Gold Anchor F&B and Culinary Review 2010A Independence

Gold Anchor F & B and Culinary Review
Gold Anchor Culinary Review
The Corporate Executive Chef or Senior Executive Chef will conduct this review. The food product that is delivered to our guests throughout their vacation experience will be evaluated against the operation procedures and food standards set by corporate food development. Objective: The initial culinary review provides objective information of the onboard food operations and operation and its its services to support overall product delivery from guest's perspective. The review services to support thethe overall product delivery from thethe guest's perspective. The review reflects results in points and percentages allowing real accountability and measuring. The second culinary review is an opportunity to observe the entire food operation. This in turn enables us to discuss with the onboard culinary management team and Food & Beverage and Beverage Manager our continued focus on the key elements to deliver a highly competitive food product, all while maintaining consistency. It is designed to provide focused critical and objective feedback regarding your culinary product as it existed during the review. You can expect to be graded more severely in areas areas, where you have received direction to improve in previous audits. This will be reflected in your Correction Rate points, and will effect your overall score. As we establish higher standards through the implementation of initiatives such as As we establish higher standards throughof the implementation of initiatives such as Windjammer Plus, more will be expected every RCCL culinary operation. Windjammer Plus, and Royal Signature Service - more will be expected of RCCL's culinary operation. The review will be conducted in the first week of the visit and the second week wil be for culinary support. Also attached, please find the Gold Anchor F&B and Culinary Review Standards and the Points Breakdown Definitions. In addition, please & find the Gold Anchor Culinary Review Standards and the Points Breakdown & Definition. Conclusion: Please remember these reviews are designed to provide objective review of your onboard Conclusion: food operations, its service and overall product and delivery from the guest The Please find below my observations, comments suggestions, which perspective. should be considered operation was evaluated against operational procedures, standards set by Culinary as positive criticism in order to help improve overall galleyfood /F& B operation and Total Guest Operations and this report generated to assist and guide your operation forward. Please take Satisfaction. some time over the next month to fill in comments, using 'red' text for all items scoring a 3 or below and yourthe completed copy toFood both & Kelle Jones Manager, and myself. I would likesend to thank Hotel Director, Beverage Dining Room and Venue Managers and especially the Executive Chef for their support and hospitality during the past I would like to thank Hotel Director, Food & Beverage Manager, Restaurant week. All have been the very open to observations and accepted the points raised. and Venue Managers and especially the Executive Chef for their support and hospitality during the past week. All have been very open to observations and accepted the points raised. Regards, Marco Marrama Senior Executive Chef
Gold Anchor F & B and Culinary Review 2010A
Ship Name: F&B Manager: Executive Chef: Review Date: Reviewer: Overall Score:
Independence of the Seas Adolf Netsch Kenneth Johansen 11.23.2010 - 11.29.2010 Guenther Bartschte
78.7%
CURRENT SUMMARY
CATEGORIES CURRENT SCORE
USPH SAFETY & ACCIDENT PREVENTION PRODUCTION INVENTORY CONTROL GALLEY MANAGEMENT WINDJAMMER BUFFET DINING ROOM OTHER VENUES STEWARDING F&B MANAGER FM SUPPORT MARINE SUPPORT LEADERSHIP SUPPORT-F&B CULINARY TRAINING INITIATIVES MISCELLANEOUS TOTAL SCORE
73.8% 75.0% 71.4% 80.4% 72.9% 73.9% 81.3% 75.0% 77.1% 84.4% 77.5% 79.2% 75.0% 83.3% 83.3% 68.8% 77%
ITEMS TO BE CORRECTED ITEMS CORRECTED CORRECTION RATE
CORRECTION RATE
CORRECTION SHEET
16 13 81%
Gold Anchor Culinary Review 2 Printed: 7/5/2013
USPH
78.7%
1. Temperature Logs
Comments & Findings All Temperature logs was seen on day 3 and during the daily walk though very little mistakes was found during daily operation all food was recorded. Cooks in most of the areas was able to explain the handling and the purpose of a blast chiller log.
Score:
Ship Management Comments
2. USPH - Guidelines, Meetings & Training
Comments & Findings USPH guidelines and meetings are hold consistently record was seen on day 3 .The Folder was well organized and during the visit the cooks and utilities was able to answer the question what are required to know according to their position status. Ship Management Comments
Score:
3. Food Storage
Comments & Findings Food storage was in overall good few issues was seen in the Buffet station special in the preparation table during the first 2 days of the visit , food was stored under the table out of temperature and also risks of cross contamination between food items. Windjammer was good and well the main galley areas and crew areas.
Score:
4. Gloves
Comments & Findings Gloves are in general well used in hot galley. The fact that kitchen towels are limited available to staff has also reduced cases where staff would use more than one pair of gloves. I have hardly seen crew moving across different sections and galley floors with them on.
Score:
5. Thermometers
78.7%
Comments & Findings Thermometers are in place all cooks are having thermometers and they are calibrated on a weekly base good system and follow up is in place.
Score:
3.5
6. Hand Washing
Comments & Findings Hand washing was one issue the first two days special when cooks and assistant waiters start to work in the morning and evening around 20% of the F&B employees are not washing their hands , same issue was seen in the crew mess and staff mess good improvement was seen after we did mention the issues to the Galley management .It is important special this time a year where the novak virus is very active.
Score:
Ship Management Comments Entire culinary team have had special training with Executive Chef. On going continiusly focus due to Opp Level 2 during the entire winter season.
7. Personal Grooming
Comments & Findings Personal Grooming from all Galley personal is good more kitchen towels need to be in place special during the dinner service . Uniforms where clean Jade cooks was dressed well and up to standart.Few issues was seen from the utilities hats , safety shoes .But in overall good standard in place.
Score:
8. Responds to Inspections
Comments & Findings Responds to inspection is good the ID team do have a good system in place where the CDP in Charge in different areas are checking off their areas on a tracking written sheet . Next day in the morning the sous chef and Kitchen steward are doing a follow up check to avoid any USPH related issues.
Score:
9. HACCP
Comments & Findings HACCP plan is in all areas in place only in one area the HACCP sheet was missing concierge lounge what was brought in place after it was verbal mention .More training is required when it comes to our F&B crew in areas like Sorrento's, caf Promenade. But overall the standard is in complain with the requirements.
Score:
78.7%
10. Safety, Environmental & "Save the Waves"
Comments & Findings
Safety Environmental & Save the waves are in compliance with the company standard. Kitchen steward also keeps record when it comes to training in regards of Garbage separation .
Score:
USPH TOTAL:
29.5 74%
Comments & Findings Equipment trainings continue to take place, the trainer and the management should be more specific with the training . In some cases a signature sheet is attached to an equipment training this will take place when he start using the materials what was provided example training PPT with explanation picture and written explanation for all different machines. Training record was all in place with toppings of the individual training what took place please attache the Printed PPT to the signature sheet.
SAFETY & ACCIDENT PREVENTION
11. Management
Score:
12. Safety Work Environment
Comments & Findings The ID team do have good safety work environment in place , all equipment is new as the ship is just 3 years old . Good follow up was observed from the galley management and kitchen steward if any issues was reported related to work environment.
Score:
13. Equipment Availability / Training
Comments & Findings equipment availability is good knowledge of equipment handling was seen , very small issues was observed when it comes to equipment errors.
Score:
SAFETY TOTAL:
9 75%
PRODUCTION
78.7%
14. Taste Panel
Comments & Findings Taste panel is taking place for lunch and dinner comments or concerns regarding quality are recorded for future references .Examples from Buffet station , Pastry are also brought to the chefs table/office for a testing before delivered to the individual food outlets.
Score:
15. Tasting Panel WJ / Buffets
Comments & Findings Wj tasting panel needs a little bit improvement what can be easily done on the same time when the menu explanation is taken place for the wait staff to ensure all food items are in compliance with the required standart.Any inconsistency needs to be recorded in the electronic red book . The Standard is as well that all WJ service and galley management is present during the testing and menu explanation.
Score:
16. Crew, Staff & Officer Food
Comments & Findings Crew staff officer food was good well presented , mirrors are used Pastry's and cheese in the staff mess what is nice and look good in the beginning but after the first 5 people was there the presentation is gone for that reason we serve on most of the ships the food in smaller batches and more often replenished. The test and presentation was in overall good in both messes. 3 Ship Management Comments
Score:
17. Adherence to Recipes, Descriptions, Cooking Comments & Findings Methods & General Food Handling Practices In general the food handling and adherence to recipes was in compliance with the required standard. Pantry need a little bit attention regarding shortcuts. WJ preparation was good and food was not cooked to far in advance what did show good results in freshness special Pasta, vegetables and minute steaks. Main galley was cooking a little bit the proteins to far ahead after a verbal explanation was given good improvements was observed . Special with steaks and fish items what do make a big different when it is cooked as fresh as possible. Food taste was in general good during lunch , breakfast and dinner. A good improvement was seen when it comes to adherence to recipe cards still small errors was observed but it was noticed that good effort was put into it correct the issues what was mention in the previous review. Score: 3 Ship Management Comments
78.7%
18. Portion Control, Waste Minimization, Overproduction
Comments & Findings Portion control was not always in compliance steak striploin was lightly under 8 Oz but overall good follow up was seen when it comes to portion policies. Over production was good sometimes a lot left over food was seen during the cruise but the root cost was simply the bad weather what is difficult to control because the quantities of production is made in advance. More attention is needed when it comes to over production regarding bread special Dinner service Dinning room.
Score:
19. Presentation and Recipe Guidelines used & Posted during Daily Operations
Comments & Findings
Presentation and posted recipe cards, altogether good job was seen in bakery, pastry and the dishes for Dinner Dinning room ,Brasserie Lunch menu's ,Dinner menus, Follow up regarding the recipe cards WJ was done where we had some issues during the last review all WJ recipe cards was given to the CDP's, On some station's recipe cards were missing, The production Sous Chef should create a list and Culinary coordinator should print the missing recipe cards.
Score:
20. Timely Preparation
Comments & Findings Timely preparation needs improvement in WJ and main galley food needs to be cooked in smaller batches what will have a positive impact in quality , color . Special veggies and protein items. Example Hamburger for WJ was cooked on day 4 at 9.30 am 10 sheet pans that means the CDP in charge would like to keep the burgers hot till 2.30 pm .The ID windjammer Galley is very good engineered compare to other ships a better outcome in regards of batch cooking is expected. main galley needs also keep a eye on the Roast cook , fish cook and vegetable cook we do understand it is simple less work to cook in large batches but it will have an impact in Quality , presentation, test and color .
Score:
Ship Management Comments New Management team in the windjammer has shown lot of improvement in timely preperation and batch cooking, continiously follow up by Executive sous chef in charge of windjammer.
PRODUCTION TOTAL:
20 71%
Comments & Findings Provision master just did a good job to re store all the boxes in order to provide more store for the longer Itinerary what does help to issues faster the stores and identify the products. .The store keepers are well trained and have a good product knowledge after a walk to all boxes. It was also noticed that the store keepers knew where and how much of individual food items are stored. Good team work was noticed between F& B and Inventory team. Ship Management Comments
INVENTORY CONTROL
21. Works with Provision Master & Inventory Manager
Score:
22. Documentation & Product Specifications
Comments & Findings
Ship Name: Independence of the Seas F&B Manager: Adolf Netsch Executive Chef: Kenneth Johansen Review Date: 11.23.2010 - 11.29.2010 Reviewer: Guenther Bartschte Overall Score: 78.7% 22. Documentation & Product Specifications
Slow & non-moving items lists and daily shortages lists were all available for the review. The organization of labels were used first and not one single item was expired . And very low variances during inventory .During the inventory what took place during my stay very little variances was observed .
Score:
3.5
23. Storage
78.7%
Comments & Findings The ship just had a loading for 12 days. The frozen products are all stored in compliance with the company standard . Fresh produce was stored for 12 days. no over storage was observed. only one item was seen where the quality was not up to standard. The team did re stored some of the boxes to provide more space and overview..
Score:
24. Forecasting
Comments & Findings
Forecasting is the key for smooth operation. Without any shortages, this shows good forecasting is being done and will reflect weeks back in shortages of food items. Inventory is done on a weekly bases. What should be seen if a weekly inventory is taken place. The stores are not over stocked or under stocked what does also reflect positive back from a financial aspect.
Score:
3.5
25. Communication
Comments & Findings
Communication is general is good and professional . More attention is needed from the galley management to use up some cheese items with a closed expiring date . Weekly inspections are taking place from the galley management and inventory team to avoid spoilage and expiring food items.
Score: 3 Ship Management Comments
26. Provision Master
Comments & Findings Provision master is well aware what he have in his boxes they are also aware of items what are coming closed to be expired . Frozen box looked as well good no expired items was seen . During my stay few boxes of Ruccula was was spoiled other wise no waste was seen. Provision master do have a good and healthy work environment with the galley team .
Score:
3.5
27. Counting Inventory
78.7%
Comments & Findings Counting inventory took place on day 9 of the cruise . We picked 12 items from different boxes and physically counted the items in the box and compared the figure with the numbers in the crunch time the team was short of one food items 5% otherwise 11 items did matched the numbers we counted .
Score:
INVENTORY TOTAL:
22.5 80%
GALLEY MANAGEMENT
28. Culinary Knowledge & Application
Comments & Findings Culinary knowledge was up and down Dona(CDC) only 2 month in the company had better knowledge then some of the chefs who are 11 years in the company. However we was also a little bit concerned regarding recipe card knowledge some of the management members(Sous Chefs) was not able to explain increadience and cooking procedure I strongly request to work on the errors what is basics and necessary if a sous chef is not confident with the recipe and cooking procedure he can't evaluate and identify mistakes during the daily operation. But we also have to take in consideration some of sous chef's are new promoted or just joined the company. 2 Ship Management Comments All Management have access to all recipe's needed. Continous training is needed with the high amount of new hirer management and temp. sous chef's.
Score:
29. Communication Skills and Practices
Comments & Findings The ID management do have a good and healthy working relation what starts with the Executive chef meetings are taking place issues are communicated to the galley managers in charge good drive was observed when it comes to improve the product consistently. 3.5 Ship Management Comments
Score:
30. Coaching, Training, Team Building & Crew Development
Comments & Findings Coaching and team building and crew development is the key of future success the team did in the past very well according to the records I saw. The ID galley team have a very healthy work environment what is a result of good team building and crew development what was also seen in a good outcome of the ACF exame.But please take in consideration that a sous chef can only teach during a daily operation what he knows that for chapter 28 culinary knowledge is the basics to delegate the cooks in the right direction. Ship Management Comments
Score:
78.7%
31. Hands-on Involvement in Galley
Comments & Findings During my stay the team was very much involved in the galley operation if any station needed support the sous chef was present and did showed by example how to execute the dish . The WJ team was as well involved and did worked hand on what is necessary with the amount of passenger we are serving up there. Good example was shown and do help a lot to keep to team motivated with such heavy service times special for breakfast.
Score:
32. Evaluations
Comments & Findings Evaluation was reviewed on day 2 of the cruise all evaluation was in place please be more realistic when it comes to 45/90 day evaluation with all the new information and challenges for a new hire who joined the ship it is impossible to achieve in each topping meet company standard.
Score:
33. Time & Attendance
Comments & Findings The new system is in place and a good training is in place unfortunately because very few errors are observed on the daily base for the culinary operation coordinator.
Score:
GALLEY MANAGEMENT TOTAL:

