Gold Anchor F&B and Culinary Review 2011B INDEPENDENCE

Gold Anchor F & B and Culinary Review
Gold Anchor Culinary Review
The Corporate Executive Chef or Senior Executive Chef will conduct this review. The food product that is delivered to our guests throughout their vacation experience will be evaluated against the operation procedures and food standards set by corporate food development. Objective: The initial culinary review provides objective information of the onboard food operations and operation and its its services to support overall product delivery from guest's perspective. The review services to support thethe overall product delivery from thethe guest's perspective. The review reflects results in points and percentages allowing real accountability and measuring. The second culinary review is an opportunity to observe the entire food operation. This in turn enables us to discuss with the onboard culinary management team and Food & Beverage and Beverage Manager our continued focus on the key elements to deliver a highly competitive food product, all while maintaining consistency. It is designed to provide focused critical and objective feedback regarding your culinary product as it existed during the review. You can expect to be graded more severely in areas areas, where you have received direction to improve in previous audits. This will be reflected in your Correction Rate points, and will effect your overall score. As we establish higher standards through the implementation of initiatives such as As we establish higher standards throughof the implementation of initiatives such as Windjammer Plus, more will be expected every RCCL culinary operation. Windjammer Plus, and Royal Signature Service - more will be expected of RCCL's culinary operation. The review will be conducted in the first week of the visit and the second week wil be for culinary support. Also attached, please find the Gold Anchor F&B and Culinary Review Standards and the Points Breakdown Definitions. In addition, please & find the Gold Anchor Culinary Review Standards and the Points Breakdown & Definition. Conclusion: Please remember these reviews are designed to provide objective review of your onboard Conclusion: food operations, its service and overall product and delivery from the guest The Please find below my observations, comments suggestions, which perspective. should be considered operation was evaluated against operational procedures, standards set by Culinary as positive criticism in order to help improve overall galleyfood /F& B operation and Total Guest Operations and this report generated to assist and guide your operation forward. Please take Satisfaction. some time over the next month to fill in comments, using 'red' text for all items scoring a 3 or below and yourthe completed copy toFood both & Kelle Jones Manager, and myself. I would likesend to thank Hotel Director, Beverage Dining Room and Venue Managers and especially the Executive Chef for their support and hospitality during the past I would like to thank Hotel Director, Food & Beverage Manager, Restaurant week. All have been the very open to observations and accepted the points raised. and Venue Managers and especially the Executive Chef for their support and hospitality during the past week. All have been very open to observations and accepted the points raised. Regards, Franz Rohn Senior Executive Chef
Gold Anchor F & B and Culinary Review 2011B
Ship Name: F&B Director: Executive Chef: Review Date: Reviewer: Overall Score:
Independence of the Seas Dominique Claudel (relief) Kenneth Johansen 27/10/2011- 09/11/2011 Senior Executive Chef Franz Rohn
73.1%
CURRENT SUMMARY
CATEGORIES CURRENT SCORE
USPH SAFETY & ACCIDENT PREVENTION PRODUCTION INVENTORY CONTROL GALLEY MANAGEMENT WINDJAMMER BUFFET DINING ROOM OTHER VENUES STEWARDING F&B MANAGER FM SUPPORT MARINE SUPPORT LEADERSHIP SUPPORT-F&B CULINARY TRAINING INITIATIVES MISCELLANEOUS TOTAL SCORE
68.8% 75.0% 69.6% 73.2% 75.0% 79.5% 81.3% 70.0% 77.1% 87.5% 77.5% 79.2% 87.5% 79.2% 70.8% 78.1% 77%
CORRECTION RATE
ITEMS TO BE CORRECTED ITEMS CORRECTED CORRECTION RATE
CORRECTION SHEET
46
31
67%
Gold Anchor Culinary Review 2 Printed: 7/5/2013
USPH
73.1%
1. Temperature Logs
Score:
2.5
Comments & Findings Temperature logs are in place, well documented and stored in the chefs office. However, when checking the logs throughout the daily operation I found many discrepancies like items placed in Blass chiller not been recorded, passing cooling time or been finally logged and still kept inside, no transportation logs in place for casual dining, not food transportation log in place on the buffet station, no sanitation log was filled out in the unpacking room when I was asking for at 1.00pm, no sandwich cooling log was filled out, fridge temperature logs could not been found in the pantry area, sandwiches and cakes passing 4 hour time label in cafe promenade, food transportation logs for concierge or diamond member lounge were filled out incorrect, no food transportation log in Comments place for fruit and smoked salmon plates served at DK 8 Bell Box. More needs to be done Ship Management Closer monitoring of blast chiller logs in place with DK3 checks being made before food leaves galley.Sanitation logs, sandwich cooling logs and fridge temp logs in place.Transportation logs in place for diamond lounge, concierge and bellbox. Daily checks made by EXSC on standards of storage and presentation in cafe promenade . Comments & Findings A USPH training session is held for all sign on, correctly documented and kept in the chefs office. I conducted a basic multiple choice questionnaire test with 6 yellow scarf and 2 blue scarf. The result was very disappointing as they simple failed on basic questions like explain the 3 bucket system, what HACCP stands for, what is the maximum chilling time for food in the blast chiller, minimum required temperature to store cold food or how long can food be out of temperature on the line. The test shows clearly that more needs to be done to meet standards. More focus also on other USPH standards like hand wash procedures, food transportation from Ship Management Comments USPH test & coaching to be given to all cooks station by station with closer monitoring on a daily basis. Hand washing being closer monitored as is food storage with daily walk throughs and spot checks in place Comments & Findings When it comes to food storage much more attention need to be paid from management and CDP to be within USPH compliance. Food labels were found missing on DK 5 buffet, DK 4 walking fridge, DK3 vegetable box and roast walking fridge, cafe promenade and Sorrento's, sliced apples were found defrosting in a lexon box with warm water stored on the pastry floor, duck and steaks were found in standing warm water in the butcher shop and raw eggs were found stored on cooked ham in the crew galley walking fridge. More needs to be done to be in compliance. Repeat
2. USPH - Guidelines, Meetings & Training
Score:
2.5
3. Food Storage
Score:
2.5
Ship Management Comments Now full management team in place, walk through inspections taking place on a daily basis Comments & Findings As mentioned in the last culinary review there are sufficient kitchen rags in place on all decks throughout the service to avoid crew members wearing multiple pair of gloves some of them up to 4 pair one on top of the other to protect them against heat when touching hot plates. Kitchen towels are there for that purpose and need to be used and enforced by galley management. No real improvements have been seen compare to last culinary review. Repeat Ship Management Comments Corrected. All cooks - maximum of 2 pairs as worn by Senior Chef Franz
4. Gloves
Score:
2.5
5. Thermometers
73.1%
Comments & Findings Thermometer calibrations are done on a weekly basis from all galley staff, signatures have been taken and logs kept in on file in the chefs office. Broken thermometer getting replaced, all crew members caring alcohol wipes and using thermometer frequently throughout the daily production. Score: 3 Ship Management Comments
6. Hand Washing
Score:
2.5
Comments & Findings Hand washing signs are posted throughout the galleys but not well practiced when it comes to using soap, washing there hands for 20 seconds with warm water, reentering the galley from a break/back deck, entering /leaving the crew galley or officer mess or when taking the gloves off after service line is finished. Exec. Chef is the best example on how it should be practiced, need to be enforced much stronger by galley management. Repeat Ship Management Comments The importance of handwashing really emphasised with new hire training, and being monitored more closely by galley mgt. Close monitroing of galley entrances in place
7. Personal Grooming
Comments & Findings There are enough uniforms in circulation what are overall in good shape. Scarf's, belts, aprons and hats are worn respectively from all crew members. Shaving and personal hygiene standards are well in place according to company standards. The only issue I have seen what was already addressed on the last review is the discrepancy between aprons and kitchen towels given to the laundry and the amount returned. The Executive Chef is giving out kitchen towels almost on a weekly basis what simply getting lost or ending up in other departments, and the once returning are discolored. Even my personal uniform came back completely yellow. This is an ongoing issue and need to be solved by the Hotel Director/F&B Director.
Score:
3.5
Ship Management Comments
8. Responds to Inspections
Comments & Findings I had the change to attend a simulated USPH inspection on embarkation day November 1st. The galley's in general were in good condition, with only a few things what needed to be corrected like cleaning issues or quite a few thermometers were missing in fridges, freezers and alto shams. All equipment issues found were reported straight away. However the good standard what is in place on inspection day need to be much better practiced on the day to day operation as just to many non compliances were found during the review see above points 1-6 to ensure USPH standards are in place at all times. Repeat 2.5 Ship Management Comments Full mgt team now in place ( commencement of audit 2 EXSC under par) with closer monitoring of all areas and daily walk throughs and spot checks
Score:
9. HACCP
Comments & Findings Overall HACCP procedures and check lists are well followed and filled out correctly by stations. Fridge temperature logs are also filled out correctly mornings and evenings. A few non compliances were found when it comes to food transportation logs not been in place like DK 8 Bell Box for fruit and smoked salmon plates, transportation logs were missing for casual dining in WJ or pastries been outside for decorating for quite some time and out of temperature but time is recorded when actually leaving the galley. Standards just met.
Score:
73.1%
10. Safety, Environmental & "Save the Waves"
Comments & Findings Galley Specialists monitor the dish ring area and bins during both seating's at dinner service. Galley team does also a good job on garbage separation and following environmental policies. All staff are wearing the "Save the Waves" name tags. Monthly safety meetings are held, correctly documented and filed with crew members signature taken. Ship Management Comments
Score:
USPH TOTAL:
27.5 69%
SAFETY & ACCIDENT PREVENTION
11. Management
Comments & Findings Galley management is committed in keeping Safety and Accident Prevention under control. Monthly trainings are ongoing like basic knife skill training, chemical usage, equipment familiarization training and deep fat fryer training are well conducted, signatures taken and filed in the chefs office. Unfortunately the number of accidents over the past months are higher then expected what shows a red light in relation to accident prevention on the Balance Score Card. Standards met. Score: 3 Ship Management Comments
12. Safety Work Environment
Comments & Findings We had very rough weather for 5 days all the way from Southampton to Gran Canaria where management and crew showed a lot of effort and good practices to keep a safe work environment storing and securing all equipment may causes injuries. Very well done. 3 Ship Management Comments
Score:
13. Equipment Availability / Training
Comments & Findings Training is ongoing like equipment familiarization, PPE, deep fat fryer and knife skill on a monthly base to ensure staff is fully aware how to use equipment the right way in order to prevent accidents. Since August 17 there has been 8 accidents reports, 1 was a medical sign off cutting his thumb, another 4 knife cut, 1 burn, 1 back pain and 1 lifting injury shows that management need to pay more attention after training to practice standards throughout daily operation. Compare to the last review standards just met.
Score:
SAFETY TOTAL:
73.1%
9 75%
PRODUCTION
14. Taste Panel
Comments & Findings Tasting panel for lunch and dinner is conducted at least half an hour prior to opening with galley management and chef de parties to discuss discrepancies regarding recipe follow up, cooking procedures and presentation. Comments or concerns regarding quality/taste/presentation are recorded and addressed the following cruise in the morning production meeting as well as on the dinner tasting panel to ensure non compliances are not repeating. On the last review, the menu knowledge of CDP was a challenge when asking question from different stations, this has been improved a lot but there is still room for it. Standards met.
Score:
15. Tasting Panel WJ / Buffets
Comments & Findings Production management monitors cooking procedures and recipe follow up well, food items getting tasted on all stations prior to sending it up to Windjammer. Windjammer management conducts a tasting panel with comments recorded on the production sheet for future reference as well as checking if right quantities has been delivered. The Windjammer log is also in place and used as a way of communication between front and back of the house. Good improvement compare to last review. 3 Ship Management Comments
Score:
16. Crew, Staff & Officer Food
Comments & Findings Crew and staff mess always opens on time, food and variety offered in both messes breakfast, lunch and dinner is of good quality. Opening standard, cleanness and efficient refill is well monitored throughout the entire service time. Currently the matrix posted is not followed at all due the quite high amount of overproduction what need to be used as well as butcher provide meets whatever he fills like what should not be the case. More attention on overall cleanness throughout production, blast chiller procedures and timely preparation for example there was no rice cooked for breakfast until 6.30am when open at 6.00am, or rice has been cooked already by 8.00am for lunch.
Score:
17. Adherence to Recipes, Descriptions, Cooking Comments & Findings Methods & General Food Handling Practices Cooking Methods, Recipe follow up and general food handling practices is an area with room for improvements for example: roast chicken or roast duck getting cooked on convection instead of combination mode, clear soups getting lightly thickened with corn starch, escargot, mussel and scallops gratin or spatchchock getting cooked in large amount and kept in the alto shaam, left over's from first seating carried over to second seating what has an quality impact, cooking the Italian sausage for the Pasta dish VF 2 days in advance. Burgers, steaks and chicken breasts in WJ are cooked too far and too much in advance and kept in the holding cabinets instead of preparing it in smaller batches coming of the grill, items what can easily been cooked up in WJ for Score: 2.5 Ship Management Comments Relevant items now cooked on combi, clear soups not thickened. Other items cooked or finished tray by tray, or during busy periods max of 2 trays. Cooked items only on the line or in under counter storage with timely finishing or cooking done as and when required
73.1%
18. Portion Control, Waste Minimization, Overproduction
Comments & Findings Production meeting is held every morning at 8.30am with all galley management and chef the parties were quantity of food to be prepared for Windjammer and dining room is discussed in order to avoid overproduction and met food cost targets. I still observed high amounts of overproduction almost on a daily basis on appetizers, main courses and especially dessert reaching up to 350 portions left over per dish according to the production sheet. The service side is not helping either to minimize wastage as goose necks getting fully filled with horseradish, cocktail sauce, sour cream, parmesan cheese as well as butter standards not followed correctly what mostly ends up in the garbage pin. There is also a high amount of breads left over on a daily basis. Repeat
Score:
Ship Management Comments Restaurant Team has been made aware of the findings and HW will closely monitor the pick up of condiments and start documenting those who are not following up on the requirements. With new meal count now in place more accurate data is available. Overproduction is now at a minimum where data is available. Now on 1st 18 days cruise, all menus will now have data available so should all be corrected by the end of the cruise. Previous 11 days menus mostly corrected already and close monitoring now in place. Change of WJ desserts matrix also being closely tracked so production numbers for 2nd and further cruises should lead to minimal over production
19. Presentation and Recipe Guidelines used & Posted during Daily Operations
Comments & Findings Recipe card for Windjammer lunch and Dining room dinner are posted daily near the vegetable room on Deck 3. Ingredients and cooking procedures are overall well followed and checked by production management continuously throughout the cooking stage. Tilting pans for pressure cooking are correctly used on sauce and vegetable station. Good follow up on last review. Ship Management Comments
Score:
20. Timely Preparation
Comments & Findings Timely preparation is in general good, Windjammer food has been always delivered on time and dining room lines are ready set when doors open. More focus is needed when it comes to batch cooking on items like escargot, mussel and scallop gratin, roasted spatchcock or chicken Gordon bleu not ending up with high amounts of left over seating in the hot box after first seating. Also items for casual dining like burgers, steaks, chicken breast and salmon should be cooked all the time freshly of the grill in order to provide a high quality product. Standards just met. Score: 3 Ship Management Comments
PRODUCTION TOTAL:
19.5 70%
INVENTORY CONTROL
21. Works with Provision Master & Inventory Manager
Comments & Findings On embarkation day nobody from the galley management team was attending the loading to help the Inventory Manager and Provision team to identify quality issues simple because as mentioned on the last review regardless of the quality received, food items will not be returned to supplier. All received items must be accepted and later on discussed with the Inventory Team on how and which items must be claimed for credit.
Score:
73.1%
22. Documentation & Product Specifications Loading reports are communicated to head office, along with product discrepancies or specifications, unit weights through support system. Spoilage report hardly exist as product issues getting identified in the early stage during several walk through held by Executive Chef, Provision Master and Inventory Manager to use or getting claimed for credit. Communication to shore side office is good in order to rectify substandard products occasionally being delivered from Suppliers like Global or Shoemacher without notification. Dinon products are used/in place in Portofino as this was a issue on the last culinary review. Good improvement.
Score:
23. Storage
Comments & Findings I am fully aware that a loading for 11 day cruises it not an easy task, however the storage area especially the frozen meat, frozen mixed box and dry stores are the biggest challenges as they are heavily overstocked and proper produce rotation is hardly to manage. Pallets of French fries, whole pork leg, pork loin, beef patties, bagels were found already defrost stored in the fruit box on Day 4 as there is still no room in the freezer boxes. IM and PM need to work on reducing the high on hand inventory in order to store and rotate produce properly according to Company standards. The dairy fridge needs an closer eye on as I found bocconini mozzarella, mascarpone cheese, margarine and camembert cheese expired. All the above I have mentioned on my previous visits. More needs to be done to meet standards.
Score:
2.5
Ship Management Comments Hazardous items pointed out to PM and IM when noticed outside of freezers on daily walk throughs by EXC and EXSC
24. Forecasting
Comments & Findings As most products need to be ordered well in advance in Europe it is more difficult to establish accurate par levels. Par levels are overall well adjusted and set on fresh produce, the same need to be achieved with frozen and dry stores to reduce the still very high on hand inventory of 490.000.-. Over 20 items running short last cruise what were well substitutes without having an impact on quality or presentation. Standards met.
Score:
25. Communication
73.1%
Comments & Findings The communication between Inventory Manger, Provision Master and Galley Management seems to be good. Shortages or potentially upcoming shortages throughout the cruise is well communicated on a daily base so appropriate actions can be taken. Executive Chef is also walking the stores several times throughout the cruise to ensure spoilage or shortages are avoided best possible. There is also a good advanced communication in place with shore side personal regarding any upcoming menu changes.
Score:
26. Provision Master
73.1%
Comments & Findings The Provision Master Nicolau Afonso and Inventory Manager Simon Wiig trying hard to maintaining a good standard throughout the entire provision area and keeping a high level of communication to the galley management. The team around them is knowledgeable and committed to keep there assigned areas up to standard. More focus on the pick up area when it comes to USPH standards and overall cleanness throughout the day. Score: 3 Ship Management Comments
27. Counting Inventory
Comments & Findings Counting inventory took place on October 31 at 10.00pm with IM, PM and storekeepers. I selected 19 items from all boxes and compared the physically on hand inventory numbers with CT numbers. Out of 19 items 15 were correct, 4 items did not match and have shown a discrepancies of up to 30%. Standard just met. Score: 3 Ship Management Comments
INVENTORY TOTAL:
20.5 73%
GALLEY MANAGEMENT
28. Culinary Knowledge & Application
Comments & Findings Contacted a menu knowledge test with 18 questions on November 1 out of the core menus, room service and specialty restaurants. Honest to say I was very disappointed that out of 7 management only 4 passed the test. (57%) what clearly reflects the performance of some individuals. Menu knowledge is part of the job description and the main key to control production and quality what leads us to guest satisfaction. More needs to be done to be an effective leader and manager. Repeat 2.5 Ship Management Comments 4 sous chefs issued development plans with regular follow up by EXSC and EXC. 3 sous chefs still remaining on development plans. Repeat menu knowledge test to be conducted by EXC on return from short vacation and on one sous chef prior to end of contract evaluation Comments & Findings The Independence galley management team has demonstrated a good open communication with other departments as well as employees. All AVO's are forwarded to the Executive Chef ahead of time to ensure that special guest request can be accommodated. Good follow up on evaluations, performance opportunity logs and development plans. 3 Ship Management Comments
Score:
29. Communication Skills and Practices
Score:
73.1%
30. Coaching, Training, Team Building & Crew Development
Comments & Findings Coaching is in place with different trainings held on a weekly/monthly basis like USPH, knife skills, menu knowledge, equipment familiarization, deep fat fryer and time & attendance. ACF Culinary Training Program is in place and ongoing with 40 crew members and the involvement of all 5 Sous Chefs overviewed by Exec. Sous Chef Donna and Exec. Sous Chef Ramesh. ACF training program in pastry and bakery also started off. Middle management is still lacking on menu/recipe knowledge in order to correctly develop the staff under there responsibility. Good team atmosphere in place and improvements have been seen compare to last review. Standards met.
Score:
31. Hands-on Involvement in Galley
Comments & Findings The galley management hands on involvement is very split, half of the management has a good physical hands on approach, monitoring cooking procedures throughout the production stage and managing there areas well, the other half is just lacking on menu knowledge, physical involved in cooking, correcting and teaching as well as managing there areas effectively according to company standards. Middle management should not forget there title Sous Chef/Working Chef. There is still a lot of room for improvement.
Score:
2.5
Ship Management Comments 3 sous chefs currently on development plans with regular follow up by EXC
32. Evaluations
Comments & Findings 45 and 90 day evaluations as well as end of contract evaluations are in place, well documented and entered in the encore system according to company standards. Temporary and permanent position changes are made in conjunction with appropriate evaluations and positions available based on ships par level. Score: 3.5 Ship Management Comments
33. Time & Attendance
Comments & Findings The Independence team enters the working hours themselves in the Kronos system located at the back office. All staff have been trained about time & attendance policies and even this itinerary has many sea days were dining room is open for lunch and breakfast is even served on 2 decks, overtime is well controlled and it given budget. Score: 3.5 Ship Management Comments
GALLEY MANAGEMENT TOTAL:
18 75%
WINDJAMMER
73.1%
34. WJ Buffet Set-up
Comments & Findings Executive Sous Chef along with the Windjammer Manager walking the lines prior to opening lunch and dinner to ensure standard, labeling and presentation guidelines are followed according to company standards. At dinner time the Windjammer manager brings all his staff for menu briefing what is conducted in Jade by CDP 1 Gordon which is well done and in WJ by Sous Chef Glen which is mostly just a quick walk through reading down the labels with no explanation on ingredients or cooking procedures, just poorly executed. Standards just met. Score: 3 Ship Management Comments
35. Cleanliness & Service Support Standards
Comments & Findings The front of the house team doing a good job keeping the lines overall clean during busy operation hours. Dirty tongs and ladles should get replaced more frequently especially on sticky dishes like mashed potatoes, mushy peas and pasta bake. More attention is needed to the upper marble tops and glass jars, in particular the section above the Island grill were all the grease build up due the closeness of the deep fryer. Even mold was found on the glass chars showing clearly that more frequent cleaning needs to take place. Standards just met.
Score:
36. All Buffet Presentations, Decorations; Tallow Wax, Fruit, Ice and Vegetable Carvings
Comments & Findings CDP 1 Mr. Cadang does an excellent job on buffet decorations like tallow wax, ice, fruit and vegetable carvings. Windjammer buffet is nicely decorated on a daily basis with vegetables arrangement, flower garnishes and melon carvings changing daily. Pool buffet in solarium was just like a mini gala buffet, well done. Ship Management Comments
Score:
3.5
37. Quality & Taste of Buffet Items
Comments & Findings Executive Sous Chefs Donna and Ramesh monitoring cooking procedures and recipe follow up well throughout the production stage on DK 3, 4, & 5, all food items has been personally checked off before being delivered to Windjammer. All Recipe cards are posted to ensure compliance is in place. As I mentioned already in #40 patch cooking for short cooking items served lunch/dinner need to be better practiced to achieve a much better result. Good follow up on last review, standards met. 3 Ship Management Comments
Score:
73.1%
38. Buffet Maintenance & Replenishment
Comments & Findings Windjammer lines are set on time and overall well maintained throughout the entire opening. A few times around 10.00am on sea days or 8.00am port days I observed some shortages on refill especially on Danish, toast station, bacon, sausage and breakfast potatoes as well as the omelet and fried egg station can hardly keeping up with the amounts of orders coming in. Standards are met. 3 Ship Management Comments
Score:
39. Afternoon Tea & Snacks
Comments & Findings Afternoon tea set up is still well in place as implemented and updated by culinary trainer Craig Cornick and myself with a deli counter offering a nice variety of cold cuts and cheese daily changing. The turn over of the dessert line is still challenging as mostly it's getting busy on the desserts around 3.00pm. Overall good standard in place with more focus on keeping the opening standard throughout the entire service as I experienced that no real effort is made shortly before closing time 4.30 - 5.00pm replacing food items and keeping lines clean.
Score:
40. Windjammer Casual Dining
Comments & Findings The Windjammer casual dining is always set up on time and very busy doing some night over 2000 guests.. Nice to see that antipasti and cheese display is nicely followed as implemented 2 month's ago. More attention is needed on batch cooking as many times I found burgers, hot dogs, steaks, chicken breast cooked to far in advance kept in hot holding units ending up in inferior products. All items like spatchcock, roast chicken, chicken Gordon bleu and Coq auf vin for example need to be cooked freshly up in Windjammer not been delivered already cooked at 5.30pm and placed in the hot box until closing time. With more attention on batch cooking a far better result can be archived. Standards just met. 3 Ship Management Comments
Score:
41. Marketplace & Jade Buffets
Comments & Findings As mentioned on the last review already the Jade line is differently set up compare to other Freedom/Voyager class ships as the British demographics is expecting the food very hot, bon chef dishes have been used instead of woks. Instead of the original jade breakfast they offering continental breakfast what works perfectly fine for this cliental. Overall the food served for lunch and dinner is very tasty, nicely garnished and cooked in small patches is well practiced. Focus on the execution and variety of sushi as standard were not quite up to standard on my arrival but improved a lot throughout my stay and need to be continued.
Score:
3.5
73.1%
42. Communication between Front-of-House and Comments & Findings Back-of-House There is a good communication in place between front and back of house management. Exec. Sous Chef Darran just signed on previous week and Windjammer Manager Eurdley working well together using the dining service log, documenting challenges, non compliances and solutions which was an issue on the last review making this point falling behind standards. Good improvement. Score: 3 Ship Management Comments
43. Labeling of all Food Products
Comments & Findings Font, spelling and shape are in good compliance with company standards with only a few mistakes found throughout the cruise. Nice to see that all food items which consists of pork, nuts or seafood is mentioned on the labels in case of allergies or religious issues. Even in cafe promenade and Sorrento's I did not find any non compliances, good standard in place. 3.5 Ship Management Comments
Score:
44. Buffet Platters & Decorations
Comments & Findings There are efficient tongs, spoons, bon chef and bugambila china wear in circulations to follow up on company presentation guidelines. As mentioned to the Executive Chef on quite a few round platters and boat dishes the coating is coming off, which need to be replaced. A big equipment order has been placed for January. Fruit and vegetable carving look daily fresh and getting even changed over from lunch to dinner. Very good standard in place. 3.5 Ship Management Comments
Score:
WINDJAMMER TOTAL:
35 80%
BUFFETS
45. Buffet Tables & Set-up
Comments & Findings Buffet tables, skirting, cutlery and serving utensils were all in place prior to open the pool buffet at 11.00pm. All chafing dishes are still in good condition. Breakfast (granola bar) and brasserie 30 (tutti salad bar) also nicely set . Standards are in place. 3 Ship Management Comments
Score:
46. Pool / Theme Buffets
Comments & Findings The pool buffet took place in Cran Canaria day 6 of the cruise in the solarium. As it was mentioned on the last review already, it fills like back to the old days were gala buffet was nicely executed. Buffet Decorator Mr. Cadang and his team doing an excellent job when it comes to fruit and vegetable carvings, styro form sculptures, ice carvings and even the platters were perfectly arranged and garnished. There is a good variety offered of cold, hot and dessert items. Very well done. Score: 3.5 Ship Management Comments
BUFFETS TOTAL:
6.5 81%
73.1%
DINING ROOM MANAGEMENT
47. Dining Room Management
Comments & Findings There is a good and open communication between galley and dining room management, both teams working well together in order to meet and exceed guest satisfaction. Any guest related issues are discussed and solved best possible without finger pointing. Standard in place. 3 Ship Management Comments
Score:
48. Head Waiters
Comments & Findings Head waiters have been closely monitoring busy pick up times on the hot service line first and second seating. However, hardly any presence was seen on appetizers, soup or dessert station especially on DK 3 as there is a bottle neck situation in the pastry (waiters picking up dessert, assistant waiters picking up silver wear) what makes it very difficult to provide a fast and efficient service. Head waiters also should be monitoring the return of plates from the dining room into the dish ring area, proper sanitizing of food trolley and hand washing procedures what is falling well behind company standard. Also more support need to be given when it comes to food wastage, butter portions, sour cream, horseradish, cocktail sauce and breads. Standards not met. Repeat.
Score:
2.5
Ship Management Comments Restaurant Team has been made aware of the findings and HW will closely monitor the pick up of condiments and start documenting those who are not following up on the requirements. All HW have a shcedule for their galley duties but we will make the schedule more specific and ensure more focus is placed on the appetizer, soup and dessert line. Emphasis will be placed on hand washing and trolley sanitation.
49. Waiter Menu Knowledge
Comments & Findings I conducted a menu knowledge test on October 30 at 11.00am in the dining room DK 4 with 11 waiters and 5 head waiters. The result was rather disappointing out of 5 head waiters 3 passed 2 failed (60%), out of 11 waiters 6 passed 5 failed (55%) what shows clearly that more effective training need to be done in order to meet company standards. Repeat 2 Ship Management Comments Training has been conducted on voyage basis and those with the lowest score are to attend daily food testing. More menu knowledge test will be completed.
Score:
50. Food Pick-up Standards, usage of Service Equipment
Comments & Findings There must be a much better supervision from the dining room management when it comes to service standard to be within company compliance. Quite a few times I observed waiters serving soups and main courses or appetizers and main courses on the same tray, soups leaving the galley not been covered, covers falling of the plates on the floor getting picked up and placed back on again, a lot of waiters are not washing there hands or sanitizing there trolleys after dropping of dirty dishes in the dish ring area. More need to be done to meet standards. No improvements compare to last review. Repeat
Score:
2.5
Ship Management Comments Addressed with Dining Room management
51. Support Culinary Cost Savings / Waste Reduction

