Butcher – Virgin Voyages – Yogyakarta

Job Description

Tasks and Responsibilities :

• Provide an epic experience for our guests at all times
• Responsible for all raw meat products onboard in terms of portion control, thawing control, and ordering and stock rotation
• Basic knowledge of butchers cutting techniques for beef, pork, poultry, veal, lamb and seafood items
• Assist in the loading, receiving and safe storage of all meat products
• Ensure proper control of raw products to minimize food cost, wastage and enhance food safety
• Adhere to HACCP and USPH rules and regulations and ensure that they are followed on a daily basis
• Meet with the Executive Sous Chef on a daily basis to review production schedules and internal requisitions placed by the various outlets
• Report any machinery / technical faults to Executive Sous Chef and monitor the repair schedule
• Assist in the ancillary preparation of all raw meat products including but not limited to margination, skewering and crumbing
• Monitor Work & Rest hours of all Assistant Butchers ensuring ILO guidelines are adhered to
• Prepare & implement work rotas for Assistant Butchers
• Monitor performance of Assist Butchers ensuring that they are working to company, HACCP and USPH guidelines
• Basic knowledge of advanced knife handling and butchery skills
• Inspect cleanliness and condition of assigned station and service areas and rectiffy any defficiences
• Carry out clear down routines after service and ensure the appearance and condition of all items meet Virgin Voyages standards
• Notify Chef De Cuisine of any guest complaints raised and seek to resolve
• Be familiar with all cruise services/features and activitations to respond to guest inquiries accurately
• Responsible for the appearance and cleanliness of all Assistant Butchers
• Prepare appraisals for individuals under their remit in accordance with Virgin Voyages policies

Requirements :

• Minimum 2 years’ experience as Chief / Head Butcher onboard a Cruise Ship or 4 / 5* Hotel/Resort
• Extensive knowledge of food handling procedures with regard to public health standards
• Demonstrated experience in motivating, leading, and engaging a diverse workforce to increase synergy and improve productivity
• Excellent understanding of food specifications, including but not limited to USDA meat and standards and grading
• Knowledge of Vessel Sanitation Program regulations and procedures
• All certificates as required by the STCW code for this position
• Ability to read, interpret and demonstrate the preparation of recipes
• Basic knowledge of HACCP rules and regulations
• Strong written & verbal skills