Head Butcher

Company Description

Mystic Cruises is an ocean cruise company based in Portugal, that offers cruises along iconic destinations such as Mediterranean, Baltic and North Seas. With a focus on delivering a value for money experience to its guests, Mystic Ocean is committed to establish a corporate culture focused on creating enriching career paths that create new opportunities for growth to our crew members.

**Job Description**:
The position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with Company’s Safety, Quality and Environmental Standards.

Assists with the preparation of food items according to the section assigned in compliance with required recipe and food safety standards and procedures provided by the Company
- Working to company guidelines, they are to follow instructions of his superior to ensure high standards of food production and presentation, including portion and quality control.
- They are to follow all food safety and sanitation standards in his section in compliance with Sanitation Standards and HACCP protocols.
- The communications to the Executive Chef, Sous Chef must be in respectful, friendly and professional ways.
- Responsible of Checking all Meat and Fish on delivery for quality and Quantity.
- In charge of cleanliness of the Meat and Fish preparation rooms and proper storage of all Meat and Fish items in the Freezers and Fridges.
- Close communication and contact with the Executive Chef with regard ordering and preparation is obligatory.
- The guidelines and requests from the Chef and F&B Manager must be followed in the most efficient way.
- Be present during the sanitation inspections of your areas.
- The Butcher must be fully aware of the company controlling and food preparation procedures e.g., portion control, as outlined in the Hotel Operations manual.
- Daily contact and exchange of information with the Executive Chef or Sous Chef is obligatory.
- All machines and equipment must be kept in good repair. Notify maintenance requirements to your supervisors.
- All Galley personnel have to be familiar with the handling and cleaning procedures of the respective Galley equipment.
- Work with subordinates and lead them successfully into productive working methods by setting an example with professional and disciplinary habits.
- Provide a two-way line of communication with all Butchery preparation staff members.
- All new galley crew are to be helped in understanding their duties and integrated into the galley team.
- Ensure, that the set standards are held and crew members work according to their respective job descriptions.

Following are the specific responsibilities for this position
- Day to day cleaning of workstation in accordance with Mystic Cruise's standards.
- Practice good workplace standards and enforce the principles of HACCP/SHIPSAN
- Become familiar with all galley departments, understanding relationships & interactions.
- Check workstation before the start of each shift, using and completing the appropriate checklist.
- Maintain a clean, sanitized working environment.
- Minimize food spoilage and utilize food surpluses
- Work overtime if requested
- Discard any potentially hazardous items of food that do not comply with company requirements.
- Comply with personal hygiene requirements. (appropriate use of head covering, no (or covered) facial hair, no uncovered injuries, no cigarettes or cell phones on duty, no eating or drinking in galley except at a specified water fountain.
- Use only surplus foods that are tested to be safe and free from any possibility of contamination or bacteriological degradation.

To perform any other duties set by company policies, Management or his/her direct superior and not included in the above job description.

**Financial Responsibilities**
- Minimize food spoilage and utilize food surpluses
- To communicate with the Executive Chef and Sous chef to keep left over food to a minimum in order to keep the food cost at a minimum.
- To be cost conscious with the use of cleaning materials and other consumables.
- To ensure that Company property is always maintained properly and treated with respect.

**Sanitation requirements**
- Handwashing before the start of duty and at any time your hands become contaminated - and enforce Handwashing throughout the Section.
- Inspect and ensure all personnel in the Department follow the Company’s personal hygiene requirements.
- Prohibit and prevent Section personnel carrying cigarettes or cellular telephones at any time on duty.
- Never wear disposable aprons, gloves, caps etc. outside the Galley.
- Prepare, understand, and use HACCP Flow Charts prescribed by the Food Safety Management Team.
- Have access to and use a calibrated probe