Descripción de la oferta
ph3Key Responsibilities /h3ulliResponsible for thawing, butchering, and preparing meats and poultry according to the thawing and preparation schedule set by Culinary and implemented by the Head Butcher and the Executive Chef. /liliWill be assigned a schedule by the Head Butcher and Executive Chef that can be changed from time to time for training purposes. /liliMay be required to help transport food items from the preparation areas to the galley. /liliDuties include the rotation of stocks using the FIFO (first in – first out) procedure. /liliDuties include the cleaning and sanitizing of their working area and working utensils following the United States Public Health rules and regulations and all times. /liliMust be present in an early standby each time the ship is subject to a USPH inspection. /liliDuties include the storing of the received meats and poultry into the freezers on loading days. /liliIs aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. /liliAttends meetings, training activities, courses and all other work‑related activities as required. /liliPerforms related duties as required. /li /ulpThis position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. /ppShipboard employees will be required to perform any other job‑related duties assigned by their supervisor or management. /ph3Qualification /h3ulliA minimum of three years' experience as a Butcher in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /liliKnowledge of proper cleaning techniques, requirements, and use of equipment. /liliCompletion of high school or basic education equivalency required. /li /ul /p #J-18808-Ljbffr
