Butcher

About the role

The Butcher delivers high-quality, efficient and technically excellent production of all meat and fish for guests and crew, in line with company policies and public health standards, aiming for 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 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 to keep products safe and of good quality.
• Complete requisitions so the butcher shop has everything it needs.
• Control portions and minimize waste to keep costs down while maintaining quality.
• Keep the butcher shop, work areas, utensils and equipment clean and sanitary, and monitor fridge and freezer temperatures for 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 chefs or supervisors.

Required profile

• Valid STCW95 certification.
• At least 4 years' experience in a similar position at an international 5-star establishment.
• Extensive experience thawing, deboning, 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 Silversea vessels.