Chef de Partie Butcher for Mitsui Ocean Cruises

V.Group; City Of London; On-site; GBP 30,000 - 40,000; Full time

Job summary

A cruise line company is looking for a Chef de Partie Butcher to ensure high-quality meat and fish production for guests and crew. Responsibilities include inventory management, quality assurance, and compliance with Public Health standards. Requires at least 4 years of experience in a similar role in a 5-star establishment and valid STCW95 certification.

Qualifications

• Valid STCW95 certification required.
• Minimum of 4 years experience in a similar position at an International 5 star establishment.
• Extensive experience of meat preparation techniques.

Responsibilities

• Prepares all meat and fish for guests and crew.
• Maintains accurate inventory of meat and fish.
• Ensures availability of meat and fish supplies each day.
• Verifies quality of received meat, poultry and fish.

Skills

Thawing

De-boning

Cleaning

Grinding

Mincing

Portion cutting

Marinating meat

Education

Valid STCW95 certification

4 years experience in similar position

Job description

Chef de Partie Butcher for Mitsui Ocean Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

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

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.