Gold Anchor Culinary Review
Comments & Findings
15
Printed: 7/5/2013
Ship Name: Independence of the Seas F&B Director: Dominique Claudel (relief) Executive Chef: Kenneth Johansen Review Date: 27/10/2011- 09/11/2011 Reviewer: Senior Executive Chef Franz Rohn Overall Score: 73.1% 51. Support Culinary Cost Savings / Waste
Reduction
When it comes to support culinary cost savings a lot more can be done to support the Executive Chefs food cost. For example I found many times butter standards not been followed with up to 8 portions per dish as well as quite some amount of breads, sour cream, parmesan cheese, horseradish and cocktail sauce were found being wasted. There is also a high amount of overproduction/wastage on coffee what could be easily been reduced with a better communication from front of the house management of real needs prior to closing time. Repeat Score: 2.5 Ship Management Comments Butter pick up has been brought up to attention of the wait staff, HW to closely monitor the standard is followed up. We will have better communication in place when it comes to the coffee and ensure coffee man and sous chef do not hesitate as well to commincate with us.Coffee station being monitored by Sous chef to minimise over production of coffee
52. Room Service
73.1%
Comments & Findings I ordered room service on October 31 at 10.35pm. The operator was very friendly and mentioned that it is very busy at the moment and it will take around 30-40 minutes. The food arrived 11.03pm and was well on time. The fruit plate ordered with cottage cheese on the side was nicely done, cheese plate was well presented, the turkey and Swiss cheese Panini was hot and cheese nicely melted and the steak sandwich ordered med. rare was perfectly cooked. The only point I would like to race is that I placed the service tray at 11.55pm in front of the door and the tray was still there when I came back from the morning check up at 7.55am not been picked up yet. Score: 3 Ship Management Comments
53. Waiter Discipline
Comments & Findings Waiter discipline is only well in place when monitored by dining room management, unfortunately it is only the case on the hot service line and completely missing on appetizer, soup and dessert station. Control the dirty dishes drop of and garbage separation is mostly done by galley specialist what should be done by head waiters. Quite a few times I observed that when galley specialist remind them to sanitize there food trolleys according to USPH standards a bad attitude came across. Standards not met. Repeat
Score:
2.5
Ship Management Comments More emphasis will be place on the findings. As mentioned during the wrap up we are expecting galley stewarding specialist to give us names of the wait staff given them attitude so we can address the problem at the root.
54. China
Comments & Findings There is sufficient china, ramekins, tulip cups, ice-cream stain steel cup, souffle cups and goose necks in circulation to provide a correct service to our guest. No china shortage have been recognized or brought to my attention, I only mentioned to the dining room management that quite a few souffle cups doesn't look very presentable any more and need to be replaced. Score: 3.5 Ship Management Comments
55. Coffee Compliance
Comments & Findings All fetco machines and WMF machines are working properly throughout the ship. The coffee taste in general good just ensure the coffee get measured per cups not only per eye how it is practiced now to have a better consistency. The wastage is also very high and could be easily reduced (cost saving) with a better communication from front of the house what still will be needed and not just keep ongoing brewing. Cleaning procedures are not correctly followed, recommended to post SOP on all decks to ensure right standards are in place. Score: 3 Ship Management Comments
56. Eating from the Line
Comments & Findings As there is a nice midnight buffet offered to the crew which mostly consist of dining room and Windjammer food anyway, eating from the line basically doesn't exist. I checked the side stands several times after dinner service and hardly found any plates left. Good standard in place. Score: 3.5 Ship Management Comments
DINING ROOM MANAGEMENT TOTAL:
28 70%
OTHER VENUES
73.1%
57. Solarium, Promenade, Caf Latitude
Comments & Findings The quality and execution off desserts and sandwiches were not always up to standard. Quite a few times I observed that picture presentation guidelines were not followed correctly when it comes to arranging the items, marinating and seasoning vegetables and using the right salads and garnishes, cranberry bliss was found very dry, R&R roll had no flavor and was badly shaped and crumble were more like a powder on the cinnamon crunch cake. Menu knowledge of wait staff is very poor, most of them don't even know what they serving to the guest without looking at the labels. Sandwiches and cakes stored in the fridge were found many times with expired time labels, running out of ham and cheese sandwich in Vigo at 4.00pm or offering only 1 type of sandwich (smoked salmon) at 3.00am everything else was empty but guest still around what is definitely below standard. Repeat
Score:
2.5
Ship Management Comments Windjammer manager is revisting the entire menu knowledge training conducted by the RSSU, entire team will be tested twice per voyage in regards of the same. AMDR deck 5 and RSSU will increase their rounds to ensure storage of food is in compliance at all times.Execution of desserts and sandwiches corrected whilst Senior Chef on board and being monitored daily.. Exsc also monitoring storage and presentation in Cafe promenade with regular spot checks daily
58. Sea view Caf / Johnny Rockets
Comments & Findings On the 29th of October, at 1.45pm Executive Chef Kenneth, Exec. Sous Chef Donna and I went for lunch in Johnny Rockets. Our waiter Mr. Jerry Rebello was very welcoming and gave a good menu explanation with personal favorites on food and drinks. French fries and onion rings arrived nice and crispy and ketchup smile was well done on the table. Chef Kenneth had the tuna sandwich and the BLT sandwich, Chef Donna had the ham and cheese sandwich and the apple pie with cheddar cheese, myself I ordered the St. Louis Burger and the Chicken salad, when asking the waiter for the dressing offer he was struggling to tell me all 5 choices. However, all dishes were good and well presented according to company standard.
Score: 59. Sorrento's
Ship Management Comments Comments & Findings Sorrento's is following the implemented antipasti cycle based on the British demographic overall well. More attention is needed filling the bowls and plates with smaller quantities in order to avoid cheese and cold cuts looking dry out or turning color especially on port days as there is no business until late afternoon. Pizzas are also cooked too far in advance and kept warm on top of the pizza oven instead of baking them fresh. Overall still a good and consistent standard in place.
Score:
60. Jade / Sushi
Comments & Findings Mr. Gordon temp. CDP 1 and his team doing a good job when it comes to taste, presentation, preparing items fresh throughout the entire service time and keeping lines and working areas clean. The only observation I had was the quality and selection of sushi what I have mentioned on my first 2 days onboard what has been corrected immediately. Score: 3.5 Ship Management Comments
61. Portofino
73.1%
Comments & Findings Went for dinner on November 1 with relief F&B Director Dominique, Senior Bar Manager Chris and Executive Chef Kenneth. Menu was nicely explained with personal favorites, bread arrived lightly warm and crisp along with tapenade, pesto and roast garlic, for olive oil and balsamic vinegar we had to ask. For appetizer we had the Carpaccio di manzo what was very good, risotto ai gamberetti the risotto was lightly overcooked and the ciuppin ligure what was really good. For main course we had saltimbocca romana what was good, the roasted lamb chops med,. rare what was perfectly cooked, the pappardelle mantecate as well as the taglierini pesto were both nice al dente cooked and very flavorful. For dessert we had the dessert sampler and the tiramisu both dessert were very good and well presented. Petite fours should be served after dessert not before and when ordering coffee guest should be ask if they would like to have it with the dessert or afterwards. Overall a great evening.
Score:
3.5
62. Chops Grille
Comments & Findings Went for dinner on October 29 with relief F&B Director Dominique and WJ Manager Eurdley. The menu was overall well explained by Mr. Jean Paul Moutou but when I was asking in detail he was not able to give a correct answers. The bread arrived nice and warm but was not cut all the way through as per standard. Appetizers: the crab cake as well as the duck salad was good and well presented, the oysters I had especially the Kilpatrick were not gratinated enough. For main course the Barramundi was good just the buerre blanc was too sour, the porterhouse steak as well as the petite fillet med. rare were perfectly cooked, sauce bearnaise, chimicuri and sauvignon reduction were very good as well. For side dishes the roast potatoes were very dry, green beans were not seasoned properly, mushroom, broccolini and asparagus were very good. For desserts the chocolate mud pie as well as the red velvet cake were well presented, I had the creme brulee what was good but still made on the side trolley what has been discussed 2 weeks ago with no follow up from onboard management (has stopped now). The espresso I ordered with the dessert arrived without any creme on top. Overall a good evening with attention to detail needed from front and back of the house.
Score:
OTHER VENUES TOTAL:
18.5 77%
STEWARDING
63. Kitchen Stewards: Management Involvement & Communication
Comments & Findings There is are very good communication in place among Kitchen Specialists, Executive Chef, Galley Management, F&B Director and the Facility Department. All 3 Kitchen Specialists Mr. Bacchus, Mr. Jimenez and Mr. Sherwyn are very knowledgably, having a good hands on approach and lead there team by example. All galleys getting inspected on a daily base, equipment issues reported to Executive Chef and entered in the Avo log with good follow up on repair. Evaluations are done according to company standards.
Score:
3.5
64. Kitchen Stewards: Supervision
Comments & Findings Mr. Bacchus, Mr. Jimenez and Mr. Sherwyn make themselves fully available to other galley management and the operation, taking an active role in supervision and training of there responsible staff on a daily basis, checking washing machine to ensure temperatures are in compliance, working on the line during dinner service, monitoring dish ring area throughout busy returning times, garbage separation and removal. Very good team work and atmosphere in place. 3.5 Ship Management Comments
Score:
65. Kitchen Stewards: Training
73.1%
Comments & Findings I reviewed the training records with Mr. Baccus Ranford and Mr. Tony Jimenez on day 4 of the cruise. All training records are well in place with cover sheet, signatures taken and proper stored in there office for USPH with multiply choice questionnaire test, CAWG, monthly safety, OPP and equipment familiarization, chemical usage, sanitizing procedures, Biohazard, PPE and deep fat fryer. Very good standard in place.
Score:
3.5
66. Clean As We Go
Comments & Findings Clean as we go is very well executed throughout the ship with small amount of water used for all electrical equipment like flat & griddle grills, combi oven and alto shams. Deep fat fryer oil gets properly filtered after operation times and combi oven turned on self cleaning mode after heavy roasts for example duck. Even the point mentioned on the last review that galley steward was cleaning the hoods first and then clean the electrical equipment what should be the opposite way first clean the electrical equipment cover it with a blanket and then clean the hood and ceiling has been corrected. Very good standard in place.
Score:
3.5
STEWARDING TOTAL:
14 88%
F&B MANAGER
67. F&B Departmental Support
Comments & Findings Currently there is no F&B Director on board, ROM Dominique Claudel is covering both positions for the last 6 weeks until Diane Taggart coming back on November 11. In his new role he is very supportive and communicates well with his Division heads regarding any guest/crew related challenges. He has a open and straight approach which means any issue can be addressed and promptly resolved. He also is present at opening times in Windjammer and during service times in the dining room. 3 Ship Management Comments
Score:
68. F&B Meetings
Ship Management Comments The F&B meeting was conducted on November 3 at 10.30 with all Subdivision heads like Executive Chef, ROM, Senior Bar Manager, Windjammer Manager and Galley Specialist to discuss all topics like Safety issues due the very bad weather conditions over the past days, USPH issue (hand washing procedures), the upcoming 18 day cruises as well as operational challenges and guest comments that need attention. The meeting last for 30 minutes. Well done Score: 3 Ship Management Comments
73.1%
69. Equipment Repair & Maintenance
Comments & Findings The equipment repair & maintenance is well under control. Besides a few holding cabinets in Windjammer, flat tops and alto shaam units what still pending on spare parts the entire galley equipment is in very good shape. Galley specialist checking daily the equipment, entering AVO's and working very closely with Facility's to ensure repairs are done immediately. Very good standard in place. 3.5 Ship Management Comments
Score:
70. Meal Count: Usage
Comments & Findings Meal count system is in place and correctly utilized, which means all tickets getting correctly scanned off for each station on both sittings on all dining room deck. Every morning the culinary coordinator enters the POS numbers and the food production numbers provided by the production management and CDP in the meal count tracking sheet to have a good comparison. The system works very well with a daily difference of 0,5% 1,7% what is acceptable. Great improvement compare to last review.
Score:
71. Meal Count: Production Sheets
Comments & Findings Production sheets are filled in by each Station Head involved in dinner service and used as a reference to establish par level and consumption for future cruises. The production sheet also helps to examine quantity of food left on hand after main sitting and how much more food needs to be produced for second sitting. Counts filled in must be accurate in order to compare actual produced food and computer counts, high discrepancies need to be reported to ROM. Also good improvement compare to last review.
Score:
F&B MANAGER TOTAL:
15.5 78%
FACILITIES MANAGEMENT SUPPORT
72. FM - Communication & Support
Comments & Findings Facility Manager Keith Radmore is very supportive, directly involved in the galley maintenance and has a good relationship and communication with the F&B management team. There is no weekly or biweekly walk through scheduled as on most ships, however he take his walks around the galleys serval times throughout the week looking at equipment and following up on repairs. The list of pending AVOs is very limited and all crucial equipment is working perfectly fine. Very good standard in place.
Score:
3.5
73.1%
73. Galley Equipment - Preventative Maintenance Comments & Findings I met with Facility Manager Keith Radmore on November 6 to look over the Amos system what shows the and Service working orders and preventative maintenance to be carried out accordingly. Galley equipment is in good condition showing clearly that preventative maintenance is well practiced. Score: 3 Ship Management Comments
74. Galley Equipment - Preventative Maintenance Comments & Findings The maintenance meeting was held on November 3 at 11.00am right after the F&B meeting with Executive and Service Chef, Chief Electrician Engineer, Facility Manager, Galley Specialist, Windjammer Manager, Senior Bar Manager and Executive Chef were status of equipment and repair gets discussed. Spare parts for all holding units arrived and getting repaired throughout the cruise, other than that there are just a few group ranges and alto ham pending on spare parts showing the great effort made by the entire team to keep up a high standard.
Score:
FM SUPPORT TOTAL:
MARINE SUPPORT
9.5 79%
75. Electrical Supply - Communication & Support Comments & Findings Marine Electrical Department is very supportive and has an open communication with F&B, Executive Chef and galley management. I have spoken to the Chief Electrical Engineer Geir Pettersen on Friday morning 10.30 regarding pending AVO and PO delivery times. The list of pending AVO's is short mainly holding cabinets in Windjammer, which spare parts arrived last embarkation day. They all getting repaired over the next couple of days, apart from that there are only a few range groups and alto shaams are pending, were spare parts will arrive over the next few weeks. Electrical equipment is in very good condition and well maintained.
Score:
3.5
76. Electrical Supply - Repair & Maintenance
Comments & Findings Chief Electrical Engineer is responsible to maintain all galley equipment in working order as per company standard. There is a very good teamwork between galley specialist who checking and reporting any issues and the immediate follow up on the electrical repair side. Preventative maintenance is done for most equipment like combi ovens, bakery ovens/ proofing cabinets, flat/griddle grills, tilting pans, steam kettles, cook and hold cabinets as per manufacture and recorded in Amos for future reference. Maintenance meeting is held every cruise were issues getting addressed and solved best possible. Very good standards in place.
Score:
3.5
73.1%
77. Refrigeration Supply - Communication & Support
Comments & Findings I met the Chief Refrigeration Engineer Marko Cvitkovic on Friday morning at 10.00am. Currently there is not one single AVO pending, all fridges and freezers are working perfectly fine and reaching temperatures required per company standard. Good communication with F&B management in place. Ship Management Comments
Score:
3.5 Comments & Findings Preventative maintenance in done as per manufacture and company standard every 3 months for all fridges, freezers and ice machine and recorded in Amos system for future reference. Ship Management Comments
78. Refrigeration Supply - Repair & Maintenance
Score:
3.5
MARINE SUPPORT TOTAL:
14 88%
LEADERSHIP & SUPPORT
79. Employee / Crew Relations
Comments & Findings Acknowledgement and Recognition is given from management to those who contribute to the operations' success. Currently there is a good team atmosphere in place not only between management and cooks also to front of the house. Training & development, time & attendance as well as evaluations are well in place according to company standards. 3.5 Ship Management Comments
Score:
80. Equipment, Tools and Supplies
Comments & Findings There is currently enough equipment in circulation to get the job done according to company standards. However a lot of Bugambilia china wear in Windjammer looks very used up and need to be urgent replaced. As per Chef Kenneth only a small order of equipment is coming next turnaround day with just a few platter of bugambila, bowls and muffin molds. The next equipment order will be placed to arrive in January as there is no more budget left for this year. The stock on loose equipment in the galley lockers is also quite low already and need to be stocked up again in order to continue cooking procedures and presentation guidelines.
Score:
81. Shore side Relations
73.1%