WINDJAMMER
17.5 73%
Comments & Findings WJ jammer buffet set up was in general up to standard for breakfast, lunch and Dinner few issues was observed during tea time
34. WJ Buffet Set-up
Score:
35. Cleanliness & Service Support Standards
Comments & Findings
Cleanliness was generally good on busy sea days. The team was struggling to keep the line clean again especially during the breakfast service. Standards in regards of china was in compliance with the company standard. The tables service and cleanness was not up on standard for breakfast special when the ship came in port in the morning and left at 3pm all passenger did came for breakfast on the same time and it was difficult for the entire team .
78.7%
36. All Buffet Presentations, Decorations; Tallow Wax, Fruit, Ice and Vegetable Carvings
Comments & Findings Decoration and carvings was nice special on the pool buffet day 2 of my arrival. Chopped parsley and other Decoration materials are in place.
Score:
37. Quality & Taste of Buffet Items
Comments & Findings Quality of buffet items was . The salad need more seasoning ,oil and vinegar. But in general, during the daily operation, a good job was observed . More attention is required when it comes to the anti pasta selection the standard was not always followed .
Score:
38. Buffet Maintenance & Replenishment
Comments & Findings
Buffet maintenance was not always consistent during my stay. Lunch and Dinner replenishment need some work food was sometimes dry because stayed to long in the pan the team have to react better in regards of quantity when the guest flow is low .The team needs also to work on the desert station special 1.30 PM when the desert table is very busy service staff needs more support to refilled and replenish all items there was as well issues when it come to cleanness special at the mention critical time.
Score:
2.5
Ship Management Comments Buffet maintainance has improved with the new windjammer team. This will remain as continious follow up be Executive sous chef in charge of windjammer. The dessert station is really difficault to tackle, the demand is so high in the peak hours for this market, that it is almost impossible to reach the island with the refill trolleys.
39. Afternoon Tea & Snacks
Comments & Findings Afternoon tea was served and the required standard was achieved , in the future maybe more attention is needed as the afternoon tea is important to the English guest. More attention is required from the sous chef when it comes to replenishment of food items sometimes food was to long the the pans and dry. 3 Ship Management Comments
Score:
40. Windjammer Casual Dining
Comments & Findings Windjammer casual Dinner was good the team did as a good job and took a lot of ownership when it comes to the buffet set up, training of cooks and service staff . The pastry station needs improvement . But in general, a good standard was in place. The service and back of the house was well leaded and trained.
Score:
41. Marketplace & Jade Buffets
78.7%
Comments & Findings Jade was in general good sushi layout was changed during my stay as it was also presented on a big mirror . The sushi rice was also not marinated the right way correction took place. Jade matrix was followed some small issues was observed when it comes to follow the recipe cards. 3 Ship Management Comments
Score:
42. Communication between Front-of-House and Comments & Findings Back-of-House Communication between front of the house and back of the house is good but more feed back is needed for the galley operation. The opening for the lines is a little bit slow and the cleanness between the breakfast time and lunch needs to speed up , the team needs also to communicate better with the JR staff many times the JR was not very busy but all cooks and wait staff on duty and the WJ was very busy the manager needs to shift the personal what will release some of the stress in the wj.
Score:
2.5
Ship Management Comments Windjammer is now completely shot down in between Breakfast and Lunch, that has resolved opening on time for lunch. 1 JR staff has been moved to Squeese bar where we serve Hamburger & Hot dogs. JR is not bussy for this market.
43. Labeling of all Food Products
Comments & Findings Labeling of the food was good in general, but more or less every day, I found 1-2 Labels placed wrong .In the solarium the Brownie was not labeled for two days.
Score:
3.5
44. Buffet Platters & Decorations
Comments & Findings Good standard was in place damaged Bugambilla platters was taken out and replaced with new ones. Decoration was good even on breakfast platters was nicely decorated more attention is needed when it comes to decoration for the tea time.
Score:
WINDJAMMER TOTAL:
32.5 74%
BUFFETS
78.7%
45. Buffet Tables & Set-up
Comments & Findings Buffet set up on the poll was good table clothes and equipment are in good conditions
Score:
46. Pool / Theme Buffets
Comments & Findings All cooks in proper uniforms .Nice sterofon Carvings was in place. Food was hot. Platter, mirrors are well presented and displayed. Score: 3.5 Ship Management Comments
BUFFETS TOTAL:
6.5 81%
DINING ROOM MANAGEMENT
47. Dining Room Management
Comments & Findings
Restaurant operation is very cooperative and professional. A good and healthy work environment between galley and dinning room. Dinning room and galley management have to focus on development on the sous chefs and headwaiters to provide the best guest satisfaction.
Score:
48. Head Waiters
Comments & Findings During lunch long line was built up in front of the Dinning room a better system and more effort is required to speed up the procedure to accommodate the guest to their tables , the same needs to be done on the tutti buffet more staff needs to be in place special after opening the Dinning room long lines was seen and slow service this needs to be observed from the Head waiter in charge after the issues was mention improvement was seen. Bread program in the evening needs also improvement far to much bread is in the basket what ends up later as waste. Head waiter knowledge test took place with 6 head waiters and 14 waiters 44 question was ask from SA,VF and CD menu the average score was only 62 % was is a fail was a little bit disappointing as the waiters had a height score then the head waiters.Tabrez Sheikh 61%,Burnan Saul 59%,Dwain Hunter 66%Sarat Karyara 57% and Abbas 66%.
Score:
Ship Management Comments ROM to follow up with his head waiter team. Comments & Findings Waiter menu knowledge was average good with a overall score of 77%. We did made a written exam on day 5 of my stay 44 question was ask from SA ,CD and VF menus.
49. Waiter Menu Knowledge
Score:
3.5
14
Printed: 7/5/2013
78.7%
50. Food Pick-up Standards, usage of Service Equipment
Comments & Findings Food pick up in general is in compliance with the company standard. Souffle service was good , the only concern is the condition of the trolley as the vibration and the ramps on the entrance of the dinning are destroying all the presentation of the food what was plated up. Ship Management Comments
Score:
51. Support Culinary Cost Savings / Waste Reduction
Comments & Findings Support of culinary is in place the only concern was the high amount of bread what was left after both sittings this needs to be better monitored , the Danish consumption was good , food waste was also not that much after both sittings. Ship Management Comments
Score:
52. Room Service
Comments & Findings Room service testing took place and in overall good presentation and test was observed the bread for the Panini needs to be changed and delivered daily. Soup of the day needs to be different every day a schedule needs to be in place for the 11 day itinerary and posted to the telephone operator to inform the guest what kind of soup is in place. Other wise room service area was always clean the food pick up standard was good first cold then hot .Telephone operator did have good knowledge when it comes to the menus what is served.
Score:
53. Waiter Discipline
Comments & Findings Waiter discipline was good this cruise . All waiters are in line, the service was smoothly executed good presents from the head waiter was observed this should take place the whole year special during service time in the pastry not only during a Gold and Anchor review. Score: 3 Ship Management Comments
54. China
Comments & Findings No major issues was observed during my stay regarding china.
Score:
3.5
55. Coffee Compliance
78.7%
Comments & Findings We did reviewed the comments from the previous cruise no major issues was seen compare to the other ships in the fleet. Score: 3 Ship Management Comments
56. Eating from the Line
Comments & Findings During the stay we did not see crew members are taken food from the line .
Score:
DINING ROOM MANAGEMENT TOTAL:

