Butcher - CDP Level

About the role

The Butcher is responsible for producing high-quality, efficient and individually tailored meat and fish for guests and crew, in line with company policies and public health standards, with the aim of total guest satisfaction. The post reports to the Executive Chef and Executive Sous Chef and supervises an Assistant Butcher where applicable.

Key responsibilities

• Prepare and portion all meat, poultry and fish for guests and crew according to company standards.
• Maintain accurate inventory and ensure daily supplies of meat, poultry and fish.
• Inspect received products for freshness, quality and compliance with company standards.
• Manage stock rotation, storage and defrosting procedures to keep products safe and of good quality.
• Complete requisitions so that all products and supplies are available for the butcher shop.
• Control portions and minimize waste to keep costs and quality in check.
• Keep the butcher shop, work areas, utensils and equipment clean and sanitary, and monitor fridge and freezer temperatures for possible public health inspections.
• Handle equipment properly, follow preventative maintenance, report defects and reduce breakage and wastage.
• Support training, special functions and chef programmes, and communicate operational issues to the Executive Chef, Executive Sous Chef or supervisor.

Required profile

• Valid STCW95 certification.
• At least 4 years' experience in a similar position at an international 5-star establishment.
• Extensive experience thawing, de-boning, cleaning, grinding, mincing, portion cutting and marinating meat.
• Knowledge of public health policies and procedures; physically and medically fit; moral integrity required.
• Excellent fluent English, spoken and written, as English is the working and safety language on board Silversea vessels.