Comments & Findings The F&B onboard Management supports shore side initiatives and implementations very well like ACF and CAWG. There is also a good communication in place between the English shore side office and the onboard management team when it comes to addressing quality issues or sourcing for local/European items to replace the US once what was an issue on the last culinary review. Score: 3 Ship Management Comments
LEADERSHIP & SUPPORT TOTAL:
9.5 79%
CULINARY TRAINING INITIATIVES
82. Training Support and Guidance
Comments & Findings The training material and power point presentations are available to all crew members enrolled in the ACF culinary training program. Culinary trainer Craig mentioned on his last visit that the program was not carried out the way it was originally implemented. That has been corrected as currently all 5 Sous Chefs are in charge of a small group between 8-10 individuals overseen by the Exec. Sous Chef, however training session need to be conducted in a much more professional and interesting way for example I did not understand how a basic knife skill training can be conducted in a training room with only a power point presentation instead of having 10 cutting boards set up somewhere in the galley and practice it physically. Training schedule are posted at the start of every voyage so crew members can prepare themselves in advance. Standards just met.
Score:
83. Training & Certification Results; Royal Culinary Academy @ Sea and ACF Certification, CAWG
Comments & Findings Culinary Trainer Craig Cornwick was onboard just 2 months ago to conduct examinations for Sous Chef, Culinarian and Commis. The percentage passing rate by positions: Sous Chefs 0%, Culinarian 50% and Commis 71% is very low and rather disappointing. More needs to be done by the onboard management to make the ACF Training Program more successful turning the red into a green light on the BSC. Ship Management Comments ACF program now set up so each sous chef is accountable for a group of max 10 commis, and training programs now up and running for next cohort. Candidates not to be entered for testing if it is felt they are not ready. 3 sous chefs currently on developement plans and ACF passing is stipulated thereon.
Score:
2.5
84. Operational Training, USPH, HACCP, New Hire, Succession Placement and Temporary position coordination
Comments & Findings There are currently only 16 crew members in temporary positions. Most of them filling in the position only for vacation time and stepping down again, others like Gordon Bander who is in temp. CDP 1 position in Jade for 236 days (entire contract) or Manish Perreira temp. CDP 1 sauce for 47 days and Kevin Richards temp. CDP 1 fish for 74 days doing a good job but need to get ACF Certified as well as cross trained on 4 major stations to meet necessary requirements in order to become permanent. Quite a few crew members who passed ACF were recently promoted according to ships par level, currently there is also a good staff rotation among different areas in place to upgrade galley staff's work knowledge. Improvements have been made compare to last culinary review.
Score:
LEADERSHIP & SUPPORT TOTAL:
8.5 71%
MISCELLANEOUS
73.1%
85. Bread Program
Comments & Findings The bread program is in general well and correctly executed. Traveling Baker Supervisor Michael Veith was onboard the previous cruise to ensure standards are in place, theoretical and practical trainings have been conducted as well as all bakers are enrolled for the ACF bakery exam. Only a few small mistakes have been picked throughout the cruise like sourdough rolls were found overprooved, doughnut were not glazes nicely or running out of breads for brasserie twice. Good and consistent standard in place.
Score:
3.5
86. Pastry Program
Comments & Findings The Pastry program is overall well executed, some fine tuning is needed when it comes to decorating WJ Pastries (berries should not be the only solution) layering the cakes more evenly, use right amounts of gelantine in mousses/panna cotta and caf promenade pastries which I observed quite a few times dry and badly shaped. Permanent CDP 1 Oliver just signed on this embarkation day and will start off the ACF training program as it was currently not up running. All pastries getting checked off on taste and presentation at the production meeting at 8.30am, where management need to be more critical. Some improvements have been seen compare to the last culinary review, standards are met.
Score:
87. Kid's Menu
Comments & Findings The kids menu is available on all decks throughout dinner service. Food is not always cooked in small batches or even to order depending on the kids count as it should be. I observed burgers or chicken fingers seating in hotel pan the entire service and even carried over to the second seating, Bolognese sauce or macaroni cheese were found many times very dry. Improvements have been seen throughout the cruise therefore standards just met. Score: 3 Ship Management Comments
88. Concierge Club
Comments & Findings The set up and presentation of food served in the Concierge lounge DK 10 and Diamond member lounge DK 14 is in good compliance with company standards. Cold cuts, cheeses, hot and cold canapes as well as sweet delights are well presented and changing daily. Only advised the Diamond Member Manager to also have the ready to eat fruits displayed under the Szeezeguard as well as to ensure food transportation logs filled out correctly as many showing pick up time and receiving time what is not needed as food is on time control from the moment it leaves the galley.
Score:
MISCELLANEOUS TOTAL:
12.5 78% -end of report-
Observations and Recommendations
Ship: Independence of the Seas Executive Chef: Kenneth Johansen Review Date: 27/10/2011-09/11/2011 Observation By: Senior Executive Chef Franz Rohn Item# 001 Date 27-Oct Observation Solution
002 003 004 005 006 007
27-Oct 27-Oct 27-Oct 27-Oct 27-Oct 27-Oct
1.30pm, caf promenade cakes were found stored outside in the USPH issue, more Supervision transportation trolley instead of in the fridge and also had no time labels on. 1.50pm, pizza condiments as well as back up food for antipasti was not USPH issue, more Supervision been labeled in Sorrento's. 2.10pm, raw chicken breast and cooked turkey leg was not been labeled in DK3 walking cooler. 6.44pm, no head waiter presence on DK4 during dinner service. USPH issue, more Supervision Standard and Quality issue, more Supervison
9.18pm, pantry cook was transporting shrimp cocktail from DK4 to DK3 USPH issue, more Supervision without being covered. 9.35pm, all food items were already on the line for midnight snack in Crew Galley at this time when open at 10.30pm. Standard and Quality issue, more Supervison
9.45pm, crew galley walking fridge was so full that you can hardly walk Production and Food Cost issue, more in, blast chiller full and another 3 trolleys of food outside clearly shows Supervision there is a high amount of overproduction. 6.00am, no rice was offered in the crew mess for breakfast until 6.30am, egg omelet was also 10 min. late and breakfast Danishes offered on sheet pans didn't look very appealing. 6.10am, blast chiller was still full and not finally logged from the day before every there were 2 cooks on duty at this time. 6.15am, 2 staff mess attendant were not able to keep up with line replenishment. eggs, rosti and fruits empty) Standard and Quality issue, more Supervison
008
28-Oct
009 010 011
28-Oct 28-Oct 28-Oct
USPH issue, more Supervision Standard and Quality issue, more Supervison
6.20am, hot food were already placed on the line at this time in staff Standard and Quality issue, more Supervison mess, no heating tops were turned on, when open at 7.00am, food had an average of 90 degrees, basically cold. Only 1 type of cold cut and 1 type of cheese was offered.
Printed: 7/5/2013
Ship: Independence of the Seas Executive Chef: Kenneth Johansen Review Date: 27/10/2011-09/11/2011 Observation By: Senior Executive Chef Franz Rohn Item# 011 012 013 014 015 Date 28-Oct 28-Oct 28-Oct 28-Oct 28-Oct Observation 8.00am, granola bar: fruits were diced far too big, fruit muesli didn't have any dried fruits inside. 10.17am, grilled chicken breast was found in the blast chiller on DK3 not been logged. 10.20am, found quite a few labels missing in the vegetable walking cooler on DK 3. 10.40am, raw eggs were found stored on top of cooked ham in DK5 walking fridge. Solution Standard and Quality issue, more Supervision USPH issue, more Supervision USPH issue, more Supervision USPH issue, more Supervision
016 017 018 019 021 022 023
28-Oct 28-Oct 28-Oct 28-Oct 28-Oct 28-Oct 28-Oct
11.am, potatoes, pasta sauce and soup was missing on the line when Standard and Quality issue, more Supervison opened crew mess, beef roast and turkey had only a temperature of 115 degrees. Crew Matrix not followed as there is to much overproduction to use up. 11.55am, bread display on Brasserie 30 need to be sneeze guarded to USPH issue, more Supervision be USPH compliance. 0.44pm, unpacking room couldn't show me the sanitation log for this day, nothing was filled out yet. 1.30pm, there were 13 waiters on the line waiting for food, galley was struggling to keep up with batch cooking and plating. USPH issue, more Supervision Timing issue, more Supervision
6.00pm, butter standards are not followed by wait staff, there are up to Standard and Quality issue, more Supervison 11 portions placed in there dishes when leaving the galley. 6.15pm, sauce cook carrying food items from WJ to DK 3 main galley without being covered. 6.50pm, beef tenderloin was cut the wrong way on DK 4 & 5. 7.51pm, sandwiches and cakes were found out of time control in caf promenade. Cakes need to be evenly cut and shaped to look more appealing. USPH issue, more Supervision Quality issue, more Supervision USPH issue, more Supervision
Printed: 7/5/2013
Ship: Independence of the Seas Executive Chef: Kenneth Johansen Review Date: 27/10/2011-09/11/2011 Observation By: Senior Executive Chef Franz Rohn Item# 024 025 026 027 028 Date 28-Oct 28-Oct 28-Oct 28-Oct 28-Oct Observation 8.00pm, mousses and fruit salad were found out of time control in Sorrento's. Solution USPH issue, more Supervision
8.10pm, cold cuts, fruit salad, coleslaw, couscous were found not been USPH issue, more Supervision labeled on DK5 buffet walking fridge. 9.00pm, shortage of ramekins to fill in the tartare sauce for hot appetizer, had to use tulip cups what looked terrible. 9.10pm, DK4 was struggling to plate up the Deconstructed Beef Wellington, long line of waiters. 9.20pm, a plate cover was dropping of the food on the way to the dining room, the waiter picked the cover of the floor and put it right back on the food on DK 3. 9.50pm, 15 waiters on the row were not sanitizing there trolleys after dropping off dirty dishes in the dish ring area on DK 3. 10.00pm, completely rotten strawberries (unusable) were handed out from the provision to the pantry. (should be on spoilage report) China shortage issue, more Supervision Standard and Quality issue, more Supervison USPH and Service Standard issue, more Supervision USPH issue, more Supervision Standard and Quality issue, more Supervison
029 030 031 032
28-Oct 28-Oct 28-Oct 28-Oct
10.49pm, on my walk through the dining room I found 14 plates of food Food Cost issue, more Supervision on the side stands. 11.00pm, pastry couldn't show my HACCP log, fridge temperature logs USPH issue, more Supervision as they are apparently kept in the CDP1 cabin. Food transportation logs to WJ doesn't exist. 7.20am, no food transportation logs in place for fruit plate and smoked USPH issue, more Supervision salmon plate served on DK8 Bell Box. 11.43am, fridge temperature logs could not been shown/found in the pantry area when I asked for it. USPH issue, more Supevision
033 034 035
0.25pm, no tomatoes, no cucumbers and out of Nilaga soup in the crew Standard and Quality issue, more Supervison mess, entire front area very dirty with no attention to clean from mess attendants. Menu schedule not followed at all this day.
Printed: 7/5/2013
037 038
29-Oct 29-Oct
1.05pm, pastries were found not been labeled in caf promenade. USPH and Standard issue, more Supervison Service staff was struggling with menu knowledge what they are serving. 5.05pm, bacon, sausage, corned beef was still found in the blast chiller USPH issue, more Supervision since 9.30am. 9.38am, no head waiter presence on DK 3 when wait staff returning dirty dishes to the dish ring area. Hardly any waiter is sanitizing the trolley and going right away picking up desserts. 9.56am, 109 cheese plates were found left over on all decks after second seating. 11.36pm, 11 portions of chicken tenders and 12 pieces hamburgers were found already cooked kept in the pan marie and not one single order in room service DK5. 2.25am, pantry night shift DK3 had there private radio on there station playing very loud music what is a safety issue. USPH issue, more Supervision
039 040
29-Oct 29-Oct
Overproduction issue, more Supervision Timely preperatation isuse, more Supervision
041 042 043 044
30-Oct 30-Oct 30-Oct 30-Oct
Standard and Safety issue, more Supervision
2.28am, pastry was found very dirty during production night shift, more USPH issue, more Supervision attention on USPH standards. 2.42am, bananas still in very good shape were found cut in pieces and Food Cost issue, more Supervision through in the garbage bin on DK 5 buffet station. 2.45am, food stored in glass door fridges on DK5 buffet station suppose to be under time control according to the sign posted on the fridges, as there are no labels on and food and items stored overnight for lunch it shows that the fridges is used on temperature control. 2.57am, besides smoked salmon sandwich there were no more other sandwiches available at this time. 7.35am, glazing of doughnut were not up to company standard USPH and Operational issue, more Supervision
045 046
30-Oct 30-Oct
Standard and Quality issue, more Supervison Standard and Quality issue, more Supervision
Printed: 7/5/2013
048
30-Oct
9.41am, hash brown potatoes portion size too small, blood sausage Standard and Quality issue, more Supervision completely dried out, grilled tomatoes had no color at all served on DK 4 a la carte breakfast. 1.20pm, running out of bread for lunch, substituted with rolls left over Standard and Quality issue, more Supervision from breakfast, ramekins had hardly any olive TAPENADE, the bread baskets were just terrible executed. 1.25pm, waiter served desserts, ice cream, pasta and soup on the some trolley. 14.08pm, no food transportation logs and sandwich cooling logs in place on the buffet station. Standard issue, more Supervision USPH issue, more Supervision
049 050 051 052 053 054 055 056 057
30-Oct 30-Oct 30-Oct 30-Oct 30-Oct 31-Oct 31-Oct 31-Oct 31-Oct
6.30pm, DK4&5 serving spinach tagliatelle instead of regular as there Standard and Quality issue, more Supervision are not more onboard, pesto sauce is way to thick, like a glue. 6.45pm, Bolognese and steak and kidney pie were still found in the hot Standard issue, more Supervision box left over from lunch. 9.10pm, lots of Hassel back potatoes were black serving on the line on Standard and Quality issue, more Supervision all Decks. 0.05pm, whole duck and beef steaks were found defrosting in pins with USPH issue, more Supervision warm water in the butcher preparation room. 0.15pm, nobody from the management was assisting the provision team on loading checking and identifying quality issues. 6.40pm, souffle cups look very used up already and need to be replaced. 7.30pm, no head waiter presence during busy dessert pick up or dish drop of times to ensure sanitation and service standards are in place on DK 3 main galley. 7.35pm, glass bottles were found mixed with tins and aluminum, food wastage with plastic on DK 3 main galley dish was area. Teamwork issue, Standard and Quality issue, Standard and Qualtiy issue, more Supervision
058
31-Oct
Garbage seperation issue, more Supervision
Printed: 7/5/2013
Ship: Independence of the Seas Executive Chef: Kenneth Johansen Review Date: 27/10/2011-09/11/2011 Observation By: Senior Executive Chef Franz Rohn Item# 059 060 061 062 063 064 Date 31-Oct 31-Oct 31-Oct 31-Oct 31-Oct 31-Oct Observation Solution
7.44pm, waiter was placing salt crackers on the cheese plate with bare USPH issue, more Supervison and Training hands, not using any tong or gloves on DK 5. 8.30pm, coffee stations on all Decks were found very dirty, spelling all over with empty bier glasses and bottles standing there. 8.42pm, fish cook is transporting fish from DK 4 to DK 3 without being covered. 8.55pm, sauce cook is cooking the Italian sausage already using 2 days later for the pasta dish Venetian Feast. 9.45pm, pastry is preparing chocolate glazed apples not wearing gloves. 10.35pm, Room Service: Operator very friendly and mentioned that it will take around 30-40 minutes, food arrived 11.03pm so was on time, fruit plate, cheese plate, turkey and Swiss cheese Panini as well as steak sandwich medium rare was good and according to standard. Only issue that I placed the empty plates at 11.50pm in front of the door this plates were still there when I came back from the morning walk through at 7.50am. 8.10am, tablecloths were found very dirty on the granola bar when opened for breakfast Cleaning issue, more Supervision USPH issue, more Supervision Timely preperatation isuse, more Supervision USPH issue, more Supervision Clean up issue, more Supervision
065 066 067 068
1-Nov 1-Nov 1-Nov 1-Nov
Standard and Quality issue, more Supervision
8.40am, roasted duck was cooked not according to recipe card, wrong Recipe follow up issue, more Supervision temperature and cooking method. 9.15am, camembert cheese, margarine, bocconcini mozzarella and mascarpone were found expired in the dairy provision fridge. Produce rotating issue, more Supervison
11.05am, wet garbage were found mixed with plastic and papers on the Garbage seperation issue, more Supervision DK3 dish was area.
Printed: 7/5/2013
servations and Recommendations
Owner CDC, Sous Chef, CP Supervisor
CDC, Sous Chef, Sorrento Supervisor CDC, Sous Chef, CDP ROM, Senior Head Waiters CDC, Sous Chef, CDP CDC, Sous Chef, CDP Crew Galley Executive Chef, CDC, Sous Chef,
CDC, Sous Chef, CDP
CDC, Sous Chef, CDP Crew Mess Supervisor, ROM, Senior Head Waiters Staff Mess Supervisor, CDC, Sous Chef
Printed: 7/5/2013
Owner CDC, Sous Chef, CDP Pantry CDC, Sous Chef CDC, Sous Chef, CDP Vegetables CDC, Sous Chef, CDP Tournant CDC, Sous Chef, CDP
ROM, CDC, Sous Chef, CDC, Sous Chef CDC, Sous Chef ROM, Head Waiters, CDC, Sous Chef WJ Manager, WJ Supervisor CDC, Sous Chef, CP Supervisor
Printed: 7/5/2013
Owner CDC, Sous Chef, Sorrentos Supervisor CDC, Sous Chef, CDP Executive Chef, CDC, Sous Chef, ROM, Head Waiters, CDC, Sous Chef ROM, Head Waiters,
ROM, Head Waiters, Inventory Manager, Provision Master, Executive Chef ROM, Head Waiters, Executive Chef, CDC, Sous Chef
Executive Chef, CDC, Sous Chef CDC, Sous Chef Production Sous Chef, Mess Supervisor
Printed: 7/5/2013
Owner CDC, Sous Chef, CP Supervisor
CDD, Sous Chef, ROM, Head Waiters,
CDC, Sous Chef, CDP CDC, Sous Chef, Room Service Cooks
CDC, Sous Chef , CDP Pantry CDC, Sous Chef Production, CDP Pastry CDC, Sous Chef, CDP Buffet CDC, Sous Chef, CDP Buffet
CDC, Sous Chef, CP Supervisor CDC, Sous Chef, CDP Bakery
Printed: 7/5/2013
Owner CDC, Sous Chef, CDP Breakfast
CDC, Sous Chef Production, Head Waiters,
Head Waiter, ROM CDC, Sous Chef, CDP Buffet CDC, Sous Chef CDC, Sous Chef, CDC, Sous Chef CDC, Sous Chef Inventory Manager, Provision Master, Executive Chef ROM, Senior Head Waiters ROM, Senior Head Waiters, Head Waiters
ROM, Head Waiters, Galley Specialist
Printed: 7/5/2013
Owner ROM, Head Waiters CDC, Sous Chef CDC, Sous Chef CDC, Sous Chef CDC, Sous Chef ROM, Room Service Supervisior
ROM, Head Waiters CDC, Sous Chef Inventory Manager, Provision Master, Executive Chef ROM, Head Waiters
Printed: 7/5/2013
Windjammer Observations and Recommendations