OTHER VENUES
30 75%
57. Solarium, Promenade, Caf Latitude
Comments & Findings Caf promenade was good. Bar staff did a good job in explaining the HACCP procedure. Also transportation lock was in place. All items were up to standard and the food was delivered on time .Solarium needs work and more presents from the sous chef and front of the house management service personal was not able to explain what Time and temperature means and he did not know where to find the HACCP plan. All food items displayed on Buffet tables was good but in the galley walk in box, no labels were placed. Food was all over the galley out of temperature. The clients are at this moment are a little bit older after 1 am there is almost nobody around the ship for that I believe it is a waste of time and food to keep the outlet 24h open. 3 Ship Management Comments
Score:
58. Sea view Caf / Johnny Rockets
Comments & Findings Johnny Rocket was good please order the burgers in small quantities from the butcher shop as the freshness was not the best .The JR is not very busy the team needs to be smarter scheduled from the galley and service team. Quality of food was good and cooked to order as there is no need to prepare anything in advance at the moment.
Score:
59. Sorrento's
78.7%
Comments & Findings Sorrento team did will label was missing for the assorted bread but brought in place same , the team needs a little bit a training when it comes to cook in smaller batches special when the ship is in port not that much pizza is needed to be cooked.Anti pasta was in place maybe presentation wise improvement is required other wise standard was in compliance. Score: 3 Ship Management Comments
60. Jade / Sushi
Comments & Findings Sushi rice cooking process was explained and well followed from the cook rice was not over cooked and rice was marinated as per recipe . The display should be changed in the WJ what was done on day 10 of the cruise please do not use the mirror looks only nice for the first 5 people . place the sushi on small plates maki on one plate , nigiri and the outside rolls on one plate more easier for refilling. Score: 3 Ship Management Comments
61. Portofino
Comments & Findings Portofino did a good job some fine tuning is needed in the cold kitchen in regards of presentation , hot galley test and presentation was good sauces and the Pest was very good . Please add the parmesan last minute into the risotto and do not cook it any more. But in overall the best performance was observed from my side after the implementation.
Score:
3.5
62. Chops Grille
78.7%
Comments & Findings We did went to the chops on day 2 of the cruise the food was good and well presented .Service did a good job and good menu knowledge was noticed. Some of the sauces needs a touch of improvement .Eggs for the house salad was overcooked. Bread for the mushroom appetizer was not fresh I guess 3-4 days old. But in general a good performance was seen and presentation wise all dishes in compliance with the recipe cards except the lamb follow up will be done next few days.
Score:
OTHER VENUES TOTAL:
18.5 77%
STEWARDING
63. Kitchen Stewards: Management Involvement &

Communication
Comments & Findings Both Kitchen stewards do put a lot of effort in good motivated and always friendly .The ID Kitchen stewards are well involved in the operation. What does reflect positive back in all areas , communication between facility and galley management is as well very good.
Score:
3.5
64. Kitchen Stewards: Supervision
Comments & Findings Kitchen stewards are well present special during critical times after lunch when CAWG Starts up.The Steward team department are well dressed and did show a positive attitude during the operation smooth performance was seen during 1 and 2nd sitting in all dish wash areas where the stress level is normal high. 3 Ship Management Comments
Score:
65. Kitchen Stewards: Training
78.7%
Comments & Findings Kitchen stewards do have all training in place the team is doing far more training what in required . All training records was reviewed on day 4 of my stay no errors was observed .Chemical training,USPH training with written exam, time and attendance training,enviromental training. The team did also have all records for dishwasher temperature ,Dish wash descaling log, 3.5 Ship Management Comments
Score:
66. Clean As We Go
Comments & Findings Clean as we go is well function during my stay I did observed a very good follow up from the given guidelines after we went to the facility department to have a look in the records of the AVO records from the last weeks very few AVO was recorded in the morning that indicates the system is well function on the ID.All trainings are in place and recorded with signature Equipment training records was as well in place . good job
Score:
3.5
STEWARDING TOTAL:
13.5 84%
F&B MANAGER
67. F&B Departmental Support
Comments & Findings
The F&B Director has a constructive and very positive relationship with the Executive Chef, the F&B needs to keep a eye on the CAWG program to keep the work and the effort what was put into it so far continuously running, and galley walk through with focus on equipment .During the review the F&B manager signed off on day 2 for his vacation .
Score:
68. F&B Meetings
Comments & Findings
The F&B Meeting was held during the cruise . All Subdivision Heads were present and all topics were discussed including Safety tips, operational challenges and guest comments that needed attention. The meeting lasted for less than an hour. But the team also have a good and constructive communication before service time on a daily base.
78.7%
69. Equipment Repair & Maintenance
Comments & Findings Equipment repair and maintenance is good on the ID not many issues was observed but the ships is as well new . It seems to be a consistent problem on the Alto sham combi ovens as the display plate is out of order on many machines there for deeper look is required during my stay only on deck 3 three ovens had major issues same issues we have on deck 4,5 and Windjammer I believe there is a construction problem from the manufactory.
Score:
70. Meal Count: Usage
Comments & Findings Meal count usage is in place and was reviewed during service and compared with the production sheet from the Galley few variances was seen but not major.
Score:
71. Meal Count: Production Sheets
Comments & Findings Meal count production sheet is in place and well maintained with a check in the fish box and butcher shop the numbers are did match what was delivered from the preparation teams.
Score:
3.5
F&B MANAGER TOTAL:
15.5 78%
Comments & Findings Facility manager and F&B department are working together support and communication is good . What reflect positive back regarding preventative maintenance and repair. Generally, The facility manager is a good team worker and supportive . After a verbal conversation he also mention the high amount of money he have to spend for spare parts of the Alto Sham combi ovens. The Hotel manager and the facility ,F&B and the chef do have a maintenance meeting every cruise what does also reflect positive back in the positive results what was observed.
FACILITIES MANAGEMENT SUPPORT
72. FM - Communication & Support
Score:
3.5
78.7%
73. Galley Equipment - Preventative Maintenance Comments & Findings Galley equipment is in generally good concerning is at the moment alto sham combi and Service ovens all of them are new and consistently parts needs to be replaced the technical department is working on it but the current situation needs to be reported the display plates needs to be replaced consistently what is as well a financial impact. Score: 3 Ship Management Comments
74. Galley Equipment - Preventative Maintenance Comments & Findings Facility , Executive chef and the head utility are doing a good job regarding follow up. and Service AVO update, the facility manager and his team are active and represent them self when equipment issues was observed . Maybe the ramps on the entrance to the dinning room needs to be adjusted as the whole trolley from the waiter starts destroy all the presentation of the food plates what the galley team spend time and effort .
Score:
FM SUPPORT TOTAL:
MARINE SUPPORT
9.5 79%
75. Electrical Supply - Communication & Support Comments & Findings Chief electricians are taken his time for walk around and is cooperative and helpful. Walk around is taken place on a weekly base . Good response was observed when equipment issues was reported related to galley. A good follow up and communication was seen what does reflect positive back in the galley operation.
Score:
76. Electrical Supply - Repair & Maintenance
Comments & Findings
Good follow up from the Electrician was observed but regarding maintenance a calibration of the alto sham should take place at list once a month to avoid overcooking or under cooking.
Score: 3 Ship Management Comments Comments & Findings At the moment no major issues was seen only the fridge for the coffee machine Ship Management Comments
77. Refrigeration Supply - Communication & Support Score: 3
78. Refrigeration Supply - Repair & Maintenance
Comments & Findings No major issues was observed all gaskets are in good shape doors and fridges are in
Ship Management Comments Score: 3
MARINE SUPPORT TOTAL:
12 75%
78.7%
LEADERSHIP & SUPPORT
79. Employee / Crew Relations
Comments & Findings
Acknowledgement and Recognition is given to those who contribute to the operation's success, as a standard practice. Teamwork is promoted and facilitated at all levels of the F&B operation. Evaluation are done on time and verbally explanation is given to the crew member who sign off for vacation or to new hire cooks , in general a good work environment is in place between management and crew .
Score:
3.5
80. Equipment, Tools and Supplies
Comments & Findings
Equipment is in place more wire racks are needed special for meat items pork tenderloin and steaks. the meat should not be placed in pans with out wire racks. In some areas are the brushes missing for back potato as example .In the butcher shop more lexan boxes needs to be ordered as the meat in laying in the blood. But in general the EN team is good supplied with Tools and equipment.
81. Shore side Relations
Comments & Findings
The ship follows and supports Culinary initiatives; ACF training have to be a little bit better promoted from the sous chef on board this is a opportunity for many cooks to extend their knowledge and identify them self a recognized chef it will improve the moral and motivation of each and everyone. Otherwise the team is very supportive and helpful during the stay on board.
Score: 3.5 Ship Management Comments
LEADERSHIP & SUPPORT TOTAL:
10 83%
Comments & Findings
CULINARY TRAINING INITIATIVES
82. Training Support and Guidance
Training and support is very important for future success , the ID team have good CDP in place but some of them need to improve their teaching skills . This needs to be addressed or can be a topping in one of the CDP meetings . Special for CDP's who wants to be sous chef . Other wise guidance is given on a daily base sous chefs are very much hands on , the new sous chef Motorola have to develop his teaching skills the CDC are all 3 very good but they have to start developing their sous chefs as some of them are new promoted or new to the company. .
83. Training & Certification Results; Royal Culinary Academy @ Sea and ACF Certification, CAWG
Comments & Findings
The examination just took place previously Joachim Obermeier (Culinary Trainer) the team did had a passing rate of 93 % what is very good compare to other ships in the fleet. Training is taken place consistently records and training materials was seen with topping and signature sheet.
22 Printed: 7/5/2013
Score:
78.7%
3.5
84. Operational Training, USPH, HACCP, New Hire, Succession Placement and Temporary position coordination
Comments & Findings Good performance was noticed when it comes to training in regards of USPH,HACCP, new hires succession plan are in place and temporary position are well coordinated and monitored
Score:
3.5
LEADERSHIP & SUPPORT TOTAL:
10 83%
MISCELLANEOUS
78.7%
85. Bread Program
Comments & Findings Bread program was not consistent during the stay Brasserie bread was not up to standard , bread room service and for chops was 3 days old . In general the sour dough rolls did have different shapes each day.
Score:
Ship Management Comments Head baker Dinesh is back in the bakery together with Silvester all corrected. Bakery was run by 2 COM1 during this audit.
86. Pastry Program
Comments & Findings Pastry program in general was good more supervision is required from all sous chef during service first and second sitting. Presentation of deserts was good as well the test few small issues was observed special Brasserie Dinner was good. The pastry chef should also go more to the Windjammer special during the critical times 1.30 pm and 8.30 pm.The team still suffer because the mixer broke down but the spare part will arrive on the 10 of Dec . according to facility manager. Score: 3 Ship Management Comments
87. Kid's Menu
Comments & Findings
Kids menu was well executed, freshly prepared and presented special deck 5 did a good job .The dishes were cooked up to order which makes a big different .I would also suggest to plate once in a while the kids food up for the tasting table to ensure the test , presentation is in compliance with the company standart.Only small issue the burger was cooked a little bit to far in advance and kept in juice.
Score:
3.5
88. Concierge Club
Comments & Findings Concierge club was not always in compliance when it comes to food presentation and selection short cuts was observed from the pantry when it comes to canapes , pastry selection was also not the best . Cheese was missing in the morning after we did verbally informed the executive chef the product was brought back to standard. Score: 2.5 Ship Management Comments Concierge findings was corrected on the spot and maintained since.
MISCELLANEOUS TOTAL:
11 69%
-end of report-
Observations and Recommendations
Ship: Executive Chef: Review Date: Observation By: Item# Date
Independence of the Seas
Observation
Solution
Owner
001 11.24.2010 Coffee deck 4 very inconsistent because the machine is not function properly 002 11.24.2010 please ensure the selection for Danish is nicely arranged and the full selection is available.Donaut was missing 003 11.24.2010 Garnish for breakfast item only parsley is used no tomato slice or fruit slice. 004 11.24.2010 Lunch tutti salad buffet was well executed only butter on the bread display was missing. 005 11.24.2010 Food for Brasserie 5 was well prepared but some items are cooked to far in advance Yakitory,Breaded chicken breast,singapore noodles. 006 11.24.2010 Please ensure the ranch dressing is in place for the tostada salad and placed in squeeze bottle in Ice. 007 11.24.2010 Dinner kids menu needs attention better garnish and food cooked to far in advance French fries cold .Pizza soggy . 008 11.24.2010 waiter picking up coffee in advance before service starts should be only be done at 5.15 for my time dinning wait staff. 009 11.24.2010 Lunch food for WJ was left in alto sham from lunch till 5pm 010 11.24.2010 angus steak needs to be cooked more on time 011 11.24.2010 chicken breast alternative was to dry was coooked to early at 5pm
Printed: 7/5/2013
Observation
Solution
Owner
012 11.25.2010 Cooks did not put Parsley on the linguini for garnish.
013 11.25.2010 Please ensure the coffee program is well executed to much coffee left over after the service. 014 11.25.2010 Hashed brown needs more color 015 11.25.2010 Sauce for the Eggs benedikt needs a upgrade more butter and maybe whipped egg yolk. 016 11.25.2010 Waiter and cooks are not washing hand when entering the Galley 017 11.25.2010 Hash Brown for breakfast is cooked to far ahead resulting in dry Hash brown 018 11.25.2010 waiters are using plate cover for ice cubs 019 11.25.2010 Dinner time to many plates are arranged by the cooks and are standing on the counter. 020 11.25.2010 Dinner time to many plates are arranged by the cooks and are standing on the counter. 11.25.2010 Dinner a lot of wiaters was eating the lamb racks after the 2 nd sitting.
Printed: 7/5/2013
Observation
Solution
Owner
021 11.25.2010 Breakfast eggs need to be chilled down difficult to remove the shell
022 11.25.2010 Chicken breast was cooked far in advance and kept hot for 1.5 hours until service started.
023 11.25.2010 All proteins need to be better presented .
024 11.25.2010 Olives need to be strained
025 11.25.2010 soup deck 4.5 cilantro was missing
026 11.25.2010 waiter provided one bar man with dinning room food Bar server did eat in the crew mess
027 11.25.2010 staff mess coffee was cold for dinner
Printed: 7/5/2013
Observation
Solution
Owner
028 11.25.2010 Crew mess only two fruits was availible
029 11.25.2010 Aprons in general do not return clean back from the laundry
030 11.25.2010 More attention is needed presentation chop's filet mignion presentation wise.
031 11.26.2010 Walk in box several food items was not covered during breakfast
032 11.26.2010 Coffee is not very consistent sometimes strong sometimes weak
033 11.26.2010 coffee station deck 3 was dity spills of milk and coffee on the service counter 034 11.26.2010 no cream cheese was available for the waiters after few minutes we organized some from the room service 035 11.26.2010 crew mess coffee for breakfast was cold.
036 11.26.2010 Buffet station a lot of fruit flies was seen all over the place.
Printed: 7/5/2013
Observation
Solution
Owner
037 11.26.2010 038 11.26.2010 Chicken breast was cooked already at 5.15 pm the dinning room opening time is 6.30 pm
039 11.26.2010 Please review how to prepare the basil oil for the vegetarian
040 11.26.2010 Asst. waiter did picked up sour cream in advance this should be done from the waiter. 041 11.27.2010 Breakfast eggs need to be chilled down difficult to remove the shell 042 11.27.2010 crew mess coffee for breakfast was cold. 043 11.27.2010 cold cuts in the crew mess was sliced to thick. 044 11.27.2010 Eggplant was sliced for veggie dish should be given in water with lemon juice to avoid color changes. 045 11.27.2010 Marination for lamp was used from the previous week 046 11.27.2010 047 11.27.2010 Late night buffet in the crew mess during opening time a head waiter should be present to check the line 048 11.27.2010 chicken fingers was cooked not up to company standard explanation given to executive chef. 049 11.27.2010 chicken for lunch was overcooked WJ. 050 11.27.2010 Line needs to be better cleaned up for second sitting food items was sitting in the line and was used up for the start up 2nd sitting. 051 11.28.2010 Roast cook needs to improve his timely preperation schedule this was seen as a repeat finding .
Printed: 7/5/2013
Observation
Solution
Owner
053 11.28.2010 Muesli for breakfast needs more shreeded apples 054 11.28.2010 room service bread have to be changed every day 055 11.28.2010 Turkey sausage was not marked on the grill only pre heated in the oven. 056 11.28.2010 Sauce for eggplant kaviar was to thick and more vinegar , cumin and salt needs to be addded. 057 11.28.2010 French cocktail sauce more horseradish and more brandy needs to me added 058 11.28.2010 Deck 5 waiter picked up salad dressing and did not know what salad dressing was placed in each bottle because no label. 059 11.28.2010 dish was Utility did worked with out hat 060 11.28.2010 Late dinner a lot of waiters are eating the passenger food in the crew mess 061 062 063 064 065 066 067
Printed: 7/5/2013
Windjammer Observations and Recommendations

