gold anchor f&b and culinary review 2011a independence

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 standard’s set by corporate food development.

Objective:The initial culinary review provides objective information of the onboard food operation and its services to support the overall product delivery from the 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 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, where you have received direction to improve in previous audits.

As we establish higher standards through the implementation of initiatives such as Windjammer 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 for culinary support.

In addition, please find the Gold Anchor Culinary Review Standards and the Points Breakdown & Definition. Conclusion:Please find below my observations, comments and suggestions, which should be considered as positive criticism in order to help improve overall galley / F & B operation and Total Guest Satisfaction.

I would like to thank the Hotel Director, Food & Beverage Manager, Dining Room 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.

Gold Anchor 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 standard’s set by corporate food development.

Objective:The initial culinary review provides objective information of the onboard food operations and its services to support the overall product delivery from the 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 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 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 Windjammer Plus, and Royal Signature Service - more will be expected of RCCL's culinary operation.

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 onboard food operations, its service and overall product delivery from the guest perspective. The operation was evaluated against operational procedures, food standard’s set by Culinary Operations and this report generated to assist and guide your operation forward. Please take some time over the next month to fill in comments, using 'red' text for all items scoring a 3 or below 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 past week. All have been very open to observations and accepted the points raised.

Regards,Marco MarramaSenior Executive Chef

Gold Anchor F & B and Culinary Review

Gold Anchor Culinary Review

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Gold Anchor F & B and Culinary Review 2011A

Ship Name: Independence of the SeasF&B Director: Adolf Netsch

Executive Chef: Donna HorlockReview Date: May 4 to May11 2011

Reviewer: Senior Executive Chef Marco Marrama

Overall Score: 68.7% ●

CURRENT SUMMARYCATEGORIES CURRENT SCORE

USPH 70.0% ●SAFETY & ACCIDENT PREVENTION 66.7% ●

PRODUCTION 58.9% ●INVENTORY CONTROL 73.2% ●GALLEY MANAGEMENT 66.7% ●

WINDJAMMER 72.7% ●BUFFET 93.8% ●

DINING ROOM 71.3% ●OTHER VENUES 70.8% ●

STEWARDING 81.3% ●F&B MANAGER 62.5% ●FM SUPPORT 83.3% ●

MARINE SUPPORT 87.5% ●LEADERSHIP SUPPORT-F&B 75.0% ●

CULINARY TRAINING INITIATIVES 66.7% ●MISCELLANEOUS 75.0% ●

TOTAL SCORE 73%

CORRECTION RATEITEMS TO BE CORRECTED ITEMS CORRECTED CORRECTION RATE

CORRECTION SHEET 13 8 62% ●


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1. Temperature LogsComments & Findings

Score: 2.5 Ship Management Comments

2. USPH - Guidelines, Meetings & Training Comments & Findings

Score: 3 Ship Management Comments

3. Food Storage Comments & Findings


4. Gloves Comments & Findings


Fridge logs, transportation logs, pasta cooling ones are in place and well documented, while the sanitation logs in Pantry hardly show the lettuces being sanitized. The 6 hours cooling logs do not reflect the real Galley operation with deck 4 fish cook only recording the fish served in Windjammer for lunch, hardly nothing for dinner, no fruit plates or smoked salmon plates are documented. In the 4 hours pastry cooling log Sorrento's pannacottas and mousses are not recorded.

USPH trainings are correctly documented with candidates also tested with a multiple choice questionnaire. I have only asked Chef Donna to place an overhead with signature sheet to explain in details what areas and topics are discussed in detail during the training sessions.

Pantry is one of the most organized and better displaying correct food storage stations, especially deck 3 and 4, along with bakery and buffet station. The area that makes the all ship fall behind standards is Pastry. On my second day onboard I found lexan boxes stored on the floor near the deck oven on deck 3 early in the morning, desserts placed on white trays not properly cleaned in the walking fridge, desserts without cover stored under the fan, strawberry sauces defrosted in wash sink in the afternoon mixed with knifes, food residues and melted cream, egg white placed in lexan with water rather than order the product well in advance and correctly store it. Corporate Chef Matthias is currently onboard and is rectifying non compliances, however without his guidance situation would have not changed.

There are sufficient kitchen rags in the galley and well distributed among decks to avoid crew members wearing multiple pair of gloves one on top of the other to protect them when touching hot plates. Bad habits are hard to eradicate, especially when the kitchen towel are used as a decoration with their aprons and kept clean. Galley Management must enforce standards at all times, as they are the first to not comply with Company standards.

USPH


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Overall Score: 68.7% ●5. Thermometers Comments & Findings


6. Hand Washing Comments & Findings


7. Personal Grooming Comments & Findings


8. Responds to Inspections Comments & Findings


9. HACCP Comments & Findings


Thermometer temperature tests are filled on a weekly basis by each station head and filed in the log kept in Chef office. The only signature sometimes missing are from Galley Management. Broken thermometers are correctly replaced. Every crew member has one.

The hand wash procedure is not correctly followed by Galley team and not reinforced by Galley Management. There are signs everywhere and there is no reason why staff should not comply with standards. The multiple use of gloves is also preventing Galley staff from washing hands correctly as gloves are used as a second skin. It is a bad habit and a USPH non compliance that must be immediately rectified.

There are enough uniforms in place with each crew member currently having 3 sets of jackets and pans. While the uniforms are taken to laundry and collected by the crew members themselves, aprons and kitchen towels are collected by an assigned Galley member and redistributed among stations. All uniforms are clean and in good shape. As it seems there is a discrepancy between aprons and kitchen towels given to laundry and the amount returned, I recommend to have a log signed by person delivering items to Laundry and Laundry Master, to rectify current problem.

USPH was conducted on May 7. The galleys looked clean with minor details to be corrected. Any equipment found not working was reported to dispatcher. I would like to remind all that USPH standards must be followed daily, at any time of the day and not only when scheduled USPH inspections are in place. Mistakes and non compliances seen during the Review show that Galley Management does not place same effort in ensuring standards are constantly met. More needs to be done to meet Company standards.

The Haccp sheets are checked by Galley Management with Stations Heads correctly entering data on a daily basis. Fridge temperature logs are also filled at the beginning of service and at night before leaving the Galley. Sanitation logs in both Pantry and buffet stations are missing few items like lettuces used daily, however not always entered. Crew Galley must also pay attention in sanitizing all fruits and vegetables used, as often it is not the case. Galley Management supervision is a must to prevent and to correct mistakes seen so far.


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Overall Score: 68.7% ●10. Safety, Environmental & "Save the Waves" Comments & Findings


USPH TOTAL: 28

70% ●

11. Management Comments & Findings


12. Safety Work Environment Comments & Findings


13. Equipment Availability / Training Comments & Findings

Safety meetings, as per SQM, are conducted once a month. All topics from Save the Waves, garbage separation, OPP, Safety prevention, time cards and more are all discussed and names of all participants are recorded. Crew members do wear the Save the Waves name badge, as per standard. Garbage separation is monitored by Galley Management and Galley Specialists.

Galley Management through training is trying to keep Safety and Accident Prevention well under control. Good practices are in place with hardly no crew member transporting heavy loadings to the galley , hardly no floor is wet.Chef de Partie assisting crew members when help is needed and more. Weekly safety observations are entered in the system, bad behaviors are corrected and action taken towards those crew members that tend to take short cuts that might cause accidents. The number of accidents in the Galley, currently on Independence is red in Balance Score card in relation to accident prevention with 2 medical signs off, does not show that effort placed, ensuring new and crew members returning to the ship are aware and trained to comply with Company Standards. Knife skills, deep fat fryer trainings and individual equipment familiarization trainings are all conducted and correctly signature of attendees recorded.

Galley Specialist continues to ensure environment in the Galley is such to reduce accidents to a minimum. Floors are clean, dry and no oil has been seen so far. All lights are in order and working. It is Galley Specialist responsibility to monitor status of any faulty equipment in the Galley and its repair status. The Clean as We Go program is also helping in maintain a safe galley and in working order. All Kitchen stewards are trained when returning from vacation or if joining the ship for the first time by Galley Specialist and the records show that nothing has been neglected in order to work in a safe manner.

The number of accidents related to work issues in the Galley must be better analyzed to determine what can be done to improve current situation. On one hand Galley Management training, well documented, must go further as we can not believe that just signing a training sheet limits our responsibilities as Managers and crew member ones start. Trainings must be followed daily with a hands on approach in monitoring and rectifying current situation. I think also that one of the major reasons why Independence is currently not meeting expectations, is also based on the fact that the ship has been in Code Red for the last three months. Extra work was required to avoid number of cases escalating, the situation has forced to increase crew members working hours and it is easy to make mistakes when too tired. Regardless of the situation we had 2 related working accidents in the months of February, March, April with a total of two medical signs off from the beginning of the year (1 in April and 1 in May) we need to be vigilant and reinforce standards at all times.

SAFETY & ACCIDENT PREVENTION

USPH


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Overall Score: 68.7% ●Score: 2 Ship Management Comments


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Overall Score: 68.7% ●SAFETY TOTAL: 8

67% ●

14. Taste Panel Comments & Findings


15. Tasting Panel WJ / Buffets Comments & Findings


16. Crew, Staff & Officer Food Comments & Findings


Comments & Findings


Tasting panels for lunch and dinner are conducted as scheduled before services start. While there is no issue at dinner with Chef de Parties explaining in details what the menu and ingredients are for their own stations, it seems that if they are asked other station menu explanations, then it is very hard for them to give the correct answers. At lunch it looks like that there is confusion how the tasting panel should be conducted. The knowledge of how items are prepared, the food profile and texture must be better analyzed for both lunch and dinner. I recommend to discuss at dinner tasting also Windjammer lunch challenges and if items delivered were enough to last to the end of service, in order to receive immediate feed back on the Windjammer operation. It would be good also to discuss if non compliances found in previous tasting for the same dinner menu have been corrected. More needs to be done to meet standards.

Tasting Panel as required per standard is not in place the only file available is a production sheet. The electronic file in Windjammer Manager log is also not used as a way of communication between Front and Back of House. A lot more needs to be done to meet standards.

Staff Mess food is very well presented with enough variety of food offered for Breakfast, lunch and dinner. Situation needs more attention in the Crew mess. The first of the cruise was rather disappointing in the Crew Mess with limited variety available and repeated items on both hot food lines. There is a need to better control presentation of desserts offered in Crew Mess, bread must be changed rather than topped up after each service. I strongly recommend to bring mobile counter to Crew Mess to offer more continental food. Currently there is no space on the ceramic top counter to even offer a continental soup.

17. Adherence to Recipes, Descriptions, Cooking Methods & General Food Handling Practices Cooking methods used for both lunch and dinner need to be monitored as not always

correct procedures are followed. Bad practices like cooking the rice for Indian vegetarian at 13.00 even if service does not start before 18.30 has been stopped. The bad practice of not breaking the rice for dinner service with a crust built up on the rice has been addressed, however not always corrected, cooking too much burgers in advance in Windjammer ending up more with a product looking like steamed has been rectified. Having pasta already placed at 10.00 in Bon Chef dishes in Windjammer even if service does not start before 12.00 or how breakfast sausages are cooked are few example of not handling food correctly. Once again only if Galley Management spends time in ensuring food is handled and cooked correctly, results achieved will meet and exceed guest satisfaction.

