Chef de Partie Butcher Mitsui Ocean Cruises

Chef de Partie Butcher for Mitsui Ocean Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

V.Ships Leisure is looking for Butcher on behalf of Mitsui Ocean Cruises.

The ideal candidate will be a sushi cutting and fish specialist. with cruise ship experience.

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 and towards a goal of achieving total guest satisfaction.

• 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 minimization 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.

• Valid STCW
  95 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.