gold anchor f&b and culinary review 2010a independence
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The Corporate Executive Chef or Senior Executive Chef will conduct this review. The foodproduct that is delivered to our guests throughout their vacation experience will be evaluatedagainst the operation procedures and food standards set by corporate food development.
Objective:The initial culinary review provides objective information of the onboard food operation and itsservices to support the overall product delivery from the guest's perspective. The reviewreflects 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 turnenables us to discuss with the onboard culinary management team and Food and BeverageManager our continued focus on the key elements to deliver a highly competitive foodproduct, all while maintaining consistency.
It is designed to provide focused critical and objective feedback regarding your culinaryproduct as it existed during the review. You can expect to be graded more severely in areas,where you have received direction to improve in previous audits.
As we establish higher standards through the implementation of initiatives such asWindjammer Plus, more will be expected of every RCCL culinary operation.
The review will be conducted in the first week of the visit and the second week wil be forculinary support.
In addition, please find the Gold Anchor Culinary Review Standards and the PointsBreakdown & Definition.
Conclusion:Please find below my observations, comments and suggestions, which should be consideredas positive criticism in order to help improve overall galley / F & B operation and Total GuestSatisfaction.
I would like to thank the Hotel Director, Food & Beverage Manager, Dining Room and VenueManagers and especially the Executive Chef for their support and hospitality during the pastweek. All have been very open to observations and accepted the points raised.
Gold Anchor Culinary ReviewGold Anchor Culinary Review
The Corporate Executive Chef or Senior Executive Chef will conduct this review. The foodproduct that is delivered to our guests throughout their vacation experience will be evaluatedagainst the operation procedures and food standards set by corporate food development.
Objective:The initial culinary review provides objective information of the onboard food operations andits services to support the overall product delivery from the guest's perspective. The reviewreflects 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 turnenables us to discuss with the onboard culinary management team and Food & BeverageManager our continued focus on the key elements to deliver a highly competitive foodproduct, all while maintaining consistency.
It is designed to provide focused critical and objective feedback regarding your culinaryproduct as it existed during the review. You can expect to be graded more severely in areaswhere you have received direction to improve in previous audits. This will be reflected in yourCorrection Rate points, and will effect your overall score.
As we establish higher standards through the implementation of initiatives such asWindjammer Plus, and Royal Signature Service - more will be expected of RCCL's culinaryoperation.
Also attached, please find the Gold Anchor F&B and Culinary Review Standards and the
Points Breakdown & Definitions.
Conclusion:Please remember these reviews are designed to provide objective review of your onboardfood operations, its service and overall product delivery from the guest perspective. Theoperation was evaluated against operational procedures, food standards set by CulinaryOperations and this report generated to assist and guide your operation forward. Please takesome time over the next month to fill in comments, using 'red' text for all items scoring a 3 orbelow and send your completed copy to both Kelle Jones and myself.
I would like to thank the Hotel Director, Food & Beverage Manager, Restaurant and Venue
Managers and especially the Executive Chef for their support and hospitality during the pastweek. All have been very open to observations and accepted the points raised.
Regards,Marco MarramaSenior Executive Chef
Gold Anchor F & B and CulinaryReview
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010
Reviewer: Guenther Bartschte
Overall Score: 78.7%
CURRENT SCORE
73.8%
75.0%
71.4%
80.4%
72.9%
73.9%
81.3%
75.0%
77.1%
84.4% 77.5%
79.2%
75.0%
83.3%
83.3%
68.8% 77%
ITEMS TO BE CORRECTED ITEMS CORRECTED CORRECTION RATE
16 13 81%
CULINARY TRAINING INITIATIVES
MARINE SUPPORT
CURRENT SUMMARYCATEGORIES
USPH
PRODUCTION
INVENTORY CONTROL
GALLEY MANAGEMENT
CORRECTION SHEET
STEWARDING
F&B MANAGER
FM SUPPORT
LEADERSHIP SUPPORT-F&B
WINDJAMMER
BUFFET
DINING ROOM
OTHER VENUES
MISCELLANEOUS
TOTAL SCORE
CORRECTION RATE
SAFETY & ACCIDENT PREVENTION
Gold Anchor Culinary Review
2 Printed: 7/5/2013
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte
Overall Score: 78.7%
Comments & Findings
Score: 3 Ship Management Comments
Score: 3
Score: 3
Score: 3
All Temperature logs was seen on day 3 and during the daily walk though very little
mistakes was found during daily operation all food was recorded. Cooks in most of th
areas was able to explain the handling and the purpose of a blast chiller log.
4. Gloves
1. Temperature Logs
2. USPH - Guidelines, Meetings & Training
3. Food Storage
Comments & Findings
Ship Management Comments
Ship Management Comments
Comments & Findings
Ship Management Comments
USPH guidelines and meetings are hold consistently record was seen on day 3 .The
Folder was well organized and during the visit the cooks and utilities was able to ans
the question what are required to know according to their position status.
Food storage was in overall good few issues was seen in the Buffet station special in
preparation table during the first 2 days of the visit , food was stored under the table
of temperature and also risks of cross contamination between food items. Windjamm
was good and well the main galley areas and crew areas.
Gloves are in general well used in hot galley. The fact that kitchen towels are limited
available to staff has also reduced cases where staff would use more than one pair o
gloves. I have hardly seen crew moving across different sections and galley floors w
them on.
Comments & Findings
USPH
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3.5
Score: 2
Score: 3
Score: 3
Score: 3 Ship Management Comments
Comments & Findings
Ship Management Comments
Hand washing was one issue the first two days special when cooks and assistant wstart to work in the morning and evening around 20% of the F&B employees are not
washing their hands , same issue was seen in the crew mess and staff mess good
improvement was seen after we did mention the issues to the Galley management .
important special this time a year where the novak virus is very active.
Personal Grooming from all Galley personal is good more kitchen towels need to be
place special during the dinner service . Uniforms where clean Jade cooks was dres
well and up to standart.Few issues was seen from the utilities hats , safety shoes .B
overall good standard in place.
Responds to inspection is good the ID team do have a good system in place where
CDP in Charge in different areas are checking off their areas on a tracking written s
Next day in the morning the sous chef and Kitchen steward are doing a follow up ch
to avoid any USPH related issues.
HACCP plan is in all areas in place only in one area the HACCP sheet was missing
concierge lounge what was brought in place after it was verbal mention .More trainin
required when it comes to our F&B crew in areas like Sorrento's, caf Promenade. B
overall the standard is in complain with the requirements.
Entire culinary team have had special training with Executive Chef. On going
continiusly focus due to Opp Level 2 during the entire winter season.
Comments & Findings
Comments & Findings
Ship Management Comments
Ship Management Comments
Comments & Findings
Ship Management Comments
Comments & Findings
5. Thermometers
6. Hand Washing
7. Personal Grooming
8. Responds to Inspections
9. HACCP
Thermometers are in place all cooks are having thermometers and they are calibrate
a weekly base good system and follow up is in place.
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010
Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
USPH TOTAL: 29.5
74%
Score: 3
Score: 3
Score: 3
SAFETY TOTAL: 975%
Comments & Findings
Ship Management Comments
Safety Environmental & Save the waves are in compliance with the company
standard. Kitchen steward also keeps record when it comes to training in regard
of Garbage separation .
Ship Management Comments
Comments & Findings
Equipment trainings continue to take place, the trainer and the management should b
more specific with the training . In some cases a signature sheet is attached to an
equipment training this will take place when he start using the materials what was
provided example training PPT with explanation picture and written explanation for all
different machines. Training record was all in place with toppings of the individual train
what took place please attache the Printed PPT to the signature sheet.
