Asst Butcher

Department: Galley

Employment Type: Fixed Term Contract

Description

The butcher is actively engaged in the preparation of butchery products for guest and crew meals, following the guidelines and manuals established by the corporate office.
The Assistant Butcher plays a vital part ensuring that all products received are executed to a high quality. They are also responsible for maintaining the cost management and preventing waste. Any decision made should be communicated with the butcher and discrepancies hi- lighted to establish solutions to achieve food costs.
Reporting relationships:
The Assistant Butcher reports directly to the Butcher and is supported by the Executive Chef de Cuisine. 

Key Responsibilities

1. Assist in the preparation of all butchery products made and served on board in accordance with daily menus and recipes.
2. Is involved in daily butchery activities – supporting main butcher, poultry and orders.
3. Responsible for their own performance, appearance, dress and personal conducts, including time keeping and reports on these subjects objectively and timely to the Butcher.
4. Responsible to assist in checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the proper way according to standard recipes.
5. Works closely and cooperates with the team in order to achieve the highest possible guest satisfaction from the products served. Communicates directly with the Butcher concerning all butchery shop matters
6. Responsible for assisting in controlling the butchery food cost by helping with cost effective procedures and monitoring over production and waste under the Butcher’s supervision.

Public Health:

1. Directly responsible for assisting with executing food handling and cleaning procedure in accordance with USPH standards in the butchery shop as outlined in the Safe Food Handling Manual and cleaning specifications guide.
2. Assist with conducting daily cleaning and general cleaning of his complete working area.
3. Responsible for the proper handling of equipment and utensils to prevent loss, damage or undue maintenance.
4. Reports any malfunctioning equipment to the Butcher.
5. To be familiar with and execute the Seabourn HESS-MS appropriate to their position.

Qualifications

Education:

• High School Education or similar.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.

Experience:

• 2+ years’ experience in a 5-star+ hotel, cruise ship or high-profile butchery shop performing the functions of a similar position.
• Experience in high volume operation of at least 500 meals per service.

Knowledge, Skills & Abilities:

• Extensive kitchen machinery and knife safety knowledge.

Physical Demands & Travel

Physical Demands: 

For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift. 
Must maintain physical fitness to perform tasks associated with job. 

Travel Requirements:

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80% 
• Pre-employment medical examination 

Working Conditions:
Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.