The Head Butcher is responsible for the preparation, supervision, and quality control of all meat, poultry, and sausage products onboard, ensuring adherence to company recipes, food safety policies, and USPH sanitation standards. They manage portion control, inventory rotation, and daily requisitions in coordination with the Provision Master. The role includes leading and training a team, ensuring efficient work practices, maintaining hygiene, proper use and cleaning of equipment, and monitoring staff schedules. The Head Butcher also supports special events like barbecues, oversees the butchery’s opening and closing procedures, and reports maintenance needs while promoting environmental and safety compliance.
Qualifications
- Certified Master Butcher or equivalent degree in culinary arts.
- Minimum of six years' experience in meat preparation, including two recent years in hotel, supermarket, or cruise ship butchery.
- Proven practical skills in cutting, boning, slicing, trimming, and portioning of meats and poultry.
- Strong understanding of shipboard food and beverage operations.
- Experience with cost control, budgeting, and portion management.
- Valid food handler certification or examination.
- In-depth knowledge of food safety, HACCP, and USPH regulations.
- Ability to lead and train staff while maintaining high hygiene and sanitation standards.