Ship Management Comments
The ID team do have good safety work environment in place , all equipment is new as
ship is just 3 years old . Good follow up was observed from the galley management an
kitchen steward if any issues was reported related to work environment.
10. Safety, Environmental & "Save the Waves"
11. Management
13. Equipment Availability / Training Comments & Findings
equipment availability is good knowledge of equipment handling was seen , very smal
issues was observed when it comes to equipment errors.
Ship Management Comments
12. Safety Work Environment Comments & Findings
SAFETY & ACCIDENT PREVENTION
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
Score: 3
Score: 3
Score: 3
Taste panel is taking place for lunch and dinner comments or concerns regarding q
are recorded for future references .Examples from Buffet station , Pastry are also b
to the chefs table/office for a testing before delivered to the individual food outlets.
Ship Management Comments
Comments & Findings
Ship Management Comments
Ship Management Comments
Ship Management Comments
Comments & Findings
Comments & Findings
Wj tasting panel needs a little bit improvement what can be easily done on the sam
when the menu explanation is taken place for the wait staff to ensure all food items
compliance with the required standart.Any inconsistency needs to be recorded in th
electronic red book . The Standard is as well that all WJ service and galley manage
is present during the testing and menu explanation.
Crew staff officer food was good well presented , mirrors are used Pastry's and che
the staff mess what is nice and look good in the beginning but after the first 5 peop
there the presentation is gone for that reason we serve on most of the ships the foo
smaller batches and more often replenished. The test and presentation was in over
good in both messes.
In general the food handling and adherence to recipes was in compliance with the
required standard. Pantry need a little bit attention regarding shortcuts. WJ prepar
was good and food was not cooked to far in advance what did show good results in
freshness special Pasta, vegetables and minute steaks. Main galley was cooking a
bit the proteins to far ahead after a verbal explanation was given good improvemen
observed . Special with steaks and fish items what do make a big different when it
cooked as fresh as possible. Food taste was in general good during lunch , breakfa
dinner. A good improvement was seen when it comes to adherence to recipe cards
small errors was observed but it was noticed that good effort was put into it correct
issues what was mention in the previous review.
14. Taste Panel
15. Tasting Panel WJ / Buffets
16. Crew, Staff & Officer Food
17. Adherence to Recipes, Descriptions, Cooking
Methods & General Food Handling Practices
Comments & Findings
PRODUCTION
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
Score: 3
Score: 2
PRODUCTION TOTAL: 20
71%
Score: 3
Comments & Findings
Comments & Findings
Ship Management Comments
Ship Management Comments
Comments & Findings
Portion control was not always in compliance steak striploin was lightly under 8 Oz b
overall good follow up was seen when it comes to portion policies. Over production w
good sometimes a lot left over food was seen during the cruise but the root cost was
simply the bad weather what is difficult to control because the quantities of productio
made in advance. More attention is needed when it comes to over production regard
bread special Dinner service Dinning room.
Comments & Findings
Ship Management Comments
Presentation and posted recipe cards, altogether good job was seen in bakery
pastry and the dishes for Dinner Dinning room ,Brasserie Lunch menu's ,Dinn
menus, Follow up regarding the recipe cards WJ was done where we had som
issues during the last review all WJ recipe cards was given to the CDP's, On
some station's recipe cards were missing, The production Sous Chef should
create a list and Culinary coordinator should print the missing recipe cards.
Comments & Findings
Ship Management Comments
Timely preparation needs improvement in WJ and main galley food needs to be cook
in smaller batches what will have a positive impact in quality , color . Special veggiesprotein items. Example Hamburger for W J was cooked on day 4 at 9.30 am 10 shee
pans that means the CDP in charge would like to keep the burgers hot till 2.30 pm .T
ID windjammer Galley is very good engineered compare to other ships a better outco
in regards of batch cooking is expected. main galley needs also keep a eye on the R
cook , fish cook and vegetable cook we do understand it is simple less work to cook
large batches but it will have an impact in Quality , presentation, test and color .
Provision master just did a good job to re store all the boxes in order to provide more
store for the longer Itinerary what does help to issues faster the stores and identify th
products. .The store keepers are well trained and have a good product knowledge a
walk to all boxes. It was also noticed that the store keepers knew where and how mu
of individual food items are stored. Good team work was noticed between F& B and
Inventory team.
New Management team in the windjammer has shown lot of improvement in
timely preperation and batch cooking, continiously follow up by Executive sous
chef in charge of windjammer.
18. Portion Control, Waste Minimization, Over-
production
21. Works with Provision Master & Inventory
Manager
22. Documentation & Product Specifications
19. Presentation and Recipe Guidelines used &
Posted during Daily Operations
20. Timely Preparation
INVENTORY CONTROL
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010
Reviewer: Guenther BartschteOverall Score: 78.7%
Score: 3.5 Ship Management Comments
Slow & non-moving items lists and daily shortages lists were all available for the
review. The organization of labels were used first and not one single item was
expired . And very low variances during inventory .During the inventory what took
place during my stay very little variances was observed .
Gold Anchor Culinary Review
8 Printed: 7/5/2013
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7/28/2019 Gold Anchor F&B and Culinary Review 2010A Independence
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010
Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
Score: 3.5
Score: 3
Score: 3.5
Comments & Findings
Ship Management Comments
The ship just had a loading for 12 days. The frozen products are all stored in compliance
with the company standard . Fresh produce was stored for 12 days. no over storage was
observed. only one item was seen where the quality was not up to standard. The team
did re stored some of the boxes to provide more space and overview..
Comments & Findings
Comments & Findings
Ship Management Comments
Ship Management Comments
Forecasting is the key for smooth operation. Without any shortages, this shows
good forecasting is being done and will reflect weeks back in shortages of food
items. Inventory is done on a weekly bases. What should be seen if a weekly
inventory is taken place. The stores are not over stocked or under stocked what
does also reflect positive back from a financial aspect.
25. Communication
26. Provision Master
23. Storage
24. Forecasting
Communication is general is good and professional . More attention is needed
from the galley management to use up some cheese items with a closed expiring
date . Weekly inspections are taking place from the galley management and
inventory team to avoid spoilage and expiring food items.
Comments & Findings
Ship Management Comments
Provision master is well aware what he have in his boxes they are also aware of items
what are coming closed to be expired . Frozen box looked as well good no expired items
was seen . During my stay few boxes of Ruccula was was spoiled other wise no waste
was seen. Provision master do have a good and healthy work environment with the
galley team .
G ld A h C li R i
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
INVENTORY TOTAL: 22.5
80%
Score: 2
Score: 3.5
Score: 3
Comments & Findings
Ship Management Comments
Coaching and team building and crew development is the key of future success the
did in the past very well according to the records I saw. The ID galley team have a
healthy work environment what is a result of good team building and crew developm
what was also seen in a good outcome of the ACF exame.But please take in
consideration that a sous chef can only teach during a daily operation what he know
for chapter 28 culinary knowledge is the basics to delegate the cooks in the right
direction.
Comments & Findings
Comments & Findings
Ship Management Comments
Counting inventory took place on day 9 of the cruise . We picked 12 items from dif
boxes and physically counted the items in the box and compared the figure with the
numbers in the crunch time the team was short of one food items 5% otherwise 11
did matched the numbers we counted .
Culinary knowledge was up and down Dona(CDC) only 2 month in the company ha
better knowledge then some of the chefs who are 11 years in the company. Howev
was also a little bit concerned regarding recipe card knowledge some of the manag
members(Sous Chefs) was not able to explain increadience and cooking procedure
strongly request to work on the errors what is basics and necessary if a sous chef is
confident with the recipe and cooking procedure he can't evaluate and identify mistaduring the daily operation. But we also have to take in consideration some of sous
are new promoted or just joined the company.
