BUTCHER

Butcher

BUSINESS AREA: Galley

LINE MANAGER: Head Butcher

JOB PURPOSE

The primary responsibility of the Butcher is to assist Head Butcher to handle all raw meat preparations, which includes, but is not limited to the ownership and follow-up of the portion control, thawing control, ordering, and proper stock rotation.

SCOPE OF ROLE

• Possess advanced Butcher cutting techniques for beef, pork, poultry, veal, and lamb.
• Accountable for the loading, receiving, and safe storage of inventory.
• Control food cost, waste, food safety, handling, and sanitation to be in compliance with USPH.
• Possess a thorough understanding of how to handle, defrost, prepare, and portion all cuts of meat.
• Possess advanced knife handling skills.
• Coordinate and supervise all personnel assigned to the assigned section.
• Conduct portion control reviews on a daily basis to ensure compliance.
• Control production levels.
• Recommend improvements and better cost control.
• Ensure that economical work practices are applied by subordinates, to avoid food waste.
• Prepare Daily Meat Thawing requisitions needed for assigned section production.
• Prepare electronic Daily Meat consumption recap with accuracy.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Ensure that all the HACCP procedures are applied at all times and followed correctly.
• Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.
• Maintain cost control within the department/team.
• Ensure economical work procedures.
• Conduct workstation spot checks to ensure items are correctly cleaned and stored minimizing deterioration and waste.
• Possess familiarity with the galley layout in terms of safety and security.
• Have a full understanding of ship rules and regulations (SMS).
• Ensure that all safety procedures are followed.
• Attend early stand-by for any inspection.
• Assist the Procurement team with storing and ensuring FIFO rotation is applied.

SKILLS-SET NEEDED

• Minimum of 10 years in butchery in large operations.
• Fluent in written and spoken English.
• Communicate effectively with the senior management.
• Possess the ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel.
• High School education or international equivalent.
• 3-year apprenticeship or Butchery Degree.
• USPH or HACCP certification.