PRODUCTION

USPH


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Overall Score: 68.7% ●Comments & Findings


Comments & Findings


20. Timely Preparation Comments & Findings


PRODUCTION TOTAL: 16.5

59% ●

Comments & Findings


18. Portion Control, Waste Minimization, Over-production Galley Management and Station Heads do not keep production under control with too

many steak and vegetables left at the end of main sitting on all 3 decks Dining Room Galleys hot line while they should check meal count, better batch cook and limit as much as possible overproduction 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 however incapacity to correctly utilize the meal count has not help to better monitor and limit overproduction, which ends up being used in both Messes when available. Standards are not met.

19. Presentation and Recipe Guidelines used & Posted during Daily Operations Recipes are posted daily near vegetable cold room on deck 3. Galley staff does

not reference them closely enough and Galley Management does not enforce standards at all times. Recipe guidelines must be followed with a hands- on approach by Galley Management to establish if each station has the right ingredients and in the right quantities to produce food according to standards. I recommend to use the Elro tilting pans correctly. Culinary trainer Craig has provided a demonstration during this cruise and quality of results obtained show that we can achieve better result cooking product correctly.

Food is prepared in a timely manner with Galley lines set up for dinner and lunch service in the Dining Room on time. Food is also delivered on time for Windjammer with no real issue to see lines most of the times ready 15 minutes prior to opening times. Batch cooking must be monitored, as often quality could be easily enhanced if product would not be made too much in advance.

21. Works with Provision Master & Inventory Manager The Executive Chef, his/her representative are not frequently present for loading at the

pier to check for goods, simply because regardless of the quality received, food items will not be returned to supplier. Goods must be accepted and then later discussed with Inventory Team on how and which items must be claimed for credit.

INVENTORY CONTROL

USPH


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Overall Score: 68.7% ●22. Documentation & Product Specifications Comments & Findings


23. Storage Comments & Findings


24. Forecasting Comments & Findings


A lot more needs to be done from Shore side Inventory and Fleet service to address challenges ship is facing. In many occasions if our Supplier Global is not able to deliver products in the quantities required, substitutions from other suppliers take place, generally substandards, compromising quality of the product received (it is a matter of receiving it or running short). It creates confusion, as nobody knows what is the standard anymore. For instance caviar currently has been replaced with black Masago, the Chef was not even informed and this is what Galley has to use. The best case is the fish that we are supposed to use on Sail Away. Last year we had shortages with Corvinia, so the Executive Chef correctly moved to Grouper, according to standards, then he could not get the product and instead of receiving tilapia Executive Chef decided to move to Halibut, which is an expensive item, however nobody informed him that now Sea bass was available for UK market. Same applies to Dinon products for Portofino currently over one month not onboard with substandard products currently used.

Loading for 11, 14 or more days it is not an easy task, as everything comes onboard in South Hampton and storage space is what it is. The Provision area close to the shell gates is not easy to clean and only after day 6 in the cruise start to look acceptable. Fridges and dry stores are actually well maintained, regardless of the quantity stored in them. Only the poultry freezer need attention, as boxes can not be stored in front of the freezer fan preventing the cold air from circulating.

I have asked the Inventory Manager to provide me with information to try understand how can we plan and forecast if we can not receive what we want to use. What strikes me most is that Independence of the Seas has been a full year in Southampton and I still see a 4x4 ham from US frozen, American cheeses and other products, while we should be able to get most of the specialty items from UK and European Markets. Now that ships are coming back to Europe, other markets have just opened. Question is why the ship had to go without them throughout the winter? How can the ship forecast accordingly and deliver guest satisfaction? A meeting with Brad Singh and Inventory Managers in Europe was held in a conference call on May 10 to address how we can receive products from other markets and how to prevent sub products being delivered. As once again Inventory team did their best to try to forecast correctly section meets standards.


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Overall Score: 68.7% ●25. Communication Comments & Findings


As I stated above in section 22 and 24 of this Review Shore side involvement and support is crucial for the success of the ship in the UK Market. The fact that we still carry items from US market and not from the European market, where quality and variety can truly meet and exceed guest satisfaction shows that more work must be accomplished to meet Company expectations. Communication must be open and constructive at all items between Inventory team and shore side as there is no issue with Galley Management, especially in identifying product discrepancies that effect how Galley operates. This is the only reason why section meets standard.


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Overall Score: 68.7% ●26. Provision Master Comments & Findings


27. Counting Inventory Comments & Findings


INVENTORY TOTAL: 20.5

73% ●

28. Culinary Knowledge & Application Comments & Findings


29. Communication Skills and Practices Comments & Findings


I had the opportunity in the past to work with Provision Master Gilford Downs. The conditions in which I found the walking boxes and the fact that his Inventory on hand does correspond to CT data, is a testimony of his good organizational skills and hard work to maintain them. Inventory Manager Simon Wiig along with Mr. Gilford must maintain the highest level of communication with Galley Management to keep them updated well in advance with any product issue that might end up effecting guest satisfaction to allow Galley Management the opportunity to find best possible substitutions.

On May 8 an inventory check of 25 items was conducted against Crunchtime quantity on hand. 23 out of the 25 items spot checked corresponded to quantity on hand. Very good results considering the run in which the ship is currently in. Inventory Manager regularly takes inventory of all stock on hand according to SQM.

I had a meeting with Galley Management on May 7 regarding Culinary knowledge. Unfortunately Sous Chefs and Executive Sous Chefs were not even able to cover 2 basic menus like UK1 and A&E. In the discussion that followed the meeting I made clear to them the importance of menu knowledge, not only because it is part of Management job description, but because it also the only way we can control quality of product made and ensure it meets recipe standards and leads us to guest satisfaction. More work and accountability is required from every Galley Management to meet Company expectations. (2nd REPEAT)

The Galley Management team has an open communication with all employees and departments onboard of Independence of the Seas with the main goal to exceed guest expectations, especially when it comes to Special dietary food requirements. All avos are forwarded to the to the Executive Chef ahead of time to ensure special requests can be made and ready for the guests .The relationship between galley and service is positive and constructive.

GALLEY MANAGEMENT

USPH


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31. Hands-on Involvement in Galley Comments & Findings


32. Evaluations Comments & Findings


33. Time & Attendance Comments & Findings


GALLEY MANAGEMENT 16

TOTAL: 67% ●

30. Coaching, Training, Team Building & Crew Development Coaching and training have not brought the expected results. Executive Sous Chefs and

Sous Chefs must focus on menu knowledge first in order to identify the root cause of many short comings clearly seen in the Galley and correctly develop the staff under their responsibility. They can not judge crew performance if they do not examine first themselves and what they can do to effectively make a difference in the operation.

Galley Management is involved with a hands-on approach to the operation, however the results so far achieved are not sufficient to make a difference in their daily work, as it seems they are working only to make sure food is served to the guests. With such limitations it is hard for Management to see what they need to do in order to rectify current situation and achieve consistency in product served.,

45 and 90 days evaluations for new hires are in place and well documented. End of contract evaluations are delivered at least a week before crew members are signing off. Evaluations are recorded according to SQM. I strongly recommend to evaluate crew members fairly, based on their performance and to make them accountable for their shortcomings. Same applies for Galley Management.

Time and attendance is entered daily and time stamp is checked for compliance. The amount of overtime currently in place is also the consequence of a long period of Code Red, late port arrivals which is often transformed in sea days and the difficult demographic does not always help, however great effort is placed in trying to maintain it within Company budget.


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34. WJ Buffet Set-up Comments & Findings


35. Cleanliness & Service Support Standards Comments & Findings


Comments & Findings


37. Quality & Taste of Buffet Items Comments & Findings


The standards clearly state: "The WJ Executive Sous Chef along with the WJ Manager must walk the line and check compliance with all GOLD standards at least 15 minutes before opening". Currently this has not happened for lunch service. Only at Casual dinner it seems to be more time on hand to walk the line and see if buffet meets standards. I have also spoken with Windjammer Manager to bring his staff for menu explanation ahead of time, as at the moment looks more a rush through before line is opened for service than a proper explanation.

Since the ship has been in code Red for the last 3 months, cleanliness has become a great focus for Windjammer Manager with food lines being constantly sanitized and cleaned, tongs replaced and tables attended. The area that needs focus and a more detailed cleaning is the top marble on the Island grill counter. The grease build up due to the proximity of the deep fat fryers and grills have created a layer that only with correct scrubbing can be removed. Standards are just met.

36. All Buffet Presentations, Decorations; Tallow Wax, Fruit, Ice and Vegetable Carvings Considering that most of the buffet decorations like Tallow wax, ice and carvings have

been discontinued, Mr. Cadang still continues to make an effort to have quality decorations in all salad counters in Windjammer area. I have only asked to remove decorated round silver platters on the dessert line and replace them with items that can be consumed by guests.

There have been several items which were not produced correctly and the question should be when and how these products are cooked like: rice, pasta burgers, wet dishes and more. In order to achieve quality at its best Galley Management must monitor and enforce correct cooking procedures. There is no point to tell anybody is doing something wrong if we are not prepare to demonstrate with a hands-on approach the difference. How to properly batch cook the product makes a big difference in the UK market. The European product availability has just been opened and we should see soon the arrival of many products from the Italian and Spanish market which will increase the variety and quality of products offered and possibly exceed guest satisfaction.

WINDJAMMER

USPH


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Overall Score: 68.7% ●38. Buffet Maintenance & Replenishment Comments & Findings


39. Afternoon Tea & Snacks Comments & Findings


40. Windjammer Casual Dining Comments & Findings


41. Marketplace & Jade Buffets Comments & Findings


In few occasions Windjammer food items were running short on the line , however in general food has lasted until the end of the lunch and Casual dinner services. At breakfast focus is needed on those items that are most liked by guests, like English bacon, mushrooms, fried eggs and ham carvery.

Afternoon tea is set up on time and following matrix in place, however I would like to start considering and updating the matrix, as some items and condiments like cauliflower small florets, raisin and dressings are barely touched. It does not make sense also to have an octagonal Cambro tray full of Mayonnaise which could be easily placed in a condiment bowl and use one more European cold cut or cheese based on guest liking and availability. Galley Management must also have chili con carne rotated with other items for Afternoon tea rather than every day the same thing.

The Casual dinner is normally set up on time. The Antipasti variety and cheeses could be better diversified, as 5 of the antipasti are nearly every day the same and same applies for cheeses. The number of salad condiments and compound salads can be reviewed and maybe increase antipasti once Italian and Spanish products will be delivered. Casual dinner desserts must be checked against shortcuts like jellos in need of more fruits and berries as they can be hardly found. The fruit salad served on Island grill must be different in variety from the one served on Jade line. Steaks must be center cut from strip loins, burgers and fries cooked at the last minute.

Jade line is differently presented compared to other Freedom Class ships, as British demographic is expecting very hot food and Bon Chef dishes have been used instead of woks. I have also been advised that during previous visit of Senior Chef Guenther a decision was made to discontinue only the Jade breakfast items, as guests were mainly looking for continental variety. One of the soup kettles on Jade line portside is currently out of order, which means steamed rice must be placed on the hot line. Jade food is correctly prepared and executed. The shortcuts seen at the beginning of the cruise like cooking rice at 07.00 am for 12.00 lunch service and making food too much in advance have been rectified. Batch cooking remains a must to deliver product quality at its best at all times.