30. Coaching, Training, Team Building & Crew
Development
29. Communication Skills and Practices
28. Culinary Knowledge & Application
All Management have access to all recipe's needed. Continous training is
needed with the high amount of new hirer management and temp. sous chef's.
Comments & Findings
Ship Management Comments
The ID management do have a good and healthy working relation what starts with t
Executive chef meetings are taking place issues are communicated to the galley
managers in charge good drive was observed when it comes to improve the produc
consistently.
Ship Management Comments
27. Counting Inventory
GALLEY MANAGEMENT
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010
Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
Score: 3
Score: 3
GALLEY MANAGEMENT 17.5
TOTAL: 73%
Score: 3
Score: 3
Comments & Findings
Ship Management Comments
Comments & Findings
Evaluation was reviewed on day 2 of the cruise all evaluation was in place please be
more realistic when it comes to 45/90 day evaluation with all the new information and
challenges for a new hire who joined the ship it is impossible to achieve in each toppin
meet company standard.
Comments & Findings
Ship Management Comments
During my stay the team was very much involved in the galley operation if any station
needed support the sous chef was present and did showed by example how to execut
the dish . The WJ team was as well involved and did worked hand on what is necessa
with the amount of passenger we are serving up there. Good example was shown and
help a lot to keep to team motivated with such heavy service times special for breakfas
31. Hands-on Involvement in Galley
34. WJ Buffet Set-up
35. Cleanliness & Service Support Standards
33. Time & Attendance
Cleanliness was generally good on busy sea days. The team was struggling to
keep the line clean again especially during the breakfast service. Standards in
regards of china was in compliance with the company standard. The tables
service and cleanness was not up on standard for breakfast special when the s
came in port in the morning and left at 3pm all passenger did came for breakfas
on the same time and it was difficult for the entire team .
Ship Management Comments
Comments & Findings
Ship Management Comments
Comments & Findings
The new system is in place and a good training is in place unfortunately because very
few errors are observed on the daily base for the culinary operation coordinator.
WJ jammer buffet set up was in general up to standard for breakfast, lunch and Dinner
few issues was observed during tea time
Ship Management Comments
32. Evaluations
WINDJAMMER
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010
Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
Score: 3
Score: 2.5
Score: 3
Score: 3
Windjammer casual Dinner was good the team did as a good job and took a lot of
ownership when it comes to the buffet set up, training of cooks and service staff . The
pastry station needs improvement . But in general, a good standard was in place. Th
service and back of the house was well leaded and trained.
Comments & Findings
Ship Management Comments
Comments & Findings
Ship Management Comments
Afternoon tea was served and the required standard was achieved , in the future may
more attention is needed as the afternoon tea is important to the English guest. More
attention is required from the sous chef when it comes to replenishment of food items
sometimes food was to long the the pans and dry.
Ship Management Comments
Comments & Findings
Ship Management Comments
Buffet maintenance was not always consistent during my stay. Lunch and Dinn
replenishment need some work food was sometimes dry because stayed to lon
in the pan the team have to react better in regards of quantity when the guest f
is low .The team needs also to work on the desert station special 1.30 PM whethe desert table is very busy service staff needs more support to refilled and
replenish all items there was as well issues when it come to cleanness special
the mention critical time.
Buffet maintainance has improved with the new windjammer team. This will
remain as continious follow up be Executive sous chef in charge of windjammer.
The dessert station is really difficault to tackle, the demand is so high in the peak
hours for this market, that it is almost impossible to reach the island with the refill
trolleys.
36. All Buffet Presentations, Decorations; Tallow
Wax, Fruit, Ice and Vegetable Carvings
Comments & Findings
Decoration and carvings was nice special on the pool buffet day 2 of my arrival. Chop
parsley and other Decoration materials are in place.
Quality of buffet items was . The salad need more seasoning ,oil and vinegar. But in
general, during the daily operation, a good job was observed . More attention is requirwhen it comes to the anti pasta selection the standard was not always followed .
37. Quality & Taste of Buffet I tems
39. Afternoon Tea & Snacks
40. Windjammer Casual Dining
38. Buffet Maintenance & Replenishment
Comments & Findings
Ship Management Comments
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
Score: 2.5
Score: 3.5
Score: 3
WINDJAMMER 32.5
TOTAL:74%
Ship Management Comments
Comments & Findings
Ship Management Comments
Good standard was in place damaged Bugambilla platters was taken out and repla
with new ones. Decoration was good even on breakfast platters was nicely decorate
more attention is needed when it comes to decoration for the tea time.
Windjammer is now completely shot down in between Breakfast and Lunch, that
has resolved opening on time for lunch. 1 JR staff has been moved to Squeese
bar where we serve Hamburger & Hot dogs. JR is not bussy for this market.
Comments & Findings
Ship Management Comments
Labeling of the food was good in general, but more or less every day, I found 1-2 Lplaced wrong .In the solarium the Brownie was not labeled for two days.
Communication between front of the house and back of the house is good but more
back is needed for the galley operation. The opening for the lines is a little bit slow athe cleanness between the breakfast time and lunch needs to speed up , the team n
also to communicate better with the JR staff many times the JR was not very busy b
cooks and wait staff on duty and the WJ was very busy the manager needs to shift t
personal what will release some of the stress in the wj.
Ship Management Comments
Comments & Findings
Comments & Findings
Jade was in general good sushi layout was changed during my stay as it was also
presented on a big mirror . The sushi rice was also not marinated the right way corre
took place. Jade matrix was followed some small issues was observed when it come
follow the recipe cards.
43. Labeling of all Food Products
44. Buffet Platters & Decorations
42. Communication between Front-of-House and
Back-of-House
41. Marketplace & Jade Buffets
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
Score: 3.5
BUFFETS 6.5
TOTAL:81%
Score: 3
Score: 2
Waiter menu knowledge was average good with a overall score of 77%. We did ma
written exam on day 5 of my stay 44 question was ask from SA ,CD and VF menus.
Comments & Findings
Ship Management Comments
During lunch long line was built up in front of the Dinning room a better system and m
effort is required to speed up the procedure to accommodate the guest to their tables
the same needs to be done on the tutti buffet more staff needs to be in place special
opening the Dinning room long lines was seen and slow service this needs to be
observed from the Head waiter in charge after the issues was mention improvement
seen. Bread program in the evening needs also improvement far to much bread is in
basket what ends up later as waste. Head waiter knowledge test took place with 6 he
waiters and 14 waiters 44 question was ask from SA,VF and CD menu the average s
was only 62 % was is a fail was a little bit disappointing as the waiters had a height s
then the head waiters.Tabrez Sheikh 61%,Burnan Saul 59%,Dwain Hunter 66%Sara
Karyara 57% and Abbas 66%.
ROM to follow up with his head waiter team.
Comments & Findings
Comments & Findings
Ship Management Comments
Restaurant operation is very cooperative and professional. A good and healthy
work environment between galley and dinning room. Dinning room and galleymanagement have to focus on development on the sous chefs and headwaite
provide the best guest satisfaction.
Comments & Findings
Ship Management Comments
All cooks in proper uniforms .Nice sterofon Carvings was in place. Food was hot.
Platter, mirrors are well presented and displayed.
