Head Butcher

ESSENTIAL DUTIES & RESPONSIBILITIES: Responsible for the thawing, butchering, and preparation of all the meat and poultry to be used in the daily menus. Ensures the cleaning of the Butcher Shop and thawing rooms as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damage. Ensures that the Butcher Shop and thawing rooms are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Duties include storing the received meats and poultry in the freezers on loading days. Responsible for the requisition and transportation of the necessary items from the freezers to the thawing rooms as per the Executive Chef’s thawing schedule. Ensures that product yields and portions are according to the Butcher Manual provided by the corporate office and that all the resulting trimmings are properly used or disposed of. Completes all the Daily Butcher Recaps as required by the Executive Chef. Assists the Provision Master with inventory taking of all meat and poultry storage rooms as required by the Food & Beverage Manager. Ensures that Butcher Shop personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Skills and Qualifications:

• Preferably with butchery training from recognized centers.
• Must have at least 5 years of experience in large Butchery operations in hospitality, food and beverage, commissary or cruise line industry.
• Previous experience with different meat and cuts including fish and poultry
• Previous experience in processing seafood.
• Complete knowledge of USPH/HACCP requirements, food safety, and waste management.
• Good English language skills, both verbal and written.