Chef de Partie Butcher

Key Responsibilities

• Supervises production in the butchery station, ensuring quality and consistency by always requiring adherence to portion control guidelines, Company recipes, defrosting schedule, and trimming methods, and considering demand, all as instructed by the Executive Chef / Chief Butcher.
• Always assists with loading and storing as scheduled.
• Always ensures that assigned section recipe files are maintained and available to assigned staff.
• Always creates an effective and efficient daily production schedule for assigned sections, under the direction of the Chief Butcher, as required by the itinerary and various outlets.
• Continually monitors the consumption of ingredients required for daily production; routinely keeps the Chief Butcher informed regarding production needs.
• Regularly conducts spot checks to ensure that supplies and par levels are maintained and that proper care is taken to effectively manage production and resources.
• Always participates in daily briefings with the Chief Butcher to discuss the previous day's operations and efficiency, and upcoming production and events.
• Effectively supervises assigned Butchery staff during operational activities, as directed by the Executive Chef / Chief Butcher. 
• Always controls food consumption in the assigned areas through portion and production control and meets cost targets as directed by the Executive Chef / Chief Butcher.
• Continually trains and coaches assigned staff in correct production methods and skills (including basic trimming and cutting), culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.
• Routinely monitors the condition of relevant butchery equipment and when malfunctions are found, immediately informs the Executive Chef / Chief Butcher that maintenance is required.

Skills, Knowledge & Expertise

• Formal qualification in Butchery from a recognized training institution (Preferred).
• Must have at least 5 years of experience in large Butchery operations. Cruise ship experience is strongly preferred.
• Previous experience with different meat and cuts. 
• Previous experience in processing seafood.
• Complete knowledge of USPH/HACCP requirements, food safety, and waste management. 
• Good English language skills, both verbal and written.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests. 
• Motivation to excel in all aspects of job duties and responsibilities. 
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality. 
• Ability to continuously surprise and delight guests throughout their cruise experience. 
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

Job Benefits

Embark on a career adventure like no other! As part of the Princess Cruises team, you’ll enjoy:

• A competitive salary package.
• Your own comfortable double cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• A vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• The chance to travel the world, exploring exciting destinations while doing what you love.
• A welcoming, inclusive, and dynamic work environment where your contributions are valued.

Join us and become part of a global team that’s passionate about delivering unforgettable experiences—both for our guests and for one another.