47. Dining Room Management
48. Head Waiters
49. Waiter Menu Knowledge
Buffet set up on the poll was good table clothes and equipment are in good condition
Comments & Findings
Ship Management Comments
45. Buffet Tables & Set-up
46. Pool / Theme Buffets
DINING ROOM MANAGEMENT
BUFFETS
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
Score: 3
Score: 3
Score: 3
Score: 3.5
Comments & Findings
Ship Management Comments
No major issues was observed during my stay regarding china.
Comments & Findings
Room service testing took place and in overall good presentation and test was obse
the bread for the Panini needs to be changed and delivered daily. Soup of the day n
to be different every day a schedule needs to be in place for the 11 day itinerary and
posted to the telephone operator to inform the guest what kind of soup is in place. O
wise room service area was always clean the food pick up standard was good first c
then hot .Telephone operator did have good knowledge when it comes to the menu
what is served.
Ship Management Comments
Comments & Findings
Ship Management Comments
Waiter discipline was good this cruise . All waiters are in line, the service was smoo
executed good presents from the head waiter was observed this should take place
whole year special during service time in the pastry not only during a Gold and Anch
review.
Comments & Findings
Ship Management Comments
Support of culinary is in place the only concern was the high amount of bread what left after both sittings this needs to be better monitored , the Danish consumption wa
good , food waste was also not that much after both sittings.
Comments & Findings
Ship Management Comments
Food pick up in general is in compliance with the company standard. Souffle service
good , the only concern is the condition of the trolley as the vibration and the ramps
the entrance of the dinning are destroying all the presentation of the food what was
plated up.
52. Room Service
50. Food Pick-up Standards, usage of Service
Equipment
51. Support Culinary Cost Savings / Waste Reduction
53. Waiter Discipline
54. China
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
Score: 3
DINING ROOM 30
MANAGEMENT TOTAL: 75%
Score: 3
Score: 3
Comments & Findings
Ship Management Comments
Johnny Rocket was good please order the burgers in small quantities from the butch
shop as the freshness was not the best .The JR is not very busy the team needs to b
smarter scheduled from the galley and service team. Quality of food was good and
cooked to order as there is no need to prepare anything in advance at the moment.
Comments & Findings
Ship Management Comments
Caf promenade was good. Bar staff did a good job in explaining the HACCP proce
Also transportation lock was in place. All items were up to standard and the food wa
delivered on time .Solarium needs work and more presents from the sous chef and f
of the house management service personal was not able to explain what Time andtemperature means and he did not know where to find the HACCP plan. All food item
displayed on Buffet tables was good but in the galley walk in box, no labels were pla
Food was all over the galley out of temperature. The clients are at this moment are a
bit older after 1 am there is almost nobody around the ship for that I believe it is a wa
of time and food to keep the outlet 24h open.
58. Sea view Caf / Johnny Rockets
Ship Management Comments
We did reviewed the comments from the previous cruise no major issues was seen
compare to the other ships in the fleet.
During the stay we did not see crew members are taken food from the line .
Comments & Findings
Ship Management Comments
Comments & Findings55. Coffee Compliance
57. Solarium, Promenade, Caf Latitude
56. Eating from the Line
OTHER VENUES
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Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
Score: 3
Score: 3.5
Sorrento team did will label was missing for the assorted bread but brought in place s
, the team needs a little bit a training when it comes to cook in smaller batches specia
when the ship is in port not that much pizza is needed to be cooked.Anti pasta was in
place maybe presentation wise improvement is required other wise standard was in
compliance.
60. Jade / Sushi Comments & FindingsSushi rice cooking process was explained and well followed from the cook rice was n
over cooked and rice was marinated as per recipe . The display should be changed i
WJ what was done on day 10 of the cruise please do not use the mirror looks only ni
for the first 5 people . place the sushi on small plates maki on one plate , nigiri and th
outside rolls on one plate more easier for refilling.
Ship Management Comments
Comments & Findings
Ship Management Comments
Portofino did a good job some fine tuning is needed in the cold kitchen in regards of
presentation , hot galley test and presentation was good sauces and the Pest was ve
good . Please add the parmesan last minute into the risotto and do not cook it any m
But in overall the best performance was observed from my side after the implementa
61. Portofino
59. Sorrento's Comments & Findings
Ship Management Comments
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
OTHER VENUES TOTAL: 18.5
77%
Score: 3.5
Score: 3
We did went to the chops on day 2 of the cruise the food was good and well present
.Service did a good job and good menu knowledge was noticed. Some of the sauces
needs a touch of improvement .Eggs for the house salad was overcooked. Bread fo
mushroom appetizer was not f resh I guess 3-4 days old. But in general a good
performance was seen and presentation wise all dishes in compliance with the recip
cards except the lamb follow up will be done next few days.
Both Kitchen stewards do put a lot of effort in good motivated and always friendly .T
Kitchen stewards are well involved in the operation. What does reflect positive back
areas , communication between facility and galley management is as well very good
Comments & Findings
Ship Management Comments
Comments & Findings
Ship Management Comments
62. Chops Grille
Kitchen stewards are well present special during critical times after lunch when CAW
Starts up.The Steward team department are well dressed and did show a positive
attitude during the operation smooth performance was seen during 1 and 2nd sitting
dish wash areas where the stress level is normal high.
Comments & Findings
Ship Management Comments
63. Kitchen Stewards: Management Involvement &
Communication
64. Kitchen Stewards: Supervision
STEWARDING
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010
Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3.5
Score: 3.5
STEWARDING TOTAL: 13.5
84%
Score: 3
Score: 3
Comments & Findings
Ship Management Comments
The F&B Meeting was held during the cruise . All Subdivision Heads were presen
and all topics were discussed including Safety tips, operational challenges and
guest comments that needed attention. The meeting lasted for less than an hour
But the team also have a good and constructive communication before service
time on a dail base.
Comments & Findings
Comments & Findings
Ship Management Comments
Clean as we go is well function during my stay I did observed a very good follow up fromthe given guidelines after we went to the facility department to have a look in the records
of the AVO records from the last weeks very few AVO was recorded in the morning that
indicates the system is well function on the ID.All trainings are in place and recorded wit
signature Equipment training records was as well in place . good job
65. Kitchen Stewards: Training Comments & Findings
67. F&B Departmental Support
68. F&B Meetings
Kitchen stewards do have all training in place the team is doing far more training what in
required . All training records was reviewed on day 4 of my stay no errors was observed
.Chemical training,USPH training with written exam, time and attendance
training,enviromental training. The team did also have all records for dishwasher
temperature ,Dish wash descaling log,
Ship Management Comments
Ship Management Comments
The F&B Director has a constructive and very positive relationship with the
Executive Chef, the F&B needs to keep a eye on the CAWG program to keep th
work and the effort what was put into it so far continuously running, and galley
walk through with focus on equipment .During the review the F&B manager signe
off on day 2 for his vacation .
66. Clean As We Go
F&B MANAGER
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
Score: 3
Score: 3.5
F&B MANAGER TOTAL: 15.5
Score: 3.5
Ship Management Comments
Comments & Findings
Ship Management Comments
Meal count usage is in place and was reviewed during service and compared with th
production sheet from the Galley few variances was seen but not major.
72. FM - Communication & Support Comments & Findings
Ship Management Comments
Comments & Findings
Ship Management Comments
Comments & Findings
Equipment repair and maintenance is good on the ID not many issues was observed
the ships is as well new . It seems to be a consistent problem on the Alto sham com
ovens as the display plate is out of order on many machines there for deeper look is
required during my stay only on deck 3 three ovens had major issues same issues w
have on deck 4,5 and Windjammer I believe there is a construction problem from the
manufactory.
