Lead Cruise Ship Butcher & Kitchen Supervisor

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

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