Gold Anchor F&B and Culinary Review 2009A 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 2009A
Ship Name: F&B Manager: Executive Chef: Review Date: Reviewer: Overall Score:
Independence of the Seas Errol Saldanha Kenneth Johansen 26 July to 1 August 2009 Senior Executive Chef Marco Marrama
77.2%
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 MISCELLANEOUS TOTAL SCORE
76.3% 83.3% 75.0% 60.7% 79.2% 83.0% 75.0% 78.8% 77.1% 78.1% 87.5% 87.5% 87.5% 83.3% 75.0% 79%
ITEMS TO BE CORRECTED ITEMS CORRECTED CORRECTION RATE
CORRECTION RATE
CORRECTION SHEET
21 15 71%
Gold Anchor Culinary Review 2 Printed: 7/5/2013
USPH
77.2%
1. Temperature Logs
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.
Score:
2.5
Ship Management Comments
2. USPH - Guidelines, Meetings & Training
Comments & Findings There is a gap in the USPH training in the month of June, where no training was made and only 1 made just before my arrival on July 23. As the ship is currently on a 14 day Itinerary a training with new hires or staff not complying with USPH can be conducted once every two weeks or once every two cruises, but it has to be consistently maintained. The practice of testing individual knowledge with multiple choice questionaire is in place, however I do reccomend to attach the test with the USPH Cover sheet to avoid confusion where files are. There has been a drop compared to the past Review, but easy to rectify. Ship Management Comments
Score:
3. Food Storage
Comments & Findings Food is in general well stored, labelled and covered. Minor non compliances found so far. Areas that need attentions are the pastry fridge in deck 5 and walking fridge on deck 5 hot galley and Roast and Vegetable station deck 3, where too much food is stored in them, making it difficult to see a proper rotation in them. The bad habit of storing plastic wrap or knifes in the fridge has not been seen except few cases. Food is in general correctly stored and rotated, as there is no shortage of lexan boxes. Score: 3 Ship Management Comments
4. Gloves
Comments & Findings Gloves are used in all stations in the Galley. Kitchen towels are used and changed for each service. I only strongly recommend to ensure to discourage the use of multiple gloves, fortunately seen by only few crew members, as they are using them more like a skin and remove them in layers rather than washing hands and change them more frequently. I would like to see enforced, as mentioned in section 6 the good practice of washing hands when removing them, as currently is not happening. Standards are just met. Score: 3 Ship Management Comments
5. Thermometers
77.2%
Comments & Findings Thermometer logs are in place and each single Galley Crew member thermometer is calibrated and checked for compliance. Both temperature before and after calibration are recorded and signature of all food production crew member are recorded. All signatures are in place and one or two remarks are found regarding thermomether replacement. Overall good standards are in place. I have asked Galley Managemnt to ensure logs are kept by date and not by station in order to avoid confusion and easy to check for compliance. Score: 3.5 Ship Management Comments
6. Hand Washing
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. Score: 2 Ship Management Comments
7. Personal Grooming
Comments & Findings Both Galley stewards and food production staff wear the uniform correctly. In few instances I have seen crew members working in guest areas not wearing correctly the safety belt. Uniforms are in general clean, well pressed and in good condition. There are enough spare uniforms in place to correctly change them if needed. There are also enough hats in circulation for Galley Stewards to wear in dish and pot wash areas.
Score:
3.5
8. Responds to Inspections
Comments & Findings As Independence of the Seas is currently in Europe, simulated USPH inspection is currently conducted on turn around day. Fridges have been found well in compliance along with equipment status and USPH procedures properly followed. All AVOs are reported immediately and followed by the repairman on duty. I strongly recommend to apply the same focus on the documentation required to comply with Public Health policies, so that mistakes seen during this Review can only lead to a full USPH compliance.
Score:
9. HACCP
Comments & Findings Haccp logs continue to be correctly filled by each station head and in general temperatures are not more guessed as previously experienced or guessed and filled at later stage. It is now critical that as mentioned on section 1 all data that are required by USPH and currently not entered in 4, 6 hours cooling and sanitation logs are actually carefully monitored for compliance. Standards are just met. Score: 3 Ship Management Comments
77.2%
10. Safety, Environmental & "Save the Waves"
Comments & Findings Safety meetings are conducted on a monthly basis, topics like OPP, Time & Attendance and Safety are well covered with signatures taken as per SQM. It is good to see that issues relevant to the operation, wher focus is needed by the department, are also discussed during the meeting.. So far all crew wear save the waves name badges and are familiar with Save the Waves company policies. Garbage separation is well practiced and carefully monitored by the Kitchen Stewards and Galley Specialists throughout the lunch dinner services. Ship Management Comments
Score:
USPH TOTAL:
30.5 76%
Comments & Findings Galley Management is committed in keeping Safety and Accident Prevention under control and within Company Guidelines. Great improvement has been seen from last Review with hardly no crew member trasporting heavy loadings to the galley and Chef de Partie assisting when help is needed. All crew wear safety belts, weekly safety observations are entered in the system and bad behaviours corrected by Galley Managemnt to prevent accidents from happening. The low number, so far recorded, of accidents in the Galley is a clear statement of the Galley Management effort to comply with Company Standards. Knife skills and deep fat fryer trainings are conducted on a weekly basis with signature of attendees recorded. All Galley crew members joining the ship from vacation have to be part of deep fat fryer and equipment familiarization trainings.
SAFETY & ACCIDENT PREVENTION
11. Management
Score:
3.5
12. Safety Work Environment
Comments & Findings Galley Specialist continues to ensure Accidents in the Galleys are reduced to minimum. Floors are clean, dry and no oil has been seen so far. All lights are in order and working. Any equipment that is faulty is immediately reported to prevent possible injury. Weekly trainings to ensure staff is familiar with all equipment in the Galley and knfe skill training are in place and have helped to provide a better and safer work environment.
Score:
13. Equipment Availability / Training
Comments & Findings Great improvement since previous Review regarding number of accidents related to work issues in the Galley reduced to minimum. The Galley Management has implemented trainings and procedures, which have helped to reduce number of injuries to a minimum and results are well reflected in the balance score cards. It seems that crew members are focusing more on the work they do without making shortcuts, which at the end represents the first cause of injury. Trainings are available, well documented and results are very positive. 3.5 Ship Management Comments
Score:
SAFETY TOTAL:
10 83%
PRODUCTION
77.2%
14. Taste Panel
Comments & Findings There is a big difference between tasting panel at lunch and at dinner time. At dinner time menu is analysed, checked for taste and texture, recipes are discussed and cooking procedures explained. It is positive to see incorporated with the dinner tasting panel a feed-back of the lunch food operation in Windjammer, where quantity of food served and possible shortages are discussed. At lunch time there must be more ownership by the Executive Sous Chef and Sous Chef on deck 3, as they should be driving the tasting and ensuring items are correctly executed.
Score:
15. Tasting Panel WJ / Buffets
Comments & Findings Tasting panel for Windjammer is in place. It is excellent to see that both quantities prepared and left at the end of service are actually entered in the log and then stored in G drive for future reference. I strogly recommend to explain correctly observations of food prepared in order to rectify issues found with food during one cruise and not to limited them to good, needs improvement or excellent. Food is also checked on the Windjammer food line by the Executive Sous Chef in charge of the venue along with Windjammer Manager. I strongly recommend to enter comments on food issues including taste panel in G drive under Maitre' D in the daily log for Windjammer as no info regarding both sides of the operations are placed in it. 3 Ship Management Comments
Score:
16. Crew, Staff & Officer Food
Comments & Findings Crew and Staff Mess are very well maintained with most of items well above and beyond Company Standards. I just want to remind that a fried rice and a plain rice must be available on a daily basis. A rotation of cheeses for breakfast is needed in the Crew Mess. Several labels in Crew Mess do not explain at all what kind of hot food is on the line. Dining Room service has to pay more attention to it. If mashed potatoes with crab meat are served, it must be explained. When the hot line is reduced from two lines to one, smaller hotel pans must be used to accomodate full variery. Very good standards are in place and well reflected in crew satisfaction. 3 Ship Management Comments
Score:
17. Adherence to Recipes, Descriptions, Cooking Comments & Findings Methods & General Food Handling Practices Galley Management takes an active role in controlling quantity of food ordered, however has to ensure 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 17.00 tasting table in the galley are actually rectified.
Score:
2.5
77.2%
18. Portion Control, Waste Minimization, Overproduction
Comments & Findings Galley Management and Station Heads keep production well under control and minimize wastage. The morning Chef de Partie meeting, where quantity of food to be prepared throughout the day is discussed, it is helping in controlling better the food cost and limit overproduction, which is in general very limited and correctly used in both Messes when available. A great help in minimising overproduction is also due to the correct Meal count in place with discrepancy of food prepared and served very limited. I do recommend to maintain batch cooking for rice , pasta and vegetables to maximize quality of product served in the dining Room for lunch and dinner. Ship Management Comments
Score:
19. Presentation and Recipe Guidelines used & Posted during Daily Operations
Comments & Findings Recipes continue to be posted daily in production area for both Windjammer and Dining Room food. All station heads can easily refer to them during preparation time and train their second man accordingly. Pantry and Pastry sections have their own set of recipes. Looking at the product so far achieved and the attention to detail I can only hope that Management will continue to stress the importance of such compliance and enforce guidelines and recipe standards, which lead to food prepared up to guest satisfaction. Overall standards are just met. Ship Management Comments
Score:
20. Timely Preparation
Comments & Findings Food is delivered to all venues well before the beginning of service. Windjammer and Dining Room food is batch cooked to enhance quality of the product and reduce as much as possible any waste. Dinner service in the dining room is always set on time on all 3 decks. Score: 3.5 Ship Management Comments
PRODUCTION TOTAL:
21 75%
Comments & Findings Open and constructive relationship among Provision Master, Inventory Manager and Executive Chef. Executive Chef or his representative always attend loading and in particular fresh produce as there have been several product issues that need to be closely monitored at the pier in regards to quality delivered. Ship Management Comments
INVENTORY CONTROL
21. Works with Provision Master & Inventory Manager
Score:
22. Documentation & Product Specifications
Comments & Findings Discrepancies and product issues are well documented and addressed to the Supplier, Tom Beeck, Yvonne Geworsky and Culinary Support system. The quality and taste of produce is in general good and the weekly reports sent here in Europe by Tom and Yvonne have helped to learn how to deal with product issues that might arise on loading. As the ship is currently on a 14 day run, it is not the same, as on a 7 day run out of Miami and there are challenges. Talking to the Inventory Control Specialist, I have been told that there has not been spoilage for the last month, however just in my visit today to the stores I found at least 8 cases of spoiled and expired baby carrots peeled in the Vegetable box. Attention is needed to identify any product issue. Ship Management Comments
Score:
Gold Anchor Culinary Review
Printed: 7/5/2013
23. Storage
77.2%
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 Ship Management Comments
24. Forecasting
Comments & Findings It has been very challenging to work in a 14 day voyage environment and different demographics onboard that have had different food consumption patters. There is currently very minimum shortage of product and most items are enough to provide a correct service to guests. Inventory Manager and Executive Chef meet regularly meet to discuss any possible adjustment to future orders to better control food on hand and limit spoilage. Score: 3 Ship Management Comments
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 Ship Management Comments
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
27. Counting Inventory
77.2%
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.
Score:
2.5
INVENTORY TOTAL:
17 61%
GALLEY MANAGEMENT
28. Culinary Knowledge & Application
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. 2.5 Ship Management Comments
Score:
29. Communication Skills and Practices
Comments & Findings The strong relationship and communication between the Executive Chef and Restaurant Operation Manager have helped to focus on guest satisfaction. Galley Management effectively has an open communication with all other deparments onboard of the ship.
Score:
30. Coaching, Training, Team Building & Crew Development
Comments & Findings Culinary trainings and ACF are well in place. There has been a great focus lately on ensuring that each station second man can effectively cover for the CDP1 position, as a lot of the Station Heads, that have opened the ship, have already left on vacation to then join Oasis. In the next couple of weeks the results of the hard work placed on training and succession plan should show the results of the work played in the last couple of months. The Galley Management, that has also changed recently, is holding well and must continue to train and coach staff to ensure continuity in the operation. Ship Management Comments
Score:
77.2%
31. Hands-on Involvement in Galley
Comments & Findings There is a great effort played by Galley Management to monitor the operation in the Galley, however a closer hands-on approach to the food preparation would lead to greater and better food quality delivered to the guests. It also allows them to consistently deliver product up to Company recipe guidelines. Overall standards are just met and much more is needed to exceed expectations. 3 Ship Management Comments
Score:
32. Evaluations
Comments & Findings Evaluations of new hires continue to be dilevered within 30, 60 and 90 days. End of contract evaluations for all food Production staff are conducted and entered in the system before sign off date. Mid contract evaluation are used to monitor staff performance and possible corrective action to be taken.
Score:
3.5
33. Time & Attendance
Comments & Findings Time and attendance is in full compliance with Company Standards. Galley Management takes an active role in checking employees correct data input and on a daily basis Chef Coordinator enters departmental time-sheets in Kronos. Overtime is under control and within Budget forecast guidelines. Score: 4 Ship Management Comments
GALLEY MANAGEMENT TOTAL:

WINDJAMMER
19 79%
Comments & Findings The Front and Back of House are always ready 15 minutes before the line is opened for service. Both at lunch and dinner service, the Windjammer Manager and Executive Sous Chef in charge of the venue walk the line and taste the menu. At dinner time the menu is explained to the Windjammer attendants, labels are in order and food line is ready on time for service. The Manager daily log, that has replaced the Red book, is not used at all as a line of communication between Front and Back of House with no data entered by the Galley Management or Windjammer service regarding food, food quality, food shortages and staff issues.
34. WJ Buffet Set-up
Score:
35. Cleanliness & Service Support Standards
Comments & Findings Under the management of Adina Tchis the Windjammer venue is very well maintained in regards to cleanliness. The system in place, with attendantds breaking down the line at the end of service with cleaning and sanitizing the area, has proved successful. Even the marble upper counters tops are regularly attended with no dust visible at all throughot the day. Sneeze guards are checked at the end of each service. Guest area is also well attended with tables cleaned regularly. Ship Management Comments
Score:
3.5
77.2%
36. All Buffet Presentations, Decorations; Tallow Wax, Fruit, Ice and Vegetable Carvings
Comments & Findings The fruit carvings and the buffet decorations used for display are well carved and changed on a regular basis. The vegetables used to garnish the salad bar, cheese and cold cut platters are also nicely presented. Mr. Cadang work is always consistent, his effort to make the difference in upgrading the buffet presentation is highly commendable. Ship Management Comments
Score:
3.5
37. Quality & Taste of Buffet Items
Comments & Findings The quality and taste of items on the buffet are in general consistent with Company Standards. Breakfast is well executed, food is rotated correctly. The only issue seen so far is the quality of scrambled eggs, made too much in advance and resulting too dry. The product just needs to be cooked less and in smaller batches. At lunch quality of desserts must be monitored, as they are not always well garnished, presented and jellows have hardly no fruit in them. For Casual dinner steaks must be batch cooked. Food is in general served hot to meet guest demand. 3 Ship Management Comments
Score:
38. Buffet Maintenance & Replenishment
Comments & Findings I have not seen any major issue in product running out or with lines empty for a long period of time. At lunch when busy Jade desserts must be carefully monitored and replenished as needed to avoid product running out. Buffet is replenished regularly even at the end of breakfast where Danishes and croissants can be still found available to guests until the end of service. Extra toaster has been placed in Windjammer to cop with the high demand of toasted bread for the English guests. 3 Ship Management Comments
Score:
39. Afternoon Tea & Snacks
Comments & Findings Afternoon tea matrix could not be found in the venue until requested. The absence of croissants on the buffet has been rectified. High is the consumption of hot desserts with guest in particular liking the crumbles and puddings. The pastry matrix is followed and 2 pastries from lunch are used for afternoon tea.. Hot food line is a combination of specials of the day and food from lunch. I recommend that food from lunch, used for afternoon tea, is batch cooked, so that it has the same quality and presentation like at 11.30 when lines opens for lunch. Overall good standards in place.
Score:
40. Windjammer Casual Dining
Comments & Findings The variety and quality of food presented at Casual dinner continues to be executed well within standards. The Executive Chef is using the full variety of seasonal fruit available including cherries, nectarines, plums and more. Quality of antipastos has been maintained and kids line food is always available. I only recommend to leave cheese area empty until the line is opened for service to avoid them getting warm and starting to sweat off. Bread line has to have the lights turned of to prevent bread from becoming dry. 3.5 Ship Management Comments
Score:
41. Marketplace & Jade Buffets
77.2%
Comments & Findings Buffet are nicely presented and decorated. Lines are always clean and well attended. The black ceramic tops, where hot food is placed for service, are well maintained and cleaned regularly. 3.5 Ship Management Comments
Score:
42. Communication between Front-of-House and Comments & Findings Back-of-House Both Executive Sous Chef and Sous Chef in Windjammer are in their first contract and are trying at the best of their ability to maintain an high level of communication with Front of House. I only strongly recommend, as mentioned in section 34 of this Review, to use correctly the Manager log that has replaced the Red Book and it can be found in G drive under F&B and Maitre' D folder. It is a great communication tool if correctly used and a good reference for future cruises. Currently Galley Management did not even know it existed. Overall the communication is in place and within standards
Score:
43. Labelling of all Food Products
Comments & Findings The labeling of food is currently in place. Not all the labels feature the core languages. Labels are in general well placed with appropriate food. All labels are laminated using the correct paper and font. I have not seen a dirty or broken label on the buffet. Jain food label should have more than the just the Indian name, but explain what they are. Windjammer Manager must ask Corinne Lewis if it possible to better label Jain food. 3.5 Ship Management Comments
Score:
44. Buffet Platters & Decorations
Comments & Findings All equipment needed to provide a correct service in the venue is in place and more of it is available in store. All equipment is also well maintained and working. Tongs for service are frequently changed throughout the service. Very good standards in place. 4 Ship Management Comments
Score:
WINDJAMMER TOTAL:
36.5 83%
BUFFETS
77.2%
45. Buffet Tables & Set-up
Comments & Findings Unfortunately I came onboard a day after the pool buffet was executed, so I can not comment on the buffet set up itself and can only give a meeting expectation score to this section. 3 Ship Management Comments
Score:
46. Pool / Theme Buffets
Comments & Findings As stated in section 45 I can only give a meeting expectation score also to section 46, as the pool buffet was executed a day prior to my arrival Score: 3 Ship Management Comments
BUFFETS TOTAL:
6 75%
DINING ROOM MANAGEMENT
47. Dining Room Management
Comments & Findings Dining Room Management is committed to work with Galley Management to achieve guest satisfaction, service and food ratings. An open line of communication with the Executive Chef has helped to focus on demanding guests with special requirements in the difficult English market and to monitor compliance between food ordered and picked up by waiters, which has helped to better achieve and maintain food cost. Dining Room Management support Company policies. 3.5 Ship Management Comments
Score:
48. Head Waiters
Comments & Findings Restaurant Operation Manager supports Head waiters presence in the Galley. They can be seen at beginning of service, bread set up and when hot food is picked up. A lot of trainings are showing their results with better discipline, better compliance with USPH and with butter and margarine pick up procedures in place. Unfortunately regardless of the effort placed on food menu knowledge results clearly show that a different approach and teaching method might help to achieve better results. Overall standards are just met. Score: 3 Ship Management Comments
49. Waiter Menu Knowledge
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. 2 Ship Management Comments
Score:
77.2%
50. Food Pick-up Standards, usage of Service Equipment
Comments & Findings Service in the Galley is well monitored by Dining Room Management and there is enough china and equipment to support a correct one. Garbage separation, USPH compliance with butter and margarine, trolley sanitation and hand washing are in place. In several occasions I have seen waiters complying with USPH procedures at the dish ring without Head Waiter's supervision when returning dirty plates and glasses. Focus has to be seen from Assistant waiters when entering the galley, picking up drinks and ice and not washing their hands. Great improvement since last Review. Ship Management Comments
Score:
51. Support Culinary Cost Savings / Waste Reduction
Comments & Findings The butter and margarine service is better controlled than previously experienced. There is hardly no discrepancy in the meal count between food taken and ordered. Waiters consume employee food as per Company Standards. Ship Management Comments
Score:
52. Room Service
Comments & Findings Ordered Room Service at 12.45 on Tuesday. The phone operator explained the pick up procedures and repeated the order to confirm it. The pepperoni pizza received was hot , but the base was made onboard as not available on the ship. The coleslaw needed to be adjusted , as it was simply taken from the already made one. The salmon seeded baguette, the fruit plate and cheese plate were all very well executed. The chocolate tart was moist and had a nice texture, however rotation has to come in place to check product daily and change it if needed to maintain quality of the product at its best. Ordered breakfast on Wednesday morning. All items delivered were nicely made and presented. Only the hashbrown served with the hot breakfast needed more seasoning. The phone operator explained well the pick up procedures and repeated the order taken.
Score:
3.5
53. Waiter Discipline
Comments & Findings Waiters tend to comply with basic USPH rules like washing hands, sanitizing their trolley, using clean trays after leaving dirty ones to be washed at the dish ring, regardless if the Head Waiters are present or not in the Galley. As stated in section 50 focus has to be seen in regards to Assistant waiters washing their hands, as currently it is not happening. Hot food is picked up mainly for guests, which is one of the reasons why this section falls within standards.
Score:
54. China
Comments & Findings The only shortage seen so far is the side vegetable white china dishes used in the English Market, otherwise there is enough in place to provide a correct service. Back up order has already been placed. Score: 3.5 Ship Management Comments
55. Coffee Compliance
77.2%
Comments & Findings There is only 1 Espresso WMF machine not working at the moment in deck 3 Galley. All the other Coffee and Espresso ones are in good order. Score: 3.5 Ship Management Comments
56. Eating from the Line
Comments & Findings I have hardly seen Dining Room staff consuming Dining Room food. The variety offered in the Messes is well received and Dining Room Management supervision ensures that standards are in place and maintained. Score: 3.5 Ship Management Comments
DINING ROOM MANAGEMENT TOTAL:

OTHER VENUES
31.5 79%
57. Solarium, Promenade, Caf Latitude
Comments & Findings Caf' Promenade food is always correctly displayed. At breakfast time it is very positive to see butter and margarine taken out for service and correctly rotated in small quantities. The desserts displayed are also correctly made and served throughout the day. Sandwiches and finger sandwiches are also made according to recipe standards. I have only recommended to have in the buffet station all sandwiches entered in a 4 hour cooling log as currently the only temperature taken could be found on the transportation log, however there was no information available to know when the product was actually made. It is important that early in the morning soap holders close to hand wash sinks in the venue are refilled to allow crew members on duty to wash their hands. Morning staff has to wear a hat when on duty, as it is not always the case.
Score:
58. Seaview Caf / Johnny Rockets
Comments & Findings On Sunday evening I had dinner in Johnny Rocket with Windjammer Manager and Senior Executive Chef Oliver. The attendant presented the menu, took the order for drinks, but there was no real explanation or suggestion of any kind of the menu itself.The onion rings and french fries delivered were hot and crispy and came with correct ranch dressing and tomato sauce. The chicken club sanwich I had was just warm, as the chicken breast was just reheated and temperature did not reach the center of the meat. The burger Chef Oliver received was instead nice, properly seasoned and hot. The Sandwich the Windjammer Manager had was also fine. The apple pie a la mode was nicely presented and holding shape, while generally they tend to fall apart if too hot. The Oreo sundae was corretly prepared even though the size of ice-cream was too big in size. In the galley it is crucial that food placed on time is actually labeled, as it was not correctly done on Sunday night at 19.00. Overall the experience met expectations 3 Ship Management Comments
Score:
59. Sorrento's
77.2%
Comments & Findings Sorrento's food is well displayed and refilled constantly. Correct rotation of pizza is also in place with product not staying more than 10 minutes on the line. The Spanish omelette with onions and potatoes needed to be cooked longer. The tiramisu' had too much coffee and liquer in it, the nougatine mousse was too thick. The almond cookies were properly made and nicely arranged. The USPH non compliance that has to be corrected in the venue is related to the fact that galley staff on duty does not have a transportation log for items transported from main galley to the venue and not all items produced in the venue and kept in temperature are entered in a 4 hour cooling log. I have spoken with the Executive Chef Kenneth and issue has been rectified. Standards are overall met.
Score:
60. Jade / Sushi
Comments & Findings Jade line is set up correctly on both Portside and Starboard side for breakfast. The hot line includes also the Jain food. I have advised staff on duty in the venue to only place Asian breads and croissants on the line in Jade when the line is about to open to prevent the product getting dry ahead of time. Variety offered is in general tasty and well presented. In order to achieve better quality, batch cooking is a must, so rice for lunch can not be cooked at 07.30 am for the whole lunch service and hot items can not just be made and stored in holding unit until needed. Sushi is very popular with current demographic onboard, variety can be easily enhanced with some more effort and flair. Staff is committed to meet and exceed guest expectations. Score: 3 Ship Management Comments
61. Portofino
Comments & Findings Portofino bread and condiments served at the table were correctly made and served. The service was correctly explained at the table. The calamari, duck salad, caprese salad and beef carpaccio were correctly executed. The sauce of the penne pasta I had was too dark with too many porcini mushrooms and tomato paste used in it. The beef tenderloins served at the table were correctly made and very tasty. Both veal scaloppini and Halibut had too much risotto for 1 portion. Halibut size could have been a touch smaller. The veal scaloppini needed as well extra sauce on the plate while the meat was too salty and did not have a great taste. The dolcetti served for dessert was well exectuted, howerer the tiramisu' had too much coffee and kalhua in it. The pistachio pannacotta was correctly presented and with a nice flavor. Overall good standards in place.
Score:
62. Chops Grille
77.2%
Comments & Findings I had dinner on Monday night with Hotel Director, F&B Director and Senior Executive Chef Oliver. The presentation at the table was well described by the Chops Grille attendant. The only negative comment I have to make is based on the fact that there was no mention of the Boneless Shor Rib that is a must in the English market, otherwise service was impeccable.The crab cake, beef tenderloin salad, portobella mushroom cap and seafood trio were nicely made. My only reccomendation is to reduce the amount of red cabbage placed for garnish on top of the crab cake and to slightly marinate longer the salmon and the tuna on the seafood trio.The bread served at the beginning of the meal needed to be better cut and the plain butter served with it should be covered with the Chops Grille paper logo when served. All entrees were correctly made and hot , which it is crucial in the English market and sauces served with them were also correctly executed. Regarding the side orders my only comment is to only use onion confit to finish off the broccolini otherwise were correctly made. All desserts were fresh and nicely presented. The apple chip on Grannies caramel pie should be placed standing up on the pie itself with more vanilla sauce needed.
Score:
3.5
OTHER VENUES TOTAL:
18.5 77%
STEWARDING
63. Kitchen Stewards: Management Involvement &