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43. Labeling of all Food Products Comments & Findings


44. Buffet Platters & Decorations Comments & Findings


WINDJAMMER 32

TOTAL:73% ●

45. Buffet Tables & Set-up Comments & Findings


46. Pool / Theme Buffets Comments & Findings


BUFFETS 7.5

TOTAL:94% ●

42. Communication between Front-of-House and Back-of-House The standards clearly state:" The Dining Services Log for both supervisors must be kept

up to document meetings, log challenges and give solutions". Unfortunately Executive Sous Chef Louis Marques did not even know of its existence. As Windjammer Manager Eurdley has been a long time with the Company, while Mr. Louis Marques has just joined one month ago. Any help to make this communication more constructive will benefit the whole operation.

Food is correctly labeled in Windjammer throughout the day. Labels are in good shape, correctly spelled and right font is used.

There are enough tongs, spoons, Bugambila, Bon Chef dishes and equipment in circulation. Due to the high consumption of cakes by the British demographic onboard there is a need of cake round Bugambilai trays to be purchased. As stated in section 80 there is a need of Bugambila, buffet stain steel raisers and Bon Chef dishes back up before food presentation is compromised due to shortage in the near future.

The pool buffet could not be placed on May 9 on the open deck due to the weather conditions, strong wind and moved to Windjammer. There was no need to place any food in chafing dishes as hot ceramic plates were used. Labels were all in place and corresponding to the food placed close by. Tablecloths and skirting were nicely pressed and clean.

Looking at the pool buffet placed in Windjammer due to weather conditions was for me like stepping back in time when Gala buffet was nicely executed in the Dining Room. The exquisite work done by the Buffet Decorator Mr. Cadang shows once again what a talented individual he is. The fruit carvings, the Styro-foam sculptures and the mirrors garnishes were detailed and very well executed. Even if fleet-wide sculptures are not executed anymore and ice-carvings are down to a bare minimum, to see such a nice work that fits well with the British guest demographic onboard, it is a nice touch to enhance guest satisfaction . Well done.

BUFFETS

USPH


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47. Dining Room Management Comments & Findings


48. Head Waiters Comments & Findings


49. Waiter Menu Knowledge Comments & Findings


Comments & Findings


Comments & Findings


Good relationship exists between Dining Room and Galley Management. There are no frictions or mis-communications in place, as it is already hard to deal with a very difficult British demographic and cooperation is the only way to succeed on Independence of the Seas. Looking at the Dining Room food lockers more can be done from service side to control the amount of items requisitioned to help Executive Chef better control and achieve food cost.

During this Culinary Review there has been a close monitoring of the waiters discipline, pick up standards, behavior at the dish ring when dropping dirty plates and collecting clean ones and much more, all areas which are easy to see if waiters do comply or not with Company Standards. The only area that needed more attention and was in a way partially neglected was the pastry service and in particular the service of chocolate souffle' on Captain's Gala night. Head waiters must also monitor the return of untouched butter and margarine, as it seems no specific waiter/tress has been assigned for each deck. Open communication with Galley Management has helped to strengthen the way service on the line is conducted. What makes the section fall behind expectation is the result of waiters menu knowledge. More must be done to meet expectations.

Menu knowledge test was conducted on May 8 in Dining Room Deck 3. Out of 21 waiters/tresses tested only 4 passed with a score of 65% or 8.5 correct questions. More training must come into place in order to meet minimum menu knowledge. Head Waiters must look at how menu knowledge training and tests are conducted in order to achieve better results.

50. Food Pick-up Standards, usage of Service Equipment The food is generally picked up correctly. There are enough plates, covers, goose necks

and ramekins to comply with standards. Only few waiters have been seen trying to pick up appetizers and entrees at the same time and have been discouraged and corrected by Head Waiters on duty. Butter and Margarine service needs a lot of attention, as at the end of service when untouched ones are returned to the galley mixed and often damaged.

51. Support Culinary Cost Savings / Waste Reduction

In general food Avos are well under control with many of them issues based on medical conditions and allergies, which need a closer attention by Chef de Parties and Galley Management. The butter and margarine service must be better controlled at the end of service when returned to the galley as generally end up mixed, which is a USPH violation and creates waste. On the other hand waiters consume employees food.

DINING ROOM MANAGEMENT

USPH


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Overall Score: 68.7% ●52. Room Service Comments & Findings


53. Waiter Discipline Comments & Findings


54. China Comments & Findings


55. Coffee Compliance Comments & Findings


56. Eating from the Line Comments & Findings


DINING ROOM 28.5

MANAGEMENT TOTAL: 71% ●

Room service must be checked and monitored by Galley Management as quality of product made is well below standards in particular after 23.30 as Galley staff on duty does not seem to comply with basic USPH guideline, like using dirty oil from deep fat fryer, food from dinner service out of temperature, too much mis en place in the fridge and much more. At breakfast the tomatoes still have the core in them. They are not grilled and only placed under the salamander which does not give any color to them. I had breakfast on May 6: the mushroom and ham omelet I had was dry and only warm. The hashbrow was not crispy and soaking with oil. The sausages were dry and just warm. The scrambled eggs I ordered were overcooked and slightly warm. Only the toasted breads and smoked salmon plate were correctly made. More must be done to meet standards.

There has been during this Review a strict supervision on each Dining Room galley by the Head waiters assigned to each deck, which has helped immensely to control waiters discipline and behaviors on the line. The discipline start to change the moment they leave the Galley and waiters are left alone. The worst effected area is Galley deck 3 during Pastry pick up time. There is a bottle neck situation between assistant waiters trying to collect cutlery and glasses to reset their tables and waiter collecting desserts at the same time and it simply does not work. Also the chocolate souffle service seems to be a difficult task to control when supervision is not present with product often compromised. More can be done to meet standards.

There is sufficient china to provide a correct service to guests. It includes also both Specialties restaurants and Windjammer.

There are only two bistro WMF machines for Espresso not working, 1 on deck 3 and 1 on deck 4 Galley. The rest of coffee machines including the pergulated ones all over the ship are in working order.

Dining Room Staff consumes employee food. I could only find few waiters not complying with standards, otherwise supervision is well in place and producing the right results.


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57. Solarium, Promenade, Café Latitude Comments & Findings


58. Sea view Café / Johnny Rockets Comments & Findings


59. Sorrento's Comments & Findings


60. Jade / Sushi Comments & Findings


The quality of desserts used in Café' Promenade on embarkation of this cruise was so bad that I had to call Corporate Pastry Chef Matthias and asked him to work directly with pastry staff assigned in order to rectify issues found by the next day. The Cinnamon crunch had hardly no crumble on top and dry in texture, the rum & raisin roll needed more chocolate and rum, the double espresso chocolate brownie was so dry it could not be eaten, the lemon poppy seed was also dry and there were not enough poppy seeds in it, just to mention few. I have also asked attendants not to stack sandwiches anymore, even up to three layers stack were found. After midnight sandwich line is not refilled as it should. More needs to be done meet standards.

I went to Johnny Rocket on May 8 with Windjammer Manager Eurdlley and with Senior Executive Chef Franz. The attendant just presented us with a menu with no explanation at all and only took our drink order after French fries and onion rings were delivered, which were both hot and crispy. The smile making with tomato ketchup did not happen at the table. The tuna sandwich, Windjammer Manager had and ST. Louis, Franz had, were properly executed. The chicken breast in the club sandwich I had needed more seasoning and it looked like steamed rather than grilled, probably held in a pan close to the grill with some stock . The rest of the ingredients were nicely cooked. The apple pie was a little too hot falling apart and Oreo sundae was tasty and made according to standards.

The cold counter space in Sorrento is very limited and does not allow to offer the same variety found on Freedom and Liberty. I strongly recommend to eliminate from savory counter lettuces, as hardly touched and place items that British demographic enjoys more including probably a sliced terrine if needed. Pizzas should be better batch cooked especially when venue is quiet at night time and there is no need to have full pizzas out just getting dry. Overall standards are met.

The Jade line in Windjammer is always clean and food is tasty. The only remark I made to staff assigned to the area was to stop cooking the steam rice at 07.00 am in the morning for a lunch service that does not start until 12.00. Steamed rice must be placed on the ceramic top as currently the buffet soup kettle used for it is out of order. Sushi variety must be increased, as mainly basic ones were made during the cruise.

OTHER VENUES

USPH


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Overall Score: 68.7% ●61. Portofino Comments & Findings


62. Chops Grille Comments & Findings


OTHER VENUES TOTAL: 17

71% ●

Comments & Findings


64. Kitchen Stewards: Supervision Comments & Findings

Went for dinner on May 8 with Hotel Director Diane and Senior Chef Franz. Appetizers were nicely made with the expectation of too much prosciutto placed on top of the antipasti. The risotto alla polpa di granchio e gamberetti was too dry and shrimps undercooked, the veal saltimbocca had too much rice for one portion and mushrooms cut too big. Desserts were very disappointing: Tartufo was coated with a too thick chocolate ganache, inside was based on a layer of dark and white chocolate only with maraschino cherry in syrup, while the dolcetti tiramisu' was placed in the wrong glass with too much cocoa powder and amaretto, the chocolate cake overcooked and the pot the creme dry as well. More needs to be done to meet standards.

I had dinner with Culinary trainer Craig, Executive Chef Donna and F&B Director Adolf. The menu was well explained by the waitress assigned to the table. I would only be careful in recommending two entrée dishes, as it is more appropriate an appetizer and entree. The bread was nice however the butter was stone cold and impossible to use. The Beef salad I had was well executed. Depending on the size of eggplant even one can be enough. The eggplants needed to be thinner sliced, flavor was very nice. The appetizers other people had were also correctly made. The lamb I had was properly cooked while the NY steak craig has was slightly overcooked. We must ensure bigger chicken 8/10 oz is used as it would not exceed 6 oz. Side dishes had a nice taste and were well presented. Not much bacon must be used otherwise the smoky flavor comes out too strong and prosciutto must be used. Desserts were all correctly presented and served.

63. Kitchen Stewards: Management Involvement & Communication There is good communication in place among Galley Specialists , Executive Chef relief

Donna and F&B Director Adolf. Mr. Tony Jimenez and Mr. Bacchus Ranford have an hands on approach to the operation. They report any equipment and staff issue 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.

Mr. Jimenez and Mr. Radford take an active role in the supervision and training of their staff on a daily basis. Dishwasher machines temperatures are well under control, as logs do reflect the real machine temperature with final rinse easily reaching above 160F. There seems to be an issue with dishwashers Hobart pumps being replaced too often. Garbage removal and separation are well controlled during and after service, plates are evenly distributed among decks and any shortage is immediately rectified. Head Galley Stewards are carefully monitored throughout the service. Pulper system is carefully monitored as few issues have been encountered and it has not worked correctly.

STEWARDING

USPH


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Printed: 04/20/2023





Overall Score: 68.7% ●Score: 3 Ship Management Comments


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Overall Score: 68.7% ●65. Kitchen Stewards: Training Comments & Findings


66. Clean As We Go Comments & Findings


STEWARDING TOTAL: 13

81% ●

67. F&B Departmental Support Comments & Findings


68. F&B Meetings Comments & Findings


There is a substantial amount of training on record, which is conducted monthly by Galley Specialist including cleaning procedure trainings for Galley equipment (flat top grills, combi ovens, range cook tops, salamanders and more), USPH with multiple choice questionnaire, OPP, Safety training and Chemical. The only correction to be made relates to chemical training, as currently it is only based on the consequences a crew member is faced with the incorrect use of chemicals rather than to identify what are the chemicals to be used, who can and can not use them, what PPE is required when each chemical is used and what happens when we accidentally mix them.

