Cruise line jobs:
Butcher

Requirements:

Previous culinary hotel/restaurant or onboard experience.

Work independently.

Punctual.

Responsibilities:

Responsible for all meat/fish for guests and crew.

Responsible for workstation including meat and fish freezers in provision areas.

Correct storage of all meat and fish and defrosting procedures.

Estimate requirements and requisition or order meat supply.

Cut, trim, bone, tie, and grind meats such as beef, pork, poultry, and fish to prepare meat in cooking form.

Receive, inspect, and store meat upon delivery.

Ensure economical food production and minimization of food waste.

General cleaning and maintenance according to the (U.S.P.H.) standards.

Shape and lace roasts using boning knife, skewer, and twine.

Record quantity of meat received and issued to cooks.

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