Communication
Comments & Findings Good relation in place among Galley Specialists, Executive Chef and F&B Director. The Galley Specialists report equipment and staff issues to the Executive Chef and Galley Management. F&B Director monitors the effectiveness of Galley Specialists and their capacity to operate their area of responsibility in a safe and efficient manner in order to maintain USPH standards in place and galley equipment in order.
Score:
3.5
64. Kitchen Stewards: Supervision
Comments & Findings Mr. Kendal is always available to discuss and solve any issue concerning the galley with Galley Management. Takes an active role in the supervision and training of his staff on a daily basis. Attention has to be paid on dish washing machines, as logs do not always reflect the real machine temperature with final rinse not always reaching 160F. Non compliances must reported in the log itself with corrective action taken. Garbage removal and separation are well controlled during and after service, plates are evenly distributed among decks and any shortage is immediately rectified. Kitchen stewards are carefully monitored throughout the service.
Score:
65. Kitchen Stewards: Training
77.2%
Comments & Findings I strongly recommend to have the USPH training in place complimented with a multiple choice questionaire to truly understand the number of crew members that have understood and passed such training. All other trainings and records are well in place and correctly kept with the exception of the fitness mask where only 12 of the 24 masks currently issued, are actually signed and checked. It is a crucial piece of documentation and compliance is a must. Chemical and operating equipment training is well under control and paperwork shows committment of Galley Specialist to comply with Standards. All files found in Chef' office and in Galley Specialist one are also correctly filed in a chronological order.
Score:
66. Clean As We Go
Comments & Findings Clean as we go is in place according to standards. The short list of electrical equipment not working is so limited or practically none and it confirms that program is correctly followed. The training is in place and all night shift kitchen stewards are involved on rotation on how each piece of equipment must be attended and cleaned. Rather than passing a vast number of informations that might not be understood by kitchen stewards, the training is nicely divided in smaller ones with good compliance seen on the floor. There is definitely space for improvement, but overall good standards are in place.
Score:
STEWARDING TOTAL:
12.5 78%
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. He has an open and straight approach, which mean that he ensures that F& Management is on the floor. Mr. Errol is always present at Windjammer Casual dinner opening time and regularly checks on rotation all other venues. Mr Errol is committed to exceed company standards. He is also directly involved in the different aspects of the operation from time and attendance, gas grooming to provision shortages and supports all staff in his department. 3.5 Ship Management Comments
Score:
68. F&B Meetings
Comments & Findings F&B Meeting is conducted on the first seaday. Unfortunately as I arrived during mid cruise and I was not able to attend to it, I can only give a meeting expectation score to this section. Score: 3 Ship Management Comments
77.2%
69. Equipment Repair & Maintenance
Comments & Findings As the ship is still new and any pending galley avo can be easily attended and fixed in a reasonable time, the current pending list for the Galley is limited with only 4 items currently pending. I strongly recommend that Executive Chef has access to Amos Maintenance System in order to be able to double check that pending list does correspond to that one called to dispatcher and that no Avo is closed unless is checked and confirmed by Galley Management.
Score:
3.5
70. Meal Count: Usage
Comments & Findings Meal count is performed by the Chef coordinator. It is very positive to see that disprepancy between quantity ordered by waiters and actual food taken to guest is so small and in some cases fully corresponding to each others. As the system works so well, it is also easier for the Executive Chef to batch cook food based on waiters' demand and have limited quantity of food left over at the end of service. Score: 3.5 Ship Management Comments
71. Meal Count: Production Sheets
Comments & Findings The meal count developed by the Executive Chef is in place and covering all stations in the Galley involved in Dinner Dining Room Food. Quantity preparered, served and overproduced are recorded and discrepancy is identified between meals prepared and served. It is positive to see that discrepancies recorded are less than 2 % of quantity produced. Meal count is also available and correctly maintained for both Chops Grille and Portofino Restaurants. Summary of food items sold at the end of each voyage is also recorded to estimate quantity to be ordered for next cruise. 4 Ship Management Comments
Score:
F&B MANAGER TOTAL:
17.5 88%
Comments & Findings Facilities Manager has an open and constructive relationship with the F&B Director, the Executive Chef and their teams. Weekly visits to the Galley to monitor status of equipment are in place. Independence of the Seas is still in a very good shape with hardly no equipment out of order and Avo maintenance list very limited. The Facility Manager has been able to control spare parts on on hand, parts replacement does not require long waiting periods and preventative maintenance is actually in place in Amos and its history is now properly reported and documented.
FACILITIES MANAGEMENT SUPPORT
72. FM - Communication & Support
Score:
3.5
77.2%
73. Galley Equipment - Preventative Maintenance Comments & Findings It is the first time that I see a Facility Manager performing maintenance on primary food and Service production equipment as recommended by the manufacturer. The Facility Manager has been able to provide me with dates when equipment was checked, with repair man name, that actually carried out such maintenance and what has been done on the equipment itself. I only recommend the Facility Manager to involve the Galley Specialist in this exercise, so that Galley Specialist himself can monitor the maintenance and examine while it is carried out if any water, fat or condensation might be present that could have effected the equipment and to be the cause of incorrect cleaning procedure in place or of staff negligence. Score: 3.5 Ship Management Comments
74. Galley Equipment - Preventative Maintenance Comments & Findings Weekly inspections of the galley's equipment are conducted by the Facilities Manager and Service with the Executive Chef and F&B Manager. The Captain's inspection is also used by the Executive Chef and Facility Manager to check the status of equipment. Chef Voyage Report AVO list is in place and it does correspond to the actual pending AVO list in place. F&B Director attends also on a voyage basis the Facility and Maintenance meeting providing feed-back on any issue that might arise during the cruise.
Score:
3.5
FM SUPPORT TOTAL:
MARINE SUPPORT
10.5 88%
Comments & Findings Marine Support, Electrical Services has an open communication with the F&B Director, the Executive Chef and their teams. At the moment all electrical equipment in the Galley is working, pending avos are practically not existent. Any pending avo is taken care in a reasonable amount of time, work place is safe from injury. Preventative maintenance is carried out as per Company Standards.
75. Communication & Support
Score:
3.5
76. Electrical Supply - Repair & Maintenance
Comments & Findings The issues found pending during the last Review with no access to Amos to order parts have been rectified. As stated in section in 73 for the Facility part of the Review, I am happy also to see preventative maintenance in place for the Electrical Services. I have recommended to both Chief Electrical Engineer and the Executive Chef to have the Galley Specialist present when preventative maintenance is carried out so that Galley Specialist himself can monitor the maintenance and examine while it is carried out if any water, fat or condensation might be present that could have effected the equipment and to be the cause of incorrect cleaning procedure in place or of staff negligence, like I have stated in section 73. Ship Management Comments
Score:
3.5
MARINE SUPPORT TOTAL:
7 88%
77.2%
LEADERSHIP & SUPPORT
77. Employee / Crew Relations
Comments & Findings All the administrative aspects of the F&B operation like evaluations, promotions, safety meetings, employee recognition are carefully monitored and checked by the F&B Director. Time and attendance new policy is ensuring that all working hours in Food Production are correct and properly entered in Kronos. Galley Management is directly involved in such compliance. Overtime is well under control. Cultural diversity is encouraged and staff is promoted based on performance. F&B Director ensures that every subdivision Manager is responsible for their staff and that every crew member is equally treated and that company policies are followed at all times.
Score:
78. Equipment, Tools and Supplies
Comments & Findings Any equipment planning and ordering is discussed in advance between F&B Director and Executive Chef. The equipment found in the Galley is enough to support a proper preparation and execution of dishes prepared for guest consumption. The Galley stores are still full with equipment since start up and only few items have been ordered to keep enough equipment as a back up in case it is needed. There is nothing at this stage that the ship is in immediate need for. 3.5 Ship Management Comments
Score:
79. Shoreside Relations
Comments & Findings Very good and open communication exists between Shipboard Management and Culinary shore-side operation. The ship always supports Culinary initiatives and it is directly involved in new possible implementations.
Score:
3.5
LEADERSHIP & SUPPORT TOTAL:
10 83%
MISCELLANEOUS
77.2%
80. Bread Program
Comments & Findings Bakery continues to be one of the strongest and most consistent section in the Galley under Mr. Cardozo leadership. The only item, mentioned in the report by traveling Baker Mr. Zenner, that still need attention, is the Dining Room bread loafs, which still need adjustment as they often appears too thick and dry in texture. All other items are corretly batch cooked and served. Score: 3.5 Ship Management Comments
81. Pastry Program
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. Score: 2.5 Ship Management Comments
82. Kid's Menu
Comments & Findings This cruise there is a high count of kids onboard. The food on the line, on all decks, reflects the menu presented to guests in the Dining Room and it is all available on request. Food is correctly batch cooked and French fries nice, crispy and freshly served. I only recommend to ensure vegetables placed in the chicken soup are not just carrots and burgers made for service are not left steaming in the bain marie for too long, before being served. Overall standards are met. Score: 3 Ship Management Comments
83. Concierge Club
Comments & Findings Both Concierge and Diamond lounge are correctly set up for breakfast and on time with the only remark I have to make in relation to chocolate coated donuts which not always are present well, but it also caused by how the product is transported to the venue. It is positive to see orange juice and apple juice kept cold with ice served separate to prevent them getting too watery within half an hour from beginning of service. At dinner time chocolate coated strawberries and petit fours were missing, but they are back in place in both venues as per standards. Score: 3 Ship Management Comments
MISCELLANEOUS TOTAL:
12 75%
-end of report-
Observations and Recommendations
Ship: Independence of the Seas Executive Chef: Kenneth Johansen Review Date: 26 July to 1 August 2009 Observation By: Senior Executive Chef Marco Marrama Item# 001 Date 26-Jul Observation At 13.50 found galley staff washing lettuce in Buffet station deck 5 placing salad in the sink rather than washing and sanitising it in the Commissary on deck 1. The salad currently received has too much sand and dirt. At 16.03 found in Pastry section deck 5 chocolate sauce tin opened and half empty under the service counter left from previous night. At 16.05 found desserts in pastry deck 5 sliding door fridge left uncovered from previous night, sink drainage not covered and pastry deck oven inside metal ceiling cover washed, but left on the floor near it. Solution USPH Issue. More Supervision Owner CDC, Sous Chef, CDP
002
26-Jul
USPH Issue. More Supervision
CDC, Sous Chef, CDP
003
26-Jul
Quality and USPH Issue. More Supervision
CDC, Sous Chef, CDP
004
26-Jul
The spinach and cheese filos used for canapes must be baked and not Quality Issue. More Supervision just deep fried. At 16.10 found already cooked Basmati rice ( ready at 15.40) for both seating in deck 5 combi oven, while dinner service does not start before 18.00. At 16.12 found the 2 hot trolleys used for transportation of hot cocktail food on deck 5 with dry spilled sauce at the bottom of them. At 16.18 found fish piccata seared in blast chiller deck 4, but item was not entered in the 6 hours cooling log. Quality Issue. More Supervision
CDC, Sous Chef, CDP
005
26-Jul
CDC, Sous Chef, CDP
006
26-Jul
CDC, Sous Chef, CDP
007
26-Jul
CDC, Sous Chef, CDP
008
26-Jul
At 16.21 there was no milk cover in the side compartment of one of the USPH Issue. More Supervision WMF cappuccino machines on deck 3, while the other milk compartment of the other cappuccino machine always on deck 3 was left with parts in water on the side of the machine itself.
CDC, Sous Chef, CDP
Printed: 7/5/2013
Ship: Independence of the Seas Executive Chef: Kenneth Johansen Review Date: 26 July to 1 August 2009 Observation By: Senior Executive Chef Marco Marrama Item# 009 Date 26-Jul Observation Solution Owner CDC, Sous Chef, CDP
At 16.30 found plastic wrap roll seating on top of cheese plates in deck USPH Issue. More Supervision 3 pantry dairy walking fridge. At 22.30 both dish wash machines both in deck 3 and deck 5 Galley had the final rinse well below temperature allowed by USPH. USPH Issue. More Supervision
010
26-Jul
Galley Specialists, Head Kitchen Stewards, CDC, Sous Chef, CDC, Sous Chef, CDP
011
27-Jul
At 07.12 there was no fried rice and only one hot cereal rather than 2 of Standard Issue. More Supervision them as per standard served in the Crew Mess. There was also no fried rice served in the Staff Mess either. At 08.47 found milk and tea jugs piled with no criteria in the holding unit Safety Issue. More Supervision on deck 5 Galley. At 11.25 the lima beans served as a condiment in Crew Mess were completely frozen. Quality Issue. More Supervision
012
27-Jul
Head Waiters, Waiters
013 014
27-Jul 27-Jul
CDC, Sous Chef, CDP Crew Mess Supervisor, Crew Mess Attendant, CDC, Sous Chef, CDP
At 11.27 the label "Pot roast" placed in Crew Mess hot line to describe Standard Issue. More Supervision the meat served was incorrect, as item was simply the previous night beef shoulder over production served in the Dining Room. There was also one only dessert available at the time. At 12.10 there was cous cous salad served on the salad buffet and practically same item served on the hot line. Banana cream pie was served as a dessert while previous night chocolate banana cream pie was served as well. Mashed potatoes on the hot line needed more hot milk in them, as appeared to thick and dry. Quality and Standard issue. More Supervision.
015
27-Jul
CDC, Sous Chef, CDP
Printed: 7/5/2013
The food presented at tasting in the Galley for Brasserie 5 showed too Standards Issue. More Supervision many mistakes that had to be rectified, simply because recipes were not checked. At 13.10 I had lunch in the Dining Room. The waiter did not explain the Standard Issue. More Supervision tutti salad buffet, however when the Bar Manager came and joined the table, it was clearly mentioned. At 13.25 two open steak sandwiches were served at my table, one with Quality and Standard issue. More fried onion garnish and the other without. Supervision. During USPH inspection found at 08.20 a broom hidden in Deck 5 hot station walking fridge. USPH Issue. More Supervision
017
27-Jul
Restaurant Operation Manager, Head Waiters
018
27-Jul
CDC, Sous Chef, CDP
019 020
28-Jul 28-Jul
CDC, Sous Chef, CDP CDC, Sous Chef, CDP
At 11.00 tomato and cucumbers in Crew Mess should be kept separate Quality and Standard issue. More and not mixed with green salad. Supervision. At 13.30 the pizza served in Room service was not up to standard with Quality Issue. More Supervision product made too soft and with not much taste in it.
021
28-Jul
CDC, Sous Chef, CDP
022
28-Jul
At 18.50 focaccia salad was served in Pantry deck 3 incorrectly prepared with the spinach not washed and salad looking more like a spinach salad garnished with tomato and bocconcini rather than a focaccia salad.
Quality and USPH Issue. More Supervision
CDC, Sous Chef, CDP
Printed: 7/5/2013
At 18.55 found galley staff on the line wearing too many gloves and not USPH Issue. More Supervision enough kitchen towels on deck 3. The same applied for deck 4 and 5.
024
29-Jul
The coffee station floor on deck 5 had still too many food residues from USPH Issue. More Supervision the night before with also glass racks left there. At 07.42 found beer glasses near the soda machine on deck 5 with bench dirty and sticky from previous night service. USPH Issue. More Supervision
CDC, Sous Chef, CDP, Galley Specialist Head Waiters, Waiters, Galley Specialist CDC, Sous Chef, CDP, Galley Specialist
025
29-Jul
026
29-Jul
At 07.44 found panini machine close to Galley Room Service area dirty USPH Issue. More Supervision and not sanitized from night service.
027
29-Jul
At 07.46 found cardboard box with packet of chips on top of deck 5 hot USPH Issue. More Supervision station spice cabinet, dirty hot box trolley not cleaned from previous night service with sauce dried at the bottom of it and in pastry deck 5 bleu rubber plate holder with food residues as well on it.
CDC, Sous Chef, CDP, Galley Specialist
028
29-Jul
At 07.51 the portside staircases generally attended by the Dining room USPH Issue. More Supervision Cleaner were dirty with used gloves and food on the steps and floor. At 08.03 found in blast chiller deck 4 curry sauce and clam chowder with only initial temperature recorded at 21.57 and 21.59, but no other data recorded in the 6 hours cooling log. USPH and HACCP Issue. More Supervision
Head Waiter, Waiter
029
29-Jul
CDC, Sous Chef, CDP
Printed: 7/5/2013
Ship: Independence of the Seas Executive Chef: Kenneth Johansen Review Date: 26 July to 1 August 2009 Observation By: Senior Executive Chef Marco Marrama Item# 030 Date 29-Jul Observation At 08.05 found onions peeled left out on deck 4 hot station close to deep fat fryer from previous night service as no cook was still on duty in the area. Solution USPH Issue. More Supervision Owner CDC, Sous Chef, CDP
031
29-Jul
At 08.08 found at least 15 focaccia breads still in Bakery freezer even if Quality Issue. More Supervision the previous day I have asked to remove it, to send it to Crew Mess and to use them as croutons. At 08.10 found in deck 4 pantry walking fridge plates stored under the fan and a trolley with white trays not cleaned or sanitized. USPH Issue. More Supervision
CDC, Sous Chef, CDP
032
29-Jul
CDC, Sous Chef, CDP
033
29-Jul
At 08.20 found galley staff transporting lexan boxes supposedly clean, but still USPH Issue. More Supervision with food residues. At dinner, in the Galley, after both seatings, hardly no staff on the line washed USPH Issue. More Supervision his/her hands when gloves were removed and the line was closed for service.
CDC, Sous Chef, CDP
034
29-Jul
CDC, Sous Chef, CDP
035
30-Jul
At 11.05 on deck 3 dish wash area near pastry section found too much Safety Issue. More Supervision water on the floor and nobody attending the area. At 11.07 found a black Rubbermaid garbage trolley left uncovered full of rubbish in front of Chef Office on deck 3. USPH Issue. More Supervision
Galley Specialists, Head Kitchen Stewards, CDC, Sous Chef, Galley Specialists, Head Kitchen Stewards, CDC, Sous Chef, CDC, Sous Chef, CDP
036
30-Jul
037
30-Jul
At 11.12 found 2 lexan boxes full with red wine poached peaches left USPH Issue. More Supervision uncovered, with Dining room bread basket i it and with no label. Most of the cakes in pastry walking fridge on deck 3 hardly had a label with some cakes made also more than 10 days ago. Whole eggs should not be placed under the fan with no cover.
Printed: 7/5/2013
The pastry freezer on deck 3 needs a deep cleaning and found 2 trays USPH Issue. More Supervision of parfait not covered on top of each other. There was hardly any label on any item placed in the freezer itself. At 11.18 found several lexan boxes with food stored in them in Roast station walking fridge on deck 3, left uncovered and also not labelled. Two uncovered lexan boxes with mushrooms were also incorrectly stored under the fan. At 11.08 found a case a broken watermelos broken and dry full of fruit flies in the Provision area on deck 1. At 11.50 found the ice box in deck 3 galley left open by waiters after picking up the ice. USPH Issue. More Supervision
039
30-Jul
CDC, Sous Chef, CDP
040
31-Jul
Provision Master, Store Keepers, CDC, Sous Chefs, CDP Restaurant Operation Manager, Head Waiters, Waiter
041
31-Jul
042 043 044 045 046 047 048 049 050 051
Printed: 7/5/2013
Ship: Independence of the Seas Executive Chef: Kenneth Johansen Review Date: 26 July to 1 August 2009 Observation By: Senior Executive Chef Marco Marrama Item# 052 053 054 055 056 057 058 059 060 061 062 063 064 065 066 067 Date Observation Solution Owner
Printed: 7/5/2013
Windjammer Observations and Recommendations

