Baker

Vessel type: Ocean-going cruise ship

Job Description

BAKER

Purpose of Position

Handling all raw meat preparations, which includes but is not limited to defrosting, ordering and proper stock rotation.   Must have a thorough professional knowledge on how to efficiently manage the meat stock/consumption on board the vessel.  The Butcher must have a clear understanding of how to organize the stores/freezer and be very familiar with company standard items.

Your Responsibilities

• Very good professional skills and a thorough understanding on how to handle, defrost, prepare and portion all cuts of meat.  Special attention to be given to prime items.
• Advanced Sanitation Skills (USPH).
• Able to maintain stock levels and set par levels.
• Full adherence to the portion control.
• Excellent mathematical skills; ability to compute calculations.
• Maintain accurate Meat Recaps and enter electronic requisitions.
• Practice economical work practices, and avoid any wastage.
• Receiving, checking and storing of all raw meat items.
• Follow thawing and defrosting schedules/procedures according to USPH and company regulations.
• Responsible for requisitioning and transporting all meat items needed for the day-to-day operation.
• Responsible for the portioning of all meats as per Company guidelines.
• Maintain accurate meat recaps for consumption history and charging purposes.
• Assist the Provision team with inventory-taking for all raw meat products.
• Guide, train and assign duties to the Assistant Butcher.
• Must be familiar with Ship Rules and Regulations (SMS) and participate in all required Safety/Security Drills.
• Must be knowledgeable of established quality standards and Company Policies.
• Must have an advanced knowledge of USPH Rules and Regulations and ensure that these are followed at all times.
• Ensure that the butcher’s section and adjacent areas are ready for any announced and/or unannounced USPH inspection, done either by the Ship’s Management or local authorities

(Public Health Inspectors).  The Butcher must be present during any inspections.

​YOUR PROFILE

• Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and presentable.
• Health: Must be physically fit and in good health, be able to lift up to 50 lbs (30 Kilos) on a daily basis and work a minimum of eleven hours per day, seven days a week.  Working contracts are on a 8 month basis.
• Professional Experience and Education: Standard High School Education and Standard European Cooking background.  Requires a minimum of 8 years in the profession (Quality Hotels or Restaurants).  Must be familiar with international butchery skills and preparations, and possess leadership and motivational skills.
• Communication and Language Skills: Must be able to read and speak English clearly in order to interpret and orate documents such as recipes and manuals.  Other languages are considered a plus.
• Work Ethic: Must be a serious professional and take pride in their work.  Adherence to
• Company Rules and Regulations is a must for success in the job.