Ship: Executive Chef: Review Date: Observation By: Item# 001 002 003 004 005 006 007 008 009 010 011 012 013 Date 27-Oct 27-Oct 27-Oct 27-Oct 28-Oct 28-Oct 28-Oct 28-Oct 28-Oct 28-Oct 28-Oct 28-Oct 28-Oct
Independence of the Seas

Kenneth Johansen 27/10/2011-09/11/2011 Senior Executive Chef Franz Rohn Observation 6.25pm, all 3 vegetables offered for casual dining were found labeled as chefs vegetable, one is ok the others should be labeled what it is. 6.30pm, sushi variety and presentation is not quite up to standard for casual dining. 6.30pm, cheese platters are nicely presented, but don't use melon, salads or kiwi as garnish. 7.47pm, waiter was picking 2 apples ready to eat food for guest without using gloves or tongs. 6.35am, grilled tomatoes, rosti, breakfast potatoes were already placed on the line in WJ uncovered when open at 7.00am. 6.45am, 8 large trays of juices were already filled in Jade and Island Grill, when opened at 7.00am 6 people walked in the door?? Solution Standard issue, more Supervision Standard and Quality issue, more Supervision Standard and Quality issue, more Supervision USPH issue, more Supervision Standard and Quality issue, more Supervision Standard and Quality issue, more Supervision
7.30am, hot dogs were found defrosting in standing water over night in USPH issue, more Supervision Jonny Rockets. 7.45am, concierge lounge food tracking sheets are filled out incorrect. USPH issue, more Supervision 7.52am, ready to eat fruits were found not been sneeze guarded on DK 14 diamond member lounge. 3.00pm, instead of apple strudel, apple pie was served for afternoon tea. USPH issue, more Supervision Matrix follow up issue, more Supervision
3.05pm, Mexican beef stew was found labeled as Thai eggplant curry. Labeling issue, more Supervision 6.20pm, Tagliatelle in WJ casual dining was labeled as tuna bake, roasted parsnips were not labeled at all at opening time. 8.45pm, teriyaki beef and roast chicken were empty on the jade line nobody behind paid attention. Labeling issue, more Supervision Standard and Quality issue, more Supervision
Printed: 7/5/2013

