Chef De Partie Butcher

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