Head Butcher Mysuru

KEY RESPONSIBILITIES

Ensures the smooth and effective operation and control of the Butcher Shop and production on a day-to-day basis according to the company policies.

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.

Responsible for the thawing, butchering and preparation of all the meat and poultry to be used in the daily menus.

Must have a complete knowledge of the United States Public Health Rules and Regulations and ensure that they are followed daily.

Ensures the cleaning of the Butcher Shop and thawing rooms as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damage.

Ensures that the Butcher Shop and thawing rooms are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.

Duties include the storing of the received meats and poultry into the freezers on loading days.

Responsible for the requisition and transportation of the necessary items from the freezers to the thawing rooms as per the Executive Chef’s thawing schedule.

Ensures that product yields and portions are according to the Butcher Manual provided by the corporate office and that all the resulting trimmings are effectively used or disposed of.

Completes all the Daily Butcher Recaps as required by the Executive Chef.

Assists the Inventory Manager with taking inventory of all meat and poultry storage rooms as required by the Food & Beverage Director.

Ensures that Butcher Shop personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.

Must be present in an early standby each time the ship is subject to a USPH inspection.

Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.

Attends meetings, training activ Apply on Kit Job: kitjob.in/job/4myrha