What's expected and what you'll be up to

• Provide an epic experience for our guests at all times
• Responsible for all raw meat products onboard in terms of portion control, thawing control, and ordering and stock rotation
• Basic knowledge of butchers cutting techniques for beef, pork, poultry, veal, lamb and seafood items
• Assist in the loading, receiving and safe storage of all meat products
• Ensure proper control of raw products to minimize food cost, wastage and enhance food safety
• Adhere to HACCP and USPH rules and regulations and ensure that they are followed on a daily basis
• Meet with the Executive Sous Chef on a daily basis to review production schedules and internal requisitions placed by the various outlets
• Report any machinery / technical faults to Executive Sous Chef and monitor the repair schedule
• Assist in the ancillary preparation of all raw meat products including but not limited to margination, skewering and crumbing
• Monitor Work & Rest hours of all Assistant Butchers ensuring ILO guidelines are adhered to
• Prepare & implement work rotas for Assistant Butchers
• Monitor performance of Assist Butchers ensuring that they are working to company, HACCP and USPH guidelines
• Basic knowledge of advanced knife handling and butchery skills
• Inspect cleanliness and condition of assigned station and service areas and rectify any deficiencies
• Carry out clear down routines after service and ensure the appearance and condition of all items meet Virgin Voyages standards
• Notify Chef De Cuisine of any guest complaints raised and seek to resolve
• Be familiar with all cruise services/features and activitations to respond to guest inquiries accurately
• Responsible for the appearance and cleanliness of all Assistant Butchers
• Prepare appraisals for individuals under their remit in accordance with Virgin Voyages policies