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