Ship: Executive Chef: Review Date: Observation By: Item# 014 015 016 017 Date 29-Oct 29-Oct 29-Oct 29-Oct

Kenneth Johansen 27/10/2011-09/11/2011 Senior Executive Chef Franz Rohn Observation Solution
6.35am, lots of the bugambilla china wear looks very used up already Standard and Equipment issue, more with coating coming off and need to be replaced. Supervision 6.38am, many glass jars garnishes are missing on the marble counters, make sure the remaining silicon gets cleaned off properly. 6.45am, marble counters were found very dusty when opened WJ for breakfast. 10.38am, scrambled eggs, grilled tomatoes and fruits were found empty with no attention on refill, working place behind the line was also found very dirty, not very appealing for guest to look at. 10.40am, hardly any Danish was offered in the entire WJ besides 1 type of muffin, cinnamon roll, apple Danish and stritzel. Everything else was empty. Cleaning issue, more Supervison USPH issue, more Supervision Standard and Quality issue, more Supervision Standard and Quality issue, more Supervision
018
29-Oct
019
29-Oct
1.45pm, jonny rocket experience: Waiter Mr. Jerry Rebello was very Good standard in place, friendly, French fries, onion rings and ketchup smiley good, ham and cheese sandwich need more cheese, tuna sandwich, bacon, lettuce and tomato sandwich were good, St. Louis Burger and chicken salad were also up company standard, waiter struggled to tell me all dressing offers, dessert apple pie with cheddar cheese was also good. 6.20pm, only orange jello was offered for casual dining. Should be at least 3 different colors. Standard and Quality issue, more Supervision
020
29-Oct
Printed: 7/5/2013

Ship: Executive Chef: Review Date: Observation By: Item# 021 Date 29-Oct

Kenneth Johansen 27/10/2011-09/11/2011 Senior Executive Chef Franz Rohn Observation Solution
7.30pm, Chops Experience: Server Mr. Jean Paul Moutou was Standard and follow up issue, more friendly, the bread arrived warm but was not cut all the way as per Supervision standard, menu explanation and knowledge was average when asking about the oysters if they are raw or cooked or what are the basic ingredients of the sauvignon reduction he could not give me a correct answer. The oysters especially the Kilpatrick were not long enough gratinated, the duck salad was good, the crab cake was good too, for main course F&B Dominique had the Porterhouse med. rare what was perfectly cooked, WJ Manager Eurdley had the Barramundi what was good just the beurre blanc had too much acid, I had the petite filet med. rare what was perfectly cooked, side dishes broccolini, mashed, mushrooms, asparagus were good, roast potatoes were very dry and green beans need more seasoning. Chocolate Mud Pie as well as Red Velvet Cake was well presented, Baileys Coffee Creme brulee was good but still made on the side trolley what has been discussed a few weeks ago with no follow up. Espresso arrived without creme on top. 7.20am, old bacon from the day before served for breakfast in WJ what was only bits and pieces. 7.25am, glazing of doughnut were not up to company standard. Standard and Quality issue, more Supervision Standard and Quality issue, more Supervision
022 023 024
9.52am, WJ had challenges following up on replenishing the food, no Standard and Quality issue, more more fresh fruits on the line besides watermelon, no more doughnuts Supervision running out, fried eggs, waffles, French toast empty, long line on the toast and omelet station. 11.30am, please don't put a vegetable carving on the dessert station, Set up issue, more Supervision when then some melon carving. 6.20pm, brown sliced mushroom, cucumbers cut far to big, potato salad and rice/calamari salad tasteless in WJ casual dining. Standard and Quality issue, more Supervision
025 026
30-Oct 30-Oct
Printed: 7/5/2013

Ship: Executive Chef: Review Date: Observation By: Item# 027 Date 30-Oct

Kenneth Johansen 27/10/2011-09/11/2011 Senior Executive Chef Franz Rohn Observation 8.05pm,chicken Gordon bleu found complety dried out served on the line and the back up in the Alto Sham was the same. This should be cooked in small patches up in WJ not been delivered ready cooked at 6.00pm for entire evening. 8.20pm, hot food items looked badly presented on the line in island grill, pans dirty, food not nicely arranged and barely garnished. 8.45pm, all 6 cheese platters were still 3/4 full 15 minutes prior to closing time. 6.55am, glass jars as decoration in WJ Island Grill next to the hot cooking section were found dirty and grease. 7.05am, vegetable carving as display were still found wrapped in plastic. 7.15am, no more pineapple and cantaloupe melon could be offered for breakfast, not enough on board. 11.10am, saggy steak fries already on the line when open lunch at 11.30am. Solution Standard and Quality issue, more Supervision
028 029 030 031 032 033 034
30-Oct 30-Oct 31-Oct 31-Oct 31-Oct 31-Oct 31-Oct
Standard and Quality issue, more Supervision Food cost issue, more Supervision USPH and cleaning issue, more Supervision Standard and Quality issue, more Supervision Par level issue, more Supervision Timing issue, more Supervision
11.20am, pasta bake very plain on taste and completely dry, raita and Standard and Quality issue, more pappadams placed on the opposite side of the dish needed. Supervision
Printed: 7/5/2013
mer Observations and Recommendations
Owner WJ Manager, WJ Supervisor, CDC, Sous Chef CDC, Sous Chef, CDP Buffet CDC, Sous Chef, CDP Buffet WJ Manager, WJ Supervisor, CDC, Sous Chef, WJ Manager WJ Manager, WJ Supervisor CDC, Sous Chef, CDP Jonny Rockets CDC, Sous Chef CDC, Sous Chef CDC, Sous Chef, CDP Pastry WJ Manager, WJ Supervisor WJ Manager, WJ Supervisor Sous Chef, CDP Jade, WJ Manager
Printed: 7/5/2013
Owner Executive Chef, F&B Director WJ Manager, WJ Supervisor WJ Manager, WJ Supervisor CDC, Sous Chef, CDP Jade
CDC, Sous Chef, CDP WJ
Executive Chef, WJ Manager
CDC, Sous Chef, CDP Pastry
Printed: 7/5/2013
Owner ROM, Portofino Manager, CDC, Sous Chef
CDC, Sous Chef, WJ Manager CDC, Sous Chef, CDP Bakery Executive Chef, CDC, Sous Chef, CDP
CDC, Sous Chef, CDP CDC, Sous Chef
Printed: 7/5/2013
Owner CDC, Sous Chef, CDP
CDC, Sous Chef, CDP CDC, Sous Chef, CDP CDC, Sous Chef CDC, Sous Chef Inventory Manager, Provision Master, Executive Chef CDC, Sous Chef, CDP CDC, Sous Chef, WJ Manager
Printed: 7/5/2013
Tasting Panel ~ Lunch UK Brasserie

Bread Basket House Pate' Caesar Salad RCCL Burger Steak and kidney pie BLT Sandwich Cumberland sausages Fish and Chips Tandoori Chicken Soup of the day (Cauliflower soup) 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 Bread Basket Tropical salad Beef and Avocado Tortillas Bondi beach Caesar salad Buffalo Fried Chicken Sandwich RCCL Burger Sun-dried tomato wrap Grilled NY Strip loin open sandwich Grilled Scallops on Panzanella salad Ricotta cannelloni with green asparagus Tempura Cat fish in a Shanghai vinegar sauce Traditional Nasi Goering Turkey Parmigiana Soup on the day (Cream of Carrot) Apple and Peach Tart Banana Crunch Carrot Pyramid Oreos Cheese cake
Tasting Panel ~ Lunch Royal Brasserie 30 Bread Carpaccio con Scaglie die parmigiano Mexican corn and avocado salad Calamari salad Caesar salad Soup of the Day (cream of tomato) Riccota and Spinach Gnocchi Pan seared ocean trout filet Pan seared Turkey tenderloins Tandoori baked Lamb Skewers Tuerkish chicken wrap Empanada stuffed with soft baked Eggplant Royal Beef Burger Toasted Steak Sandwich Banzo the Mercedes Raspberry Chocolate Ganache Tart Spiced Rum Cake Gianduja Chocolate Cake
Tasting Panel ~ Lunch UK Brasserie