Facility manager and F&B department are working together support and communica
is good . What reflect positive back regarding preventative maintenance and repair.Generally, The facility manager is a good team worker and supportive . After a ver
conversation he also mention the high amount of money he have to spend for spare
of the Alto Sham combi ovens. The Hotel manager and the facility ,F&B and the che
have a maintenance meeting every cruise what does also reflect positive back in the
positive results what was observed.
70. Meal Count: Usage
71. Meal Count: Production Sheets
69. Equipment Repair & Maintenance
Meal count production sheet is in place and well maintained with a check in the fish
and butcher shop the numbers are did match what was delivered from the preparati
teams.
FACILITIES MANAGEMENT SUPPORT
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 3
Score: 3
FM SUPPORT TOTAL: 9.5
Score: 3 Ship Management Comments
Score: 3 Ship Management Comments
Ship Management Comments
Score: 3
Ship Management Comments
Score: 3
MARINE SUPPORT TOTAL: 12
Ship Management Comments
Facility , Executive chef and the head utility are doing a good job regarding follow upAVO update, the facility manager and his team are active and represent them self w
equipment issues was observed . Maybe the ramps on the entrance to the dinning ro
needs to be adjusted as the whole trolley from the waiter starts destroy all the
presentation of the food plates what the galley team spend time and effort .
Comments & Findings
At the moment no major issues was seen only the fridge for the coffee machine
Comments & Findings
No major issues was observed all gaskets are in good shape doors and fr idges are i
Ship Management Comments
75. Electrical Supply - Communication & Support Comments & Findings
Chief electricians are taken his time for walk around and is cooperative and helpful.
around is taken place on a weekly base . Good response was observed when equip
issues was reported related to galley. A good follow up and communication was see
what does reflect positive back in the galley operation.
76. Electrical Supply - Repair & Maintenance Comments & Findings
Good follow up from the Electrician was observed but regarding maintenance
calibration of the alto sham should take place at list once a month to avoid
overcooking or under cooking.
Comments & Findings
Galley equipment is in generally good concerning is at the moment alto sham comb
ovens all of them are new and consistently parts needs to be replaced the technica
department is working on it but the current situation needs to be reported the display
plates needs to be replaced consistently what is as well a financial impact.
77. Refrigeration Supply - Communication &
Support
78. Refrigeration Supply - Repair & Maintenance
74. Galley Equipment - Preventative Maintenance
and Service
73. Galley Equipment - Preventative Maintenance
and Service
Comments & Findings
MARINE SUPPORT
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010
Reviewer: Guenther BartschteOverall Score: 78.7%
Score: 3.5
Score: 3
Score: 3.5
LEADERSHIP & SUPPORT
TOTAL: 1083%
Score: 3
83. Training & Certification Results; Royal
Culinary Academy @ Sea and ACF Certification,
CAWG
Comments & Findings
The examination just took place previously Joachim Obermeier (Culinary Trainer)
the team did had a passing rate of 93 % what is very good compare to other ships
in the fleet. Training is taken place consistently records and training materials was
seen with topping and signature sheet.
82. Training Support and Guidance Comments & Findings
Training and support is very important for future success , the ID team have goodCDP in place but some of them need to improve their teaching skills . This needs
to be addressed or can be a topping in one of the CDP meetings . Special for
CDP's who wants to be sous chef . Other wise guidance is given on a daily base
sous chefs are very much hands on , the new sous chef Motorola have to
develop his teaching skills the CDC are all 3 very good but they have to start
developing their sous chefs as some of them are new promoted or new to the
company. .
Ship Management Comments
Comments & Findings
Ship Management Comments
The ship follows and supports Culinary initiatives; ACF training have to be a littlebit better promoted from the sous chef on board this is a opportunity for many
cooks to extend their knowledge and identify them self a recognized chef it will
improve the moral and motivation of each and everyone. Otherwise the team is
very supportive and helpful during the stay on board.
Ship Management Comments
Comments & Findings
Acknowledgement and Recognition is given to those who contribute to the
operation's success, as a standard practice. Teamwork is promoted and
facilitated at all levels of the F&B operation. Evaluation are done on time and
verbally explanation is given to the crew member who sign off for vacation or to
new hire cooks , in general a good work environment is in place between
management and crew .
Comments & Findings
Ship Management Comments
79. Employee / Crew Relations
80. Equipment, Tools and Supplies
81. Shore side Relations
Equipment is in place more wire racks are needed special for meat items pork
tenderloin and steaks. the meat should not be placed in pans with out wire racks.
In some areas are the brushes missing for back potato as example .In the butcher
shop more lexan boxes needs to be ordered as the meat in laying in the blood.
But in general the EN team is good supplied with Tools and equipment.
LEADERSHIP & SUPPORT
CULINARY TRAINING INITIATIVES
Gold Anchor Culinary Review
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010
Reviewer: Guenther BartschteOverall Score: 78.7%
Score: 3.5
Score: 3.5
LEADERSHIP & SUPPORT
TOTAL: 1083%
Ship Management Comments
Ship Management Comments
84. Operational Training, USPH, HACCP, New
Hire, Succession Placement and Temporary
position coordination
Comments & Findings
Good performance was noticed when it comes to training in regards of USPH,HACCP,
new hires succession plan are in place and temporary position are well coordinated and
monitored
Gold Anchor Culinary Review
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Gold Anchor F & B and Culinary Review 2010A
Ship Name: Independence of the Seas
F&B Manager: Adolf Netsch
Executive Chef: Kenneth Johansen
Review Date: 11.23.2010 - 11.29.2010
Reviewer: Guenther Bartschte
Overall Score: 78.7%
Score: 2
Score: 3
Score: 3.5
Score: 2.5
MISCELLANEOUS TOTAL: 11
69%
Bread program was not consistent during the stay Brasserie bread was not up to
standard , bread room service and for chops was 3 days old . In general the sour doug
rolls did have different shapes each day.
Pastry program in general was good more supervision is required from all sous chef
during service first and second sitting. Presentation of deserts was good as well the te
few small issues was observed special Brasserie Dinner was good. The pastry chef
should also go more to the Windjammer special during the critical times 1.30 pm and
8.30 pm.The team still suffer because the mixer broke down but the spare part will arr
on the 10 of Dec . according to facility manager.
88. Concierge Club Comments & Findings
Ship Management Comments
87. Kid's Menu Comments & Findings
Ship Management Comments
Ship Management Comments
Concierge findings was corrected on the spot and maintained since.
Concierge club was not always in compliance when it comes to food presentation and
selection short cuts was observed from the pantry when it comes to canapes , pastry
selection was also not the best . Cheese was missing in the morning after we did verb
informed the executive chef the product was brought back to standard.
Kids menu was well executed, freshly prepared and presented special deck 5 d
a good job .The dishes were cooked up to order which makes a big different .I
would also suggest to plate once in a while the kids food up for the tasting table
ensure the test , presentation is in compliance with the company standart.Only
small issue the burger was cooked a little bit to far in advance and kept in juice.
Comments & Findings
Ship Management Comments
Head baker Dinesh is back in the bakery together with Silvester all corrected.
Bakery was run by 2 COM1 during this audit.
Comments & Findings
-end of report-
85. Bread Program
86. Pastry Program
MISCELLANEOUS
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Independence of the Seas
Item# Date Observation Solution Owner
Observation By:
Observations and Recommendations
Ship:
Executive Chef:
Review Date:
012 11.25.2010 Cooks did not put Parsley on the linguini for garnish.
013 11.25.2010 Please ensure the coffee program is well executed to much coffee left
over after the service.
