Job Title Butcher
Category Butchers and Meat Cutters
Description: PURPOSE OF POSITION Food responsible for handling all raw meat preparations assigned by the Head Butcher. Must have basic professional butcher knowledge and have a clear understanding of how to organize the stores/freezer, being familiar with company standard items. YOUR RESPONSIBILITIES - Basic professional butcher skills and a good understanding of how to handle, defrost, prepare and portion all cuts of meat. - Basic Sanitation Skills (USPH). - Basic mathematical skills and compute calculations. - Practice economical work practices and avoid any wastage. - Assist the Butcher during storing. - Follow thawing and defrosting schedules/procedures according to USPH and company regulations. - Responsible for the portioning of all meats (crew/staff) and other duties assigned by the Head Butcher. - Assist the Head Butcher with inventory-taking for all raw meat products. - Must be familiar with the Ship Rules and Regulations (SMS) and participate in all required Safety/Security Drills. - Required to have basic USPH knowledge and comply with it at any given time. - 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, minimum of eleven hours per day, seven days a week. Requirements: YOUR PROFILE - Professional Experience and Education: Requires a minimum of three years in the profession (Quality Hotels or Restaurants); basic butchery skills are required. - Communication and Language Skills: Must be able to read and speak English clearly in order to interpret 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.