Good and well presented. Well presented but need more Cumberland sauce on the plate. Well presented. Burger was cooked very dry, fries saggy. Good and well presented. Toast as well as steak fries were saggy. Sausage, mash and gravy of good taste. Again steak fries were very saggy. Overall good taste but need more lemon juice in the marination, raita looked like split. Cauliflower soup was lacking on flavor and seasoning. Very well presented. Good taste and well presented. Need more satay sauce, very plain on flavor. Salmon fillets were not seasoned at all. Nice and tide rolled, well presented. Plum compote were just a few diced plum but as garnish. Crunchy nut cake was very dry. Very good. Rhubarb was missing as there is none onboard.
Tasting Panel ~ Lunch Royal Brasserie 30 - 3

Good and well presented Very well presented. Taste was good just grill it longer so it is nice and crisp and hot inside. Shrimp were tasty, bacon crisp, very well presented. Good just French fries were saggy. Well done. Well presented but need to be rolled much tide. Foccacia need be grilled longer, more chimichurri sauce. Scallops need more seasoning, otherwise very good. Good and well presented. Sauce was good had to use white wine vinegar and Madeira to substitute the Red Pun chun Vinegar. Very good flavor. Sauteed scallop potatoes were saggy, otherwise good. Nice and creamy good taste but a little bit to much garlic. Very good, just crumble were too big and very hard. Very good. Very good. Very good.
Tasting Panel ~ Lunch Royal Brasserie 30 - 6

Good and well presented Nice presented but need more lemon oil. Need to have a second tortilla triangle as per picture presentation. Calamari nice and crisp, salad well presented. Good. Very flavorful, well done. Good in flavor but portion size too big. Garlic aioli was very bitter uneatable, otherwise nicely presented. Entire dish was well presented, just ensure to mold the risotto nicely to place the scaloppini on top. Skewer and lentil salad of good taste. Wraps are to big and need be rolled tide. Very good and enough filling inside. Good. Good and well presented. Well done. Ganache was very hard, add some crme next time to soften up. Nice and moist, well done. Nicely layered, well done.
Tasting Panel Dinner

Feast of Nations Moroccan Chicken Salad Prawn Cocktail Spinach Dip French Onion Soup Cream of Pumpkin Chilled Berry Soup Caesar Salad Potato Gnocchi Prawn and Haddock Roasted Carved Turkey Grilled NY Strip Tomato, Basil and Mozzarella Calzone Paneer Makhani Chocolate Brownie Sandwich Tarte au Citron Banana and Crunchy Nut Parfait Sugar-free Key Lime Pie Low fat Tuscan Apple Cake UK1 Melon and Grapefruit Duo Boddingtons Cod Fingers Smoked Hampshire Duck Carpaccio Cream of Celery Lamb and Root Vegetable Soup White Gazpacho Boston Bibb Salad Lemon Tagliatelle Sole Fillets Chicken Blanquette Deconstructed Beef Wellington Vegetable and Bean Chili Shahi Paneer Chocolate Mousse Cake Banana and Blueberry Cake Coffee Mousse Sugar Free Apple and Pear Pie Low Fat Bramley Apple Phyllo Roll UK2 Fried Camembert Poached Salmon Cocktail House Pate Cream of Mushroom Oxtail and Potato Soup Chilled Pina Colada Soup Thin Shaved Red Cabbage and Arugula Salad Grilled Vegetable Manicotti Atlantic Salmon En Croute Mixed Grill Bubble & Squeak Roast Creamy Pork Stroganoff Leek and Goat Cheese Tart Lipton Tea Creme Brulee Belgian Chocolate Tart Wimbledon Low Fat Soy Panna Cotta Sugar Free Tasting of Mango Dinner 5 Paupiette of Roast Beef Tuna Spread Butter Short Crust Cream of Potato Soup Manhattan Clam Chilled Tropical Mango Soup Caesar Salad Pesto Tagliatelle Surf and Turf
Chicken Gordon Bleu Pork Loin Roast Zucchini Piccata Vegetable Bhonna Hazelnut Souffle Strawberry Romanov Boston Crme Pie Sugar Free Spanish Rice Pudding Low Fat Hazelnut Parfait Sail away Strawberry, Kiwi and Pineapple Medley Smoked Fish Tapenade Vidalia Onion Tart Sopa de Tortilla Hot and Sour Prawn Soup Chilled Watermelon Gazpacho Spinach Salad Truffled Wild Mushroom Linguini Alfredo Pan-Seared Golden Sea Bass Grilled Pork Chop Carved Roasted Beef Prime Rib Grilled Mediterranean Quesadilla (v) Aloo Gobi Methi (v) Strawberry Pavlova (v) Chocolate Cherry Cake Savarin Sugar Free Chocolate Pot de Crme Low Fat Blueberry and Peach Crumble Captain Gala Shaved Melon salad Shrimp cocktail Escargots Bourguignon Lobster Bisque Oxtail Broth Papaya and pineapple chilled soup Caesar salad Shrimp Ravioli Seafood Skewer Roasted Duck Carved Fillet of Beef Bohemian Dumplings Double Strawberry Cheese Cake Marinated Cherry Bake Chocolate Souffle Sugar Free Coconut Vanilla Layer Cake Low fat Berry Mousse Venetian Feast Anti Pasti Insalata Caprese Scallop Risotto Roasted Garlic Soup Minestrone Strawberry Bisque Insalata Della Casa Rigatoni Garlic Tiger Prawn Caved Pot Roast Lamb Shank Eggplant and Roma Tomato Bake Warm Chocolate Cake Raspberry Panna Cotta Tiramisu Low Fat Angel Food Cake Sugar Free Chocolate Mint Cake
Med 1 Mozzarella Salad Melon Prosciutto Scallop and Mussel Gratin Bouillabaisse Tuscan White Bean Soup Vichissoise Mesclun and Fennel Salad Ravioli Mare Monte Paked Perch Coq au Vin Roasted Beef Tenderloin Vegetable Paella Cream Catalan Spanish Orange Almond Cake Chocolate Hazelnut Truffle Tart Low Fat Tarte Aux Pommes Sugar Free Chocolate Pana Cotta Chef's Dinner Egplant and Tomato Tartare Seafood Salad Creamed Wild Mushrooms Cream of Asparagus Double Duck Consomme Roasted Peach Soup House Salad New England Bay Scallops Ziti Pan fried Giant Prawn Roasted Spatchcock Prime Rib Not so Traditional Vegetable Moussaka Kabuli Chana Dessert Sampler Cherry Jubilee Lowfat Passion Fruit Cheesecake Sugar Free Summer Berry Tart Anchored in Excellence Seasonal Fruit House Terrine Crab Cake New England Clam Chowder Asian flavored Chicken Soup Chilled Golden Delicious Apple Soup Focaccia and Tomato Salad Cheese Tortelloni Panko Cilantro Crusted Cod Honey Mustard Glayed Gammon Braised Lamb T-Bone Pan Fried Cauliflower Cakes Vegetable Vindaloo Ivory Chocolate Fondue Warm Apple Pie a la Mode Dulce de Leche Cheescake Low Fat Caramelized Pina Colada Tart Sugar Free Fruit Pillow British Red Leicester and Whole Wheat Bread Souffle Baby Shrimp Cocktail Smoked Chicken Breast Salad Lentil and Root Vegetable Soup Cock a Leekie Chilled Cherry Bisque Garden Salad Singapore Noodles Sole Meuniere Roasted Chicken Carved Mustard Crusted Roast Beef Yukon Gold Potato Pie
Masala Dal Chocolate Bread Pudding Traditional English Trifle Pecan Butterscotch Tart Low Fat Poached Peaches Sugar Free Pineapple Cream
Tasting Panel Dinner

Good flavor and nicely presented. Well presented. Just the right touch of sambal, well done. Very good flavor with a nice touch of brandy, well done. Nice and creamy, very good. Sweet and sourness is well balanced. Well presented. Cream sauce was very plain, need more seasoning, proscuitto strips were sticking together. Good and well presented. Well presented just stuffing was still too wet. Bearnaise sauce need more seasoning, more reduction and a touch Tabasco. Portion size too big and bottom still saggy. Good flavor just basmati rice was very dry. Good flavor and nice portion size. Good and well presented. Good and well presented. Good and well presented. Apple cake was a little bit dry and need more apples on top. Syrup had a nice sherry flavor, just the melon can be cut more evenly. Good and well presented. Grand Manier Dressing very flavorful, entire dish was well presented. Nice and creamy, very good. Strong rich flavor, very good. Need to be more chilled, flavor good. Well presented. This pasta dish need more sauce, was good but dry. Crab beurre blanc too thick, otherwise good. Blanquette was very good, peal onion were missing as there are non onboard. Duxelle and red wine jus very good, just ensure the beef is cut the right way. The chili was to wet and need more beans, rice was very dry. Rice was too dry and raita too watery. Nice, rich and creamy, well done. Overall well done, portion size is almost to small. Good and well presented. Good and well presented. Not proper baked, dough still raw and apples still hard. Very well presented, nothing to mention. Potato salad need a little more horseradish flavor, otherwise good. Overall well presented, chutney good of taste. Very good. Very good, considering that there is no oxtail onboard. Very good. Nice and high presented. To oily, roasted eggplant need more seasoning. Puff Pastry need to be longer baked, still very saggy on the bottom, otherwise good. Lamb chop was very tough and bacon need to get more color on the grill. Good and well presented. Good goat cheese flavor, nice and crispy onion, well done. Good flavor. Good taste. Good amount of jelly and strawberry, well done. Plums for garnish need to be cut more evenly. Missing mango flavor in the mousse, cheesecake and moist mango cake good. Paupiette were very small in portion size, taste was good. Very good and well presented. No short crust onboard had to use puff pastry instead, taste was good. Very good flavor. Very good flavor. Good in flavor but too thick. Well presented. Tagliatelle lightly overcooked, pesto sauce need more seasoning. Castle potatoes need more seasoning, otherwise good.
Steak fries were saggy, carrots overcooked. Potatoes need more seasoning, otherwise good Portion size was far to big. Vegetables are completely overcooked. Nice and high but very dry. Good and well presented. Pie not high enough, very small portion size. Good. Good. Very well presented, but need more lime syrup. Good taste, but fish dip changed the color already showing that it is plated to early. Tart was very good, but leek fondue was very thick. Was very light on color and plain on taste, no chili kick at all. Very good flavor. Nice and refreshing, very good. Very well presented. Mushroom sauce nice truffle flavor but just too thick. Cherry tomato, green beans and snow peas need seasoning. Potatoes need to be fried more. Root vegetables need more seasoning, beef jus was too light on color. Quesadilla were saggy and had to much cheese, tomato cilantro salsa was more or less just sauce picante. Was to light on flavor. Was very dry and not enough whipped cream. Very good, just ensure follow picture presentation and give 3 cherries per plate. Very good. Good flavor. Good and well presented. Well presented, midori yogurt of good taste. Well presented. Very good flavor. Missing seasoning, no real lobster flavor and bitter taste. Nice and clear, very good. Lacking on papaya flavor, very light on color. Well presented. Spinach need more seasoning, leeks were fried to brown. Cauliflower hash need more seasoning, red pepper pesto beurre blanc was missing olive tapenade. Entire dish was well executed. Beef was cut the wrong way, mash and cremini mushroom need more seasoning. Mushroom ragout was too thick, blue cheese crumble was missing as per recipe. Good taste but to much red food color used. Good flavor and well presented. Nice and fluffy, well done. To thin layered, portion size too small. Mousse was to bright on color used to much food color also need more sweetness. No yellow squash onboard, roast garlic was overcooked. Nicely presented. Missing seasoning, parmesan cheese and white wine flavor. Good in flavor but too thick. Need more tomato flavor and don't thicken this soup with corn starch, just follow recipe card. Very good. Nicely presented. Pasta al dente cooked and very tasty. Crust was very solid, had to much bread crumbs. Gratin potato were very soft and plain on taste. Lamb shank was still a little tough, otherwise good. Eggplant need more seasoning. Good and well presented. Good and well presented. Good and well presented. Was too high and not cut nicely. Had not enough cream between the layers.
Good and well presented. Good and well presented. Butter nice and taste, bread need to be cut in half as per picture presentation. Overall good taste but need more saffron flavor. Good taste but need more garnish inside. Need to be chilled more. Nice and high presented. Spinach was very salty. Entire dish was good. Marination didn't went through, spinach was salty and portion size very small. Entire dish was very nice. Good and well presented. Very good. Good but a little bit dry. Good and well presented. Completely flat, over baked and not enough apples. Good and well presented. Need more tomatoes in the tartare, tomato cumin coulis was too thick. Enoki mushrooms were completely saggy, more micro greens, scallops were tasteless. Very good. Good color and taste. Was not strong enough in flavor, need also more port wine. Very good. Nicely presented but sunflower seeds were missing. Entire dish was good and well presented. Entire dish was good and well presented. Spatchcock was a little overcooked and dry, otherwise good. Sauce need more horseradish flavor. Eggplant was still not cooked, tomato sauce too sour. Was too plain on flavor. Cheese cake was missing passion fruit flavor. Good and well presented. Was missing passion fruit flavor. Good and well presented. Good and well presented. Waldorf salad was good but very mushy. Sour cream is missing tequila flavor. Very good but watch the thickness. Very good and strong flavor. Had to much cinnamon powder as garnish. Good and well presented. Very good. Good and well presented. Good and well presented. Good and well presented. Good and well presented. Good flavor. Need more chocolate flavor. Very good. Very good. Good. Nicely presented. Nice and fluffy, well done. Well presented. Peppercorn dressing need more olive oil and seasoning. Very good, but watch thickness for second seating. Very good chicken flavor. Good. Nicely presented. Good flavor, egg julienne need to be cut much nicer. Entire dish was well executed. Entire dish was well executed. Entire dish was well executed. Overall good just chili was missing in the succotash.
Need seasoning, very plain. Well presented. Did not have enough sherry flavor. Was very hard. Peaches had a nice color but no red wine flavor. Well presented.
Gold Anchor F & B and Culinary Review 2011A