014 11.25.2010 Hashed brown needs more color
015 11.25.2010 Sauce for the Eggs benedikt needs a upgrade more butter and maybe
whipped egg yolk.
016 11.25.2010 Waiter and cooks are not washing hand when entering the Galley
017 11.25.2010 Hash Brown for breakfast is cooked to far ahead resulting in dry Hash
brown018 11.25.2010 waiters are using plate cover for ice cubs
019 11.25.2010 Dinner time to many plates are arranged by the cooks and are standing
on the counter.
020 11.25.2010 Dinner time to many plates are arranged by the cooks and are standing
on the counter.
11.25.2010 Dinner a lot of wiaters was eating the lamb racks after the 2 nd sitting.
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Item# Date Observation Solution Owner
Observation By:
Observations and Recommendations
Ship:
Executive Chef:
Review Date:
021 11.25.2010 Breakfast eggs need to be chilled down difficult to remove the shell
022 11.25.2010 Chicken breast was cooked far in advance and kept hot for 1.5 hours
until service started.
023 11.25.2010 All proteins need to be better presented .
024 11.25.2010 Olives need to be strained
025 11.25.2010 soup deck 4.5 cilantro was missing
026 11.25.2010 waiter provided one bar man with dinning room food Bar server did eat
in the crew mess
027 11.25.2010 staff mess coffee was cold for dinner
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Independence of the Seas
Item# Date Observation Solution Owner
Observation By:
Observations and Recommendations
Ship:
Executive Chef:
Review Date:
037 11.26.2010
038 11.26.2010 Chicken breast was cooked already at 5.15 pm the dinning room
opening time is 6.30 pm
039 11.26.2010 Please review how to prepare the basil oil for the vegetarian
040 11.26.2010 Asst. waiter did picked up sour cream in advance this should be done
from the waiter.
041 11.27.2010 Breakfast eggs need to be chilled down difficult to remove the shell
042 11.27.2010 crew mess coffee for breakfast was cold.
043 11.27.2010 cold cuts in the crew mess was sliced to thick.
044 11.27.2010 Eggplant was sliced for veggie dish should be given in water with
045 11.27.2010 Marination for lamp was used from the previous week
046 11.27.2010
047 11.27.2010 Late night buffet in the crew mess during opening time a head waiter
048 11.27.2010 chicken fingers was cooked not up to company standard explanation
049 11.27.2010 chicken for lunch was overcooked WJ.
050 11.27.2010 Line needs to be better cleaned up for second sitting food items was
051 11.28.2010 Roast cook needs to improve his timely preperation schedule this was
seen as a repeat finding .
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Independence of the Seas
Item# Date Observation Solution Owner
Observation By:
Observations and Recommendations
Ship:
Executive Chef:
Review Date:
053 11.28.2010 Muesli for breakfast needs more shreeded apples
054 11.28.2010 room service bread have to be changed every day
055 11.28.2010 Turkey sausage was not marked on the grill only pre heated in the
056 11.28.2010 Sauce for eggplant kaviar was to thick and more vinegar , cumin and
057 11.28.2010 French cocktail sauce more horseradish and more brandy needs to me
058 11.28.2010 Deck 5 waiter picked up salad dressing and did not know what salad
dressing was placed in each bottle because no label.
059 11.28.2010 dish was Utility did worked with out hat
060 11.28.2010 Late dinner a lot of waiters are eating the passenger food in the crew
mess
061
062
063
064
065
066
067
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Item# Date Observation Solution
001 11.24.2010 Donuts are coated with to much chocolate
002 11.24.2010 water was spilled on the flour during breakfast entrance galley
003 11.24.2010 Turkey sausage looked like it is was boiled no color
004 11.24.2010 lunch very rough sea very few clients showed up, to much food was in
the pans and dried out.
005 11.24.2010 Very heavy breakfast short of all danish and bread items the
crossoints was not up to stanadart
11.24.2010 Luch Brasserie Roast cook prepared all protein items in advance in
general needs to change his timely preparation for Octoberfest he
cooked the sausage 8.30 am
006 11.24.2010 desert line please do not place deserts from the last night dinner.and
arrange the platter better presentation wise.
007 11.24.2010 Dinner chicken breast was cooked to earlier and was sitting in the alto
shamm for 3 hour please cook it in batches
Observation By:
Windjammer Observations and Recommendations
Ship:
Executive Chef:
Review Date:
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Independence of the Seas
Item# Date Observation Solution
Observation By:
Windjammer Observations and Recommendations
Ship:
Executive Chef:
Review Date:
008 11.24.2010 butter was finished, Pizza far to much cheese was topped on itcorrection was done.
009 11.24.2010 Anti pasta some dishes does not match the schedule
010 11.24.2010 few labels are wrong but was corrected before opening
011 11.24.2010 fridge was clean but labels was missing
012 11.25.2010 Breakfast Induvidual butter was finished
013 11.25.2010 heavy breakfast bacon was laying on the counter next to the pan
where it is placed normaly and it was also found on the flour
014 11.25.2010 Ham was sliced to thick
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Independence of the Seas
Item# Date Observation Solution
Observation By:
Windjammer Observations and Recommendations
Ship:
Executive Chef:
Review Date:
015 11.25.2010 Smokes salmon was finished
016 11.25.2010 Bisquit was finished
11.25.2010 Turkey sausage lokked like it is was boiled no color
017 11.25.2010 more garnishe for lunch .chopped parsley, stripes of bell pepper.
018 11.25.2010 More attention is needed when it comes to transportation log
019 11.25.2010 Portofino serrano pre sliced is used , the standard is to use proccuto
020 11.25.2010 Dinner Chicken breast was to dry was cooked around 5.15 pm and
kept hot in alto shamm
021 11.25.2010 Vegetable needs to be cooked fresh and not kept in alto shamm
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Independence of the Seas
Item# Date Observation Solution
Observation By:
Windjammer Observations and Recommendations
Ship:
Executive Chef:
Review Date:
022 11.25.2010 Pastry's need more attention special around 8.30pm when the area isvery busy in regards of cleaness ,presentation and refill.
023 11.25.2010 Fries was soggy please less and more replenishment
024 11.26.2010 Danish selection needs more attention in regards of refilling
025 11.26.2010 Butter is finished so far every day around 9am
026 11.26.2010 Banana Pancake was as well not availible
027 11.26.2010 Galley breakfast potato was not ready for refilling
028 11.26.2010 Lunch very low reception food less food should be placed in pans
029 11.26.2010 Radish is missing in the lettuce mix
030 11.26.2010 Tea time sandwich the fillings ham cheese needs improvement more
shredded lettuce.
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Item# Date Observation Solution
Observation By:
Windjammer Observations and Recommendations
Ship:
Executive Chef:
Review Date:
031 11.26.2010 Meat slicer knife needs to be sharp special for Portofino items.
032 11.26.2010 Portofino Anti Pasta plate presentation not up to standart.