Clean as we go is correctly executed with small amount of water used and minor corrections to be made. I have for instance observed in Portofino Galley that the Galley steward, assigned to cleaning the kitchen, worked in the opposite direction, which means first he cleaned the hoods and then the range cook tops and grill. He must clean first the electrical equipment, then he must cover it (he has the correct covers for them) and then he can clean ceilings and hoods.

The F&B Director Adolf has an open and good relationship with the Executive Chef. Due to the fact that Independence has been in Code red for more than 3 months, the situation has increased F&B Management presence on the floor with up to each individual Department Manager left to monitor Supervisors under their responsibility. Mr. Netsch takes time to check galleys and visit the different outlets. and supports all staff in his department.

The F&B meeting was conducted on the first sea day at 10.15 at the presence of Inventory Director and all F&B sub division Managers. The meeting lasted only 40 minutes. Operational issues were discussed and possibility to receive onboard European product from Italian and Spanish markets. I also asked the reason why we are still using American products such as Busseto presliced prosciutto or 4x4 ham when better products are available in Europe and UK market.

F&B MANAGER

USPH


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Overall Score: 68.7% ●69. Equipment Repair & Maintenance Comments & Findings


70. Meal Count: Usage Comments & Findings


71. Meal Count: Production Sheets Comments & Findings


F&B MANAGER TOTAL: 12.563% ●

72. FM - Communication & Support Comments & Findings


The equipment repair and maintenance is well under control . Galley equipment is in good working order with number of pending Avo limited and well attended. Galley Specialist reports to F&B Director any issue found in the Galley that needs attention and discussed accordingly at the maintenance meeting.

The standards for section 70 clearly state: "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 comparison of computer count and station size must be done on a daily basis". Unfortunately the data entered in the meal count is inaccurate and it does not in any way helps in determining difference between food taken out by waiters and food actually ordered (Meal count). I have spoken to F&B Assistant Anna that previously worked as Culinary Operation Coordinator and she will help to correctly enter information in the system according to Company Standards.

The Executive Chef has in place a production sheet with quantities required to correctly produce food based on guest count. I do not know what actually happened here as data entered should correspond to Meal count one. It seems Galley Management is working on its own files and does not ensure information is linked to food served on a daily basis to guests. Same applies to Specialty restaurants where a log is in place, however data is not linked to determine a meal count of food served for each cruise. A lot more needs to be done to meet standards.

Facilities Manager Vladimir Unkovic is directly involved in galley Maintenance and has a great relationship with Galley Specialists and F&B director. Mr. Vladimir does not have a scheduled weekly visit to the Galley as most ships do, however is often seen in the Galleys on different decks looking at equipment and discussing it with repairman. Looking at current status of equipment in the galley, where everything is practically working, with limited number of AVOs pending, I can only commend the Facilities Manager for his efforts in maintaining equipment in good working conditions.

FACILITIES MANAGEMENT SUPPORT

USPH


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Comments & Findings


FM SUPPORT TOTAL: 1083% ●

75. Electrical Supply - Communication & Support Comments & Findings


76. Electrical Supply - Repair & Maintenance Comments & Findings


73. Galley Equipment - Preventative Maintenance and Service The Amos system shows the working orders and preventative maintenance to be carried

out accordingly. As the galley equipment is in good condition, there is time to correctly implement a preventative maintenance and results can be seen everywhere.

74. Galley Equipment - Preventative Maintenance and Service The AVO list reported in the Chef voyage report does corresponds to the current pending

AVOs. The weekly maintenance meeting is used correctly as a tool by Galley Specialists to address equipment issues and by the Facilities Manager that can understand and prioritize any repair based on Galley needs. Facilities Manager monitors status of pending PO's for parts, 4 POs have been pending for more than 3 months. If any PO should exceed 3 months period I recommend to contact Fritz Halbedl to determine its status and possible location.

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 very low. I have spoken to Chief Electrical Engineer Geir Petersen regarding PO time of delivery and I will attach to my Review PO which are pending for more than 3 months, which once again shows that Shore side must find a better system to deliver in a reasonable time spare parts. We are lucky on Independence that equipment works well otherwise we would have had equipment out of order for a while. Any pending avo is taken care in a reasonable amount of time and work place is safe from injury. Preventative maintenance is carried out as per Amos.

Chief Electrical Engineer is responsible to maintain as per standards the Galley equipment in working order. There is very limited amount of equipment AVOs currently pending. I have also spoken with Corporate Pastry Chef Matthias Terskow and he confirmed that all equipment in pastry is correctly working. As soon parts will arrive the Windjammer soup kettles portside will be fixed (1 Jade and 1 on Island Grill). I have asked both Galley Specialists to follow up as well on Cafe' Promenade pizza oven spares and under counter oven Chops Grille galley.

MARINE SUPPORT

USPH


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Printed: 04/20/2023






Ship Management Comments

Score: 3.5

Comments & Findings

78. Refrigeration Supply - Repair & Maintenance

Ship Management Comments

Score: 3.5

MARINE SUPPORT TOTAL: 1488% ●

79. Employee / Crew Relations Comments & Findings


80. Equipment, Tools and Supplies Comments & Findings


77. Refrigeration Supply - Communication & Support

Chief Refrigeration maintains a good communication with the F&B Director and the Executive Chef regarding the status of repair in the Galley . All repairs are taken care of in a reasonable amount of time. Preventative maintenance is set and followed according to Amos. MR. Anders Olsen visits the Galley to ensure equipment is correctly repaired and maintained. During our meeting we talked about the issue of Blast chillers leaks and spare currently onboard to repair them accordingly. It is good to see correct procedures followed when there are enough spares and enough time to attend equipment accordingly.

Status of galley equipment is communicated at weekly maintenance meetings. Due to the current good working order of all refrigeration equipment in the Galley, there is no need to carry out by-weekly walks through with Facilities, Chief Electrician and F&B director, as it is more effective to visit the Galley based on the repair that needs to be carried out. Section 78 is a new item in the Culinary Review and it is important for next one to refer to standards in spreadsheet attached in order to comply with them.

All the administrative aspects of the F&B operation like evaluations, promotions, safety meetings, employee recognition are well filed and checked by the F&B Director. Time and attendance is carefully monitored, however overtime has not been easy with Code Red and having to open deck 4 Dining Room for a la carte breakfast. F&B Director must ensures that every subdivision Manager is responsible for their staff and that every crew member is equally treated, evaluated and that Company policies are followed at all times. I would also like to see a more critical judgment of all Galley Managers sign off evaluation and their contribution to the Galley operation success, as I believe there is space for improvement on this subject.

There is enough equipment in the different Galley lockers and in circulation to be able to work according to standards. Looking at the pending list of loose equipment I have requested the Executive Chef Donna to place an extra order for Bugambilia, Bon Chef dishes, buffet raisers, black octagonal trays, cooking pans and white 32 Gallon bins plus lids, otherwise by July there would not be enough of them to replace possible breakage. Overall standards are met.

LEADERSHIP & SUPPORT

USPH


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Overall Score: 68.7% ●81. Shore side Relations Comments & Findings


975% ●

82. Training Support and Guidance Comments & Findings


Comments & Findings


Comments & Findings


867% ●

The F&B shipboard Management is always open to shore side initiatives and implementations. I only recommend them to be more proactive in addressing issues that ship may face, as at the moment the amount of American food items onboard should have been easily substituted with European items available in other markets (Italian, Spanish and German).

LEADERSHIP & SUPPORT TOTAL:

The training material and power point presentations are available to all crew members enrolled in the ACF. Looking at the results achieved so far during Culinary Trainer visit Craig Cornwick, what is making the training fall behind expectations is the lack of hands-on practical training inside the galley. They tend to use more the examination material as a tool for knowledge rather than the books on which they should really base their theoretical skills. This is the main reason why most of the Chef de Parties have failed the on line test.

83. Training & Certification Results; Royal Culinary Academy @ Sea and ACF Certification, CAWG

Culinary Trainer Craig Cornwick was actually onboard to conduct certification and after the exams we had a total overall score of 67% passing rate with a combined overall of 50% due to the fact that 2 Executive Sous Chefs did not seat for the exams yet. The percentage passing rate by positions : Sous Chef 40%, Chef de Partie 43%, Commis 83%, CEC 100%. I believe and have discussed the issue with Craig that the right effort was placed in the training, however Galley Management must be more selective in determining who has the ability to progress and must enroll in the ACF training and who has to wait as he must further develop.

84. Operational Training, USPH, HACCP, New Hire, Succession Placement and Temporary position coordination

Quiet few crew members that have been in temporary position for more than 180 days have not covered 2 or more stations as temporary CDP 1 like Randel Stapleton, Roast cook ID 2333810. Also Sous Chef Enrico Puzon has been in the temporary position for 84 days since returning from vacation and has not been able to pass the practical part of the ACF test. More needs to be done to rotate staff among the different station to upgrade and consolidate Galley staff work knowledge.

LEADERSHIP & SUPPORT TOTAL:

CULINARY TRAINING INITIATIVES

USPH


27

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85. Bread Program Comments & Findings


86. Pastry Program Comments & Findings


87. Kid's Menu Comments & Findings


88. Concierge Club Comments & Findings


MISCELLANEOUS TOTAL: 12

75% ●-end of report-

The bread program is correctly executed . Small mistakes have been picked up like the ciabatta bread for room service steak sandwich, which looked more like a focaccia. Rolls and croissants used for sandwiches in Cafe' Promenade are batch cooked throughout the day. Apple and raspberry Danishes are not onboard as the items were not received by Inventory. The onion loaf for Chops grille appears to be too heavy in texture and problem has been rectified. The overall product is good and it shows how bakers can maintain quality if focused and committed. It is a great improvement since last Review.

The day I boarded the ship on May 4 I had a meeting with Corporate Pastry Chef Matthias, as quality of pastry items made for both Windjammer and Café Promenade were not meeting any standards. If it was not for Chef Matthias hands on approach to make every single item with the pastry team, items would have not improved as they did. Even the Brasserie 3 and 4 desserts had to be adjusted where mistakes seen could have been easily avoided if samples were trialed ahead of time. The fruit jellos were made prior to our arrival in cake molds until Chef Matthias searched the ship to find more than 600 cup and correctly implement the item. More can be done from Pastry side to maintain standards by themselves.

There has been a decline in quality of Kids food served with standards just met. During last Review items were made up to order, which it is not certainly the case this time. The burgers seating in the hotel pan on the hot line and hot dogs for the full service compromise quality of product served on all three decks. I also recommend to taste and monitor quality of bolognese sauce made as it appears to be more a marinara sauce mixed with sauteed minced beef.

The effort seen in food items prepared for Concierge lounge in the morning shows the commitment to comply with Standards. I only advised the Concierge Manager to see if a small sneeze guard can be found as breads and Danishes are not protected like the fruit and cold cuts. In the evening hot food just makes standards while canapes and sweet delights are properly displayed.

MISCELLANEOUS

USPH

Printed: 04/20/2023

Observations and Recommendations

Ship: Independence of the SeasExecutive Chef: Donna Horlock

Review Date: May 4 to May 11 2011Observation By: Senior Executive Chef Marco Marrama

Item# Date Observation Solution

001 4-May Standard and Quality Issue. More Supervision

002 4-May USPH Issue. More Supervision


004 4-May Quality Issue. More Supervision




At 14.12 found bacon in Room service hot Galley side already placed in the hot ban marie even if service did not start before 17.00. There also burger buns in a container too close to the pizza oven getting already dry.