Ship: Independence of the Seas Executive Chef: Review Date: Observation By: Item# Date Observation Solution
001 11.24.2010 Donuts are coated with to much chocolate
002 11.24.2010 water was spilled on the flour during breakfast entrance galley
003 11.24.2010 Turkey sausage looked like it is was boiled no color
004 11.24.2010 lunch very rough sea very few clients showed up, to much food was in the pans and dried out. 005 11.24.2010 Very heavy breakfast short of all danish and bread items the crossoints was not up to stanadart 11.24.2010 Luch Brasserie Roast cook prepared all protein items in advance in general needs to change his timely preparation for Octoberfest he cooked the sausage 8.30 am 006 11.24.2010 desert line please do not place deserts from the last night dinner.and arrange the platter better presentation wise. 007 11.24.2010 Dinner chicken breast was cooked to earlier and was sitting in the alto shamm for 3 hour please cook it in batches
Printed: 7/5/2013

008 11.24.2010 butter was finished, Pizza far to much cheese was topped on it correction was done.
009 11.24.2010 Anti pasta some dishes does not match the schedule
010 11.24.2010 few labels are wrong but was corrected before opening
011 11.24.2010 fridge was clean but labels was missing
012 11.25.2010 Breakfast Induvidual butter was finished
013 11.25.2010 heavy breakfast bacon was laying on the counter next to the pan where it is placed normaly and it was also found on the flour
014 11.25.2010 Ham was sliced to thick
Printed: 7/5/2013

015 11.25.2010 Smokes salmon was finished
016 11.25.2010 Bisquit was finished
11.25.2010 Turkey sausage lokked like it is was boiled no color
017 11.25.2010 more garnishe for lunch .chopped parsley, stripes of bell pepper.
018 11.25.2010 More attention is needed when it comes to transportation log
019 11.25.2010 Portofino serrano pre sliced is used , the standard is to use proccuto
020 11.25.2010 Dinner Chicken breast was to dry was cooked around 5.15 pm and kept hot in alto shamm 021 11.25.2010 Vegetable needs to be cooked fresh and not kept in alto shamm
Printed: 7/5/2013

022 11.25.2010 Pastry's need more attention special around 8.30pm when the area is very busy in regards of cleaness ,presentation and refill. 023 11.25.2010 Fries was soggy please less and more replenishment
024 11.26.2010 Danish selection needs more attention in regards of refilling
025 11.26.2010 Butter is finished so far every day around 9am
026 11.26.2010 Banana Pancake was as well not availible
027 11.26.2010 Galley breakfast potato was not ready for refilling
028 11.26.2010 Lunch very low reception food less food should be placed in pans
029 11.26.2010 Radish is missing in the lettuce mix 030 11.26.2010 Tea time sandwich the fillings ham cheese needs improvement more shredded lettuce.
Printed: 7/5/2013

031 11.26.2010 Meat slicer knife needs to be sharp special for Portofino items.
032 11.26.2010 Portofino Anti Pasta plate presentation not up to standart.
Printed: 7/5/2013
mer Observations and Recommendations
Owner
Printed: 7/5/2013
Owner
Printed: 7/5/2013
Owner
Printed: 7/5/2013
Owner
Printed: 7/5/2013
Owner
Printed: 7/5/2013
Tasting Panel ~ Lunch Royal Brasserie 30 Bread Basket Beef Tostada salad Greek calamari salad Soup of the Day Breaded and fried boneless chicken served with potato cucumber salad Royal Caesar Salad Chicken and Wild Mushroom Pappardelle Pasta of the day Grilled Catch of the day Grilled Chicken Yakitori Grilled Turkey Burger Mushroom and leek quiche Singapore Noodles Steak Sandwich Apple Parcel Decadent Chocolate Slice Strawberry Napoleon White Chocolate & Orange Flan Ice Cream and Sherbet
Tasting Panel ~ Lunch UK Brasserie

House Pate' Caesar Salad RCCL Burger Steak and kidney pie BLT Sandwich Cumberland sausages Fish and Chips Tandoori Chicken Soup of the day Traditional ploughman's platter Vegetable Pie Vietnamese fried rice Warm salmon salad Pink Beef Wrap Swiss plum tart Nut Crunch cake Chocolate profiteroles Warm apple and rhubarb Crumble
Tasting Panel ~ Lunch Royal Brasserie 30 Beef and Avocado Tortillas Bondi beach Caesar salad Buffalo Fried Chicken Sandwich RCCL Burger Sun-dried tomato wrap Grilled NY Strip loin open sandwich Grilled Scallops on Panzanella salad Ricotta cannelloni with green asparagus Tempura Cat fish in a Shanghai vinegar sauce Traditional Nasi Goering Tropical salad Turkey Parmigiana Soup on the day Apple and peach tart Banana crunch Oreos Cheese cake Ice Cream and Sherbet
Tasting Panel ~ Lunch Royal Brasserie Speci Tasting Panel ~ Lunch Royal Brasserie 30 Bread Basket Grilled chicken Yakitori Greek Salad (seafood) Soup of the Day Caesar Salad Beef Tostada grilled catch of the day fried chicken with potato salad Grilled Minute Steak Grilled turkey burger Mushroom and leek quich Moroccan style pita Singapore noodles Apple parcel Decedent chocolate slice white chocolate and orange flan Ice cream and sherbet selestion strawbwerry napoleon
Tasting Panel ~ Lunch Royal Brasserie 30 - 1
Tasting Panel ~ Lunch UK Brasserie

was good good good was good was good a little bit dry was good more onion good good good good was good was good salmon was cooked to far ahead in large quantity good more salad good good good
Tasting Panel ~ Lunch Royal Brasserie 30 - 3