Ship: Executive Chef: Review Date: Observation By: Item# 001 Date 26-Jul
Independence of the Seas

Kenneth Johansen 26 July to 1 August 2009 Senior Executive Chef Marco Marrama Observation At 14.00 section 4 Windjammer beverage station was fully set with drinks even if the station was not opened at all until 15.00 for afternoon tea. Solution Quality Issue. More Supervision
002
26-Jul
At 16.45 the bread used for canapes in Vintages was too large in size, Quality Issue. More Supervision better presentation is needed. At 16.52 no chocolate delights were served in Concierge lounge and same issue was later found in Diamond club. Other canapes, cheese and crudites were nicely presented. At 18.22 there was hardly no fruit in the jellos offered for dinner in Windjammer. At 18.35 found in Chops galley that sauces for meat were prepared too much in advance with a bitter after taste. Standard Issue. More Supervision
003
26-Jul
004 005
26-Jul 26-Jul
Quality Issue. More Supervision Quality Issue. More Supervision
006
26-Jul
The freezer in Chops Grille Galley was full of iced water and quality of USPH and Quality Issue. More Supervision. certain products like lobster carpaccio compromised. The apricot and ricotta tart prepared for Portofino restaurant was too dry and crumbling, as quality of ricotta is different from that one received in US recipe must be adjusted. Quality Issue. More Supervision
007
26-Jul
008
26-Jul
At 18.40 Johnny Rocket condiment counter for food garnishes had no USPH and Quality Issue. More Supervision. labels stating when product was placed out for service. I also found chicken breasts cooked in water with seasoning even if the outlet did not open for service until 19.15.
Printed: 7/5/2013


