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Job Title: Chef De Partie Butcher Key Responsibilities: - Prepare and butcher all meat and seafood items according to established recipes and standards - Ensure proper storage, handling, and rotation of all meat and seafood products - Maintain cleanliness and organization of the butchery area, including equipment and tools - Monitor and maintain inventory levels of meat and seafood products, placing orders as needed - Work closely with the Executive Chef and Sous Chef to develop new menu items and specials - Train and supervise junior kitchen staff on proper butchery techniques and safety procedures - Adhere to all food safety and sanitation standards set by the company and regulatory authorities - Assist in other areas of the kitchen as needed, including food preparation and plating - Collaborate with other departments on special events and menu planning Requirements: - Minimum of 2 years experience as a Chef De Partie Butcher in a high-volume kitchen, preferably in a cruise ship or hotel setting - Extensive knowledge and experience in butchery techniques and safety procedures - Strong understanding of different cuts of meat and seafood, and their appropriate uses - Ability to work in a fast-paced and high-pressure environment - Excellent time management and organizational skills - Strong communication and leadership skills - Ability to work well in a team and independently - Flexibility to work varying shifts, including evenings, weekends, and holidays - Must hold a valid Food Handler's Certificate and any other required certifications