YANIQUE PAGE

. Perping of meat and vegetables.

.Sanitizing and cleaning of work area.

.cooking dishes according to company standards.

• Prepping meat and seafood.
• Prepping vegetables and sauces.
• Prepping of stations according to daily reservations.
• Cooking dishes according to company standards.
• (winter)

• Prepping meat and seafood.
• Prepping vegetables and sauces.
• Prepping of stations according to daily reservations.
• Cooking dishes according to company standards
• (summer)

• Prepping meat and seafood.
• Prepping vegetables and sauces.
• Prepping of stations according to daily reservations.
• Cooking dishes according to company standards.
• (winter)

• Prepping meat and seafood.
• Prepping vegetables and sauces.
• Prepping of stations according to daily reservations.
• Cooking dishes according to company standards.
• (winter)

• Preparing dishes according to company standards.
• Prepping ingredients for dishes.
• Putting final touches on each dish before.
• (summer )

• Preparing dishes according to company standards.
• Checking the banquet sheet and prepping accordingly.
• Making Dressing and salad.
• (winter)

• Planning and organizing the menu for the buffet.
• Prepping meats according given menu
• Cooking for dishes according to company standards.
• Washing and cleaning of kitchen to company standards.

• (summer)

• Soup cook
• Sauce cook
• Banquet cook
• Breakfast cook
• Specialty cook (working at fine dining restaurants on board)
• Supervising making sure each task is done according to RCL standard for breakfast, lunch and dinner.
• Ensuring work areas are cleaned according to USPH requirements.

• Expeditor Ensuring that the order goes to the right place making sure plates are clean and the food is delivered on time.
• Supervising food runners.