The Butcher is responsible for the preparation, handling, and portioning of all meat and sausage products onboard, ensuring adherence to company food safety policies, Public Health standards, and Service Standards. Tasks include thawing, defrosting, cutting, and storing raw meat products using professional techniques while maintaining impeccable hygiene and cleanliness. The Butcher manages inventory, orders daily supplies, and ensures proper equipment use and sanitation. They lead and motivate team members, ensure compliance with safety and environmental regulations, and support special events and service flow. A key part of the role is contributing to guest satisfaction and maintaining high-quality culinary standards.
Qualifications
- Minimum of 5 years’ experience as a Butcher or similar role in a premium hospitality environment.
- Culinary training and valid Food Handler certification required.
- At least 1 year of practical experience in a professional kitchen or supermarket butcher role.
- Advanced butchery skills, with knowledge of meat cuts, handling, portioning, and storage.
- Ability to manage meat stock efficiently—ensuring proper rotation, minimal waste, and budget control * Fluent in English with strong communication and documentation skills.
- Experience leading multicultural teams; strong team player with excellent hygiene standards.
- Proficient in basic computer applications preferred * Previous cruise ship experience is a plus.
