Executive à Afrique du Sud

- Prepare and cook a variety of meat dishes according to recipes and standards set by the Executive Chef

- Ensure all meats are properly stored, labeled and rotated in accordance with food safety regulations

- Maintain a clean and organized butchery station and work area

- Monitor and control inventory levels of meat products and report any shortages or discrepancies to the Executive Chef

- Train and supervise junior kitchen staff in proper meat handling and preparation techniques

- Collaborate with other chefs and kitchen staff to plan and execute menus

- Assist in the creation and development of new meat dishes and specials

- Adhere to all health and safety regulations while working in the kitchen

- Maintain a positive and professional attitude at all times and provide excellent customer service to guests

Qualifications:

- Minimum of 2 years experience working as a Chef De Partie - Butcher in a high-volume kitchen

- Culinary degree or diploma from a recognized institution preferred

- Strong knowledge of various cuts of meat and proper cooking techniques

- Ability to work well under pressure in a fast-paced environment

- Excellent time management and organizational skills

- Strong communication and leadership skills

- Ability to work independently and as part of a team

- Flexibility to work long hours, weekends and holidays as needed

- Must have a valid food handler's certificate and knowledge of food safety regulations

If you are passionate about food and have a strong background in butchery, we would love to hear from you! Join our dynamic team at Crew Life at Sea and embark on an exciting career in the cruise industry. This is a full-time position with competitive compensation and benefits. Apply now to be a part of our growing company!