CDP Baker

Job Responsibilities:

• Supervises production in assigned station, ensuring quality and consistency by always requiring adherence to portion control guidelines, Company recipes, defrosting schedule, and trimming methods, and properly considering demand, all as instructed by the Executive Chef / Chief Butcher.
• Continually demonstrates knowledge of efficient production methods and regularly seeks guidance fromthe Executive Chef / Chief Butcher on implementing suggestions.
• Always assists with loading and storing as scheduled.
• Always ensures that assigned section recipe files are maintained and available to assigned staff.
• Always participates in daily briefings with the Chief Butcher to discuss the previous day's operations and efficiency, and upcoming production and events.
• Effectively supervises assigned Butchery staff during operational activities, as directed by the Executive Chef / Chief Butcher.
• Always controls food consumption in the assigned areas through portion and production control.
• Always meets cost targets as directed by the Executive Chef / Chief Butcher.
• Performs all assigned tasks in the most cost-efficientmanner possible while maintaining and adhering to the highest quality standards.
• Always creates an effective and efficient daily production schedule for assigned section, under the direction of the Chief Butcher, as required by the itinerary and various outlets.
• Continually monitors consumption of ingredients required for daily production; routinely keeps the Chief Butcher informed regarding production needs.
• Regularly conducts spot checks to ensure that supplies and par levels are maintained and that proper care is taken to effectively manage production and resources.
• Knows teams role descriptions, and communicates clear expectations based on each role description.
• Observes each crewmembers performance using his or her role description as a guide and delivers prompt and appropriate correction, improvement, or reinforcement. Coaches and develops skilled, engaged team members to become the Consummate Host.
• Identifies top performers and mentors themfor career advancement or promotion.
• Continually trains and coaches assigned staff in correct production methods and skills (including basic trimming and cutting), culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.
• Assists in training and orientation for all new-to-vessel / first- contract Butchery staff as directed by the Executive Chef / Chief Butcher.
• Continually trains staff in and always ensures compliance with Company, safety, environmental, USPHS and Fleet Regulations, and other internal, external, and governmental regulations as directed.
• Performs all General Emergency Organization duties as directed in the Emergency Response Organization.
• Routinely monitors the condition of relevant Galley equipment and, when malfunctions are found, immediately informs the Executive Chef / Chief Butcher that maintenance is required.
• Continually trains assigned staff in knife skills and other safe practices, including the proper use of machinery (band saw, meat grinder, hamburger patty maker, etc.).
• Always follows timekeeping rules and creates accurate ILO records.

Qualifications:

• Must possess a formal qualification in Butchery from a recognized training institution
• Must have at least 5 years of experience in the Butchery galley with at least 2 years experience as Demi Chef de PartieButcher
• Must have recent experience in high volume production
• Must be well versed in U.S.P.H. regulations with the ability to explain concepts
• Ability to adapt and work in a large multinational team.
• Strong knowledge of Butchery production.
• Must be an effective communicator
• Must possess the ability to supervise multicultural subordinate crew members
• Must possess the ability to train subordinate crew members
• Must have a good level of English language.

Princess Cruises offers many benefits. This position is afforded comfortable, double cabin accommodations, meals, exceptional amenities, and extensive learning and recreational programs available to all of our teammates.