HBTC Head Butcher

Your Purpose

The primary responsibility of the Head Butcher is to handle all raw meat preparations, which include but is not limited to the ownership and follow-up of the portion control, thawing control, ordering, and proper stock rotation.

Your Impact

• Previous experience in a similar position in an International Cruise Company, or in a busy 5-star hotel/resort with an international bar list.

• Basic knowledge on food safety.

• Possesses job and product knowledge, including knowledge of cocktail recipes, wine lists and bar setups.

• Possesses full knowledge of Bar menus, garnishes, and presentations

• Is aware of all events and activities on the ship and able to communicate to the guests.

• Ensures compliance with the company alcohol policy.

• Communicates effectively with the senior management.

• Possesses ability to lead and make decisions. Experienced in coaching.

• Must be cost and quality conscious.

• Computer literacy, knowledge of Fidelio/Otalio, POS and Crunchtime is an advantage

• Fluent in written and spoken English. Any additional European language is considered an advantage.

Your Journey So Far

• Minimum of 10 years in butchery in large operations.

• Communicate effectively with the senior management.

• Possess the ability to lead and make decisions. Good administrative skills.

• Experienced in coaching subordinates.

• Must be cost and quality conscious.

• Adhere to specific scheduled work hours yet be flexible if circumstances require it.

• Familiarly with relational database-driven inventory control systems.

• High School education or international equivalent. 3-year apprenticeship or Butchery Degree.

• Intermediate knowledge on food safety.

• Knowledge of Microsoft programs including but not limited to Outlook, Word, Excel. Familiar with relational database-driven inventory control systems.

• Fluent in written and spoken English.

Your Essentials

• Passport, visas, certificates as specified by the company and as required for exit from the port of origin and entry into the destination cruising area.

• Food Safety/HACCP certificate.