Ship Name: F&B Director: Executive Chef: Review Date: Reviewer: Overall Score: Independence of the Seas Adolf Netsch View Donna Horlock View Standard May 4 to May11 2011 Senior Executive Chef Marco Marrama
68.7%
Instructions: The Correction Sheet list all items from this Review that were scored with less than 3 points. Points will be deducted as follows: One (1) point for a score of 2.5 Two (2) points for a score of 2 Three (3) points for a score less then 2 For the next Review, these items will be checked first, credit will be given for each item corrected.
PRODUCTION
view standards
1. Temperature Logs
Comments & Findings 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.
1 0 0%
Score:
2.5
Senior Chef Comments
3. Food Storage
Comments & Findings 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.
1 0 0%
Score:
2.5
4. Gloves
Comments & Findings 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.
2 1 50%
Score:
6. Hand Washing
REPEAT
Score: 2.5
Comments & Findings 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.
1 0 0%
8. Responds to Inspections
Comments & Findings 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.
1 0 0%
Score:
2.5
13. Equipment Availability / Training
Comments & Findings 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.
2 2 100%
Score:
14. Taste Panel
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.
1 1 100%
Score:
2.5
15. Tasting Panel WJ / Buffets
Comments & Findings 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.
2 2 100%
Score:
GALLEY MANAGEMENT
view view standards standards
17. Adherence to Recipes, Descriptions, Cooking Methods & General Food Handling Practices
Comments & Findings 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.
2 1 50%
Score:
GALLEY MANAGEMENT
18. Portion Control, Waste Minimization, Over-production
Comments & Findings 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. Portion control check for salmon steads and filet mignon served in the dining room as well all the meats served in chops/portofino also showed a difference up to 2oz. per portion. Standards are not met. Senior Chef Comments
0%
Score:
GALLEY MANAGEMENT
19. Presentation and Recipe Guidelines used & Posted during Daily Operations
Comments & Findings
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.
100%
Score:
GALLEY MANAGEMENT
22. Documentation & Product Specifications
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.
2 2 100%
Score:
GALLEY MANAGEMENT
REPEAT
Comments & Findings 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)
2 1 50%
Score:
30. Coaching, Training, Team Building & Comments & Findings 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.
2 2 100%
Score:
31. Hands-on Involvement in Galley
Comments & Findings 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.,
2 1 50%
Score:
34. WJ Buffet Set-up
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.
1 1 100%
Score:
2.5
GALLEY MANAGEMENT
37. Quality & Taste of Buffet Items
Comments & Findings 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.
1 1 100%
Score:
2.5
GALLEY MANAGEMENT
42. Communication between Front-ofHouse and Back-of-House
REPEAT
Score: 2
Comments & Findings 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.
2 2 100%
GALLEY MANAGEMENT
48. Head Waiters
REPEAT
Comments & Findings 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.
1 0 0%
Score:
2.5
GALLEY MANAGEMENT
49. Waiter Menu Knowledge
Comments & Findings 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. 1.5 Senior Chef Comments
33%
Score:
GALLEY MANAGEMENT
52. Room Service
Comments & Findings 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.
2 2 100%
Score:
53. Waiter Discipline
Comments & Findings 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.
1 0 0%
Score:
2.5
57. Solarium, Promenade, Caf Latitude
Comments & Findings The quality of desserts used in Caf' 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. Senior Chef Comments
0%
Score:
2.5
61. Portofino
Comments & Findings
61. Portofino 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. Score: 2.5 Senior Chef Comments
100%
GALLEY MANAGEMENT
70. Meal Count: Usage
Comments & Findings 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.
3 3 100%
Score:
1.5
GALLEY MANAGEMENT
71. Meal Count: Production Sheets
Comments & Findings 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.
3 3 100%
Score:
1.5
GALLEY MANAGEMENT
82. Training Support and Guidance
Comments & Findings 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.
1 1 100%
Score:
2.5
GALLEY MANAGEMENT
84. Operational Training, USPH, HACCP, Comments & Findings New Hire, Succession Placement and Quiet few crew members that have been in temporary position for more than 180 days have not covered 2 Temporary position coordination 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. Score: 2.5 Senior Chef Comments
100%
GALLEY MANAGEMENT
86. Pastry Program
Comments & Findings 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 Caf 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.
1 1 100%
Score:
2.5

view view view view view standards view standards view standards standards standards standards
TOTAL:
46
31
67%
Gold Anchor F & B and Culinary Rev

Ship Name: Independence of the Seas F&B Manager: Adolf Netsch Executive Chef: Kenneth Johansen Review Date: 11.23.2010 - 11.29.2010 Reviewer: Guenther Bartschte Overall Score: 78.7%
6. Hand Washing
REPEAT
Score: 2
Comments & Findings Hand washing was one issue the first two days special w in the morning and evening around 20% of the F&B em issue was seen in the crew mess and staff mess good issues to the Galley management .It is important specia active. Senior Chef Comments
REPEAT
Comments & Findings Culinary knowledge was up and down Dona(CDC) only then some of the chefs who are 11 years in the compan regarding recipe card knowledge some of the managem explain increadience and cooking procedure I strongly r necessary if a sous chef is not confident with the recipe identify mistakes during the daily operation. But we also chef's are new promoted or just joined the company. 2 Senior Chef Comments
Score:
42. Communication between Front-of-House and Back-of-House
Comments & Findings
42. Communication between Front-of-House and Back-of-House
Communication between front of the house and back of needed for the galley operation. The opening for the line the breakfast time and lunch needs to speed up , the te JR staff many times the JR was not very busy but all co busy the manager needs to shift the personal what will r Senior Chef Comments
Score:
2.5
48. Head Waiters
Comments & Findings During lunch long line was built up in front of the Dinnin required to speed up the procedure to accommodate th done on the tutti buffet more staff needs to be in place s was seen and slow service this needs to be observed fr was mention improvement was seen. Bread program in much bread is in the basket what ends up later as waste head waiters and 14 waiters 44 question was ask from S only 62 % was is a fail was a little bit disappointing as th waiters.Tabrez Sheikh 61%,Burnan Saul 59%,Dwain Hu Score: 2 Senior Chef Comments
& B and Culinary Review 2010A
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.
& Findings ng was one issue the first two days special when cooks and assistant waiters start to work ng and evening around 20% of the F&B employees are not washing their hands , same een in the crew mess and staff mess good improvement was seen after we did mention the e Galley management .It is important special this time a year where the novak virus is very
2 1
f Comments
& Findings wledge was up and down Dona(CDC) only 2 month in the company had better knowledge f the chefs who are 11 years in the company. However we was also a little bit concerned cipe card knowledge some of the management members(Sous Chefs) was not able to adience and cooking procedure I strongly request to work on the errors what is basics and a sous chef is not confident with the recipe and cooking procedure he can't evaluate and akes during the daily operation. But we also have to take in consideration some of sous ew promoted or just joined the company.
2 0
f Comments
& Findings
tion between front of the house and back of the house is good but more feed back is he galley operation. The opening for the lines is a little bit slow and the cleanness between t time and lunch needs to speed up , the team needs also to communicate better with the ny times the JR was not very busy but all cooks and wait staff on duty and the WJ was very nager needs to shift the personal what will release some of the stress in the wj.
1 0
f Comments
& Findings h long line was built up in front of the Dinning room a better system and more effort is peed up the procedure to accommodate the guest to their tables , the same needs to be tutti buffet more staff needs to be in place special after opening the Dinning room long lines d slow service this needs to be observed from the Head waiter in charge after the issues n improvement was seen. Bread program in the evening needs also improvement far to is in the basket what ends up later as waste. Head waiter knowledge test took place with 6 s and 14 waiters 44 question was ask from SA,VF and CD menu the average score was as is a fail was a little bit disappointing as the waiters had a height score then the head ez Sheikh 61%,Burnan Saul 59%,Dwain Hunter 66%Sarat Karyara 57% and Abbas 66%.
2 1
f Comments
50%
0%
0%
50%
GOLD ANCHOR CULINARY REVIEW STANDARDS Category

USPH
Area
1 Temperature Logs
Standards
Temperature logs must be kept up to date as per SQM for all cooling units and dish machines. Proper action must be taken when temperatures are above or below compliance. Kitchen stewards must adhere to USPH temperature, monitoring and recording criteria. Kitchen management and supervisors incorporate public health guidelines into daily activities of production and training. All USPH meetings must be documented to include attendees and content discussed. Must be put in proper coolers, covered, labeled, and rotated properly. Executive Chef is inspecting and reporting discrepancies regarding food safety issues on the out islands during mandatory inspections upon each arrival. Are available and proper usage has been explained to the staff. Proper usage is to be monitored and corrected by Executive Chef and Galley Management. Are available and proper usage has been explained to the staff. Proper usage is monitored and corrected, encourage demonstrated for calibration and logged. This will be checked and confirmed. Proper signage over hand sinks is described to staff and hand washing practices are observed as often as necessary. Galley management presents themselves as models of proper grooming, hygiene and uniform compliance. Monitors and corrects staff when needed. Reacts to all non USPH compliance issues in Senior Chef Reports and past Reviews in a timely manner, communicates issues to critical persons, (AVOs) instructs and follows up. Must maintain current AVO log, and respond to Senior Chef. Maintains a working knowledge of in addition to an on-going involvement with HACCP compliance according to our changing menus. This includes training of which is mandatory for all crew. Maintain all HACCP related logs. Food transportation temperatures logs must be on file. Supervisors and crew are familiar with all safety and environmental policies and applies them on an ongoing basis. Ex: Garbage separation, disposal of cooking oil, name tags. Safety meeting minutes and attendees signature as per SQM.
USPH
2 USPH - Guidelines / Meetings / Training
USPH
3 Food Storage
USPH USPH
4 Gloves
5 Thermometers
USPH USPH
6 Hand Washing 7 Personal Grooming
USPH
8 Responds to Inspections
USPH
9 HACCP
USPH
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10 Safety / Environmental / "Save the Waves"
Category
Safety and Accident Prevention
Area
11 Management
Standards
Galley management and Supervisors focus and incorporate supporting Safety and Accident Prevention into daily operations. Cleaning chemical usage, documented training should exist for all galley equipment, correct use of equipment, safety belt usage, sharp knives, water near electrical outlets. Trolley brakes are in use. Safe work practices are encouraged and unsafe work habits are documented and accountability held. Awareness and maintenance of safety in the workplace environment on a regular basis. Examples range from; dry floors, sufficient drainage, lighting, crowding, correct storage, crowd control during buffet set up, rough weather. Effectively observing and coaching to keep crew members safe including having proper safety equipment available such as; safety shoes, side towels, safety belts, aprons, oven mitts, first aid kits, Personal Protection Equipment (PPE), and equipment such as trolleys and all culinary equipment functioning safely, and are available at all times. Properly document training for all new joiners making sure to review important safety topics and equipment usage.
Safety and Accident Prevention Safety and Accident Prevention
12 Safety Work Environment
13 Equipment Availability
Category
PRODUCTION
Area
14 Taste Panel
Standards
Hold a taste panel at least a half hour before each service. Sous Chef, Executive Sous Chef, and Chef de Partie / Station Heads to attend. All dishes are also to be monitored in the production stage. All food must be tasted, evaluated and corrected by cooks / Sous Chefs if needed. The flavor profile of each must be discussed. Kitchen management ensures that all buffet food and food served and/or presented in the WJ or any buffet must be checked to company recipes and corrected if needed in both taste and presentation. Taste panel comments must be accurately maintained and contain enough information for production Sous Chef to follow up. All crew, staff and officer food must be temperature checked and tasted by the allocated Sous Chef and dining room supervisor prior to service tasting / comment sheet should be available for review. Kitchen management takes an active role in instructing and correcting cooks in compliance to the basic cooking methods as provided by Culinary Operations and the Senior Chefs. Enforces good culinary practices, prevents short cuts that result in inferior food.
PRODUCTION
15 Tasting Panel - WJ / Buffets
PRODUCTION
16 Crew, Staff and Officer Food
PRODUCTION
17 Adherence to Recipes / Descriptions / Cooking Methods & General Food Handling Practices
PRODUCTION
PRODUCTION
Kitchen management takes an active role in overseeing effective portion control and product yield. Production methods, as well as requisitioning and utilization of all products. 19 Presentation and Recipe Guidelines used and posted during All dishes must be prepared and presented to the galley and dining room staff, pictures provided as well to ensure presentation compliance. Photographs and Daily Operations recipes are posted correctly and used as training tools. 18 Portion Control / Waste Minimization / Over-production 20 Timely Preparation Ensures that all food is prepared within an appropriate delivery time to ensure freshness. This pertains to batch cooking during service, plating of appetizers and the saucing of plated hot food.
PRODUCTION
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67
GOLD ANCHOR CULINARY REVIEW STANDARDS Category Category

INVENTORY CONTROL
Area Area
21 Works with Provision Master & Inventory Manager
Standards Standards
Executive Chef attends all loadings, inspects products for compliance and quality issues and reports discrepancies to Provision Master appropriately. Loading reports are communicated to head office, along with product discrepancies on specifications, unit weights through Culinary Support System. A spoilage & requisition discrepancy report is to be available from Provision Master to Executive Chef cruise-by-cruise. Products are rotated properly and maintained in a clean, safe, USPH compliant manner. Takes an active role in accurately forecasting production needs / covers, attempting to reduce repetitive unnecessary work, overproduction and repetitive travel time to storeroom. F&B Manager / Exec. Chef takes an active role in forecasting initial orders and container orders. MOCV Report (variance report) must be available for review and Chefs comments from the Inventory Manager. Communicates within the time frame with shore side personnel and Provision Master concerning changes in menu, products and itinerary in order to avoid duplication of purchases. Daily shortages and potential shortages must be communicated to the Chef on a daily basis. Monitors whether or not the Provision Master is assisting in setting par levels through reporting of Slow or Non-moving items and communicating regularly with culinary management. Slow & Non-moving list must remain current and posted on a cruise-by-cruise basis within both Executive Chef & Provision masters office. F & B Manager / Provision Master / Inventory Manager regularly take inventory of all products and are accurately carried out as per SQM manual. A comparasion count between 30 items, comparing physical and Crunchtime.
INVENTORY CONTROL
22 Documentation and Product Specifications
INVENTORY CONTROL INVENTORY CONTROL
23 Storage 24 Forecasting
INVENTORY CONTROL
25 Communication
INVENTORY CONTROL
26 Provision Master
INVENTORY CONTROL
27 Counting Inventory
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Category
GALLEY MANAGEMENT
Area
28 Culinary Knowledge and Application
Standards
Demonstrates thorough knowledge of international cuisine's use of ingredients, cooking techniques, and RCCL operations procedures, practices and standards. Applies knowledge to ensure that galley operates at the highest possible standard everyday. Demonstrates the ability to effectively communicate to all levels of RCCL employees, management and passengers to ensure that culinary priorities are made known and acted upon. To include evaluations, performance opportunity logs, and development plans, etc. Demonstrates the ability to effectively communicate to all levels of RCCL employees, management and passengers to ensure that culinary priorities are made known and acted upon. To include evaluations, performance opportunity logs, and development plans, etc. Actively participates in galley operations as frequently as possible. Leads by example. Evaluations, Position Changes and PDP's: Timeliness of all evaluations are delivered within Company guidelines and are accurately entered into Encore. Both temporary and permanent position changes are made in conjunction with appropriate evaluations. PDP's are being used appropriately and being followed-up. Verify that paper time cards are signed by crewmember& supervisor on a daily basis. Verify sick hours are recorded on the time card properly. Verify that time cards are completed using the 'midnight day divide". Verify that crewmembers are appropriately hours worked in hours & minutes. Verify that crewmembers are in compliance with the ILO Convention 180 rest hours.
GALLEY MANAGEMENT
29 Communication Skills and Practices
GALLEY MANAGEMENT
30 Coaching / Training / Team Building / Crew Development
GALLEY MANAGEMENT GALLEY MANAGEMENT
31 Hands-on Involvement in Galley 32 Evaluations
GALLEY MANAGEMENT
33 Time & Attendance
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68