At 14.14 found in deck 5 hot galley walking fridge a dirty kitchen towel stored in a clean Galley trolley, lexan boxes stored on the floor and fruit plates with no label on the actual tray placed on the top shelf of the fridge.

At 14.16 found in the small Cresco trolley close to the dry goods cabinet on deck 5 hot station incorrectly used to store, apron, equipment, kitchen towel and more.

At 14.17 found in the holding unit placed between the 2 combi ovens on deck 5 hot galley with basmati rice already cooked from 13.00 for both dinner sittings, too much ahead of service and also not even batch cooked.

At 14.20 found a full trolley of Quesadillas already marked on the grill, left in a Cresco trolley and completely out of temperature close to deep fat fryer on deck 5.

At 14.22 found a broom in Room service area stored close to the hand wash sink. The 100 PPM white bucket placed close to the same sink had at least 600 PPm in it.

At 14. 30 the ciabatta bread used for steak sandwich was found in bakery looking more like a focaccia bread.

Printed: 04/20/2023










013 5-May Standard Issue. More Supervision

At 14.40 found in deck 3 sauce station beef demiglace with roux stuck at the bottom of the elro pan and sauce still boiling. The onion and egg mix for the quiche was also placed in the other elro pan in sauce station and out of temperature.

At 14.45 there was food in the blast chiller on deck 3 however no log could be found to determine the 6 hours cycle.

At 14. 54 the Crew mess Galley was totally not in compliance with USPH with most of the food left from lunch outside including, already cooked pastas, sauce, soup left dry in soup kettle, rice left in the combi oven out of temperature and food in blast chiller not even correctly recorded.

At 15.56 found in the Crew mess service line under counter few pans with steam rice still stored in it.

The 100 ppm solution placed in the bucket on each dining room deck close to the handwash sink in the dishwasher area was very dirty defeating the purpose of the exercise. Consequently no waiter used the solution and did not sanitize the trolley after dropping dirty plates.

At 07.22 there was no fried rice available, no cucumbers and no watermelon, 1 only cold cut was available on the cold counter in the Crew Mess.

Printed: 04/20/2023










019 5-May USPH Issue. Quality Issue. More Supervision



At 07.35 found several lexan boxes with whole fresh fruit in them, some even rotten, left out from previous night.

At 07.37 found in Pastry deck 3 walking fridge carrot cake and chocolate pot de crème both stored with no cover under the fridge fan.

At 07.38 found close to the deck oven in Pastry deck 3 dirty lexan boxes, sheet pans and broom stored on the floor close to each others.

The fruit jellos made in cake molds were found in direct contact of white trays with food residues on them in deck 3 pastry walking fridge at 07.40.

At 11.05 found hasbrown mix steaming in the oven on deck 3 in its own plastic, as item was not correctly defrosted ahead of time.

At 11.08 found shrimps with tail on for Captain's Gala shrimp cocktail defrosted in the sink under running water, rather than defrosting the product correctly 1 day in advance.

At 11.15 there was no plain romaine, no continental soup and limited availability of European food for lunch in the Crew Mess.

At 15.22 found in pastry deck 3 too many desserts in the red bin from lunch even if untouched and strawberry sauce defrosting in dirty water Pastry sink with used pastry equipment and plenty food residues.

Printed: 04/20/2023







024 5-May USPH Issue. Quality Issue. More Supervision


026 5-May Quality Issue. USPH Issue. More Supervision


At 15.27 the blast chiller log on deck 4 showed cat fish entry temperature at 66 F, however no other temperature was recorded and chiller was completely empty.

At 16.35 found a lexan box lid being used as a cutting board in the unpacking room near the potato peeler. Few of the staff in the Unpacking room were also not correctly using gloves as they should when cutting raw vegetables.

At 16.41 found several meat cuts in their own plastic packaging being defrosted in white bins full of hot water compromising quality of product prepared.

At 23.35 the Galley member, assigned to cook bacon, had already placed in the oven the sausages for breakfast, nearly 8 hours before service in Windjammer started. The English bacon must be also correctly defrosted, as it was under running water in the sink.

At 23.40, on deck 5 Room service, found that set up was in a very bad condition. Staff on duty had grill on full blast, using dirty oil from deep fat fryer to cook steaks. The bottom pizza tray holder was topped with a plate with dinner fish skewers and bread out getting dry. I am seriously concerned about quality of food served after 23.00.

At 08.30 the tomatoes used for breakfast in both deck 3, 4 and 5 were practically just heated under the salamander rather than grilled. Room service deck 5 as well Bell Box 8 must use the fresh hashbrowns leaving the already made triangle ones for Windjammer and Buffet deck 3.

Printed: 04/20/2023












At 09.10 the turkey sausages were incorrectly cooked on deck 3 just placing them under the salamander.

The butter and margarine found in Pantry deck 3 were mixed rather than placed in two separate containers.

The groove grill on deck 3 were placed on full heat at 17.15 compromising quality of the seared grilled chicken.

The basmati rice used for scampi in Dining Room on all three decks was overcooked. Rice was not even stirred after coming out of the oven, which is one of the main reasons why it ended up overcooked.

At 08.00 the quality of sliced 4x4 ham in Officer mess was bad, after defrosting the product it looked like falling apart.

At 08.11 found on the clean side of the dish ring area deck 5 many of the trays used to carry food out in the Dining room with edges exposing the metal and becoming a USPH Issue.

At 08.13 found in Buffet station deck 5 under counter fridges 2 boxes of gloves stored in them.

Printed: 04/20/2023













At 08.14 found several trays and china in dish racks stored as clean in pantry station deck 5 and still full oil food residues.

At 08.16 found Galley staff transporting clean lexan boxes from one deck to the other in the Galley elevator while keeping them on the floor.

At 08.18 found the area behind pastry oven in Deck 3 full of food residues, with broom and beige bin trolley stored in it.

At 08.20 found clean and dirty sheet pans stored as clean under the salamander in deck 3 pastry.

At 08.22 found butter and margarine stored in the same lexan box in Pastry walking fridge deck 3, also found dish rack stored on the floor under fridge fan.

At 08.25 the tomatoes placed on the hot line Galley deck 3, ready to be picked up for buffet in Dining Room still with core in it and with hardly no color in them.

There is no need to have on each single table 7 different condiments in Staff mess including olive oil, vinegar, English condiments and more. There should only be a designated area with condiments to better control quantity on hand and limit waste.

At 07.35 found pastry staff filling the blast chiller log on deck 3 pastry counter without checking real temperature of products entered in the log itself

Printed: 04/20/2023








046 10-May Waste Issue. More Supervision



049

050

051

052

053

At 19.12 on deck 3 found waiters picking up side vegetable dishes without placing a plate cover on them.

The vegetables placed on the lamb t-bone ossobuco I was served with in Dining Room deck 5 were too many, far too big in size and looked more like a mirepoix vegetable size cut. There were also hardly any corn served with the lamb.

At 07.25 found black bacon on the hot line deck 4 ready to be served to guests.

Too much wasted food was found in pantry yellow bin at 10.30. The off cuts of sun dried tomato tortilla could have been easily cut, fried and placed for garnish on the tutti salad bar.

At 11.20 found Galley staff getting out the elevator on deck 1 with dirty rather than clean lexan boxes, ready to pick up goods.

At 11.25 the chili con carne tasted more like a curry due to the odd amount of cloves and for some unknown reasons Gara Masala.

Printed: 04/20/2023





054

055

056

057

058

059

060

061

062

063

064

065

066

067

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Owner

CDC, Sous Chef, CDP deck 5





CDC, Sous Chef, CDP Bakery

Room Service Supervisor, Room service Attendants, CDC, Sous Chef

Printed: 04/20/2023


Owner

CDC, Sous Chef, CDP Sauce

CDC, Sous Chef, CDP Sauce

CDC, Sous Chef, CDP Crew Mess


Crew Mess Supervisor, Crew Mess attendants, Sous Chef, CDP Crew Mess

Galley Specialist, Head Utilities, Head Waiters

Printed: 04/20/2023


Owner


CDC, Sous Chef, CDP Pastry






CDC, Sous Chef Deck 3, CDP Vegetable station

Printed: 04/20/2023


Owner

CDC, Sous Chef Deck 3, CDP Fish

CDC, Sous Chef, CDP

CDC, Sous Chef, CDP Butcher

CDC, Sous Chef, CDP

CDC, Sous Chef, CDP

CDC, Sous Chef, CDP

Printed: 04/20/2023


Owner

CDC, Sous Chef, CDP

CDC, Sous Chef, CDP

CDC, Sous Chef, CDP

CDC, Sous Chef, CDP

CDC, Sous Chef, CDP

CDC, Sous Chef, CDP Buffet

Restaurant Operation Manager, Head Waiters

Printed: 04/20/2023


Owner

Galley Specialist, Head Utilities

CDC, Sous Chef, CDP




CDC, Sous Chef, CDP

CDC, Sous Chef, CDP

Restaurant Operation Manager, Head Waiters, Staff Mess Supervisor

Printed: 04/20/2023


Owner

CDC, Sous Chef, CDP

CDC, Sous Chef, CDP

CDC, Sous Chef, CDP

CDC, Sous Chef, CDP

CDC, Sous Chef, CDP

Restaurant Operation Manager, Head Waiters

Printed: 04/20/2023


Owner

Printed: 04/20/2023

Windjammer Observations and Recommendations









006 4-May At 13.47 found dry hotdogs and bun stored in Chops Grille in warmer. USPH Issue. More Supervision


At 13.27 the burgers served in Windjammer Island grill were not seasoned at all.

At 13.28 the paella served on all counters in Windjammer was totally overcooked and impossible to eat.

There was no romaine lettuce on Starboard side line 3 Windjammer at 13.30, only mixed lettuce with hardly no carrots and red cabbage in it.

The fruit salad served in Jade for lunch in Windjammer was mainly based on the three melons, no other fruit was mixed with.

The dessert line on Island grill and on other lines in Windjammer was very bad: fruit tarts not glazed and only filled with whipped cream, coconut slice too dry and no jam used, marbled strawberry cheese cake had very little strawberry sauce swirled in it and also not glazed. The rice pudding was overcooked and much more.

At 13.48 found in Chops Grille galley a pot with reduced cream in it, covered with plastic wrap, out of temperature and kept close to the range cook top.

Printed: 04/20/2023







010 4-May


012 4-May There were no jellos for Casual dinner in Windjammer. Standard Issue. More Supervision


At 14.00 found in Sorrento that both drip trays from bottom part of pizza oven are missing. Currently 2 sheet pans are placed on the floor to avoid any food residue ending up on the floor. Top part of the oven is also not working.

The sliced salami quality used as salad in Sorrento was well below Company standards.

At 14.06 there was too much pizza placed on the carving station in Sorrento and no guests in the area.

Batch cooking. Quality Issue. More Supervision

At 14.15 all desserts used for Café' Promenade did not meet any Company standards: the cinnamon crunch too dry and hardly no crumble, the poppy seed too dry and poppy seeds not properly mixed, granola bar, too dry no chocolate used and shortcrust falling off and finally Rum & Raisin far too dry.

No sugar free cookies were available on dessert line for Casual dinner when line opened for service.

