Commis Ii Butcher

Department - Galley
Accommodation - Shared

Main Function
To assist the senior Butchers in the preparation, cutting and portioning of meat products, ensuring high standards of food quality, hygiene and safety onboard.
The Commis II Butcher contributes to the smooth operation of the galley by preparing high-quality meat products and supporting the culinary team in delivering an excellent dining experience to Guests.

Qualifications
Relevant qualifications in Butchery, Culinary Arts or a related field.
Fluent in oral and written English (working & Safety language of the Company).
Proven experience as a Butcher or in a similar position, preferably onboard a cruise ship or within a large-scale catering or hospitality operation.
Experience in handling and preparing a variety of meats, including beef, pork, poultry and fish.
Good knowledge of food safety, hygiene and safe handling, cutting and storage of raw meat.
Ability to work efficiently in a fast-paced, high-volume kitchen environment.
Ability to work effectively as part of a multicultural culinary team.
Flexibility and adaptability to perform various tasks according to operational requirements.

MAIN RESPONSIBILITIES
1. To assist the senior Butchers in the preparation, trimming, cutting and portioning of meat products according to Company standards and recipes.
2. To handle and prepare different types of meat, including beef, pork, poultry and fish, using appropriate butchery techniques.
3. To ensure that all meat products are prepared and portioned accurately and according to the required specifications.
4. To follow all Company Food Safety, sanitation and hygiene regulations at all times.
5. To ensure the safe handling, storage and preservation of raw meat and other food products.
6. To maintain the highest standards of cleanliness and hygiene in the butcher shop and assigned working areas.
7. To use knives, butchery tools and equipment safely and correctly, following Company procedures.
8. To assist in maintaining proper food storage conditions and preventing cross-contamination.
9. To work closely with the Butcher and other Galley team members to ensure an efficient and smooth kitchen operation.
10. To perform assigned duties efficiently and maintain high standards of quality, precision and productivity during busy operational periods.
11. To minimise product waste through accurate preparation, trimming and portion control.
12. To comply with all Company policies, procedures and instructions related to food preparation, safety and onboard operations.
13. To maintain a professional, cooperative and respectful attitude when working within the multicultural Galley team.
14. To perform other related duties as assigned by the senior Butcher or Galley management.