WINDJAMMER
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Area Area
34 WJ Buffet Set-up
Standards Standards
The WJ Executive Sous Chef along with the WJ Manager must walk the line and check compliance with all GOLD standards at least 15 minutes before opening. Galley management also ensures that all buffet platters and salads are presented in the appropriate manner. Check accuracy of menu boards making sure they're current with the proper names and garnishes of each dish on menu.
WINDJAMMER
WINDJAMMER
Ensures that the buffet support team remain focused on maintaining a fresh and appealing buffet throughout the entire operation. Surrounding area (including carpet area) also remain clean and presentable throughout operational hours. Ensures that all GOLD standards posted on intranet are met at all times. 36 All Buffet Presentations, Decorations: Tallow Wax, Fruit, Ice Galley management ensures that all buffet platters and salads are presented in an appealing and appetizing manner. All Tallow Wax and Fruit Carvings are in and Vegetable Carvings a presentable state and in good repair at all times. Takes corrective action when needed. Hot foods hot & Cold foods cold. 35 Cleanliness & Service Support Standards 37 Quality and Taste of Buffet Items All items are tasted and quality checked together by the Sous Chef and WJ Manager walking the line at least 15 minutes before opening. Recipes from the WJ recipe base are to be used. Sugar-free desserts are to be displayed. Ensures that pre and during service, enough attention is given by both Front-ofHouse & Back-of-House in the replenishment of all foods, ensuring the quality and presentation is equal from the opening to the end of the service. Matrix is to be followed at all times. Quality, presentation and selection are in line with company standards. Repetitiveness of desserts is minimized. Quality, presentation and selection are in line with company standards. All specific casual dining service standards and ambiance exists. All buffet items are presented, to taste and temperature & within Company guidelines. The atmosphere, decorations, cleanliness, upkeep and service standards are all in keeping with the concept. The black ceramic Hot Plate surface kept in good condition
WINDJAMMER
WINDJAMMER
38 Buffet Maintenance and Replenishment
WINDJAMMER WINDJAMMER WINDJAMMER
39 Afternoon Tea & Snacks 40 Windjammer Casual Dining 41 Marketplace & Jade Buffets
WINDJAMMER
42 Communication between Front-of-House and Back-of-House Both the WJ Manager and Sous Chef should meet on a daily basis to discuss challenges within the department. Deciding together the direction in which they approach the problem to solve the issues. The Dining Services Log for both supervisors must be kept up to document meetings, log challenges and give solutions. All staff must show a friendly and positive attitude during interaction to guests and each other. 43 Labeling of all Food Products The correct description of all foods is to be on all labels, especially if they include foods such as nuts and oil. The corporate standard font, style, size and language for labels is used at all times. All buffet equipment and decorations including the Bugambilia, and mirrors, cake bases, salad bowls, ice carvings, tallow wax, chocolate sculptures, vegetable and fruit carvings / decorations must look fresh and presentable at all times.
WINDJAMMER
WINDJAMMER
44 Buffet Platters & Decorations
Category
BUFFETS
Area
45 Buffet Tables & Set-up
Standards
All buffet tables, plates, silverware, serving utensils, labels & chaffing dishes are maintained, cleaned and presented in good condition and inspected by both the F&B Manager and the Maitre'd or his/her representative prior to opening. Condition of skirting, condition of flowers/ foliage both fresh and artificial are to look presentable at all times. All buffet equipment and decorations such as: Mirrors, Cake Bases, Salad Bowls, Ice Carvings, Tallow Wax, Chocolate Sculptures, Vegetable & Fruit Carvings must look fresh and presentable at all times. Dining room support is in place 15 minutes prior to the start of each buffet.
BUFFETS
46 Pool / Theme Buffets
69

RESTAURANT OPERATIONS
Area Area
47 Dining Room Management
Standards Standards
The dining room management remains committed in the support of achieving food costs, food and service ratings. Supports the Headwaiter's attendance/supervision during critical pick up times within the galley as well as food product knowledge. Follow ups involve him/herself in educational and motivational activities with the galley and dining room staff. Supports all Company standards and policies. Maitre d supports the Headwaiter's attendance and supervision during critical pick up time of soups, desserts and appetizers, as well as on the return of the plates from the dining room into the dish wash areas. Needs to enforce the Service. Parade service standards. Responsible for Waiter Menu Knowledge.
48 Head Waiters
49 Waiter Menu Knowledge
Waiters and Head Waiters are expected to be thoroughly familiar with the complete itinerary menu. They should be able to accurately describe each dish in great detail including specific ingredients. The Maitre'd expected to provide ongoing training utilizing the culinary waiter booklets. Assistant waiters should possess a basic knowledge of all menu items. Maitre d supports the Headwaiter's attendance and supervision during critical pick up time of soups, desserts and appetizers, as well as on the return of the plates from the dining room into the dish wash areas. Needs to enforce the Service. Parade service standards. Responsible for Waiter Menu Knowledge. Instructs service staff on correct butter and other condiment policies. Supports meal count procedures, monitors the crew mess after service for the consumption of meals from the service line. Monitors coffee over production, side stands, AVO orders and the number of extra meals to assist with food cost controls. Appropriate menu is available at the specified times, friendliness of operator, timely delivery of food, temperature of food, proper presentation of menu items. Maitre d and the dining room management controls the discipline of waiters in the galley during food pick up time and the time that the service Staff spends within the galley. Must adhere to all USPH rules. Controls the tray clearance and garbage separation at the dish ring. Taking food from the line for themselves during critical service time and before all guests has been served. Ensures minimum amount of time for hot food left on the stations. Maitre d ensures that sufficient china is in circulation to run a smooth operation. He/she confirms weekly with the Executive Chef to agree that the necessary china count is in rotation. Examples being: main course plate, pasta plates, 9 inch plates, shell dish, monkey dish, souffl cups, crme brulee dishes. Dining Room Manager, Windjammer Manager and F&B Manager must make sure that the taste of the coffee is superior. All coffee equipment needs to be cleaned daily in the galley, Windjammer and crew mess by WJ Manager and F&B Manager. Coffee does not get carried from one service to the next. Provisions are in place to control / reduce the amount of left over coffee. Executive Chef, F&B Manager and Dining Room Manager need to strictly enforce the rule that no waiter orders food and/or takes food from the line to eat themselves before or after service. Eating from the line is prohibited.
50 Food Pick-up Standards / usage of Service Equipment
51 Supports Culinary Cost Savings / Waste Reduction
52 Room Service
53 Waiter Discipline
54 China
55 Coffee Compliance
56 Eating from the Line
Category
OTHER VENUES
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Area
57 Solarium / Promenade / Caf Latte-tude
Standards
Appropriate menu available at the specified times, an emphasis on batch cooking, temperature of food, proper presentation of menu items. Appropriate menu available at the specified times, an emphasis on batch cooking, temperature of food, proper presentation of menu items. Pizza offerings are to Company specifications and in line with the menu advertised. Service & Cleanliness standards are maintained. Appropriate menu available at the specified times, an emphasis on batch cooking, temperature of food, proper presentation of menu items. Recipe and food presentation is in compliance with RCCL Culinary Standards. Strict adherence to RCCL service and ambiance standards is enforced. Recipe and food presentation in compliance with RCCL Culinary Standards. Strict adherence to RCCL service and ambiance standards is enforced.
OTHER VENUES
58 Seaview Caf / Johnny Rockets
OTHER VENUES OTHER VENUES OTHER VENUES
59 Sorrento's 60 Jade / Sushi 61 Portofino
OTHER VENUES
62 Chops Grille
70

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

MARINE SUPPORT
Area
75 Electrical Supply - Communication & Support
Standards
Marine Support, Electrical Services, maintains a level of involvement with the F&B Manager and the Executive Chef and their teams, along with shore side support to ensure that electrical repairs, and preventative maintenance are properly reported and that all items are taken care of in a reasonable amount of time, and that the work place is safe from injury. Chief Electrical Engineer is responsible for the maintenance of electrical outlets and voltage requirements as recommended by the equipment manufacturer or the onboard facilities to include, but not limited to the following; Ovens, Flat/grooved Grills, Deep Fat Fryers, including ground fault checks. Coffee Machines, Hot Plate Element connections, Bakery Oven / Proofer, Tilting Pans / Pressure Braising Pans, including power switch seals. Steam Kettles and Hot Holding Cabinets / Cook-n-Hold Cabinets. AMOS system outlines detailed information on preventative maintenance by equipment type. Attends weekly walk-thru results as assist with updating the AMOS AVO log. Chief Refrigeration maintains a level of involvement with the F&B Manager and the Executive Chef and their teams, along with shore side support to ensure that galley equipment repairs, replacements, and preventative maintenance are properly reported and that all items are taken care of in a reasonable amount of time. Preventative maintenance/inspection schedule for each cooler and available for review. Documentation to be available of the latest repair or preventative maintenance done on a specific cooler (also available to the chef). Documented follow up on weekly temperature log reports. No outstanding equipment issues beyond 7 days. On hand stock of key replacement parts.
MARINE SUPPORT
76 Electrical Supply - Repair & Maintenance
MARINE SUPPORT
77 Refrigeration Supply - Communication & Support
MARINE SUPPORT
78 Refrigeration Supply - Repair & Maintenance
Chief Refrigeration to join Chief Electrician, Facilities Manager with the Executive Chef and F&B Manager on Bi-weekly inspections of all galley equipment. Updates on previous equipment issues that remain outstanding must be shared with the Chef who will monitor items "pending" longer than 14 days. Monitor status of pending PO's for parts/replacement equipment. Enlist support from Ship Ambassador and Shore side Facility Consultant as needed. Status of galley equipment is communicated at weekly maintenance meetings. Attendance to the Bi-weekly inspections. One reporting tool to be monitored and maintained, AMOS AVO list, by all parties. Replacement budget and key equipment replacement for galley communicated to the Executive Committee each year.
Category
LEADERSHIP SUPPORT
Area
79 Employee / Crew Relations
Standards
Evaluations: Given in a timely and objective manner reflecting goals, objectives and Guest feedback.Time & Attendance: Kept consistent with RCCL time and attendance policy. Meetings: Conducted with the appropriate frequency to ensure that the F&B Management has all necessary and relevant information with which to operate successfully, Evaluations: In compliance with Company Standards and clear objectives. Execuitve Chef, Executive Sous Chef and Sous Chef evaulations must be emailed to the Senior Chef 7 days priior. Cultural Diversity: Both valued and encouraged as a strength. Teamwork is promoted and facilitated at all levels of the F&B operation. Training & Development: Opportunities are identified and appropriate resource are committed to obtaining results. Promotions: Awarded objectively based on documented performance. Promotion/position criteria is made known to the crew. Promote & support activities that highlight the culinary talents and products onboard. Prioritizes galley capital expenditures and replacement requests appropriately. Approves necessary purchases as per budget allowances. Exec Chef & F&B Manager must have a current list of equipment to be replaced in the upcoming budget year by June and to include a timetable. This must be emailed by the first of June for equipment being replaced in the upcoming budget year to Senior Chef and Consulant Quality Assurance Equipment. This email will determine 50% of this score. Promotes, supports and follows up on shore side reports, Review and initiatives in shipboard culinary operations. Cooperates with shore side team members during implementation and maintenance of fleet wide objectives and initiatives.
LEADERSHIP SUPPORT
80 Equipment, Tools and Supplies
LEADERSHIP SUPPORT
81 Shore side Relations
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Category
Area
82 Training Support and Guidance
Standards
Shipboard management, supports and encourages participation in Culinary Training. Arrangements are made for scheduling hands-on training, materials are made available, instructors are given proper tools to carry out training, and follow up is conducted. PowerPoint training materials are understood and utilized.
83 Training & Certification Results; Royal Culinary Academy @ Enrollment to be 100% from all Sous Chefs, and Chef de Parties. Other positions must represent a good percentage of workforce. New hire basic knife Sea and ACF Certification, CAWG skills carried out on regular basis. Pass rates to be 75% or higher. Crew to have full knowledge of Clean As We Go program and be able to demonstrate proper cleaning and maintenance techniques. 84 Operational Training, USPH, HACCP, New Hire, Succession Placement and Temporary position coordination All candidates must have USPH and HACCP training. Sous Chefs & Chef de Parties must show participation in tasting table and possess good menu knowledge. Temporary position plan, Station Rotation, and Succession planning is in place & monitored. Follow up & improvements are being made from items mentioned in Corporate Chef reports.
CULINARY TRAINING INITIATIVES return
Category
Area
72
Standards

MISCELLANEOUS
Area
85 Bread Program
Standards
Follow up on Bakey reports. Confirmation that evaulations for the Chef de Partie has been sent to the Corporate Chef prior. Documented training program is in place. Appropriate offerings are available at the specified times, friendliness of service, timely delivery of food, temperature of food, proper presentation of menu items. Follow up on Pastry reports. Confirmation that evaulations for the Chef de Partie has been sent to the Corporate Chef prior. Documented training program is in place. Appropriate offerings are available at the specified times, friendliness of service, timely delivery of food, temperature of food, proper presentation of menu items. Appropriate menu is available at the specified times, friendliness of operator, timely delivery of food, temperature of food, proper presentation of menu items. Photographs and recipes are posted correctly and used as training tools. Appropriate menu is available at the specified times, friendliness of operator, timely delivery of food, temperature of food, proper presentation of menu items. Photographs and recipes are posted correctly and used as training tools.
MISCELLANEOUS
86 Pastry Program
MISCELLANEOUS
87 Kid's Menu
MISCELLANEOUS
88 Concierge Club
73
GOLD ANCHOR CULINARY REVIEW

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

Gold Anchor F&amp;B and Culinary Review 2011B INDEPENDENCE

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Gold Anchor F & B and Culinary Review

Gold Anchor Culinary Review

Gold Anchor F & B and Culinary Review 2011B

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

Gold Anchor F & B and Culinary Review 2011B

2. USPH - Guidelines, Meetings & Training

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

Gold Anchor F & B and Culinary Review 2011B

Ship Management Comments

Ship Management Comments

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

Gold Anchor F & B and Culinary Review 2011B

10. Safety, Environmental & "Save the Waves"

SAFETY & ACCIDENT PREVENTION

12. Safety Work Environment

13. Equipment Availability / Training

Ship Management Comments

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

Gold Anchor F & B and Culinary Review 2011B

14. Taste Panel

Ship Management Comments

15. Tasting Panel WJ / Buffets

16. Crew, Staff & Officer Food

Ship Management Comments

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

Gold Anchor F & B and Culinary Review 2011B

18. Portion Control, Waste Minimization, Overproduction

20. Timely Preparation

21. Works with Provision Master & Inventory Manager

Ship Management Comments

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

Gold Anchor F & B and Culinary Review 2011B

Ship Management Comments

Ship Management Comments

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

Gold Anchor F & B and Culinary Review 2011B

Ship Management Comments

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

Gold Anchor F & B and Culinary Review 2011B

27. Counting Inventory

28. Culinary Knowledge & Application

29. Communication Skills and Practices

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

Gold Anchor F & B and Culinary Review 2011B

30. Coaching, Training, Team Building & Crew Development

Ship Management Comments

31. Hands-on Involvement in Galley

33. Time & Attendance

GALLEY MANAGEMENT TOTAL:

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

Gold Anchor F & B and Culinary Review 2011B

34. WJ Buffet Set-up

35. Cleanliness & Service Support Standards

Ship Management Comments

37. Quality & Taste of Buffet Items

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

Gold Anchor F & B and Culinary Review 2011B

38. Buffet Maintenance & Replenishment

39. Afternoon Tea & Snacks

Ship Management Comments

40. Windjammer Casual Dining

41. Marketplace & Jade Buffets

Ship Management Comments

Gold Anchor Culinary Review 13 Printed: 7/5/2013

Gold Anchor F&B and Culinary Review 2011B INDEPENDENCE

Gold Anchor F&B and Culinary Review 2011B INDEPENDENCE