Printed: 04/20/2023







016 5-May


018 5-May



The fried rice served for Casual dinner in Jade was far too much and noodle salad with duck was not marinated at all.

At 20.40 found that the minestrone made in Portofino was just based on a good vegetable stock with all vegetables mixed only at the last minute.

At 08.02 the hot food in the hot bain marie in Bell box 8 was well below standards, as it was cooked all at once at the beginning of service and badly stored: scrambled eggs were dry, the English bacon looked like shredded, the sausages had no color and tomato 6x6 were used instead of plum ones.

Standard Issue and Quality Issue. More Supervision

At 08.09 found in Chops Grille galley near the sink a carton of Vanilla soft serve ice-cream left probably overnight. Cartons should be discarded in Provision area.

At 08.11 the mortadella served on line 2 Port side Windjammer was dark in color appearing old as probably sliced too much in advance. No cucumbers were available as well.

Standard Issue and Quality Issue. More Supervision

At 08.14 the cold counter starboard side, line 3 Windjammer had only prosciutto ham as a cold cut. Both lines should have the same offerings.

There was no Jade line or Indian breakfast item set up for breakfast in Windjammer.

Printed: 04/20/2023





021 5-May At 15.00 the taco beef on the hot line in Windjammer was very dry Quality Issue. More Supervision




025 6-May




At 23.55 the blast chiller in Windjammer was full of Jade food, however no log was available to determine at what time food was placed in it and when the 6 hours cycle was expected to end.

At 00.15 the top counters in Windjammer were full of dust with the island grill marble top counter being the worst area with nearly a thick layer of grease built on it.

At 07.30 the smoked salmon in Bell box 8, like previous two days had no capers, onion and cream cheese scooped on it.

At 07.32 found that the quality of sausages in Bell box 8 was really bad, dry with skin all cracked. There was also a sheet pan with raw bacon on it left under the salamander, rather than placing it in the fridge.

Quality Issue, USPH Issue. More Supervision

Room service deck 5 and Bell box 8 should both use only the grilled product and not the triangles ones which end up just fried.

At 07.45 found American bacon totally overcooked on the first line of Island grill portside and very dark in color.

At 07.48 the starboard hot line of Windjammer was already set up with food placed on ceramic tops and getting dry even if still close to guests.

Printed: 04/20/2023





029 6-May






At 07.52 the food found the previous night in blast chiller was still seating in it and no log available. Blast chillers can not be used as fridges to store food in them.

Quality Issue, USPH Issue. More Supervision

At 07.53 found basmati rice already cooked in Jade oven even if service for lunch did not start before 11.30.

At 10.53 found person attending Danishes set up in Windjammer picking them up without gloves.

At 11.53 the juices available in Windjammer Island grill Port side had hardly no flavor as too much diluted.

At opening Windjammer line for lunch there was no walking the line between Front and Back of House Management at least to check quality of product displayed.

At 18.25 fish on the line was missing when Windjammer opened for Casual dinner.

Printed: 04/20/2023


Owner

WJ CDC, Sous Chef, WJ CDP

WJ CDC, Sous Chef, WJ CDP

WJ CDC, Sous Chef, Buffet CDP

WJ CDC, Sous Chef, Buffet CDP

WJ CDC, Sous Chef, Pastry CDP

CDC, Sous Chef, Chops Grille CDP

CDC, Sous Chef, Chops Grille CDP

Printed: 04/20/2023


Owner

CDC, Sous Chef, Sorrento Galley staff

CDC, Sous Chef, Sorrento Galley staff




CDC, Sous Chef, Sorrento Galley staff, Sorrento service staff

Printed: 04/20/2023


Owner

WJ CDC, WJ Sous Chef, Jade CDP

CDC, Sous Chef, Portofino CDP

CDC, Sous Chef, CDP breakfast.

WJ Manager, WJ Supervisor

WJ CDC, WJ Sous Chef, WJ CDP



Printed: 04/20/2023


Owner




CDC, Sous Chef, Room Service Supervisor




WJ CDC, WJ Sous Chef, WJ CDP, WJ Manager, WJ Supervisor

Printed: 04/20/2023


Owner




WJ CDC, WJ Sous Chef, WJ CDP, Jade CDP



Tasting Panel ~ Lunch Royal Brasserie 30 - 4Bread Basket

Spicy pumpkins, spinach and feta salad

Caesar Salad

Jambalaya rice with mixed seafood

Parmesan Crusted Cat fish

Sweet corn cakes with grilled vegetables

NYE steak sandwich

Asian chicken in coconut lime sauce

Pappardelle

Soup of the day

Royal Burger

Pulled Pork meat Sandwich

Vietnamese Calamari Salad

Mediterranean Salad with Prawn Skewers

Spinach wrap with Turkey,

B52 Chocolate melt

Peanut butter and chocolate tart

White Chocolate and blueberry cheesecake

Lemon Crunch cake

Tasting Panel ~ Lunch UK BrasserieHouse 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 - 3Beef 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

Carrot Cake

Oreos Cheese cake

Ice Cream and Sherbet

Tasting Panel ~ Lunch Royal Brasserie Specials

Tasting Panel ~ Lunch Royal Brasserie 30 - 5Bread Basket

Grilled chicken Yakitori

Greek Salad (seafood)

Soup of the Day

Caesar Salad

Beef Tostada

grilled catch of the day

fried chicken with potato salad

Grilled Minute Steak

Grilled turkey burger

Mushroom and leek quich

Moroccan style pita

Singapore noodles

Apple parcel

Decedent chocolate slice

white chocolate and orange flan

Ice cream and sherbet selestion

strawbwerry napoleon

Tasting Panel ~ Lunch Royal Brasserie 30 - 4Nice taste and presentation

the pumpkin was too spicy, quality of the Kalamata olives currently onboard it is not the best

Nice taste and presentation

Rice had a nice flavor, however nearly overcooked and more sauce was needed

There was not enough sauce on the plate

Sweet corn cakes did not have a great taste, more corn kernels were needed.

The black olive focaccia used was not cooked enough

The lime flavour was not strong enough, too many noodles, not enough bok choi and snow peas



The burger bun must be bigger in diameter and smaller in height Coleslaw nealy turned in color as red cabbage was not prewashed before mixing it with the cabbage.

Nice taste and presentation, only the bun must be slightly bigger in size

More clamari were needed, sauce can be lightly thickened to coat the calamari before normal dressing is used. Too much salad was also used

Too much crumb was used on the shrimp skewers

More turkey was needed

The B52 was not cooked at all


The recipe must be adjusted due to the diffence in cream cheese available in the UK market.

Nice taste, but crumble and sponge mix was too much.

Tasting Panel ~ Lunch UK BrasserieNice taste and presentation


The burger was slightly overcoked



The onions needed to be better caramelised and gravy needed to be further reduced




The variety of cheeses used must be checked as they did not correspon to what they were supposed to be


More vegetables were needed in the rice




The cake was too dry

Profiteroles must be bigger in size


Tasting Panel ~ Lunch Royal Brasserie 30 - 3Too soft. Needed to be crispier


The chicken must be presliced



More mushroom confit was needed

Scallops had hardly any taste, more seasoning was needed. Kalamata olives should be used instead of normal black pitted.

Too much water from Marinara sauce was found in the pasta bowl

No Chinese black vinegar is currectly available

The rice needed more sweet soy, chili sambal and garlic. Two chicken skewers are needed

The crostini must be thinner sliced

The turkey itself was a little too small in size

Nice taste and consistency


More babana and chocolate flavor were needed

Carrot cake needed a lot more carrots

The oreos must be folded through the chhese cake mix

As per standard

Tasting Panel ~ Lunch Royal Brasserie Specials

Tasting Panel ~ Lunch Royal Brasserie 30 - 5

Tasting Panel Dinner Colonial Dinner

Lentil and potato Samosa

Fruit Chaat

Tandoori Chicken Salad

Tuscan Tomato soup

Cauliflower soup

Chilled Mango soup

Penne with Shrimp and smoked salmon brandy sauce

Aloo Chat Salad

Roasted leg of Lamb

Butter chicken

Fish and Chips

Vegetarian Biryani

Paneer Tawa Masala

Mango Kulfi

Crepe souffle'

Sugar free tapioca pudding

Chocolate Hazelnut cake

Swiss Carrot Cake with Sauce Anglaise

Venetian Feast

Anti Pasti

Insalata Caprese

Scallop Risotto

Roasted Garlic Soup

Minestrone

Strawberry bisque

Insalata Della Casa

Rigatoni

Shrimp Scampi

Hot pot Roast

Lamb Shank

Melanzane Parmigiana

warm chocolate cake

Low fat Angel Food Cake

Choc mint cake

Raspberry Panna Cotta

Tiramisu

Sail away

Strawberry, Kiwi and Pineapple Medley

Smoked Fish Tapenade

Vidalia Onion Tart

Chilled Watermelon Gazpacho

Truffled Wild Mushroom Linguini Alfredo

Pan-Seared Golden Sea Bass

Sauteed Green Beans

Creamy Rosemary potatoes

Captain' s Gala

Sopa de Tortilla

Hot and Sour Prawn Soup

Spinach Salad

Grilled Pork Chop

Carved Roasted Beef Prime Rib

Grilled Mediterranean Quesadilla (v)

Aloo Gobi Methi (v)

Strawberry Pavlova (v)

Chocolate Cherry Cake

Savarin

Low-fat blueberry &Peach Cobbler

Sugar-free Chocolate Pot de Crème

Shaved Melon salad

Shrimp cocktail

Escargots Bourguignon

Lobster bisque

Oxtail Broth

Papaya and pineapple chilled soup

Caesar salad

Shrimp Ravioli

Seafood brochette

Duck black currant

Filet Mignon

Bohemian Dumplings

Strawberry cheese cake

Marinated Cherry bake

Coconut and Vanilla layer cake

Chocolate souffle

Low fat Berry Mousse

Chef's DinnerEgplant and Tomato Tartare

Seafood Salad

Creamed Wild Mushrooms

Cream of Asparagus

Double Duck Consomme

Roasted peach soup

House Salad

New England Bay Scallops Ziti

Jumbo shrimp with Cognac Lobster sauce

Spatchcock

Slow roasted Prime Rib

Vegetarian moussaka

Special Dessert Assortment

Low fat Passion fruit cheesecake

Cherry jubilee

Sugar Free Berry Tart

Anchored in Excellence

Seasonal fruit platet

House Terrine

Crab Cake

New England Clam Chowder

Asian flavoured chicken soup with won ton

Chilled Washington Apple Soup

Focaccia salad

Striped tortelli with blue cheese sauce

Panko crusted cod

Lamb t-bone ossobuco

Honey mustard ham Gammon

Cauliflower pancakes

Ivory Chocolate Fondue

Apple pie

Pina colada Tart

Sugar Free fruit pillow.

