Chef de Partie Butcher

Cruise Academy•Cancún, Worldwide

51d•Onsite

About The Position

The Chef de Partie Butcher is responsible for the receiving, inspection, storage, preparation, and portioning of all meat, poultry, game, and seafood products used throughout the vessel’s food outlets. They ensure products are processed according to company specifications, maintain strict food safety and sanitation standards, and manage inventory and stock rotation. The role also includes maintaining equipment, minimizing waste, and assisting in supervising junior team members within the butcher shop.

Requirements

Previous experience with different meats, cuts, and seafood processing.
Complete knowledge of USPH/HACCP requirements, food safety, and waste management.
Good English language skills, both verbal and written.
Understanding of the foundation of guest service, with the ability and willingness to deliver outstanding service to guests.
Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
Commitment to establishing and maintaining courteous and professional working relationships in a diverse cultural environment.
At least 5 years’ experience in large butchery operations.
Cruise ship experience is required.

Nice To Haves

Formal qualification in Butchery from a recognized training institution.

Responsibilities

Supervise production in the butchery station, ensuring quality and consistency.
Ensure adherence to portion control guidelines, company recipes, defrosting schedules, and trimming methods, considering demand and as instructed by the Executive Chef or Chief Butcher.
Assist with loading and storing as scheduled.
Create an effective and efficient daily production schedule for assigned sections, under the direction of the Chief Butcher, as required by the itinerary and various outlets.
Continually monitor the consumption of ingredients required for daily production.
Routinely keep the Chief Butcher informed regarding production needs.
Regularly conduct spot checks to ensure that supplies and par levels are maintained.
Ensure proper care is taken to effectively manage production and resources.
Control food consumption in assigned areas through portion and production control.
Meet cost targets as directed by the Executive Chef or Chief Butcher.
Routinely monitor the condition of relevant butchery equipment.
Immediately inform the Executive Chef or Chief Butcher when equipment malfunctions are found and maintenance is required.