Chief Butcher - MMC

Princess Cruises; Manila; On-site; PHP 2,466,091 - 3,699,136; Full time

Benefits offered by this job

Competitive salary package

Private cabin onboard

Company-paid travel to/from the ship

Access to exclusive benefits

Recreation and welfare program

Learning and development opportunities

Travel opportunities

Inclusive work environment

Job summary

Princess Cruises is looking for a Chief Butcher to manage all aspects of product handling in their kitchen. You will lead butchery staff, oversee meat production, and collaborate with management to ensure adequate supply for cruises. A strong background in butchery and large-volume hotel operations is essential.

This role requires excellent leadership and training skills, with a focus on maintaining high standards. Enjoy a vibrant work environment and the opportunity to travel while working.

Qualifications

• 10+ years experience in hotel or resort operations, ideally cruise experience.
• Must have worked as Chef de Partie Butcher for at least 2 years.
• Must have covered the rank of 1st Butcher.

Responsibilities

• Manage all product handling aspects including storage and cutting.
• Direct butchery staff during operational activities.
• Plan for and order provisions for upcoming events.

Skills

Butchery certification

Experience in large-volume operations

Knowledge of Meat, Poultry, Fish & Shellfish

Multicultural training ability

Fluent in English

Education

Formal qualification in butchery

Three-year apprenticeship in butchery

Job description

Chief Butcher - MMC

Department: Galley

Employment Type: Fixed Term Contract

Location: Philippines - MMC

Reporting To: Executive Chef

Key Responsibilities

• Effectively manages all aspects and stages of product handling— including storage, defrosting, trimming, and cutting—ensuring consistency by always requiring adherence to adequate production quantities and correct execution methods.
• Properly controls mise en place execution and drives production through hands‑on participation.
• Properly directs butchery staff during operational activities, during service periods, and after service when unused meat and fish items are returned to the butchery.
• Always collaborates with the Hotel Inventory Manager / Provision Master to ensure the correct storage and issuing of products.
• Always assists the Food and Beverage Director, Executive Chef, and Hotel Inventory Manager / Provision Master to plan for and order provisions for upcoming cruises and significant events (repositioning cruises, holidays, etc.).
• Regularly and accurately prepares the demand forecast for food consumption and assists with plans for container ordering in a timely fashion.
• Collaborates with the Hotel Inventory Manager / Provision Master, Food and Beverage Director, and Executive Chef to identify suitable ports for local purchasing as appropriate.
• Always enforces adherence to the standard portion control list for the assigned production area to control consumption and production.
• Promptly alerts the Executive Chef, Food & Beverage Director, and Hotel Inventory Manager / Provision Master to fluctuations in consumption trends.
• Always meets cost targets while adhering to Company standards.
• Creates and monitors effective and efficient production schedules based on the itinerary and in consultation with the Executive Chef.
• Always participates in daily meetings with Galley management and supervisors to review the previous day's operations and efficiency, and upcoming events and requirements.
• Conducts briefings with the butchery and fish preparation teams as appropriate, under the direction of the Executive Chef.
• Always accurately and efficiently schedules defrost cycle and production activities according to the menu cycle.
• Knows team’s role descriptions, delivers them to all team members (new joiners, returning crew, and promoted crew), and communicates clear expectations based on each role description.
• Observes each crewmember’s performance using his or her role description as a guide and delivers prompt and appropriate correction, improvement, or reinforcement. Coaches and develops skilled, engaged team members to become the Consummate Host.
• Identifies top performers and mentors them for career advancement or promotion.
• Always accurately plans and efficiently executes butchery and fish preparation manning schedules and rotations by section, in consultation with the Executive Chef.
• Continually trains and coaches butchery and fish preparation staff in the correct processing methods and delivery of the product according to Company specifications, including defrosting, trimming, cutting, and storage.
• Oversees and properly directs all staff in the butchery and fish preparation sections and cutting areas.
• Always ensures all duties are performed in accordance with applicable policies and procedures, USPHS and Fleet Regulations, and other internal, external, and governmental regulations as directed.
• Always ensures all General Emergency Organization duties are carried out as directed in the Emergency Response Organization.
• Collaborates to coordinate onboard resources and responses when outbreak situations dictate increased sanitation levels.
• Regularly collaborates with Galley management to schedule safety‑and‑compliance‑related meetings and address training needs.
• Always ensures the maintenance and accuracy of ILO records and reports discrepancies to the Executive Chef in a timely fashion.
• Conducts regular spot checks to verify that supplies and par levels are maintained and that proper care is taken in managing production and resources.
• Routinely monitors the condition of relevant Galley equipment and, when malfunctions are found, immediately informs the Executive Chef / Chief Butcher that maintenance is required.
• Continually trains assigned staff in knife skills and other safe practices, including the proper use of machinery (band saw, meat grinder, hamburger patty maker, etc.).

Skills, Knowledge & Expertise

• Must hold a formal qualification / be certified in butchery from a recognized culinary institution or have completed a three‑year apprenticeship in lieu thereof.
• Minimum of 10 years experience in large‑volume hotel or resort operations preferably with cruise ship experience of which at least 2 years was as Chef de Partie Butcher or equivalent rank.
• Must have covered the rank of 1st Butcher in charge of the Fish Preparation room.
• Must be familiar with menu cycles and daily consumption of major proteins by itinerary.
• Must have full knowledge of all Meat, Poultry, Fish & Shellfish product applications.
• Ability to identify and solve production‑related problems.
• Must be able to train a multicultural staff.
• Must be fluent in English language.

Additional Information

This position involves regular physical activity, including standing for extended periods and lifting or moving heavy items in line with operational requirements.

Benefits

• A competitive salary package.
• Your own comfortable single cabin — your private space to relax and recharge.
• Company‑paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• A vibrant recreation and welfare program designed to support your well‑being and work‑life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• The chance to travel the world, exploring exciting destinations while doing what you love.
• A welcoming, inclusive, and dynamic work environment where your contributions are valued.