Dulce de leche cheesecake

Chef Dinner

Pineapple Delight

Citrus Cured Salmon

Creamed Wild Mushrooms

Cream of Asparagus

Duck consommé

Roast peach soup

House Salad

Scallop ziti pasta

Jumbo Shrimps

Slow Roasted Prime Rib

Thai BBQ Chicken

Asian fried tofu

Dessert assortment

Low fat Berry Mousse

Sugar free red berry tart

Feast of Nations

maroccian Chicken

Shrimp Cocktail

Spinach dip

French Onion Soup

Pumpkin & apple soup

Chilled Berry Soup

Caesar salad family style

Gnocci

Sweet and Sour Mahi Mahi

Roasted Tom Turkey

New York Strip Steak

Indian Vegetable Curry

Banana and Crunchy Nut Parfait

Sugar-free Key Lime Pie

Chocolate Brownie Sandwich

Tarte Au Citron

Low-fat Tuscan Apple Cake

Tasting Panel Dinner Nice taste, only dough a touch too thick






Pasta was too dry, sauce does not need to be thickened much



More flavor needed and ginger garnish

Nice taste and texture. It would be nice to use cod rather than Mahi Mahi

More seasoning and more vegetable garnish including fresh peas



Crepe were made too thick




Nice taste, only grilled vegetables overcooked and soaked with oil

Nice taste and presentation.

It was only one portion made for tasting, however risotto was quiet plain with too much mascarpone

Nice taste and texture


Unfortunately no frozen strawberries were available, so strawberry ice-cream had to be used instead of vanilla to increase flavor

Nice taste, more zucchini were needed

Pasta needed more corn and onions

Spinach needed more seasoning and shrimp butter more herbs

The potaoes had too much cream mixture in the mix, hardly any garlic could be tasted. Pot roast can be longer cooked


More balsamic glaze was needed and fresh mozzarella thinner sliced.


No constarch is available onboard to make the cake correctly.

More mint liquor was needed

The dessert had too much gelatine

Nice taste and presentation, less cocoa poweder needed.

Nice Taste and presentation

A touch too salty. The garlic crostini were cut too thick and still soft in the middle.



Too much fish sauce was placed in resulting too salty

The soup needed to be chilled as it was more at Room temperature


Too much pasta was placed in the bowl

No sea bass or corvinia was available, halibut was used instead. The fish was ovewrcooked

The pork chop appeared to be quiet dry in texture.

The roasted potatoes needed more cream and slightly bigger in size.


Rice was overcooked as made too much in advance at 13.00


More Cream was needed


Nice texture, kirsch liquor was not available, cherry brandy was used instead

The savirin had no alcohol flavor. No gran Marnier or Cointraeu were available. Rum and orange flavored sugar syrup should have been used instead

Nice taste however sugar and butter crumble should have been cooked longer





Nice Taste and texture

A touch too salty. More sherry was needed

More papaya was needed


Sauce needed more lime flavor

The brochette needed more seasoning. The cauliflower hash brown was badly executed. Sauce needed more red pepper pesto in it

Red cabbage was roughly cut, needed to be cooked longer and sweeter in taste

Nice taste and presntation

Dumplings were very well executed, sauce needed less bleu cheese as it is normally crumbled as garnish

Too heavy in texture and not enough strawberry coulis swirled in.




Nice taste and presentaion

More tomatoes and basil were needed in the eggplant mix


Nice taste, however the puff pastry needs to be sprayed with egg wash. Cream must coat mushrooms and not turn into a mushroom sauce.

Nice taste only color just lightly too dark.


A touch too sweet in flavor, a lemon juice concentrate was needed

The salad was put together very nicely


two shrimps should be more than enough, too much crab mashed potato was used as well.



Too much sauce and eggplants must be longer cooked

Nice taste and presentation. Dessert must be left at room temperature

Nice taste and presentation. Dessert must be left at room temperature





Quality of the product received was well below standards

The soup did not have a sweet flavor and was too strong in fish flavor

Nice taste and texture

No yellow food coloring must be used in the apple soup, more champagne was needed


The sauce was too strong in bleu cheese sauce

Too much rice was used


The ham was sliced too thick, otherwise nice taste and presentation

More cawliflowers were needed in the pancake mix







Ship Name: Independence of the SeasF&B Manager: Adolf Netsch

Executive Chef: Kenneth JohansenReview Date: 11.23.201011.29.2010

Reviewer: Guenther Bartschte



2 1 50%

Score: 2 Senior Chef Comments

20. Timely Preparation Comments & Findings

2 2 100%



2 0 0%


38. Buffet Maintenance & Replenishment Comments & Findings

1 1 100%

Score: 2.5 Senior Chef Comments

Comments & Findings

1 0 0%


Hand washing was one issue the first two days special when cooks and assistant waiters start to work in the morning and evening around 20% of the F&B employees are not washing their hands , same issue was seen in the crew mess and staff mess good improvement was seen after we did mention the issues to the Galley management .It is important special this time a year where the novak virus is very active.

Timely preparation needs improvement in WJ and main galley food needs to be cooked in smaller batches what will have a positive impact in quality , color . Special veggies and protein items. Example Hamburger for WJ was cooked on day 4 at 9.30 am 10 sheet pans that means the CDP in charge would like to keep the burgers hot till 2.30 pm .The ID windjammer Galley is very good engineered compare to other ships a better outcome in regards of batch cooking is expected. main galley needs also keep a eye on the Roast cook , fish cook and vegetable cook we do understand it is simple less work to cook in large batches but it will have an impact in Quality , presentation, test and color .

Culinary knowledge was up and down Dona(CDC) only 2 month in the company had better knowledge then some of the chefs who are 11 years in the company. However we was also a little bit concerned regarding recipe card knowledge some of the management members(Sous Chefs) was not able to explain increadience and cooking procedure I strongly request to work on the errors what is basics and necessary if a sous chef is not confident with the recipe and cooking procedure he can't evaluate and identify mistakes during the daily operation. But we also have to take in consideration some of sous chef's are new promoted or just joined the company.

Buffet maintenance was not always consistent during my stay. Lunch and Dinner replenishment need some work food was sometimes dry because stayed to long in the pan the team have to react better in regards of quantity when the guest flow is low .The team needs also to work on the desert station special 1.30 PM when the desert table is very busy service staff needs more support to refilled and replenish all items there was as well issues when it come to cleanness special at the mention critical time.

42. Communication between Front-of-House and Back-of-House Communication between front of the house and back of the house is good but more feed back is needed

for the galley operation. The opening for the lines is a little bit slow and the cleanness between the breakfast time and lunch needs to speed up , the team needs also to communicate better with the JR staff many times the JR was not very busy but all cooks and wait staff on duty and the WJ was very busy the manager needs to shift the personal what will release some of the stress in the wj.

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 2For the next Review, these items will be checked first, credit will be given for each item corrected.

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 2For the next Review, these items will be checked first, credit will be given for each item corrected.

REPEAT

REPEAT

48. Head Waiters Comments & Findings

2 1 50%


85. Bread Program Comments & Findings

2 2 100%


88. Concierge Club Comments & Findings

1 1 100%


TOTAL: 13 8 62%

During lunch long line was built up in front of the Dinning room a better system and more effort is required to speed up the procedure to accommodate the guest to their tables , the same needs to be done on the tutti buffet more staff needs to be in place special after opening the Dinning room long lines was seen and slow service this needs to be observed from the Head waiter in charge after the issues was mention improvement was seen. Bread program in the evening needs also improvement far to much bread is in the basket what ends up later as waste. Head waiter knowledge test took place with 6 head waiters and 14 waiters 44 question was ask from SA,VF and CD menu the average score was only 62 % was is a fail was a little bit disappointing as the waiters had a height score then the head waiters.Tabrez Sheikh 61%,Burnan Saul 59%,Dwain Hunter 66%Sarat Karyara 57% and Abbas 66%.

Bread program was not consistent during the stay Brasserie bread was not up to standard , bread room service and for chops was 3 days old . In general the sour dough rolls did have different shapes each day.

Concierge club was not always in compliance when it comes to food presentation and selection short cuts was observed from the pantry when it comes to canapes , pastry selection was also not the best . Cheese was missing in the morning after we did verbally informed the executive chef the product was brought back to standard.


Ship Name: Independence of the Seas

F&B Manager: Errol Saldanha

Executive Chef: Kenneth Johansen

Review Date: 26 July to 1 August 2009Reviewer: Senior Executive Chef Marco Marrama



Score: 2 Senior Executive Chef Comments


Score: 2.5 Senior Executive Chef Comments

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.

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.

REPEAT

REPEAT


Senior Executive Chef Marco Marrama

Comments & Findings

2 0

Senior Executive Chef Comments

Comments & Findings

1 0

Senior Executive Chef Comments

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.

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.

The items from your last review that were corrected and rated a 100%,

are not shown on this correction sheet. The rows have been hidden.







0%

0%

GOLD ANCHOR CULINARY REVIEW STANDARDS

71

Category Area StandardsUSPH 1 Temperature Logs

USPH 2 USPH - Guidelines / Meetings / Training

USPH 3 Food Storage

USPH 4 Gloves

USPH 5 Thermometers

USPH 6 Hand Washing

USPH 7 Personal Grooming

USPH 8 Responds to Inspections

USPH 9 HACCP

USPH 10 Safety / Environmental / "Save the Waves"

Category Area Standards11 Management

12 Safety Work Environment

13 Equipment Availability

Category Area StandardsPRODUCTION 14 Taste Panel

PRODUCTION 15 Tasting Panel - WJ / Buffets

PRODUCTION 16 Crew, Staff and Officer Food

PRODUCTION 17

PRODUCTION 18 Portion Control / Waste Minimization / Over-production

PRODUCTION 19

PRODUCTION 20 Timely Preparation

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 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, (AVO’s) 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.

Safety and Accident Prevention

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.

Hold a taste panel at least a half hour before each service. Sous Chef, Executive Sous Chef, and Chef de Partie / Station Heads to attend. All dishes are also to be monitored in the production stage. All food must be tasted, evaluated and corrected by cooks / Sous Chefs if needed. The flavor profile of each must be discussed.

Kitchen management ensures that all buffet food and food served and/or presented in the WJ or any buffet must be checked to company recipes and corrected if needed in both taste and presentation. Taste panel comments must be accurately maintained and contain enough information for production Sous Chef to follow up.

All crew, staff and officer food must be temperature checked and tasted by the allocated Sous Chef and dining room supervisor prior to service tasting / comment sheet should be available for review.

Adherence to Recipes / Descriptions / Cooking Methods & General Food Handling Practices

Kitchen management takes an active role in instructing and correcting cooks in compliance to the basic cooking methods as provided by Culinary Operations and the Senior Chefs. Enforces good culinary practices, prevents short cuts that result in inferior food.

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.

Presentation and Recipe Guidelines used and posted during Daily Operations

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.

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72

Category Area StandardsCategory Area StandardsINVENTORY CONTROL 21 Works with Provision Master & Inventory Manager

INVENTORY CONTROL 22 Documentation and Product Specifications

INVENTORY CONTROL 23 Storage

INVENTORY CONTROL 24 Forecasting

INVENTORY CONTROL 25 Communication

INVENTORY CONTROL 26 Provision Master

INVENTORY CONTROL 27 Counting Inventory

Category Area StandardsGALLEY MANAGEMENT 28 Culinary Knowledge and Application

GALLEY MANAGEMENT 29 Communication Skills and Practices

GALLEY MANAGEMENT 30 Coaching / Training / Team Building / Crew Development

GALLEY MANAGEMENT 31 Hands-on Involvement in Galley

GALLEY MANAGEMENT 32 Evaluations

GALLEY MANAGEMENT 33 Time & Attendance

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.

Demonstrates thorough knowledge of international cuisine's use of ingredients, cooking techniques, and RCCL operations procedures, practices and standards. Applies knowledge to ensure that galley operates at the highest possible standard everyday.

Demonstrates the ability to effectively communicate to all levels of RCCL employees, management and passengers to ensure that culinary priorities are made known and acted upon. To include evaluations, performance opportunity logs, and development plans, etc.