Kenneth Johansen 26 July to 1 August 2009 Senior Executive Chef Marco Marrama Observation At 18. 46 the duck slices for service in Portofino were too thick. Attention has to be paid to vegetables pre blanched in advance, as number of guest in the venue for dinner was very limited. At 18. 56 there was hardly no garnish in the mixed green salad, as originally was only placed on top and not folded through. At 07.52 found that in Caf Promenade Galley there was no soap for the hand wash sink and no 100 ppm solution in the white bucket, but mainly water. At 07.54 the Caf Promenade attendant on duty was not wearing a paper hat as per standards. Solution Quality Issue. More Supervision
010
26-Jul
Quality Issue. More Supervision
011
27-Jul
USPH Issue. More Supervision.
012
27-Jul
Standard Issue. More Supervision
013
27-Jul
At 08.00 found that the air conditioning was not working in Bell Box 8, Safety Issue. More Supervision making it very hard for crew members to work under those conditions.
014
27-Jul
At 08.08 the donuts served in both lounges had their chocolate coating peeling off, as parchment paper was placed on top of them before coating had set. Also more sugar and cinnamon mix was needed on the plain donuts.
015
27-Jul
At 08.14 found in Windjammer a Bugambilia salad bowl full of loose USPH Issue. More Supervision. syrup not placed under sneeze guard on the island grill where waffles were placed.
Printed: 7/5/2013


Kenneth Johansen 26 July to 1 August 2009 Senior Executive Chef Marco Marrama Observation At 08.16 the American bacon on the line on the first island of the Windjammer Island grill was overcooked and completely broken in small pieces. The scrambled eggs on the line were also too dry, cooked too much and too early as well. No turkey sausage were available on the hot line. At 08.55 the air conditioning in Windjammer dish wash area was hardly working. Solution Quality Issue. More Supervision
017
27-Jul
Safety Issue. More Supervision
018
28-Jul
At 07.22 Pan de Sal, Indian bread and croissants placed on the hot Quality Issue. More Supervision line Jade starboard side were too hot and dry even before opening the area for service. At 07.24 found cover of drainage in Portofino galley near wine fridge missing. At 11.10 found Windjammer attendant entering the elevator on deck 11 with food in his hand for his own consumption. At 16.00 there was no croissant served in Windjammer for afternoon tea. I asked the Sous Chef of the venue to show me the matrix for afternoon tea, but he could not find it. At 16.15 found too many hot items in Portofino Galley left at room temperature or just warm on the flat top grille. At 16.18 found two full jugs of freshly brewed coffee in Portofino coffee station, while venue service does not start before 18.00. USPH Issue. More Supervision
019
28-Jul
020
28-Jul
28-Jul
021
28-Jul
022
28-Jul
Printed: 7/5/2013


Kenneth Johansen 26 July to 1 August 2009 Senior Executive Chef Marco Marrama Observation At 16.22 found Windjammer brown trolley with heavy burnt marks in the corridor near Johnny Rocket galley entrance. Solution USPH Issue. More Supervision
024
28-Jul
At 16.24 found too many cooked pies in the halto- shamm holding unit Quality Issue. More Supervision in Johnny Rocket galley. At 16.26 found too many cake slices in the yellow bin in Johnny Rocket dumped at the end of lunch service. At 18.27 the sneeze guard where the whole fruit is displayed on Jade portside was very dirty. Food cost issue. More Supervision
025
28-Jul
026
28-Jul
027
28-Jul
The hot and sour soup served for Casual dinner needed more acidity. Quality Issue. More Supervision The lamb roast for carving looked more steamed than roasted. At casual dinner in Windjammer beef and mushroom was served on Food rotation Issue. More Supervision the hot line, while at lunch beef stroganoff was served instead with not much difference in presentation between the 2 dishes. The bread for Casual dinner placed on the carving station built in on line 2 portside Windjammer has to be displayed with lamp lights turned off to prevent the bread from getting dry. At 07.30 there was no turkey sausage served in Windjammer for breakfast. Quality Issue. More Supervision
028
28-Jul
029
28-Jul
030 031
29-Jul 29-Jul
At 07.33 found diced melons left outside in Jade galley, but no 4 hour USPH Issue. More Supervision label was placed on them.
Printed: 7/5/2013


Kenneth Johansen 26 July to 1 August 2009 Senior Executive Chef Marco Marrama Observation At 07.35 pan de sal, Indian bread and croissants in Jade starboard side were already dry and the line was not even opened for service. Solution Quality Issue. More Supervision
033
30-Jul
At 11.31 found lexan boxes full of fruit salad left outside with no label. Quality Issue. More Supervision I do recommend to place only small amount out for service to enhance quality of product served.
Printed: 7/5/2013
mer Observations and Recommendations
Owner Windjammer Manager, Windjammer Supervisors CDC, Sous Chef, CDP
CDC, Sous Chef, CDP
CDC, Sous Chef, CDP CDC, Sous Chef, CDP
CDC, Sous Chef, CDP
CDC, Sous Chef, CDP
CDC, Sous Chef, CDP
Printed: 7/5/2013
Owner CDC, Sous Chef, CDP
CDC, Sous Chef, CDP
Caf Promenade Supervisor, Caf Promenade Attendants
Caf Promenade Supervisor, Caf Promenade Attendants Room Service Supervisor, Executive Chef, Restaurant Operation Manager
CDC, Sous Chef, CDP
Windjammer Manager, Windjammer Supervisors
Printed: 7/5/2013
Windjammer Manager, Galley Specialist, Executive Chef CDC, Sous Chef, CDP
Galley Specialist, Head Utility
Windjammer Manager, Windjammer Supervisors Executive Chef, CDC, Sous Chef, CDP
CDC, Sous Chef, CDP
Portofino Manager, Portofino attendants
Printed: 7/5/2013
CDC, Sous Chef, CDP
CDC, Sous Chef, CDP
Windjammer Manager, Windjammer Supervisors CDC, Sous Chef, CDP
CDC, Sous Chef, CDP
CDC, Sous Chef, CDP, Windjammer Manager, Windjammer Supervisor
CDC, Sous Chef, CDP, Windjammer Manager, Windjammer Supervisor CDC, Sous Chef, CDP
Printed: 7/5/2013
Owner CDC, Sous Chef, CDP, Windjammer Manager, Windjammer Supervisor
CDC, Sous Chef, CDP
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

Brasserie III Daily Specials: Moroccan chicken sandwich Beef Fajitas Seafood Laksa Shrimp croissant Tuscan Pork Marsala Steak Apple and Cheese parcel Lemon Week-end Caramelized Rice Pudding Banana Cream pie
Tasting Panel ~ Lunch Royal Brasserie 30 - 1

The cheese scrolls were too flat, while potato bread and caraway seed rustic rolls were correctly executed. The chilli beef tasted more like a Bolognese sauce with no cumin, cilantro and jalapenos The salad was well prepared missing only the extra garnish on top. Nice taste and presentation, only seafood soup was getting slightly too strong in flavour. Potato salad must be prepared every day and not the night before. Chicken tenders do not need chicken seasoning. More Panko than normal breadcrumb must be used. Nice taste and presentation Nice taste, but more sauce is needed , hardly no thyme leaves were used and pasta must be garnished with grated parmesan cheese as per recipe standard. Not available at tasting Fresh red peppers rather than canned ones should be used Nice taste, only size of chicken was too large, smaller pieces were needed. The rice must be cooked in batches. Nice taste and presentation. Nice taste, only quiche filling was far too soft and salad must be crispier Nice taste and presentation. Bread was correctly sliced, only garlic butter taste had to be adjusted with a touch of lemon juice, salt pepper and grated parmesan cheese to enhance the flavour. Nice Taste, but apples slightly overcooked Layers must be better identified with same quantity of chocolate mousse in between the layers The size of the napoleon need to be adjusted with more filling required. Nice Taste and presentation Nice Taste and presentation
Tasting Panel ~ Lunch UK Brasserie

Nice taste and presentation Nice taste and presentation Nice taste and presentation The meat in the pie was slightly overcooked Nice taste and presentation Presentation has to follow recipe card, otherwise nice taste. The Cumberland sausages quality currently on hand is average The only suggestion to make is to use cod instead of tilapia Chicken had a nice taste, however chicken has to be fully cooked Nice taste and presentation Nice taste and presentation Nice taste and presentation The rice was too spicy and too much soy was used The salmon need to be bigger in size Nice taste and presentation More vanilla sauce was needed and plum compote was too runny. Nice taste and presentation The profiteroles were too small The apple and rhubarb mix was too wet.
Tasting Panel ~ Lunch Royal Brasserie 30 - 3
Tasting Panel ~ Lunch Royal Brasserie Specials
The rice pudding was too runny Nice taste, but it should be avoided when previous night surf dinner is served
Tasting Panel Dinner

Surf Dinner Balinese Style Crab & Noodle salad Chicken and Cabbage Dumplings with Ponzu Rainbow Salad Summer Fruit Medley Cream of Mushroom soup Seafood Laksa Guava and Banana Soup Not so Traditional Surf & Turf Penne Pasta with Beef and Root Vegetables Hawaiian Style Roasted Chicken Foamies Falafels Tilapia with Tamarind Curry sauce Chocolate Banana Tart Sugar-free Pineapple parfait Coconut Crme Brulee Low fat Asian style Mango Pudding Passion berry mousse Captain' s Gala Orange Carpaccio Shrimp cocktail Escargots Bourguignon Lobster bisque Oxtail Broth Pear Nectar Caesar salad Linguini Alfredo Golden Sea bass Duck black currant Filet Mignon Eggplant Parmigiana Low fat strawberry cheese cake Sugar free coconut layer cake Cherries jubilee Grand Marnier Souffle Strawberry cheese cake 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 Anchored in Excellence Festival of Fruit House Terrine Crab Cake New England Clam Chowder Asian flavoured chicken soup with won ton Chilled Washington Apple Soup Focaccia salad (Family style) Striped tortelli with blue cheese sauce Panko crusted cod Slow roasted double cut pork loin T-Bone Lamb Cauliflower pancakes Ivory Chocolate Fondue Apple pie Pina colada Tart Sugar Free fruit pillow. 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 Roasted red pepper hummus Shrimp Cocktail Spinach dip French Onion Soup Pumpkin & apple soup Chilled Berry Soup Caesar salad family style Grey goose salmon pasta Sweet and Sour Mahi Mahi Roasted Tom Turkey New York Strip Steak Indian Vegetable Curry Brownie Madness Key Lime Pie Banana and Crunchy nut Parfait Low fat Strawberry Shortcake Sugar free key lime pie
Tasting Panel Dinner

