Butcher for Silversea Cruises

V.Ships Leisure is looking for a Butcher on behalf of Silversea Cruises. Responsible to deliver high quality, efficient, individualized and technically excellent production of all meat and fish for guests and crew in accordance with Company Policies and strictly upholding any Public Health standards towards a goal of achieving total guest satisfaction.

Key Responsibilities

• Prepares all meat and fish for guests and crew.
• Maintains an accurate inventory of meat and fish stores in conjunction with the Hotel Stores Manager.
• Ensures that adequate supplies of meat, poultry and fish are available each day.
• Verifies that the quality of the meat, poultry and fish received is in accordance with Company standards.
• Attends the daily menu briefing with the Executive Chef.
• Responsible for meat and fish stock rotation.
• Responsible for the correct storage of all meat and fish and defrosting procedures.
• Completes all requisitions and checks all items required for the butcher shop.
• Ensures economical food production and minimisation of food waste.
• Assists with guest chef programs, special functions and cooking demonstrations.
• Ensures that all set‑ups are completed on schedule.
• Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion.
• Responsible to transport produce using the correct procedures and utensils from the main galley to assigned outlets.
• Assists with regular inventories of the galley department equipment.
• Properly cleans and maintains area and equipment according to Public Health standards.
• Executes strict Public Health practices in all aspects of the position.
• Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.
• Ensures that the logging of all fridge and freezer temperatures in assigned areas are in accordance with Company procedures and Public Health standards.
• Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment.
• Strives to minimise breakage and wastage and follows proper procedures when disposing of garbage.
• Displays cost and quality awareness.
• Assists managers and supervisors with the training and induction of new personnel.
• Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required.
• Communicates any challenges, complaints or service difficulties to immediate supervisor.
• Attends all training sessions with the aim to further improve his/her level of performance.
• Adherence to the Company’s code of conduct at all times.
• Practices preventative maintenance.
• Keeps the Executive Chef and Executive Sous Chef promptly and fully informed of all problems and matters of significance.
• Adheres to Standard Operating Procedures set forth by the Company, is accountable for such practices.
• Incorporates Company service standards, personalised service and sincere hospitality by creating positive experiences for guests and anticipating guest needs.
• Practices good people management, maintaining proper conduct with all departments around the ship.
• Observes and enforces uniform and grooming standards according to Company policies.
• All other duties as assigned.

Education/Experience/Qualifications:

• Valid STCW95 certification.
• Minimum of 4 years experience in a similar position at an International 5 star establishment.
• Extensive experience of thawing, de‑boning, cleaning, grinding, mincing, portion cutting and marinating meat.
• Knowledge and experience of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit.
• Moral integrity is required.