Chef de Partie Butcher

Singa Ship Management Phils., Inc.; Metro Manila; On-site; PHP 446,000 - 781,000; Full time

Job summary

The Singa Ship Management Phils., Inc. invites an experienced Butcher to join our onboard culinary team. You will direct, supervise and assist in the preparation of all butchery products for guest and crew meals, ensuring high quality and adherence to USPH standards, recipes, and cost controls.

You will lead a team, train staff, and maintain strict safety and knife handling practices at sea. A minimum of 5 years in a 5-star hotel, cruise ship, or major butchery operation, plus 3 years in

Qualifications

• 5+ years in a 5-star+ hotel, cruise ship or high-profile butchery shop.
• 3+ years in a supervisory role with training and orientation experience.
• Proven ability to supervise, train, and delegate to at least 1 butcher.

Responsibilities

• Direct, supervise and assist in preparation of all butchery products on board.
• Lead daily activities and coach employees in the butchery shop.
• Oversee staff performance, appearance and timekeeping, reporting to Executive Chef.
• Foster a team atmosphere in the department.
• Ensure received items meet specifications and are stored properly.
• Prepare daily mise en place for the day's menu and recipes.
• Adhere to USPH procedures and clean handling standards.
• Conduct daily cleaning inspections of the work area.
• Handle equipment safely to prevent loss or damage.
• Familiar with Seabourn HESS-MS procedures and report malfunctions.
• Raise issues to Chief Butcher and suggest solutions for cost control.

Skills

English proficiency

Advanced food safety cert

VSP knowledge

Job description

Directs and supervises the activities of team members engaged in the preparation of butchery products for guest and crew meals following the guidelines and manuals established by the corporate office. Produces company standard weights and measurements and controls cost and waste and reports discrepancies directly to Executive Chef de Cuisine. The Butcher plays a vital part ensuring that all products received are executed to a high quality. They are also responsible for maintaining the cost management and preventing waste. Any decision made should be communicated with the butcher and discrepancies hi-lighted to establish solutions to achieve food costs.

Responsibilities

• Direct, supervise and assist in the preparation of all butchery products made and served on board in accordance with the Marine Hotel Department's menus and recipes.
• Is actively involved in daily butchery activities while directing, supervising, assisting and coaching all employees assigned to his butchery shop.
• Responsible for the performance, appearances, dress and personal conduct, including time keeping of all employees assigned to the butchery shop and reports on these subjects objectively and timely to the Executive Chef.
• Responsible for building and maintaining a team atmosphere in the department.
• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition according to USPH procedures and thereafter used in the proper way according to standard recipes.
• Ensuring correct company product specifications are being received.
• Prepares a daily mise en place for all employees assigned to his butchery shop in accordance with the planned menu and recipes for the day.
• Follows prescribed hours set forth by Marine Hotel Department in order to achieve the highest level of quality and efficiency.
• Directly responsible for assisting with executing food handling and cleaning procedure in accordance with USPH standards in the butchery shop as outlined in the Safe Food Handling Manual and cleaning specifications guide.
• Conduct daily cleaning inspection and general cleaning inspection of his complete working area.
• Responsible for the proper handling of equipment and utensils to prevent loss, damage or undue maintenance.
• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
• Reports any malfunctioning equipment to the Chief Butcher.
• The above statements describe the general nature and level of work only.
• The statements do not represent an exhaustive list of required responsibilities and skills.
• Other duties may be added or this job description may be amended at any time.
• This job description does not alter an employee’s at-will employment status or create an employment agreement or contract, implied or otherwise.

Qualifications

• Ability to effectively read, write and speak English.
• Certification from accredited advanced food safety program.
• Extensive knowledge in VSP preferred.

Required Skills

• 5+ years’ experience in a 5-star+ hotel, cruise ship or high-profile butchery shop performing the functions of a similar position.
• 3+ years experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Proven ability to provide butchery supervision, training and delegation of at least 1 butcher subordinate.
• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Working knowledge of computers and the ability to navigate within a variety of software programs.