Cyprian Machangoh

Cooking and serving various food dishes and accompaniments according to standard recipes in a regular and consistent manner.
Lead team of Commis Chefs for effective work flow.
Partner with other Chef Departie, Sous Chef, Chef de Cuisine/ Executive Chef, as well as stewarding supervisors.
Establish food quality standards during storage, production, service and waste control.
Monitor and ensure opening and closing procedures for all kitchens and production areas.
Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership
Execute additional job responsibilities, as assigned by DCL leadership, based on operational need
Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures
Execute additional job responsibilities, as assigned by the Sous Chef based on operational needs.
Comply with all company set standard operating policies and procedures.
Participate in Emergency Duties being part of the safety team in the kitchen.
Maintain high hygiene standards at all levels of production as per HACCP requirement.
Responsible for the continual improvement, development and implementation of the current kitchen rules, policies and procedures (KEIZEN).