidate Requirements:
In addition to the stated hiring requirements, internal candidates are required to fulfill the following:
Completion of one full contract with a performance rating of satisfactory or above.
" Ability to speak English clearly, distinctly and cordially with guests.
" Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
" Ability to speak additional languages such as Spanish, French or German preferred.
While performing the duties of this job, the shipboard employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.