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Owner
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Owner
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Owner
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Owner
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Bread Basket
Beef Tostada saladGreek 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 NapoleonWhite Chocolate & Orange Flan
Ice Cream and Sherbet
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 platterVegetable Pie
Vietnamese fried rice
Warm salmon salad
Pink Beef Wrap
Swiss plum tart
Nut Crunch cake
Chocolate profiteroles
Warm apple and rhubarb Crumble
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
Tas
Tasti
Tas
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was goodgood
good
was good
was good a little bit dry
was good more onion
good
good
good
good
was good
was good
salmon was cooked to far ahead in large quantity
good more salad
good
good
good
Beef was sliced to thick
was good
Rice was overcooked
was good
was good
good please also use the ranch dressing to finish
good please also use the ranch dressing to finish
good
was good
was good
was good burger was a little big to big
was good ranch dressing was missing
Banana peppers was missing
g Panel ~ Lunch Royal Brasserie 30 - 5
g Panel ~ Lunch Royal Brasserie 30 - 1
sting Panel ~ Lunch UK Brasserie
Panel ~ Lunch Royal Brasserie Specials
g Panel ~ Lunch Royal Brasserie 30 - 3
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Dinner 5
Paupiette of Roast beef
Tuna Dip
Butter short
Manhatten Clam chowder
Potato cream soup
Chilled tropical mango soup
Ceasar salad
Shrimp cocktail
Greek salad
Pesto tagialtelle
surf and turf
chicken cordon bleu
Pork loin stuffed with prunes
Zuchini Piccata
Vegetable Bhoona
Hazelnut souffle
Strawberry RomanovBoston cream pie
Spansih rice pudding
hazelnut parfait
sail away
Strawberry, Kiwi and Pineapple Medley (V)
Smoked Fish Tapenade
Vidalia Onion Tart
Sopa de Tortilla
Hot and Sour Prawn Soup
Chilled Watermelon Gazpacho
Spinach Salad
Truffled Wild Mushroom Linguini Alfredo
Pan-Seared Golden Sea Bass
Served atop a lentils ragot, with green
beans and Verjus beurre blanc
Grilled Pork Chop
Carved Roasted Beef Prime Rib
Grilled Mediterranean Quesadilla (v)
Aloo Gobi Methi (v)
Sauteed Green Beans
Creamy Rosemary potatoes
Strawberry Pavlova (v)
Chocolate Cherry Cake
Savarin
Low-fat Blueberry and
Peach Crumb
Sugar-free Chocolate Pot de Crme
Med 2
Calamari Fritti
Vitello tonnato
Greek Seafood salad
Greek Beef steak tomato
Gazpacho
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House Pate
marinated poched salmon
Grilled vegetable manicotti
samon croute
Creamy pork stroganoffChettinand veg curry
mixed grill
leek and goat cheese tart
Cream of Mushroom (v)
Oxtail and Potato Soup
Chilled Pia Colada Soup
Lipton Tea Crme Brle
Belgian Chocolate Tart
Wimbledon
Low-Fat So Panna CottaSugar-Free Tasting of Mango
Dulce de leche cheesecake
British Dinner
Baby Shrimp salad
Duo of Melon and grapefruit
Golden Fried English cheddar cheese
Lentil and root vegetable soup
Chicken broth with prune, rice and leek
Chilled cherry soup
Garden salad
Singapore noodles
Royal Roast Beef
Sole meuniere
Roasted chicken
Yukon potato tartTraditional 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 pastaJumbo Shrimps
Slow Roasted Prime Rib
Thai BBQ Chicken
Asian fried tofu
Dessert assortment
Low fat Berry Mousse
Sugar free red berry tart
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Feast of Nations
maroccian Chicken
Shrimp Cocktail
Spinach dip
French Onion Soup
Pumpkin & apple soup
Chilled Berry Soup
Caesar salad family style
Gnocci
Sweet and Sour Mahi Mahi
Roasted Tom Turkey
New York Strip Steak
Indian Vegetable Curry
Chocolate Brownie Sandwich
Tarte Au Citron
Banana and Crunchy Nut Parfait
Low-fat Tuscan Apple Cake
Sugar-free Key Lime Pie
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was good
I believe during the poched process the water was boiling lightly over cooked .
very good
good
goodgood
was good
was good
was good
was good please keep in mind lunch was potato soup and the previous night dinner 5 as well
good
was good
good
good
needs to be more soft to much gelatine
more mango testgood
was good
good
was good
lentil was all blended please blend only half of it and then mix back together
was good I believe should be with bairley
was good
good
sauce was wrong please follow lunch recipe
good
good
good
good
good
good
good
good
good
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please work on the presentation
good
good
was goodmore sugar
more rhasberry
good
good sauce was a little bit to thisck
good small improvement was made to get the dough more crispy
good
good
good
good
good
good
goodgood
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Gold Anchor F & B and Culinary Review 2009A
Ship Name: Independence of the SeasF&B Manager: Errol Saldanha
Executive Chef: Kenneth Johansen
Review Date: 26 July to 1 August 2009
Reviewer: Senior Executive Chef Marco Marrama
Overall Score: 77.2%
Comments & Findings
Score: 2.5 Senior Executive Chef Comments
Score: 2
Score: 2.5
Score: 1.5
23. Storage Comments & Findings
I do understand the difficulty in this run with different demographics on a voyage basis, howev
conditions of the ice-cream freezer with half eaten Ben & Jerry ice- cream left of top of the box
broken containers with chocolate coming out from the base and much more are not the right p
compliance. The poultry freezer clearly show that a FIFO sisten is not in place with too many
having a strong ice built up. The thawing room had also many marks of dried meat blood on th
and fresh meat blood was also found on top of many other cardboards boxes. I also found frui
strong build up of fruit flies in the provision area, as probably item was seating for too long out
orange concentrate spilled and dried on the floor, probably untouched for 3 days. A lot more n
be done for compliance.
Senior Executive Chef Comments
25. Communication Comments & Findings
17. Adherence to Recipes, Descriptions,
Cooking Methods & General Food
Handling Practices
Comments & Findings
Galley Management takes an active role in controlling quantity of food ordered, however has
recipes are properly followed and shortcuts avoided. In several instances the product served f
and dinner could have been made correctly if the recipes would have been followed. A closer
open communication with Station Heads, especially now with the high turnover of staff that ha
the opening of Oasis can only help to better follow up at all levels the quality and standards of
product served. It is critical that quality of food is checked against recipes and observations m
17.00 tasting table in the galley are actually rectified.
Senior Executive Chef Comments
6. Hand Washing Comments & Findings
I have not seen many galley crew members washing hands. Even when dinner service is finish
Dining Romm and gloves are removed, not many staff actuall wash their hands. The policy m
reinforced as it is critical for the safety of passengers and crew onboard and USPH violation.
1. Temperature Logs
The cooling logs are not always filled correctly. The Windjammer 6 hours cooling has only bre
few Jade and Chops Grille soup Items, nothing from Portofino and no other items seems to be
down or blast chiiled throughout the day. Pastry does not have any Sorrento item recorded in
Pantry has only breakfast items, however no other items are recorded. The mixed salad for bo
and pantry do not appear in the sanitation log. The 4 hour cooling log for buffet does not includ
sandwiches are made. Sorrento does not have a transportation log for items made in Galley d
These are the main reasons why the section is still below Company Standards.
Senior Executive Chef Comments
Instructions:The Correction Sheet list all items from this Rscored with less than 3 points.Points will be deducted as follows:
One (1) point for a score of 2.5Two (2) points for a score of 2Three (3) points for a score less then 2
For the next Review, these items will be checbe given for each item corrected.
REPEAT
REPEAT
REPEAT
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Score: 1.5
Score: 2.5
Score: 2.5
Score: 2
Score: 2.5
TOTAL:
I conducted a mixed menu knowledge for waiters in the dining room on Thursday afternoo
20 waiters tested on very basic menu knowledge only 8 out of 20 were able to achieve 70
answers. I have seen a great effort by Dining Room Management to train staff on menu kn
however a lot more is needed to meet Company standards.
Senior Executive Chef Comments
Senior Executive Chef Comments
28. Culinary Knowledge & Application Comments & Findings
The meeting held on Wednesday with Galley Management regarding menu knowledge ha
more work is needed to meet standards. There is still some confusion on the basic 7 day
with questions asked on Sail Away, Captain's Gala, Venetian Feast and Feast of Nations.
in my last Review, culinary knowlege is part of Galley Management job description and the
successful Galley operation.