Nice taste and presentation. Only extra peppers and snow peas for garnish were needed More soy sauce was needed as ponzu was too light in colour. Attention has to be paid to dumplings as smaller size is currently received. Nice taste and presentation. Fruit was correctly plated, only dressing needed a touch more sugar syrup and mango was not ripe enough. The mushroom soup had a nice taste and consistency Laksa soup had a very nice taste and presentation. The soup was little too sweet in flavour and a touch more lime concentrate was needed to rectify the flavour of it. The Chive hollandaise needed more lemon and vinegar flavour. Too much pasta was placed in the serving bowl. Mushrooms must be placed towards the end of cooking to avoid disappearing in the sauce. The chicken was too spicy and polenta too large in size. Nice taste and presentation. The fish needed more seasoning and the tamarind curry sauce was very grainy in texture as too much curry powder was actually used. Nice taste and presentation Too icy in texture and more pineapple flavour was needed. The coconut Malibu' flavour was too weak. Nice taste and presentation The passion berry mousse slice was too big for one portion.
Calamari were nicely made and presented Nice taste and presentation Nice taste and presentation The tomato was too small in size. At least the 5x6 must be used and must be sliced thicker. The feta cheese was also too thinly sliced. Nice taste and consistency. There is no need for mayonnaise The soup needed a stronger chicken flavour The lentil soup was too thick and rosemary must be infused only for flavour and removed before serving it. The sauce had a nice taste, but pasta was overcooked Nice taste and presentation The pork must be pounded lightly, dusted with flour, seared on the grill and finished in the oven on metal racks. Nice taste and lamb chops properly cooked, only the ratatouille needed few extra minutes as the vegetables were still crispy. Ricotta tart was too dry. Attention has to be paid to the quality of ricotta and adjusted accordingly. The cake was not thick enough and too dry in texture. Perfectly executed, nice taste Nice taste and presentation. Nice taste and presentation. Nice taste and presentation Nice taste and presentation Few ingredients were missing for the salsa that accompanied the crab cake. Nice taste, however the clams were quiet chewy in texture. More chicken flavour was needed while ginger had been infused too long with a bitter after taste. Soup was too thin , however it was rectified before service started The salad was wrongly prepared and served Sun dried tomatoes must be cut in thinner julienne and chives was missing The cognac curry sauce needed more cream, fennel seed and cognac flavour. Nice taste and presentation Lamb ossobuco was dry. It is important that not all the fat is removed in order to keep meat moist Nice taste and presentation Nice taste but too soft in texture Nice taste and presentation The tart needed more caramelising under the salamander The puff pastry was too small The cheesecake had hardly no caramel in it. Nice taste and presentation The sauce was too sweet and too runny Nice taste and presentation. Nice taste, but on the edge of being too salty
Nice taste and presentation Soup need to be better blended Salad was too roughly chopped Portion too big and a touch more soy was needed Nicely cooked and presented Nicely cooked and presented Nicely cooked and presented Nice taste, however a little bit less potatoes in the tart would have helped to achieve a better texture Nice taste and presentation The cake was too dry Nice taste and presentation Nice taste and presentation As there were hardly any fresh berries left, berries must be strained from coulis to prevent sauce to run all over the plate The ricotta cheese was too dry and pineapple was slightly too thick. Nice taste and presentation Nice taste and presentation Too many spinach were used in the soup and it was also too thin Very nice taste and good presentation Nice taste and presentation Not available at tasting The pepper pesto was too weak in flavour Nice taste and presentation, only size of the shrimps was not only 4/6 but also 8 to 10 Vegetables were nicely cooked and sauce was correctly made No jasmine rice was available on the ship, par boiled rice had to be used instead. Chicken had a nice flavour and was properly marinated. More mushrooms should be used in the stir fry mix and peppers should be cut in diamond shape Only the mini baba needed more soaking Nice taste and presentation Nice taste and presentation

Ship Name: F&B Manager: Executive Chef: Review Date: Reviewer: Overall Score: Independence of the Seas Joao Mendonca View View Standard Ivo Jahn 23 to 29 November 2008 Senior Executive Chef Marco Marrama 78.4%
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
Comments & Findings Most of the temperature logs are filled and followed correctly. Findings are related to Sorrento transportation logs, where data is entered at later stage rather when food reaches the venue. Pantry has to include in the 4 hours cooling log smoked salmon and desserts collected in deck 3 by Sorrento service staff must be entered at pick up time in the transportation log with correct temperature taken. Sanitation logs are properly implemented. Dishwashers' temperature is well within USPH standards. I only recommend if any machine does not reach temperature, to log it and explain action taken rather than entering temperature after machine has been fixed. It is good to see pasta cooling log, but it is equally important that potatoes cooked by vegetable stations and used by buffet station show how they have been cooled down. The reason why this section is falling behind standards is because Blast chiller logs are not filled as they should with food not properly recorded following the 6 hours cooling cycle, which means Crew are guessing temperatures rather than following correct procedures.
1 0 0%
Score:
2.5
Senior Chef Comments
6. Hand Washing
Comments & Findings Hand washing is not well practised among new hires. I believe more coaching is needed and more signs in the area would help to reinforce correct procedure. I strongly recommend Chef de Parties in charge of stations to look closely at new hires while on duty and correct them when needed to bring them up to full USPH compliance with all other Galley crew members. Score: 2.5 Senior Chef Comments
0%
9. HACCP
Comments & Findings Haccp logs are correctly filled by each station head and filed by Sous Chef in charge for this area at the end of the week. As I have already stated in section 1 of this Review it is not only important that logs are correct, but data entered must be logged as clearly stated in 4 and 6 hours blast chiller logs and transportation ones, as most of the violations seen are related to negligence, data are guessed and filed later on by crew members, rather than recording them as per standards when food is cooled or refrigerated. Score: 2.5 Senior Chef Comments
100%
11. Management
Comments & Findings Galley Management is committed in maintaining Safety and Accident Prevention well under control. All crew members wear safety belts, weekly safety observations are entered in the system. Crew are made accountable when injury is based on negligence. Unfortunately the number so far recorded of accidents in the Galley is well above company expectations and looking at reasons why there is currently such a high number can be mainly attributed to wrong lifting procedures and traumas caused by repetitive exercises which end up straining muscles. I have also seen food runners transporting large amount of food by themselves to the Galley. Chef de Parties need to ensure runner asks for help when transporting heavy loading, so that an extra person can be assigned to prevent any accident from happening. Score: 2.5 Senior Chef Comments
100%
13. Equipment Availability / Training
Comments & Findings The number of accidents in the Galley and crew members going to Medical for trauma and wrong lifting shows that training is not reaching its goal to prevent as much as possible accidents from happening. There is no familiarization equipment training, back pains are related to unsafe lifting practices. Once an accident is identified, disciplinary action must be taken for those crew members neglecting Safety Standards. Negligence so far is one of the root cause of the current situation. I also recommend that knife skill training is implemented to prevent as much as possible cuts from new hires, an equipment familiarization training for new hires in order to know how each equipment must be safely operated. Deep fat fryer training must be ongoing and new hires need to repeat such a training though out their contract to prevent anyone from burning himself. For those areas where lifting might cause trauma, some exercise before starting duties might help to prevent accidents from happening.
1 1 100%
Score:
2.5
17. Adherence to Recipes, Descriptions, Comments & Findings Cooking Methods & General Food Recipes are followed and used to meet Company Standards. It is important that good culinary practices Handling Practices are in place to prevent mistakes from happening especially when food is already prepared and it can not be corrected. Most of the non compliances seen are related to lunch Brasserie food. At dinner time now that the ship is back in the US, it is crucial that Galley adapts quickly to the different food trends like not overcooking the vegetables and ensuring food quantities are enough to support both service. The other issue I see is that food on different decks in not handled the same way, which means final product not always meet standards. Galley Management has to ensure product achieved is as close as possible to recipes and train staff accordingly on all decks.
1 0 0%
Score:
2.5
22. Documentation & Product Specifications
Comments & Findings Any discrepancy or poor quality found at loading is addressed to the supplier immediately, through the Supply chain by Inventory Manager or through Culinary Support System by Chef, if solution can not be addressed directly on loading day. The ship is currently carrying a lot of products from Europe and it will take 2 to 3 cruises to rebalance products on hand. There is a tendency not to have a spoilage report and there has not been any for a while. I spoke with Provision Master Lester Tyndale and I clearly explained, as I have also seen some of the quality of the product carried from Europe and given to the Galley, that there is no issue in recognising spoilage and recording it. It gives clarity to the operation and confidence in the Executive Chef that the best possible quality has been given to the Galley to deliver the product handled at its best. 2.5 Senior Chef Comments
100%
Score:
28. Culinary Knowledge & Application
Comments & Findings Quiet a bit of disappointment in regards to Galley Management Menu Culinary knowledge results. It is crucial that Culinary knowledge meets and exceeds expectations, not only because it is part of the positions' job description and it is the best way to control quality of food produced in the galley and check it against Company standards. Senior Chef Comments
0%
Score:
2.5
view standards Comments & Findings Windjammer Executive Sous Chef and Executive Chef along with Windjammer Manager walk the line mainly at Casual dinner time and service attendants are also trained on food available to guests. At Lunch time everyone is on the floor with Front and Back of House Management concentrating on having line ready for opening time, rather than walking the line 15 minutes before service. It is also not positive to see guests trying to pick up food while cooks still set up the line, which shows that attendant assigned at Windjammer entrance does not always explains to guests that line is still not open for service, allowing both sides of the operation to put final touches in the lunch set up. Similar situation happens for afternoon tea.
100%
Score:
2.5
Comments & Findings Windjammer service counters are regularly attended, especially the food line. Attention has to be paid for the marble upper counter, where in several occasions dust could be easily seen, plates and glasses can be also found like. It seems the area is considered a storage area. It is important also that glass sneeze guards are cleaned before food is actually placed on the line, rather when food is already on the line.
1 1 100%
Score:
2.5
48. Head Waiters
Comments & Findings The Restaurant Operation Manager fully supports Head Waiter presence in the Galley, but results so far achieved clearly show that a lot more focus is needed to make sure waiters follow Company standards. Waiters are taking advantage of Head waiters which seem overwhelmed and not always able to rectify non compliances and take action against offenders.
1 1 100%
Score:
2.5
Comments & Findings Menu knowledge test was conducted on Venetian Feast night. Out of 20 waiters only 18 showed up for the quiz which was mainly based on Venetian menu knowledge. I might have confused with the answer of Marsala which is a fortified wine and not just a wine, but correcting the answer mainly not more than 40 percent of the staff could achieve a score higher that 68%. During this week I only have seen one single waiter coming at tasting and asking for question. I have not seen any menu explanation in the Dining room with food either. More needs to be done to achieve standards. 2 Senior Chef Comments
0%
Score:
50. Food Pick-up Standards, usage of Service Equipment
Comments & Findings Food pick up standards must be carefully monitored in the Galley. The first and second day I thought there was a shortage of 9" inches plates as fruit appetizer served in shell and shrimp cocktails had no plate and in some cases not even cover on them. The sauces and condiments pick up are not correctly followed. It is crucial that Head waiter monitor the service and must take action to enforce Company Standards Senior Chef Comments
100%
Score:
2.5
51. Support Culinary Cost Savings / Waste