Beef was sliced to thick was good
Tasting Panel ~ Lunch Royal Brasserie Specials Tasting Panel ~ Lunch Royal Brasserie 30 - 5
Rice was overcooked was good was good good please also use the ranch dressing to finish good please also use the ranch dressing to finish good was good was good was good burger was a little big to big was good ranch dressing was missing Banana peppers was missing laksa paste was missing and recipe cards needs to be reviewed good good good less temperature
Tasting Panel Dinner

Dinner 5 Paupiette of Roast beef Tuna Dip Butter short Manhatten Clam chowder Potato cream soup Chilled tropical mango soup Ceasar salad Shrimp cocktail Greek salad Pesto tagialtelle surf and turf chicken cordon bleu Pork loin stuffed with prunes Zuchini Piccata Vegetable Bhoona Hazelnut souffle Strawberry Romanov Boston cream pie Spansih rice pudding hazelnut parfait sail away
Strawberry, Kiwi and Pineapple Medley (V)
Smoked Fish Tapenade Vidalia Onion Tart Sopa de Tortilla Hot and Sour Prawn Soup Chilled Watermelon Gazpacho Spinach Salad Truffled Wild Mushroom Linguini Alfredo Pan-Seared Golden Sea Bass Served atop a lentils ragot, with green beans and Verjus beurre blanc Grilled Pork Chop Carved Roasted Beef Prime Rib Grilled Mediterranean Quesadilla (v) Aloo Gobi Methi (v) Sauteed Green Beans Creamy Rosemary potatoes Strawberry Pavlova (v) Chocolate Cherry Cake Savarin Low-fat Blueberry and Peach Crumb Sugar-free Chocolate Pot de Crme
Med 2 Calamari Fritti Vitello tonnato Greek Seafood salad Greek Beef steak tomato Gazpacho Cream of chicken Lentil soup Spaghetti Matriciana Oven Baked Sea Bream Pork Medallions Grilled Lamb chop Ricotta and spinach quiche Sugar free semolina and coconut slice Crme caramel Chocolate sensation Low fat zucchini and yogurt cake UK 2
House Pate marinated poched salmon Grilled vegetable manicotti samon croute Creamy pork stroganoff Chettinand veg curry mixed grill leek and goat cheese tart
Cream of Mushroom (v) Oxtail and Potato Soup Chilled Pia Colada Soup Lipton Tea Crme Brle Belgian Chocolate Tart Wimbledon Low-Fat Soy Panna Cotta Sugar-Free Tasting of Mango
Dulce de leche cheesecake British Dinner Baby Shrimp salad Duo of Melon and grapefruit Golden Fried English cheddar cheese Lentil and root vegetable soup Chicken broth with prune, rice and leek Chilled cherry soup Garden salad Singapore noodles Royal Roast Beef Sole meuniere Roasted chicken Yukon potato tart Traditional English trifle Sugar free Pineapple upside down cake Pecan butterscotch tart Low fat poached peach Chocolate bread pudding Chef Dinner Pineapple Delight Citrus Cured Salmon Creamed Wild Mushrooms Cream of Asparagus Duck consomm Roast peach soup House Salad Scallop ziti pasta Jumbo Shrimps Slow Roasted Prime Rib Thai BBQ Chicken Asian fried tofu Dessert assortment Low fat Berry Mousse Sugar free red berry tart
Feast of Nations maroccian Chicken Shrimp Cocktail Spinach dip French Onion Soup Pumpkin & apple soup Chilled Berry Soup Caesar salad family style Gnocci Sweet and Sour Mahi Mahi Roasted Tom Turkey New York Strip Steak Indian Vegetable Curry
Chocolate Brownie Sandwich Tarte Au Citron Banana and Crunchy Nut Parfait Low-fat Tuscan Apple Cake Sugar-free Key Lime Pie
Tasting Panel Dinner

was good well presented was good well presented onion needs to be cut in julliene was good more cream was good was good during service to many in advance prepared was good more seasoning more seasoning good sauce was well done good nice and juicy was good good good good good a little bit to much cream good good
more celery and cucumber is needed More mushrooms more truffle oil or just add last minute the truffle oil do not cook the creamy sauce any after adding the oil.
was good sauce was nice lentils not overcooked maybe more carrots and celery was well done good preperation from the butcher was good was good please salsa needs more potato was good good was good good was very good was good
was good no coffee flavour
was good I believe during the poched process the water was boiling lightly over cooked . very good good good good was good was good was good was good please keep in mind lunch was potato soup and the previous night dinner 5 as well good was good good good needs to be more soft to much gelatine more mango test good was good good was good lentil was all blended please blend only half of it and then mix back together was good I believe should be with bairley was good good sauce was wrong please follow lunch recipe good good good good good good good good good
please work on the presentation good good was good more sugar more rhasberry good good sauce was a little bit to thisck good small improvement was made to get the dough more crispy good good good good good good good good

Ship Name: F&B Manager: Executive Chef: Review Date: Reviewer: Overall Score: Independence of the Seas Errol Saldanha View View Standard Kenneth Johansen 26 July to 1 August 2009 Senior Executive Chef Marco Marrama
77.2%
Instructions: The Correction Sheet list all items from this Review that were scored with less than 3 points. Points will be deducted as follows: One (1) point for a score of 2.5 Two (2) points for a score of 2 Three (3) points for a score less then 2 For the next Review, these items will be checked first, credit will be given for each item corrected.
PRODUCTION
view standards
1. Temperature Logs
REPEAT
Comments & Findings The cooling logs are not always filled correctly. The Windjammer 6 hours cooling has only breakfast, few Jade and Chops Grille soup Items, nothing from Portofino and no other items seems to be cooled down or blast chiiled throughout the day. Pastry does not have any Sorrento item recorded in any log. Pantry has only breakfast items, however no other items are recorded. The mixed salad for both buffet and pantry do not appear in the sanitation log. The 4 hour cooling log for buffet does not include when sandwiches are made. Sorrento does not have a transportation log for items made in Galley deck 4. These are the main reasons why the section is still below Company Standards.
1 1 100%
Score:
2.5
Senior Executive Chef Comments
6. Hand Washing
REPEAT
Score: 2
Comments & Findings I have not seen many galley crew members washing hands. Even when dinner service is finished in the Dining Romm and gloves are removed, not many staff actuall wash their hands. The policy must be reinforced as it is critical for the safety of passengers and crew onboard and USPH violation.
2 0 0%
17. Adherence to Recipes, Descriptions, Comments & Findings Cooking Methods & General Food Galley Management takes an active role in controlling quantity of food ordered, however has to ensure Handling Practices recipes are properly followed and shortcuts avoided. In several instances the product served for lunch and dinner could have been made correctly if the recipes would have been followed. A closer and more open communication with Station Heads, especially now with the high turnover of staff that has left for the opening of Oasis can only help to better follow up at all levels the quality and standards of the product served. It is critical that quality of food is checked against recipes and observations made at REPEAT 17.00 tasting table in the galley are actually rectified.
100%
Score:
2.5
23. Storage
Comments & Findings I do understand the difficulty in this run with different demographics on a voyage basis, however the conditions of the ice-cream freezer with half eaten Ben & Jerry ice- cream left of top of the boxes, broken containers with chocolate coming out from the base and much more are not the right picture for compliance. The poultry freezer clearly show that a FIFO sisten is not in place with too many boxes having a strong ice built up. The thawing room had also many marks of dried meat blood on the floor and fresh meat blood was also found on top of many other cardboards boxes. I also found fruit with strong build up of fruit flies in the provision area, as probably item was seating for too long outside and orange concentrate spilled and dried on the floor, probably untouched for 3 days. A lot more needs to be done for compliance. Score: 1.5 Senior Executive Chef Comments
100%
25. Communication
Comments & Findings Looking at the conditions of Provision walking freezers and surrounding areas a better communication between Executive Chef and Provision Master might help to solve many issues inclung fruit like cantaloupe that I saw left out of the fridge for 2 days in order to establish a more successfull environment and better control food quality. Score: 2.5 Senior Executive Chef Comments
100%
26. Provision Master
Comments & Findings The current Provision Master MrTswndale is in the position as a relief and did not show leadership skills. He has not been able to control the store keepers and enforce Company Standards. The results seen so far achieved clearly show deficiencies. I am confident that permanent Provision Master Mr Quambao, that just returned today from vacation, will be soon able to turn the current situation around. Score: 1.5 Senior Executive Chef Comments
100%
27. Counting Inventory
Comments & Findings The financial controller representative audits once a voyage the Provision area for compliance and reports to the Hotel Director. On Wednesday night after accounts were closed I selected 26 items from Crunchtime and checked them against quantity on hand. Out of the 26 only 13 were matching the quantity on hand. One of the reason of such low compliance is also caused by the conversion rate. Many items received by the ship in Europe are in Kilograms and must be converted in pounds and this also explains why in many cases the quantity actually on hand is lower than the Crunchtime one.
1 1 100%
Score:
2.5
REPEAT
Score: 2.5
Comments & Findings The meeting held on Wednesday with Galley Management regarding menu knowledge has shown that more work is needed to meet standards. There is still some confusion on the basic 7 day run core menu with questions asked on Sail Away, Captain's Gala, Venetian Feast and Feast of Nations. As also stated in my last Review, culinary knowlege is part of Galley Management job description and the base for a successful Galley operation. Senior Executive Chef Comments
0%
REPEAT
Score: 2
view standards Comments & Findings I conducted a mixed menu knowledge for waiters in the dining room on Thursday afternoon. Out of the 20 waiters tested on very basic menu knowledge only 8 out of 20 were able to achieve 70% of correct answers. I have seen a great effort by Dining Room Management to train staff on menu knowledge, however a lot more is needed to meet Company standards.
100%
GALLEY MANAGEMENT 81. Pastry Program
Score:
2.5
view standards Comments & Findings The pastry chef Elias Juliandra is still in need of support, currently covering the position of CDP1 temporarly, to ensure pastry section is in full compliance. Portofino and Chops desserts are nicely made, rotated and served. Attention is mainly needed for Windjammer production as jellos hardly have any fruit in them and some of the desserts are roughly finished and not always holding shape while out for service. Few issues have been seen at dinner tasting table, however related to taste and in some cases to texture of product made. The reason why the section is falling behind expectation is due to the fact that no label could be found on many sheet pans, with cakes on them in pastry walking fridge on deck 3, I also found cakes already made left uncovered and stored on top of Cresco trolleys in walking fridge on deck 3 close to the kettles and Pastry freezer in a bad shape with several items including parfait stored on top of each others and not even covered. Senior Executive Chef Comments
100%
view view view view view standards view standards view standards standards standards standards
TOTAL:
16
13
81%
Gold Anchor F & B and Culinary Rev

