HAL - Asst Butcher - UPL

We are seeking an Assistant Butcher to join our team on board. As an Assistant Butcher, you will be responsible for handling and preparing butcher department products for service to passengers and crew according to our established menus and recipes.

Key Responsibilities

• You will comply with company policies regarding waste separation and environmental compliance.
• You will act as a company ambassador for food waste by creating minimal food waste when preparing any product.
• You will ensure Guest Satisfaction Scores are met pertaining to meat portions, quality, or general butchery.
• You will produce all butchery products made and served onboard according to company standards and recipes.
• You will check the quality and quantity of items ordered from stores, ensuring they are received and stored in proper condition according to USPH procedures and used in the proper way according to standard recipes.
• You will follow proper food handling and cleaning procedures in accordance with USPH standards.
• You will use all equipment and utensils properly to prevent damage or undue maintenance.
• You will report any malfunctioning equipment or furnishings in need of repair to the Chief Butcher.
• You will follow guidelines and instructions as established by the Chief Butcher.
• You will perform other job-related functions as assigned.

Skills, Knowledge & Expertise

• You should have good listening skills and be able to follow instructions.
• You should show initiative in performing culinary tasks.
• You should ask questions if tasks are unclear.
• You should be a team player.

Desired Skills & Experience

• At least 2 years of experience in a 5-star hotel, cruise ship, or high-profile restaurant performing similar functions.
• Experience in high-volume operations of at least 100 meals per service.
• Certification from an accredited advanced food safety program. Extensive knowledge in VSP is preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write, and speak English.
• A degree from an accredited culinary college or university is preferred.