The Demi Chef de Partie Butcher is responsible for preparing and portioning all raw meat, poultry, and game products in accordance with company guidelines and recipes. This includes trimming, deboning, slicing, and assisting in the preparation of specialty items like forcemeat, terrines, and pâtés. The role supports the Chief Butcher with portion control and waste monitoring, while ensuring that all hygiene and USPH food safety standards are strictly followed. Duties also involve assisting with inventory, including ordering, receiving, and proper storage of meats. The Demi CDP Butcher collaborates with the kitchen team, maintains equipment, follows production schedules, and helps train junior staff.
Qualifications
- Minimum three years experience in a butcher shop.
- Certified Butcher or equivalent degree in Culinary Arts.
- Technical and functional understanding of ship based food and beverage operations.
- Strong knowledge and experience in butchery techniques, including cutting, trimming, deboning, and portioning.
- Ability to prepare and cook various meat dishes according to recipes.
- Understanding of food safety and hygiene practices.
- Ability to work effectively as part of a team and communicate clearly with other kitchen staff.
- Ability to stand for long periods and handle physical tasks associated with butchery.
- Ensuring accuracy in measurements, cuts, and presentation of dishes.