81. Pastry Program Comments & Findings
The pastry chef Elias Juliandra is still in need of support, currently covering the position o
temporarly, to ensure pastry section is in full compliance. Portofino and Chops desserts a
made, rotated and served. Attention is mainly needed for Windjammer production as jellos
any fruit in them and some of the desserts are roughly finished and not always holding shfor service. Few issues have been seen at dinner tasting table, however related to taste a
cases to texture of product made. The reason why the section is falling behind expectation
fact that no label could be found on many sheet pans, with cakes on them in pastry walkin
deck 3, I also found cakes already made left uncovered and stored on top of Cresco trolle
fridge on deck 3 close to the kettles and Pastry freezer in a bad shape with several items
parfait stored on top of each others and not even covered.
Senior Executive Chef Comments
49. Waiter Menu Knowledge Comments & Findings
27. Counting Inventory Comments & Findings
The financial controller representative audits once a voyage the Provision area for compli
reports to the Hotel Director. On Wednesday night after accounts were closed I selected 2
Crunchtime and checked them against quantity on hand. Out of the 26 only 13 were match
quantity on hand. One of the reason of such low compliance is also caused by the conver
Many items received by the ship in Europe are in Kilograms and must be converted in pou
also explains why in many cases the quantity actually on hand is lower than the Crunchtim
Senior Executive Chef Comments
26. Provision Master Comments & Findings
The current Provision Master MrTswndale is in the position as a relief and did not show le
skills. He has not been able to control the store keepers and enforce Company Standards
seen so far achieved clearly show deficiencies. I am confident that permanent Provision M
Quambao, that just returned today from vacation, will be soon able to turn the current situ
Senior Executive Chef Comments
REPEAT
REPEAT
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Gold Anchor F & B a
Ship Name: Independence of the Seas
F&B Manager: Joao Mendonca
Executive Chef: Ivo Jahn
Review Dates: 23 to 29 November 2008
Reviewer: Senior Executive Chef Marco M
Overall Score: 78.4%
Comments & Findings
Score: 2.5 Senior Chef Comment
Score: 2.5
17. Adherence to Recipes, Descriptions, Cooking Comments & Findings
6. Hand Washing Comments & Findings
Hand washing is not wel
signs in the area would
charge of stations to loo
them up to full USPH co
1. Temperature Logs
Most of the temperature
transportation logs, whe
has to include in the 4 h
service staff must be en
Sanitation logs are pro
only recommend if any
than entering temperatu
equally important that p
have been cooled down
logs are not filled as thewhich means Crew are
Senior Chef Comment
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Score: 2.5
Score: 2.5
Score: 2
Menu knowledge test w
the quiz which was main
of Marsala which is a fo40 percent of the staff c
single waiter coming at
Dining room with food ei
Senior Chef Comment
49. Waiter Menu Knowledge Comments & Findings
Senior Chef Comment
28. Culinary Knowledge & Application Comments & Findings
Quiet a bit of disappoint
crucial that Culinary kno
positions' job descriptio
check it against Compa
Senior Chef Comment
Methods & General Food Handling Practices Recipes are followed an
are in place to prevent
not be corrected. Most
now that the ship is bac
like not overcooking the
The other issue I see isproduct not always mee
possible to recipes and
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100%
0%
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100%
0%
100%
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GOLD ANCHOR CULINARY REVIEW STANDARDS
Category Area Standards
USPH 1 Temperature Logs Temperature logs must be kdish machines. Proper actio
below compliance. Kitchen s
monitoring and recording cri
USPH 2 USPH - Guidelines / Meetings / Training Kitchen management and sdaily activities of product
documented to include atten
USPH 3 Food Storage Must be put in proper coolerExecutive Chef is inspecting
issues on the out islands du
USPH 4 Gloves Are available and proper usis to be monitored and corre
USPH 5 Thermometers Are available and proper usis monitored and correcte
logged. This will be checke
USPH 6 Hand Washing Proper signage over handpractices are observed as o
USPH 7 Personal Grooming Galley management presehygiene and uniform compli
USPH 8 Responds to Inspections Reacts to all non USPH coReviews in a timely manner
instructs and follows up.
Senior Chef.
USPH 9 HACCP Maintains a working knowleHACCP compliance accord
which is mandatory for al
transportation temperatures
USPH 10 Safety / Environmental / "Save the Waves" Supervisors and crew areand applies them on an on
cooking oil, name tags. Sa
per SQM.
Category Area StandardsSafety and Accident
Prevention
11 Management Galley management and Su
and Accident Prevention int
documented training should
equipment, safety belt usag
Trolley brakes are in use. S
work habits are documented
Safety and Accident
Prevention
12 Safety Work Environment Awareness and maintenanc
regular basis. Examples ran
crowding, correct storage, c
Safety and Accident
Prevention
13 Equipment Availability Effectively observing and co
having proper safety equipm
safety belts, aprons, oven m
(PPE), and equipment such
safely, and are available at a
joiners making sure to revie
Category Area StandardsPRODUCTION 14 Taste Panel Hold a taste panel at least a
Executive Sous Chef, and C
are also to be monitored in t
evaluated and corrected by each must be discussed.
PRODUCTION 15 Tasting Panel - WJ / Buffets Kitchen management ensu
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GOLD ANCHOR CULINARY REVIEW STANDARDS
Category Area Standards
Category Area StandardsINVENTORY CONTROL 21 Works with Provision Master & Inventory Manager Executive Chef attends all
quality issues and reports di
INVENTORY CONTROL 22 Documentation and Product Specifications Loading reports are com
discrepancies on specificatio
A spoilage & requisition dis
Master to Executive Chef cr
INVENTORY CONTROL 23 Storage Products are rotated proper
manner.
INVENTORY CONTROL 24 Forecasting Takes an active role in a
attempting to reduce rep
repetitive travel time to store
role in forecasting initial ord
report) must be available fo
Manager.
INVENTORY CONTROL 25 Communication Communicates within the tim
Master concerning changes
duplication of purchases. D
communicated to the Chef o
INVENTORY CONTROL 26 Provision Master Monitors whether or not the
through reporting of Slow or
with culinary management.
posted on a cruise-by-cruise
masters office.
INVENTORY CONTROL 27 Counting Inventory F & B Manager / Provision M
of all products and are a
comparasion count between
Category Area StandardsGALLEY MANAGEMENT 28 Culinary Knowledge and Application Demonstrates thorough kno
cooking techniques, and RC
standards. Applies knowled
possible standard everyday.
GALLEY MANAGEMENT 29 Communication Skills and Practices Demonstrates the ability to e
employees, management an
made known and acted upon
logs, and development plans
GALLEY MANAGEMENT 30 Coaching / Training / Team Building / Crew Development Demonstrates the ability to e
employees, management an
made known and acted upon
logs, and development plans
GALLEY MANAGEMENT 31 Hands-on Involvement in Galley Actively participates in galley
example.GALLEY MANAGEMENT 32 Evaluations Evaluations, Position Chang
delivered within Company g
Both temporary and perman
appropriate evaluations. PD
followed-up.
GALLEY MANAGEMENT 33 Time & Attendance Verify that paper time cards
basis. Verify sick hours are
time cards are completed us
crewmembers are appropria
crewmembers are in complia
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GOLD ANCHOR CULINARY REVIEW STANDARDS
Category Area Standards
Category Area StandardsWINDJAMMER 34 WJ Bu