Ship Name: Independence of the Seas F&B Manager: Joao Mendonca Executive Chef: Ivo Jahn Review Dates: 23 to 29 November 2008 Reviewer: Senior Executive Chef Marco Marrama Overall Score: 78.4%
1. Temperature Logs
Comments & Findings Most of the temperature logs are filled and followed corr transportation logs, where data is entered at later stage has to include in the 4 hours cooling log smoked salmon service staff must be entered at pick up time in the trans Sanitation logs are properly implemented. Dishwashers only recommend if any machine does not reach temper than entering temperature after machine has been fixed equally important that potatoes cooked by vegetable sta have been cooled down. The reason why this section is logs are not filled as they should with food not properly which means Crew are guessing temperatures rather th Score: 2.5 Senior Chef Comments
6. Hand Washing
Comments & Findings Hand washing is not well practised among new hires. I b signs in the area would help to reinforce correct procedu charge of stations to look closely at new hires while on d them up to full USPH compliance with all other Galley c Score: 2.5 Senior Chef Comments
17. Adherence to Recipes, Descriptions, Cooking Methods & General Food Handling Practices
Comments & Findings
17. Adherence to Recipes, Descriptions, Cooking Methods & General Food Handling Practices
Recipes are followed and used to meet Company Stand are in place to prevent mistakes from happening especi not be corrected. Most of the non compliances seen are now that the ship is back in the US, it is crucial that Gall like not overcooking the vegetables and ensuring food q The other issue I see is that food on different decks in n product not always meet standards. Galley Managemen possible to recipes and train staff accordingly on all dec Senior Chef Comments
Score:
2.5
Comments & Findings Quiet a bit of disappointment in regards to Galley Mana crucial that Culinary knowledge meets and exceeds exp positions' job description and it is the best way to contro check it against Company standards. 2.5 Senior Chef Comments
Score:
Comments & Findings Menu knowledge test was conducted on Venetian Feas the quiz which was mainly based on Venetian menu kno of Marsala which is a fortified wine and not just a wine, 40 percent of the staff could achieve a score higher tha single waiter coming at tasting and asking for question. Dining room with food either. More needs to be done to 2 Senior Chef Comments
Score:
& B and Culinary Review 2008A
The items from your last review that were corrected and rated a 100%, are not shown on this correction sheet. The rows have been hidden.
Marco Marrama
& Findings emperature logs are filled and followed correctly. Findings are related to Sorrento n logs, where data is entered at later stage rather when food reaches the venue. Pantry de in the 4 hours cooling log smoked salmon and desserts collected in deck 3 by Sorrento must be entered at pick up time in the transportation log with correct temperature taken. gs are properly implemented. Dishwashers' temperature is well within USPH standards. I mend if any machine does not reach temperature, to log it and explain action taken rather g temperature after machine has been fixed. It is good to see pasta cooling log, but it is rtant that potatoes cooked by vegetable stations and used by buffet station show how they ooled down. The reason why this section is falling behind standards is because Blast chiller filled as they should with food not properly recorded following the 6 hours cooling cycle, s Crew are guessing temperatures rather than following correct procedures.
1 1
f Comments
& Findings ng is not well practised among new hires. I believe more coaching is needed and more area would help to reinforce correct procedure. I strongly recommend Chef de Parties in ations to look closely at new hires while on duty and correct them when needed to bring ull USPH compliance with all other Galley crew members.
1 0
f Comments
& Findings
followed and used to meet Company Standards. It is important that good culinary practices to prevent mistakes from happening especially when food is already prepared and it can cted. Most of the non compliances seen are related to lunch Brasserie food. At dinner time ship is back in the US, it is crucial that Galley adapts quickly to the different food trends cooking the vegetables and ensuring food quantities are enough to support both service. sue I see is that food on different decks in not handled the same way, which means final always meet standards. Galley Management has to ensure product achieved is as close as ecipes and train staff accordingly on all decks.
1 1
f Comments
& Findings f disappointment in regards to Galley Management Menu Culinary knowledge results. It is Culinary knowledge meets and exceeds expectations, not only because it is part of the b description and it is the best way to control quality of food produced in the galley and nst Company standards.
f Comments
& Findings edge test was conducted on Venetian Feast night. Out of 20 waiters only 18 showed up for ch was mainly based on Venetian menu knowledge. I might have confused with the answer which is a fortified wine and not just a wine, but correcting the answer mainly not more than f the staff could achieve a score higher that 68%. During this week I only have seen one coming at tasting and asking for question. I have not seen any menu explanation in the with food either. More needs to be done to achieve standards.
f Comments
100%
0%
100%
0%
100%
GOLD ANCHOR CULINARY REVIEW STANDARDS Category

USPH
Area
1 Temperature Logs
Standards
Temperature logs must be kept up to date as per SQM for all cooling units and dish machines. Proper action must be taken when temperatures are above or below compliance. Kitchen stewards must adhere to USPH temperature, monitoring and recording criteria. Kitchen management and supervisors incorporate public health guidelines into daily activities of production and training. All USPH meetings must be documented to include attendees and content discussed. Must be put in proper coolers, covered, labeled, and rotated properly. Executive Chef is inspecting and reporting discrepancies regarding food safety issues on the out islands during mandatory inspections upon each arrival. Are available and proper usage has been explained to the staff. Proper usage is to be monitored and corrected by Executive Chef and Galley Management. Are available and proper usage has been explained to the staff. Proper usage is monitored and corrected, encourage demonstrated for calibration and logged. This will be checked and confirmed. Proper signage over hand sinks is described to staff and hand washing practices are observed as often as necessary. Galley management presents themselves as models of proper grooming, hygiene and uniform compliance. Monitors and corrects staff when needed. Reacts to all non USPH compliance issues in Senior Chef Reports and past Reviews in a timely manner, communicates issues to critical persons, (AVOs) instructs and follows up. Must maintain current AVO log, and respond to Senior Chef. Maintains a working knowledge of in addition to an on-going involvement with HACCP compliance according to our changing menus. This includes training of which is mandatory for all crew. Maintain all HACCP related logs. Food transportation temperatures logs must be on file. Supervisors and crew are familiar with all safety and environmental policies and applies them on an ongoing basis. Ex: Garbage separation, disposal of cooking oil, name tags. Safety meeting minutes and attendees signature as per SQM.
USPH
2 USPH - Guidelines / Meetings / Training
USPH
3 Food Storage
USPH USPH
4 Gloves
5 Thermometers
USPH USPH
6 Hand Washing 7 Personal Grooming
USPH
8 Responds to Inspections
USPH
9 HACCP
USPH
return
10 Safety / Environmental / "Save the Waves"
Category
Safety and Accident Prevention
Area
11 Management
Standards
Galley management and Supervisors focus and incorporate supporting Safety and Accident Prevention into daily operations. Cleaning chemical usage, documented training should exist for all galley equipment, correct use of equipment, safety belt usage, sharp knives, water near electrical outlets. Trolley brakes are in use. Safe work practices are encouraged and unsafe work habits are documented and accountability held. Awareness and maintenance of safety in the workplace environment on a regular basis. Examples range from; dry floors, sufficient drainage, lighting, crowding, correct storage, crowd control during buffet set up, rough weather. Effectively observing and coaching to keep crew members safe including having proper safety equipment available such as; safety shoes, side towels, safety belts, aprons, oven mitts, first aid kits, Personal Protection Equipment (PPE), and equipment such as trolleys and all culinary equipment functioning safely, and are available at all times. Properly document training for all new joiners making sure to review important safety topics and equipment usage.
Safety and Accident Prevention Safety and Accident Prevention
12 Safety Work Environment
13 Equipment Availability
Category
PRODUCTION
Area
14 Taste Panel
Standards
Hold a taste panel at least a half hour before each service. Sous Chef, Executive Sous Chef, and Chef de Partie / Station Heads to attend. All dishes are also to be monitored in the production stage. All food must be tasted, evaluated and corrected by cooks / Sous Chefs if needed. The flavor profile of each must be discussed. Kitchen management ensures that all buffet food and food served and/or presented in the WJ or any buffet must be checked to company recipes and corrected if needed in both taste and presentation. Taste panel comments must be accurately maintained and contain enough information for production Sous Chef to follow up. All crew, staff and officer food must be temperature checked and tasted by the allocated Sous Chef and dining room supervisor prior to service tasting / comment sheet should be available for review. Kitchen management takes an active role in instructing and correcting cooks in compliance to the basic cooking methods as provided by Culinary Operations and the Senior Chefs. Enforces good culinary practices, prevents short cuts that result in inferior food.
PRODUCTION
15 Tasting Panel - WJ / Buffets
PRODUCTION
16 Crew, Staff and Officer Food
PRODUCTION
17 Adherence to Recipes / Descriptions / Cooking Methods & General Food Handling Practices
PRODUCTION
PRODUCTION
Kitchen management takes an active role in overseeing effective portion control and product yield. Production methods, as well as requisitioning and utilization of all products. 19 Presentation and Recipe Guidelines used and posted during All dishes must be prepared and presented to the galley and dining room staff, pictures provided as well to ensure presentation compliance. Photographs and Daily Operations recipes are posted correctly and used as training tools. 18 Portion Control / Waste Minimization / Over-production 20 Timely Preparation Ensures that all food is prepared within an appropriate delivery time to ensure freshness. This pertains to batch cooking during service, plating of appetizers and the saucing of plated hot food.
PRODUCTION
return
59
GOLD ANCHOR CULINARY REVIEW STANDARDS Category Category

INVENTORY CONTROL
Area Area
21 Works with Provision Master & Inventory Manager
Standards Standards
Executive Chef attends all loadings, inspects products for compliance and quality issues and reports discrepancies to Provision Master appropriately. Loading reports are communicated to head office, along with product discrepancies on specifications, unit weights through Culinary Support System. A spoilage & requisition discrepancy report is to be available from Provision Master to Executive Chef cruise-by-cruise. Products are rotated properly and maintained in a clean, safe, USPH compliant manner. Takes an active role in accurately forecasting production needs / covers, attempting to reduce repetitive unnecessary work, overproduction and repetitive travel time to storeroom. F&B Manager / Exec. Chef takes an active role in forecasting initial orders and container orders. MOCV Report (variance report) must be available for review and Chefs comments from the Inventory Manager. Communicates within the time frame with shore side personnel and Provision Master concerning changes in menu, products and itinerary in order to avoid duplication of purchases. Daily shortages and potential shortages must be communicated to the Chef on a daily basis. Monitors whether or not the Provision Master is assisting in setting par levels through reporting of Slow or Non-moving items and communicating regularly with culinary management. Slow & Non-moving list must remain current and posted on a cruise-by-cruise basis within both Executive Chef & Provision masters office. F & B Manager / Provision Master / Inventory Manager regularly take inventory of all products and are accurately carried out as per SQM manual. A comparasion count between 30 items, comparing physical and Crunchtime.
INVENTORY CONTROL
22 Documentation and Product Specifications
INVENTORY CONTROL INVENTORY CONTROL
23 Storage 24 Forecasting
INVENTORY CONTROL
25 Communication
INVENTORY CONTROL
26 Provision Master
INVENTORY CONTROL
27 Counting Inventory
return
Category
GALLEY MANAGEMENT
Area
28 Culinary Knowledge and Application
Standards
Demonstrates thorough knowledge of international cuisine's use of ingredients, cooking techniques, and RCCL operations procedures, practices and standards. Applies knowledge to ensure that galley operates at the highest possible standard everyday. Demonstrates the ability to effectively communicate to all levels of RCCL employees, management and passengers to ensure that culinary priorities are made known and acted upon. To include evaluations, performance opportunity logs, and development plans, etc. Demonstrates the ability to effectively communicate to all levels of RCCL employees, management and passengers to ensure that culinary priorities are made known and acted upon. To include evaluations, performance opportunity logs, and development plans, etc. Actively participates in galley operations as frequently as possible. Leads by example. Evaluations, Position Changes and PDP's: Timeliness of all evaluations are delivered within Company guidelines and are accurately entered into Encore. Both temporary and permanent position changes are made in conjunction with appropriate evaluations. PDP's are being used appropriately and being followed-up. Verify that paper time cards are signed by crewmember& supervisor on a daily basis. Verify sick hours are recorded on the time card properly. Verify that time cards are completed using the 'midnight day divide". Verify that crewmembers are appropriately hours worked in hours & minutes. Verify that crewmembers are in compliance with the ILO Convention 180 rest hours.
GALLEY MANAGEMENT
29 Communication Skills and Practices
GALLEY MANAGEMENT
30 Coaching / Training / Team Building / Crew Development
GALLEY MANAGEMENT GALLEY MANAGEMENT
31 Hands-on Involvement in Galley 32 Evaluations
GALLEY MANAGEMENT
33 Time & Attendance
return
60

