Key Responsibilities:
Assist the Executive Chef in all aspects of the butchery department, including ordering, receiving, and storing of meat and poultry products
Prepare and cook a variety of meats and poultry dishes according to recipes and standards set by the Executive Chef
Ensure that all meat and poultry products are of the highest quality and are properly stored and handled
Monitor and maintain proper food safety and hygiene standards in the butchery department
Train and supervise junior members of the butchery team, ensuring they adhere to company policies and procedures
Assist in menu planning and development, taking into consideration guest preferences and dietary restrictions
Collaborate with other departments to ensure timely and efficient meal service for guests
Maintain a clean and organized butchery area, following all sanitation and safety regulations
Assist in inventory management and control, ensuring proper stock levels are maintained at all times
Continuously strive to improve and innovate in the butchery department, keeping up with industry trends and techniques
Requirements:
Minimum of 2 years experience in a similar role, preferably in a high-volume kitchen or cruise ship environment
Knowledge of various cuts of meat and poultry, as well as proper cooking techniques
Strong understanding of food safety and hygiene standards
Ability to work well in a fast-paced and high-pressure environment
Excellent communication and leadership skills
Team player with a positive attitude and strong work ethic
Willingness to work long hours and adapt to a flexible schedule
Culinary degree or equivalent training preferred