Demonstrates the ability to effectively communicate to all levels of RCCL employees, management and passengers to ensure that culinary priorities are made known and acted upon. To include evaluations, performance opportunity logs, and development plans, etc.

Actively participates in galley operations as frequently as possible. Leads by example.

Evaluations, Position Changes and PDP's: Timeliness of all evaluations are delivered within Company guidelines and are accurately entered into Encore. Both temporary and permanent position changes are made in conjunction with appropriate evaluations. PDP's are being used appropriately and being followed-up.

Verify that paper time cards are signed by crewmember& supervisor on a daily basis. Verify sick hours are recorded on the time card properly. Verify that time cards are completed using the 'midnight day divide". Verify that crewmembers are appropriately hours worked in hours & minutes. Verify that crewmembers are in compliance with the ILO Convention 180 rest hours.

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Category Area StandardsCategory Area StandardsWINDJAMMER 34 WJ Buffet Set-up

WINDJAMMER 35 Cleanliness & Service Support Standards

WINDJAMMER 36

WINDJAMMER 37 Quality and Taste of Buffet Items

WINDJAMMER 38 Buffet Maintenance and Replenishment

WINDJAMMER 39 Afternoon Tea & Snacks

WINDJAMMER 40 Windjammer Casual Dining

WINDJAMMER 41 Marketplace & Jade Buffets

WINDJAMMER 42 Communication between Front-of-House and Back-of-House

WINDJAMMER 43 Labeling of all Food Products

WINDJAMMER 44 Buffet Platters & Decorations

Category Area StandardsBUFFETS 45 Buffet Tables & Set-up

BUFFETS 46 Pool / Theme Buffets

The WJ Executive Sous Chef along with the WJ Manager must walk the line and check compliance with all GOLD standards at least 15 minutes before opening. Galley management also ensures that all buffet platters and salads are presented in the appropriate manner. Check accuracy of menu boards making sure they're current with the proper names and garnishes of each dish on menu.

Ensures that the buffet support team remain focused on maintaining a fresh and appealing buffet throughout the entire operation. Surrounding area (including carpet area) also remain clean and presentable throughout operational hours. Ensures that all GOLD standards posted on intranet are met at all times.

All Buffet Presentations, Decorations: Tallow Wax, Fruit, Ice and Vegetable Carvings

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 a presentable state and in good repair at all times. Takes corrective action when needed. Hot foods hot & Cold foods cold.

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-of-House & 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.

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.


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Category Area StandardsCategory Area StandardsRESTAURANT OPERATIONS 47 Dining Room Management

RESTAURANT OPERATIONS 48 Head Waiters

RESTAURANT OPERATIONS 49 Waiter Menu Knowledge

RESTAURANT OPERATIONS 50 Food Pick-up Standards / usage of Service Equipment

RESTAURANT OPERATIONS 51 Supports Culinary Cost Savings / Waste Reduction

RESTAURANT OPERATIONS 52 Room Service

RESTAURANT OPERATIONS 53 Waiter Discipline

RESTAURANT OPERATIONS 54 China

RESTAURANT OPERATIONS 55 Coffee Compliance

RESTAURANT OPERATIONS 56 Eating from the Line

Category Area StandardsOTHER VENUES 57 Solarium / Promenade / Café Latte-tude

OTHER VENUES 58 Seaview Café / Johnny Rockets

OTHER VENUES 59 Sorrento's

OTHER VENUES 60 Jade / Sushi

OTHER VENUES 61 Portofino

OTHER VENUES 62 Chops Grille

The dining room management remains committed in the support of achieving food costs, food and service ratings. Supports the Headwaiter's attendance/supervision during critical pick up times within the galley as well as food product knowledge. Follow ups involve him/herself in educational and motivational activities with the galley and dining room staff. Supports all Company standards and policies.

Maitre d’ supports the Headwaiter's attendance and supervision during critical pick up time of soups, desserts and appetizers, as well as on the return of the plates from the dining room into the dish wash areas. Needs to enforce the Service. Parade service standards. Responsible for Waiter Menu Knowledge.

Waiters and Head Waiters are expected to be thoroughly familiar with the complete itinerary menu. They should be able to accurately describe each dish in great detail including specific ingredients. The Maitre'd expected to provide ongoing training utilizing the culinary waiter booklets. Assistant waiters should possess a basic knowledge of all menu items.

Maitre d’ supports the Headwaiter's attendance and supervision during critical pick up time of soups, desserts and appetizers, as well as on the return of the plates from the dining room into the dish wash areas. Needs to enforce the Service. Parade service standards. Responsible for Waiter Menu Knowledge.

Instructs service staff on correct butter and other condiment policies. Supports meal count procedures, monitors the crew mess after service for the consumption of meals from the service line. Monitors coffee over production, side stands, AVO orders and the number of extra meals to assist with food cost controls.

Appropriate menu is available at the specified times, friendliness of operator, timely delivery of food, temperature of food, proper presentation of menu items.

Maitre d’ and the dining room management controls the discipline of waiters in the galley during food pick up time and the time that the service Staff spends within the galley. Must adhere to all USPH rules. Controls the tray clearance and garbage separation at the dish ring. Taking food from the line for themselves during critical service time and before all guests has been served. Ensures minimum amount of time for hot food left on the stations.

Maitre d’ ensures that sufficient china is in circulation to run a smooth operation. He/she confirms weekly with the Executive Chef to agree that the necessary china count is in rotation. Examples being: main course plate, pasta plates, 9 inch plates, shell dish, monkey dish, soufflé cups, crème 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.

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.


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.


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Category Area StandardsCategory Area StandardsSTEWARDING 63

STEWARDING 64 Kitchen Stewards: Supervision

STEWARDING 65 Kitchen Stewards: Training

STEWARDING 66 Clean As We Go

Category Area StandardsF&B MANAGER 67 F&B Departmental Support

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

Category Area StandardsFM SUPPORT 72 Communication & Support

FM SUPPORT 73 Galley Equipment - Preventative Maintenance and Service

FM SUPPORT 74 Galley Equipment - Repair & Maintenance

Category Area Standards

Kitchen Stewards - Management Involvement and Communication

Exec. Chef and F&B Manager, through the evaluation process and daily monitoring, observes the capability and compliance practiced by the Galley Steward in daily procedures and schedules. Kitchen Steward to communicate with Culinary Management, keeping them updated of all areas of concern. Example being: galley maintenance, evaluation process, pest control, chemical usage and storage water fondant log, shaving of cutting boards.

Makes him or herself fully available to other galley management. Takes an active role in the supervision and training of his staff on a daily basis. Examples being: Garbage removal, control of service and delivery of plates, covers to galley sections. Monitoring and supervising his or her staff during production times.

Conducts, documented scheduled training classes with utilities and new hires on USPH, cleaning, operating equipment, ware washing, PPE use, Opening & Closing routines, and garbage separation and is fully visible and hands on during the critical peak times of operational service.

Program is being maintained in accordance to the CAWG procedures and instructions posted on SQM.

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.

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.

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.

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Category Area StandardsMARINE SUPPORT 75 Electrical Supply - Communication & Support

MARINE SUPPORT 76 Electrical Supply - Repair & Maintenance

MARINE SUPPORT 77 Refrigeration Supply - Communication & Support

MARINE SUPPORT 78 Refrigeration Supply - Repair & Maintenance

Category Area StandardsLEADERSHIP SUPPORT 79 Employee / Crew Relations

LEADERSHIP SUPPORT 80 Equipment, Tools and Supplies

LEADERSHIP SUPPORT 81 Shore side Relations

Category Area Standards82 Training Support and Guidance

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Marine Support, Electrical Services, maintains a level of involvement with the F&B Manager and the Executive Chef and their teams, along with shore side support to ensure that electrical repairs, and preventative maintenance are properly reported and that all items are taken care of in a reasonable amount of time, and that the work place is safe from injury.

Chief Electrical Engineer is responsible for the maintenance of electrical outlets and voltage requirements as recommended by the equipment manufacturer or the onboard facilities to include, but not limited to the following; Ovens, Flat/grooved Grills, Deep Fat Fryers, including ground fault checks. Coffee Machines, Hot Plate Element connections, Bakery Oven / Proofer, Tilting Pans / Pressure Braising Pans, including power switch seals. Steam Kettles and Hot Holding Cabinets / Cook-n-Hold Cabinets. AMOS system outlines detailed information on preventative maintenance by equipment type. Attends weekly walk-thru results as assist with updating the AMOS AVO log.

Chief Refrigeration maintains a level of involvement with the F&B Manager and the Executive Chef and their teams, along with shore side support to ensure that galley equipment repairs, replacements, and preventative maintenance are properly reported and that all items are taken care of in a reasonable amount of time. Preventative maintenance/inspection schedule for each cooler and available for review. Documentation to be available of the latest repair or preventative maintenance done on a specific cooler (also available to the chef). Documented follow up on weekly temperature log reports. No outstanding equipment issues beyond 7 days. On hand stock of key replacement parts.

Chief Refrigeration to join Chief Electrician, Facilities Manager with the Executive Chef and F&B Manager on Bi-weekly inspections of all galley equipment. Updates on previous equipment issues that remain outstanding must be shared with the Chef who will monitor items "pending" longer than 14 days. Monitor status of pending PO's for parts/replacement equipment. Enlist support from Ship Ambassador and Shore side Facility Consultant as needed. Status of galley equipment is communicated at weekly maintenance meetings. Attendance to the Bi-weekly inspections. One reporting tool to be monitored and maintained, AMOS AVO list, by all parties. Replacement budget and key equipment replacement for galley communicated to the Executive Committee each year.

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.


Shipboard management, supports and encourages participation in Culinary Training. Arrangements are made for scheduling hands-on training, materials are made available, instructors are given proper tools to carry out training, and follow up is conducted. PowerPoint training materials are understood and utilized.


Training & Certification Results; Royal Culinary Academy @ Sea and ACF Certification, CAWG

Enrollment to be 100% from all Sous Chefs, and Chef de Parties. Other positions must represent a good percentage of workforce. New hire basic knife skills carried out on regular basis. Pass rates to be 75% or higher. Crew to have full knowledge of Clean As We Go program and be able to demonstrate proper cleaning and maintenance techniques.


Operational Training, USPH, HACCP, New Hire, Succession Placement and Temporary position coordination

All candidates must have USPH and HACCP training. Sous Chefs & Chef de Parties must show participation in tasting table and possess good menu knowledge. Temporary position plan, Station Rotation, and Succession planning is in place & monitored. Follow up & improvements are being made from items mentioned in Corporate Chef reports.

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Category Area StandardsCategory Area StandardsMISCELLANEOUS 85 Bread Program

MISCELLANEOUS 86 Pastry Program

MISCELLANEOUS 87 Kid's Menu

MISCELLANEOUS 88 Concierge Club

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.

GOLD ANCHOR CULINARY REVIEW

Points Breakdown & Definition

4.00 =Exceptional

3.50 =Strong

3.00 =Met Minimum Expectati

2.50 =

2.00 =Unsatisfactory

1.00 =Poor

Clearly outstanding performance. Results achieved far exceed audit point requirements and expectations.

Excellent performance. Frequently exceeds expectations for audit point requirements and expectations.

Solid performance. Consistently meets audit point requirements. Two-thirds of galley staff are in compliance with the requirements.

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.

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.

gold anchor f&b and culinary review 2011a independence

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