WINDJAMMER
return
Area Area
34 WJ Buffet Set-up
Standards Standards
The WJ Executive Sous Chef along with the WJ Manager must walk the line and check compliance with all GOLD standards at least 15 minutes before opening. Galley management also ensures that all buffet platters and salads are presented in the appropriate manner. Check accuracy of menu boards making sure they're current with the proper names and garnishes of each dish on menu.
WINDJAMMER
WINDJAMMER
Ensures that the buffet support team remain focused on maintaining a fresh and appealing buffet throughout the entire operation. Surrounding area (including carpet area) also remain clean and presentable throughout operational hours. Ensures that all GOLD standards posted on intranet are met at all times. 36 All Buffet Presentations, Decorations: Tallow Wax, Fruit, Ice Galley management ensures that all buffet platters and salads are presented in an appealing and appetizing manner. All Tallow Wax and Fruit Carvings are in and Vegetable Carvings a presentable state and in good repair at all times. Takes corrective action when needed. Hot foods hot & Cold foods cold. 35 Cleanliness & Service Support Standards 37 Quality and Taste of Buffet Items All items are tasted and quality checked together by the Sous Chef and WJ Manager walking the line at least 15 minutes before opening. Recipes from the WJ recipe base are to be used. Sugar-free desserts are to be displayed. Ensures that pre and during service, enough attention is given by both Front-ofHouse & Back-of-House in the replenishment of all foods, ensuring the quality and presentation is equal from the opening to the end of the service. Matrix is to be followed at all times. Quality, presentation and selection are in line with company standards. Repetitiveness of desserts is minimized. Quality, presentation and selection are in line with company standards. All specific casual dining service standards and ambiance exists. All buffet items are presented, to taste and temperature & within Company guidelines. The atmosphere, decorations, cleanliness, upkeep and service standards are all in keeping with the concept. The black ceramic Hot Plate surface kept in good condition
WINDJAMMER
WINDJAMMER
38 Buffet Maintenance and Replenishment
WINDJAMMER WINDJAMMER WINDJAMMER
39 Afternoon Tea & Snacks 40 Windjammer Casual Dining 41 Marketplace & Jade Buffets
WINDJAMMER
42 Communication between Front-of-House and Back-of-House Both the WJ Manager and Sous Chef should meet on a daily basis to discuss challenges within the department. Deciding together the direction in which they approach the problem to solve the issues. The Dining Services Log for both supervisors must be kept up to document meetings, log challenges and give solutions. All staff must show a friendly and positive attitude during interaction to guests and each other. 43 Labeling of all Food Products The correct description of all foods is to be on all labels, especially if they include foods such as nuts and oil. The corporate standard font, style, size and language for labels is used at all times. All buffet equipment and decorations including the Bugambilia, and mirrors, cake bases, salad bowls, ice carvings, tallow wax, chocolate sculptures, vegetable and fruit carvings / decorations must look fresh and presentable at all times.
WINDJAMMER
WINDJAMMER
44 Buffet Platters & Decorations
Category
BUFFETS
Area
45 Buffet Tables & Set-up
Standards
All buffet tables, plates, silverware, serving utensils, labels & chaffing dishes are maintained, cleaned and presented in good condition and inspected by both the F&B Manager and the Maitre'd or his/her representative prior to opening. Condition of skirting, condition of flowers/ foliage both fresh and artificial are to look presentable at all times. All buffet equipment and decorations such as: Mirrors, Cake Bases, Salad Bowls, Ice Carvings, Tallow Wax, Chocolate Sculptures, Vegetable & Fruit Carvings must look fresh and presentable at all times. Dining room support is in place 15 minutes prior to the start of each buffet.
BUFFETS
46 Pool / Theme Buffets
61

RESTAURANT OPERATIONS
Area Area
47 Dining Room Management
Standards Standards
The dining room management remains committed in the support of achieving food costs, food and service ratings. Supports the Headwaiter's attendance/supervision during critical pick up times within the galley as well as food product knowledge. Follow ups involve him/herself in educational and motivational activities with the galley and dining room staff. Supports all Company standards and policies. Maitre d supports the Headwaiter's attendance and supervision during critical pick up time of soups, desserts and appetizers, as well as on the return of the plates from the dining room into the dish wash areas. Needs to enforce the Service. Parade service standards. Responsible for Waiter Menu Knowledge.
48 Head Waiters
49 Waiter Menu Knowledge
Waiters and Head Waiters are expected to be thoroughly familiar with the complete itinerary menu. They should be able to accurately describe each dish in great detail including specific ingredients. The Maitre'd expected to provide ongoing training utilizing the culinary waiter booklets. Assistant waiters should possess a basic knowledge of all menu items. Maitre d supports the Headwaiter's attendance and supervision during critical pick up time of soups, desserts and appetizers, as well as on the return of the plates from the dining room into the dish wash areas. Needs to enforce the Service. Parade service standards. Responsible for Waiter Menu Knowledge. Instructs service staff on correct butter and other condiment policies. Supports meal count procedures, monitors the crew mess after service for the consumption of meals from the service line. Monitors coffee over production, side stands, AVO orders and the number of extra meals to assist with food cost controls. Appropriate menu is available at the specified times, friendliness of operator, timely delivery of food, temperature of food, proper presentation of menu items. Maitre d and the dining room management controls the discipline of waiters in the galley during food pick up time and the time that the service Staff spends within the galley. Must adhere to all USPH rules. Controls the tray clearance and garbage separation at the dish ring. Taking food from the line for themselves during critical service time and before all guests has been served. Ensures minimum amount of time for hot food left on the stations. Maitre d ensures that sufficient china is in circulation to run a smooth operation. He/she confirms weekly with the Executive Chef to agree that the necessary china count is in rotation. Examples being: main course plate, pasta plates, 9 inch plates, shell dish, monkey dish, souffl cups, crme brulee dishes. Dining Room Manager, Windjammer Manager and F&B Manager must make sure that the taste of the coffee is superior. All coffee equipment needs to be cleaned daily in the galley, Windjammer and crew mess by WJ Manager and F&B Manager. Coffee does not get carried from one service to the next. Provisions are in place to control / reduce the amount of left over coffee. Executive Chef, F&B Manager and Dining Room Manager need to strictly enforce the rule that no waiter orders food and/or takes food from the line to eat themselves before or after service. Eating from the line is prohibited.
50 Food Pick-up Standards / usage of Service Equipment
51 Supports Culinary Cost Savings / Waste Reduction
52 Room Service
53 Waiter Discipline
54 China
55 Coffee Compliance
56 Eating from the Line
Category
OTHER VENUES
return
Area
57 Solarium / Promenade / Caf Latte-tude
Standards
Appropriate menu available at the specified times, an emphasis on batch cooking, temperature of food, proper presentation of menu items. Appropriate menu available at the specified times, an emphasis on batch cooking, temperature of food, proper presentation of menu items. Pizza offerings are to Company specifications and in line with the menu advertised. Service & Cleanliness standards are maintained. Appropriate menu available at the specified times, an emphasis on batch cooking, temperature of food, proper presentation of menu items. Recipe and food presentation is in compliance with RCCL Culinary Standards. Strict adherence to RCCL service and ambiance standards is enforced. Recipe and food presentation in compliance with RCCL Culinary Standards. Strict adherence to RCCL service and ambiance standards is enforced.
OTHER VENUES
58 Seaview Caf / Johnny Rockets
OTHER VENUES OTHER VENUES OTHER VENUES
59 Sorrento's 60 Jade / Sushi 61 Portofino
OTHER VENUES
62 Chops Grille
62

STEWARDING
Area Area
63 Kitchen Stewards - Management Involvement and Communication
Standards Standards
Exec. Chef and F&B Manager, through the evaluation process and daily monitoring, observes the capability and compliance practiced by the Galley Steward in daily procedures and schedules. Kitchen Steward to communicate with Culinary Management, keeping them updated of all areas of concern. Example being: galley maintenance, evaluation process, pest control, chemical usage and storage water fondant log, shaving of cutting boards. Makes him or herself fully available to other galley management. Takes an active role in the supervision and training of his staff on a daily basis. Examples being: Garbage removal, control of service and delivery of plates, covers to galley sections. Monitoring and supervising his or her staff during production times. Conducts, documented scheduled training classes with utilities and new hires on USPH, cleaning, operating equipment, ware washing, PPE use, Opening & Closing routines, and garbage separation and is fully visible and hands on during the critical peak times of operational service. Program is being maintained in accordance to the CAWG procedures and instructions posted on SQM.
STEWARDING
64 Kitchen Stewards: Supervision
STEWARDING
65 Kitchen Stewards: Training
STEWARDING
66 Clean As We Go
Category
F&B MANAGER
Area
67 F&B Departmental Support
Standards
Ascertain a level of involvement that the F&B Manager maintains with the culinary management. Examples being: correcton rate over the last several reviews and ship visit reports, attendance in galley during critical product delivery times, clear input regarding guests, complaint reports, quality, requests, ideas, provision shortages, minimum ITT, GAS grooming, etc. Actively promotes positive team spirit among all of the F&B Team. Visits galley and dining area during critical operation times in order to evaluate performance including culinary management in decisions that impact galley operations e.g. galley position pars. Actively supports onboard culinary training program and initiatives. F&B Manager holds weekly meetings (more if necessary) with the Executive Chef, Provision Master and concerned others to discuss operational issues. E.g. Crew position pars, provision shortages. Assures all AVO are recorded correctly on the Chef Voyage Report. And makes sure no items remain as 'pending' after 14 days without detailed explaination. Meal count performed and supported by the F&B Manager, Yeomen / cost controller and dining room management. Recap system needs to be developed by the F&B Manager. A comparasion of computer count and station size must be done on a daily basis. A spot check of computer counts versus actual guest count must be conducted for 6 waiters. Any discrepancies need to be brought to the attention of the Maitre 'd. Executive Chef must develop a system for each station head and must record how many of each item produced, cooked, ordered and remaining. The computer counts should be compared to the actual production sheets. All discrepancies must be reported to the Maitre 'd and F&B Manager.
F&B MANAGER
68 F&B Meetings
F&B MANAGER
69 Equipment Repair & Maintenance
F&B MANAGER
70 Meal Count - Usage
F&B MANAGER
71 Meal Count - Production Sheets
return
Category
FM SUPPORT
Area
72 Communication & Support
Standards
Facilities Manager maintains a level of involvement with the F&B Manager and the Executive Chef and their teams, along with shore side support to ensure that equipment repairs or replacements, and preventative maintenance are properly reported and that all items are taken care of in a reasonable amount of time, assuring that the work place is safe from injury. Facilities Manager to assure routine maintenance is performed on primary food production equipment as recommended by the manufacturer/onboard facilities based on past history/performance and SQM; including, but not limited to, the following: Combi-Oven door gaskets, door latch dowels, and water pressure during operations. Flat/Grooved Grill quarterly cleaning and reseal. Deep Fat Fryer ground fault checks, cabinet inspections for oil build up / oil migration, and check temperture probes. Coffee Machine, check water pressure. Hot Plates, check for water migration and element connections. Bakery Oven / Proofer check calibration, bakery trolley casters. Tilting Pans / Pressure Brat Pans, check thermostat, power switch seals. Steam Kettles and Hot Holding Cabinets / Cook-n-Hold Cabinets, check gaskets, door seams, thermostat. AMOS system outlines detailed information on preventative maintenance by equipment type. Weekly walk through results should be updated into the galley AVO log.
FM SUPPORT
73 Galley Equipment - Preventative Maintenance and Service
FM SUPPORT
74 Galley Equipment - Repair & Maintenance
Weekly inspections of the galley's equipment is to be conducted by the Facilities Manager with the Executive Chef and F&B Manager. Chef Voyage Report AVO list is to be updated at this time and no items remain noted as 'pending' after 14 days. Monitor status of pending PO's for parts / replacement equipment. Enlist support from Ship Ambassador and Shore side Facility Consultant as needed. Status of galley equipment is communicated at weekly maintenance meetings.
Category
Area
Standards
63

