Position Summary:

The Chef de Partie Butcher is responsible for the receiving, inspection, storage, preparation, and portioning of all meat, poultry, game, and seafood products used throughout the vessel’s food outlets.

They ensure products are processed according to company specifications, maintain strict food safety and sanitation standards, and manage inventory and stock rotation. The role also includes maintaining equipment, minimizing waste, and assisting in supervising junior team members within the butcher shop.

Key Responsibilities:

• Supervise production in the butchery station, ensuring quality and consistency.

• Ensure adherence to portion control guidelines, company recipes, defrosting schedules, and trimming methods, considering demand and as instructed by the Executive Chef or Chief Butcher.

• Assist with loading and storing as scheduled.

• Create an effective and eff...