Chef de Partie Butcher

The CDP Butcher works under the guidance of the Executive Chef. He/she will report to the Executive Sous Chef Main Galley when the Executive Chef is not on duty. He/she reports directly to the Sous Chef Deck 1. He/she is responsible for all meat and poultry production as indicated in the Ex. Chef’s meat order, the menu plan, recipes and methods. Ensures that production is efficient and no waste occurs. He/she supervises and monitors the 1st. Cook, Cook and Asst. Cook Butcher at his/her station. He/she is responsible to take care of all requests from the Executives Chef pertaining to specific assignments that may arise with short notice, due to special functions, itinerary or other unforeseen changes. He/she is responsible to frequently communicate the status of all food production to the Executive Chef. He/she is responsible to supervise, monitor and delegate all, and extra, work-load to subordinates within a timely and cost efficient manner according to the budget. He/she is responsible to inform the Executive Chef or his/her assistant when routine work, for various reasons, can’t be executed in the given time frame and await further instruction. He/she shall inspect all equipment and machinery used in the area of responsibility and report any problems or situations to the Executive Chef or the Chef’s Personal Assistant. He/she has a thorough knowledge of butchery and is fully responsible for the quality and safety of food leaving the station. He/she is training subordinates in all facets of butchery whenever time allows it. Make sure all food is stored and all areas are cleaned to USPH standards.
KNOWLEDGE AND EXPERIENCE
2 years 1st. Cook Butcher on cruise ships. 1 year CDP or Chief Butcher in a hotel or resort. 2 years Chief Butcher in a super market or Butcher in a factory. 5 years experience in the hotel/restaurant environment. Knows how to work without direct supervision, can make decisions and is able to control various sections in the kitchen. Some cooking skills. Good oral and written communication. Good knowledge of quantity food production. Has the ability to taste all foods to assure correct preparation of sausages, pates, terrines, marinades and meat-based stuffing’s.
Able to train subordinates in all USPH matters and quality food production in the special order station.
ESSENTIAL DUTIES & RESPONSIBILITIES
To support Celebrity Cruises’ mission of becoming “the world’s ultimate premium cruise line with a taste of luxury,” all duties and responsibilities are to be performed in accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, ISM/ISO and SQM standards, USPH guidelines, and environmental regulations.
Each shipboard employee may be required to perform all functions in various service venues and throughout the ship.
In accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, as well as through Celebrity Connections, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and Celebrity Family Member (CFM) areas.
Language and Other Requirements:
Has the   Ability to speak English clearly, distinctly and cordially with crew and guests.
Has the ability to read and write English in order to understand and interpret written procedures. Has basic computer skills.
Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
All shipboard employees must be physically able to participate in emergency life saving procedures and drills.