Butcher

As a Butcher working onboard a cruise ship, you will be responsible for ensuring the provision of high-quality meats and poultry to meet the culinary needs of the ship's restaurants, buffets, and specialty dining venues. Your role is essential in delivering exceptional dining experiences for the passengers and crew.

**Responsibilities**:
Meat Preparation: Receive, inspect, and store meat and poultry products according to established standards and regulations. Properly portion, trim, and prepare various cuts of meat, including beef, pork, lamb, veal, poultry, and game, ensuring they are of the highest quality and consistency.

Inventory Management: Maintain accurate inventory levels of meat products, monitoring usage, and placing orders as needed. Minimize wastage and control costs by managing inventory effectively.

Sanitation and Food Safety: Adhere to strict sanitation and food safety guidelines to ensure compliance with international regulations and maintain the highest standards of hygiene in meat storage, handling, and preparation. Follow proper food handling practices and maintain a clean and organized work area.

Menu Planning and Execution: Collaborate with the Executive Chef and other culinary team members in planning menus, determining portion sizes, and selecting appropriate cuts of meat for various dishes. Assist in developing creative and innovative meat-based menu items.

Culinary Support: Work closely with the Executive Chef, Sous Chefs, and other kitchen staff to ensure smooth operations and timely delivery of food. Coordinate with other departments to meet specific dietary requests, special events, and themed nights.

Quality Control: Conduct regular quality checks on meat products, monitoring freshness, taste, and texture. Identify and address any issues promptly, maintaining the highest standards of quality and presentation.

Training and Development: Train and mentor junior butchers and other kitchen staff in proper meat handling techniques, portion control, and food safety procedures. Ensure the team is knowledgeable and skilled in handling various cuts of meat.

Equipment Maintenance: Maintain and clean butcher equipment, including knives, saws, grinders, and slicers. Report any malfunctioning equipment and coordinate with the ship's engineering team for repairs or replacements.

**Requirements**:

- Previous experience working as a butcher, preferably in a high-volume culinary environment.
- Strong knowledge of various cuts of meat and poultry, as well as meat preparation techniques.
- Familiarity with food safety regulations and HACCP principles.
- Ability to work in a fast-paced, multicultural environment with a high degree of professionalism.
- Excellent organizational and time management skills.
- Attention to detail and a commitment to maintaining high-quality standards.
- Physical stamina and the ability to lift heavy objects and stand for extended periods.
- Effective communication and teamwork skills.

**Job Types**: Full-time, Permanent

**Salary**: From R35,000.00 per month