MARINE SUPPORT
Area
75 Electrical Supply - Communication & Support
Standards
Marine Support, Electrical Services, maintains a level of involvement with the F&B Manager and the Executive Chef and their teams, along with shore side support to ensure that electrical repairs, and preventative maintenance are properly reported and that all items are taken care of in a reasonable amount of time, and that the work place is safe from injury. Chief Electrical Engineer is responsible for the maintenance of electrical outlets and voltage requirements as recommended by the equipment manufacturer or the onboard facilities to include, but not limited to the following; Ovens, Flat/grooved Grills, Deep Fat Fryers, including ground fault checks. Coffee Machines, Hot Plate Element connections, Bakery Oven / Proofer, Tilting Pans / Pressure Braising Pans, including power switch seals. Steam Kettles and Hot Holding Cabinets / Cook-n-Hold Cabinets. AMOS system outlines detailed information on preventative maintenance by equipment type. Attends weekly walk-thru results as assist with updating the AMOS AVO log. Chief Refrigeration maintains a level of involvement with the F&B Manager and the Executive Chef and their teams, along with shore side support to ensure that galley equipment repairs, replacements, and preventative maintenance are properly reported and that all items are taken care of in a reasonable amount of time. Preventative maintenance/inspection schedule for each cooler and available for review. Documentation to be available of the latest repair or preventative maintenance done on a specific cooler (also available to the chef). Documented follow up on weekly temperature log reports. No outstanding equipment issues beyond 7 days. On hand stock of key replacement parts.
MARINE SUPPORT
76 Electrical Supply - Repair & Maintenance
MARINE SUPPORT
77 Refrigeration Supply - Communication & Support
MARINE SUPPORT
78 Refrigeration Supply - Repair & Maintenance
Chief Refrigeration to join Chief Electrician, Facilities Manager with the Executive Chef and F&B Manager on Bi-weekly inspections of all galley equipment. Updates on previous equipment issues that remain outstanding must be shared with the Chef who will monitor items "pending" longer than 14 days. Monitor status of pending PO's for parts/replacement equipment. Enlist support from Ship Ambassador and Shore side Facility Consultant as needed. Status of galley equipment is communicated at weekly maintenance meetings. Attendance to the Bi-weekly inspections. One reporting tool to be monitored and maintained, AMOS AVO list, by all parties. Replacement budget and key equipment replacement for galley communicated to the Executive Committee each year.
Category
LEADERSHIP SUPPORT
Area
79 Employee / Crew Relations
Standards
Evaluations: Given in a timely and objective manner reflecting goals, objectives and Guest feedback.Time & Attendance: Kept consistent with RCCL time and attendance policy. Meetings: Conducted with the appropriate frequency to ensure that the F&B Management has all necessary and relevant information with which to operate successfully, Evaluations: In compliance with Company Standards and clear objectives. Execuitve Chef, Executive Sous Chef and Sous Chef evaulations must be emailed to the Senior Chef 7 days priior. Cultural Diversity: Both valued and encouraged as a strength. Teamwork is promoted and facilitated at all levels of the F&B operation. Training & Development: Opportunities are identified and appropriate resource are committed to obtaining results. Promotions: Awarded objectively based on documented performance. Promotion/position criteria is made known to the crew. Promote & support activities that highlight the culinary talents and products onboard. Prioritizes galley capital expenditures and replacement requests appropriately. Approves necessary purchases as per budget allowances. Exec Chef & F&B Manager must have a current list of equipment to be replaced in the upcoming budget year by June and to include a timetable. This must be emailed by the first of June for equipment being replaced in the upcoming budget year to Senior Chef and Consulant Quality Assurance Equipment. This email will determine 50% of this score. Promotes, supports and follows up on shore side reports, Review and initiatives in shipboard culinary operations. Cooperates with shore side team members during implementation and maintenance of fleet wide objectives and initiatives.
LEADERSHIP SUPPORT
80 Equipment, Tools and Supplies
LEADERSHIP SUPPORT
81 Shore side Relations
return
Category
Area
82 Training Support and Guidance
Standards
Shipboard management, supports and encourages participation in Culinary Training. Arrangements are made for scheduling hands-on training, materials are made available, instructors are given proper tools to carry out training, and follow up is conducted. PowerPoint training materials are understood and utilized.
83 Training & Certification Results; Royal Culinary Academy @ Enrollment to be 100% from all Sous Chefs, and Chef de Parties. Other positions must represent a good percentage of workforce. New hire basic knife Sea and ACF Certification, CAWG skills carried out on regular basis. Pass rates to be 75% or higher. Crew to have full knowledge of Clean As We Go program and be able to demonstrate proper cleaning and maintenance techniques. 84 Operational Training, USPH, HACCP, New Hire, Succession Placement and Temporary position coordination All candidates must have USPH and HACCP training. Sous Chefs & Chef de Parties must show participation in tasting table and possess good menu knowledge. Temporary position plan, Station Rotation, and Succession planning is in place & monitored. Follow up & improvements are being made from items mentioned in Corporate Chef reports.
CULINARY TRAINING INITIATIVES return
Category
Area
64
Standards

MISCELLANEOUS
Area
85 Bread Program
Standards
Follow up on Bakey reports. Confirmation that evaulations for the Chef de Partie has been sent to the Corporate Chef prior. Documented training program is in place. Appropriate offerings are available at the specified times, friendliness of service, timely delivery of food, temperature of food, proper presentation of menu items. Follow up on Pastry reports. Confirmation that evaulations for the Chef de Partie has been sent to the Corporate Chef prior. Documented training program is in place. Appropriate offerings are available at the specified times, friendliness of service, timely delivery of food, temperature of food, proper presentation of menu items. Appropriate menu is available at the specified times, friendliness of operator, timely delivery of food, temperature of food, proper presentation of menu items. Photographs and recipes are posted correctly and used as training tools. Appropriate menu is available at the specified times, friendliness of operator, timely delivery of food, temperature of food, proper presentation of menu items. Photographs and recipes are posted correctly and used as training tools.
MISCELLANEOUS
86 Pastry Program
MISCELLANEOUS
87 Kid's Menu
MISCELLANEOUS
88 Concierge Club
65
GOLD ANCHOR CULINARY REVIEW

Points Breakdown & Definition
4.00 = Exceptional
Clearly outstanding performance. Results achieved far exceed audit point requirements and expectations. Excellent performance. Frequently exceeds expectations for audit point requirements and expectations.
3.50 = Strong
Solid performance. Consistently meets audit point 3.00 = Met Minimum Expectations requirements. Two-thirds of galley staff are in compliance with the requirements. 2.50 = Continued Development Results fall short of expected audit point requirements. Overall performance is somewhat lower than expected. Guidelines for improvement must be provided for next audit. 2.00 = Unsatisfactory Needs development/coaching with audit point requirements. Guidelines for improvement must be provided for next audit. Unsatisfactory performance. Performance is clearly below audit point requirements. Guidelines for improvement must be provided for next audit.
1.00 = Poor

Gold Anchor F&amp;B and Culinary Review 2010A Independence

Enviado por

Dados do documento

Direitos autorais

Formatos disponíveis

Compartilhar este documento

Compartilhar ou incorporar documento

Opções de compartilhamento

Você considera este documento útil?

Este conteúdo é inapropriado?

Direitos autorais:

Formatos disponíveis

Gold Anchor F&amp;B and Culinary Review 2010A Independence

Enviado por

Direitos autorais:

Formatos disponíveis

Gold Anchor F & B and Culinary Review

Gold Anchor Culinary Review

Gold Anchor F & B and Culinary Review 2010A

Gold Anchor Culinary Review 2 Printed: 7/5/2013

Gold Anchor F & B and Culinary Review 2010A

Ship Management Comments

2. USPH - Guidelines, Meetings & Training

Ship Management Comments

Ship Management Comments

Gold Anchor Culinary Review 3 Printed: 7/5/2013

Gold Anchor F & B and Culinary Review 2010A

Ship Management Comments

Ship Management Comments

Ship Management Comments

Ship Management Comments

Gold Anchor Culinary Review 4 Printed: 7/5/2013

Gold Anchor F & B and Culinary Review 2010A

10. Safety, Environmental & "Save the Waves"

Comments & Findings

Ship Management Comments

SAFETY & ACCIDENT PREVENTION

Ship Management Comments

12. Safety Work Environment

Ship Management Comments

13. Equipment Availability / Training

Ship Management Comments

Gold Anchor Culinary Review 5 Printed: 7/5/2013

Gold Anchor F & B and Culinary Review 2010A

14. Taste Panel

Ship Management Comments

15. Tasting Panel WJ / Buffets

Ship Management Comments

16. Crew, Staff & Officer Food

Gold Anchor Culinary Review 6 Printed: 7/5/2013

Gold Anchor F & B and Culinary Review 2010A

18. Portion Control, Waste Minimization, Overproduction

Ship Management Comments

Comments & Findings

20. Timely Preparation

21. Works with Provision Master & Inventory Manager

22. Documentation & Product Specifications

Comments & Findings

Gold Anchor Culinary Review 7 Printed: 7/5/2013

Gold Anchor F & B and Culinary Review 2010A

Ship Management Comments

Gold Anchor Culinary Review 8 Printed: 7/5/2013

Gold Anchor F & B and Culinary Review 2010A

Ship Management Comments

Comments & Findings

Ship Management Comments

Comments & Findings

26. Provision Master

Ship Management Comments

Gold Anchor Culinary Review 9 Printed: 7/5/2013

Gold Anchor F & B and Culinary Review 2010A

Ship Management Comments

28. Culinary Knowledge & Application

29. Communication Skills and Practices

30. Coaching, Training, Team Building & Crew Development

Gold Anchor Culinary Review 10 Printed: 7/5/2013

Gold Anchor F & B and Culinary Review 2010A

31. Hands-on Involvement in Galley

Ship Management Comments

Ship Management Comments

Gold Anchor F&B and Culinary Review 2010A Independence

Gold Anchor F&B and Culinary Review 2010A Independence