Butcher

The primary responsibility of the Butcher is to handle all raw meat preparations, which includes, but is not limited to the ownership and follow-up of the portion control, thawing control, ordering, and proper stock rotation.\n\nResponsibilities\nPossess advanced Butcher cutting techniques for beef, pork, poultry, veal, and lamb.\nAccountable for the loading, receiving and safe storage of inventory.\nControl food cost, waste, food safety, handling and sanitation to be in compliance with USPH.\nPossess a thorough understanding of how to handle, defrost, prepare and portion all cuts of meat.\nComplete tasks, and work efficiently and productively.\nPossess advanced knife handling skills.\nCoordinate and supervise all personnel assigned to assigned section.\nAssign and delegate tasks.\nConduct portion control reviews on a daily basis to ensure compliance.\nControl production levels.\nRecommend improvements and better cost control.\nEnsure that economical work practices are applied by subordinates, to avoid food waste.\nPrepare Daily Meat Thawing requisitions needed for assigned section production.\nPrepare electronic Daily Meat consumption recap with accuracy.\nMaintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.\nEnsure that all the HACCP procedures are applied at all times and followed correctly.\nEnsure that assigned area of responsibility is ready for announced or unannounced inspection conducted by Ship Management or local authorities.\n\nQualifications\nHigh School education or international equivalent.\n3-year apprenticeship or Butchery Degree.\nUSPH or HACCP certification.\nSTCW & C1D Visa\nEquivalent combination of education and experience.\n\nRequired Skills\nMinimum of 10 years in butchery in large operations.\nFluent in written and spoken English.\nCommunicate effectively with the senior management.\nPossess ability to lead and make decisions.\nGood administrative skills.\nExperienced in coaching subordinates.\nMust be cost and quality conscious.\nAdhere to specific scheduled work hours, yet be flexible if circumstances require it.\nWork with international team members.\nPerform assigned duties under pressure (time constraints).\n\nPreferred Skills\nFluency in additional language(s).\nCruise Ship Experience.