Baker
Job Detail2.png)
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Career Level : Staff | 7.png) |
Experience : 6Years | 5.png) |
Gender : Male/Female | |||||
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Industry : Galley | 3.png) |
Qualifications : Diploma | |
Job Description
Purpose of Position
Handling all raw meat preparations, which includes but is not limited to defrosting, ordering and proper stock rotation. Must have a thorough professional knowledge on how to efficiently manage the meat stock/consumption on board the vessel. The Butcher must have a clear understanding of how to organize the stores/freezer and be very familiar with company standard items.
Your Responsibilities
- Very good professional skills and a thorough understanding on how to handle, defrost, prepare and portion all cuts of meat. Special attention to be given to prime items.
- Advanced Sanitation Skills (USPH).
- Able to maintain stock levels and set par levels.
- Full adherence to the portion control.
- Excellent mathematical skills; ability to compute calculations.
- Maintain accurate Meat Recaps and enter electronic requisitions.
- Practice economical work practices, and avoid any wastage.
- Receiving, checking and storing of all raw meat items.
- Follow thawing and defrosting schedules/procedures according to USPH and company regulations.
- Responsible for requisitioning and transporting all meat items needed for the day-to-day operation.
- Responsible for the portioning of all meats as per Company guidelines.
- Maintain accurate meat recaps for consumption history and charging purposes.
- Assist the Provision team with inventory-taking for all raw meat products.
- Guide, train and assign duties to the Assistant Butcher.
- Must be familiar with Ship Rules and Regulations (SMS) and participate in all required Safety/Security Drills.
- Must be knowledgeable of established quality standards and Company Policies.
- Must have an advanced knowledge of USPH Rules and Regulations and ensure that these are followed at all times.
- Ensure that the butcher’s section and adjacent areas are ready for any announced and/or unannounced USPH inspection, done either by the Ship’s Management or local authorities
(Public Health Inspectors). The Butcher must be present during any inspections.
Your Profile
- 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, be able to lift up to 50 lbs (30 Kilos) on a daily basis and work a minimum of eleven hours per day, seven days a week. Working contracts are on a 8 month basis.
- Professional Experience and Education: Standard High School Education and Standard European Cooking background. Requires a minimum of 6 years in the profession (Quality Hotels or Restaurants). Must be familiar with international butchery skills and preparations, and possess leadership and motivational skills.
- Communication and Language Skills: Must be able to read and speak English clearly in order to interpret and orate 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.
Required skills
- Ability to captivate guests
- Asian cooking techniquesStrong knowledge of
- Teppanyaki-style cooking
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