Reduction
Comments & Findings Butter portions untouched are returned to the Galley. The only reason why this section is falling behind standards is simply because Dining Room staff does not consume employee food as per Company Guideline.
1 1 100%
Score:
2.5
Comments & Findings It seems that Head Waiters can not control the discipline of waiters in the galley during food pick up time. Even if there are enough goose necks in circulation I have seen condiments placed in anything waiters could grab from Shell dishes, tulip cups, Shrimp base stain steel holders and more. Waiters must adhere to all USPH rules, but sanitation of trolleys after dirty plates are brought to the dish ring is practically ignored. Washing hands is not always practiced. Taking food from the line supposedly for guests and then being consumed in the Crew Mess is not up to Company Standards. Score: 2 Senior Chef Comments
100%
Comments & Findings I found too many waiters in the Crew Galley eating Dining Room food. At least 20 waiters at 23.30 were eating fillet mignon in the Crew Mess on Monday night. There was no Head Waiter supervision to enforce standards 2 Senior Chef Comments
100%
Score:
57. Solarium, Promenade, Caf Latitude Comments & Findings I went in several occasions in Cafe' Promenade and the food served in the outlet is well within Company Standards, but in several occasions there was no ownership by the Caf' Promenade attendants to set up the line, refill it, some of them eating at the back, labels wrongly placed on food, white bucket with hardly no bleach in it and not many people serving food wearing a hat. All this is happening mostly when Supervisor is not present in the venue. Score: 2.5 Senior Chef Comments
100%
Comments & Findings Chief Electrician is in charge of Galley electrical equipment. Standards clearly state:" AMOS system outlines detailed information on preventative maintenance by equipment type. " Amos has only been active for 2 weeks on Independence of the Seas, which means he could not even order parts as nothing was registered in the system. I can now understand why a lot of electrical repairs are still currently pending and I do not know how shore side can expect a Chief Electrician to do his job if the system in place does not support him with the relevant information needed to run the operation. More must be done from shore side to support the ship.
1 1 100%
Score:
2.5
view view view view view standards view standards view standards standards standards standards
TOTAL:
21
15
71%
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
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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 and corrected if needed in both taste and presentation. Taste panel comments must be maintained and given to the production Sous Chef for 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.
PRODUCTION
15. Tasting Panel - WJ / Buffets
PRODUCTION
16. Crew, Staff and Officer Food
PRODUCTION
17. Adherence to Recipes / Descriptions / Cooking Methods Kitchen management takes an active role in instructing and correcting cooks in compliance to the basic cooking methods as provided by Culinary Operations & General Food Handling Practices and the Senior Chefs. Enforces good culinary practices, prevents short cuts that result in inferior food. 18. Portion Control / Waste Minimization / Over-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. All dishes must be prepared and presented to the galley and dining room staff, pictures provided as well to ensure presentation compliance. Photographs and recipes are posted correctly and used as training tools. 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
PRODUCTION
19. Presentation and Recipe Guidelines used and posted during Daily Operations
PRODUCTION return
20. Timely Preparation
53
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
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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.
GALLEY MANAGEMENT
29. Communication Skills and Practices
GALLEY MANAGEMENT
30. Coaching / Training / Team Building / Crew Development 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. 31. Hands-on Involvement in Galley 32. Evaluations 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 GALLEY MANAGEMENT
GALLEY MANAGEMENT
33. Time & Attendance
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54

WINDJAMMER
return
Area Area
Standards Standards
The WJ Executive Sous Chef along with the WJ Manager must walk the line and check 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. Ensures that the buffet line and surrounding area (including carpet area) are cleaned and checked pre and maintained during the service time. Ensures that standards posted on intranet are met at all times.
WINDJAMMER
WINDJAMMER
36. All Buffet Presentations, Decorations: Tallow Wax, Fruit, 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 Ice and Vegetable Carvings a presentable state and in good repair at all times. Takes corrective action when needed. Hot foods hot & Cold foods cold. 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 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. 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
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-ofHouse
WINDJAMMER
43. Labeling of all Food Products
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
55

RESTAURANT OPERATIONS
Area Area
47. Dining Room Management
Standards Standards
The dining room management remains committed in the support of achieving food costs and service ratings and involves him/herself in educational and motivational activities with the galley and dining room staff. Supports all Company 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. 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 to collect any untouched butter and packet butter, jams, creamers etc. Avoids necessary promotion of high cost items. Waiters consume employee meals only as per company guideline. 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.
48. Head Waiters
50. Food Pick-up Standards / usage of Service Equipment
51. Supports Culinary Cost Savings / Waste Reduction
52. Room Service
54. China
55. Coffee Compliance
Category
OTHER VENUES
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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
56

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. Standard under construction: New procedures should be followed as outlined in the implementation.
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
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Category
FM SUPPORT
Area
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
57
GOLD ANCHOR CULINARY REVIEW STANDARDS Category

MARINE SUPPORT
Area
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, Hote Plae 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 inforamtion on preventative maintenance by equipment type. Attends eekly walk-thru results as assist with updating the galley AVO log.
MARINE SUPPORT
Category
LEADERSHIP SUPPORT
Area
77. 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
78. Equipment, Tools and Supplies
LEADERSHIP SUPPORT
79. Shore side Relations
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Category
MISCELLANEOUS
Area
80. 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
81. Pastry Program
MISCELLANEOUS
82. Kid's Menu
MISCELLANEOUS
83. Concierge Club
58
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 2009A INDEPENDENCE

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Gold Anchor F & B and Culinary Review

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Gold Anchor F & B and Culinary Review 2009A

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

Gold Anchor F & B and Culinary Review 2009A

Ship Management Comments

2. USPH - Guidelines, Meetings & Training

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

Gold Anchor F & B and Culinary Review 2009A

Ship Management Comments

Ship Management Comments

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

Gold Anchor F & B and Culinary Review 2009A

10. Safety, Environmental & "Save the Waves"

SAFETY & ACCIDENT PREVENTION

Ship Management Comments

12. Safety Work Environment

Ship Management Comments

13. Equipment Availability / Training

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

Gold Anchor F & B and Culinary Review 2009A

14. Taste Panel

Ship Management Comments

15. Tasting Panel WJ / Buffets

16. Crew, Staff & Officer Food

Ship Management Comments

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

Gold Anchor F & B and Culinary Review 2009A

18. Portion Control, Waste Minimization, Overproduction

20. Timely Preparation

21. Works with Provision Master & Inventory Manager

22. Documentation & Product Specifications

Gold Anchor F & B and Culinary Review 2009A

26. Provision Master

Ship Management Comments

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

Gold Anchor F & B and Culinary Review 2009A

Ship Management Comments

28. Culinary Knowledge & Application

29. Communication Skills and Practices

Ship Management Comments

30. Coaching, Training, Team Building & Crew Development

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

Gold Anchor F & B and Culinary Review 2009A

31. Hands-on Involvement in Galley

Ship Management Comments

33. Time & Attendance

GALLEY MANAGEMENT TOTAL:

34. WJ Buffet Set-up

Ship Management Comments

35. Cleanliness & Service Support Standards

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

Gold Anchor F & B and Culinary Review 2009A

37. Quality & Taste of Buffet Items

38. Buffet Maintenance & Replenishment

39. Afternoon Tea & Snacks

Ship Management Comments

40. Windjammer Casual Dining

Gold Anchor Culinary Review 11 Printed: 7/5/2013

Gold Anchor F & B and Culinary Review 2009A

Ship Management Comments

43. Labelling of all Food Products

44. Buffet Platters & Decorations

Gold Anchor Culinary Review 12 Printed: 7/5/2013

Gold Anchor F&B and Culinary Review 2009A INDEPENDENCE

Gold Anchor F&B and Culinary Review 2009A INDEPENDENCE