Chief Butcher - MMC
On-site · Manila, Metro Manila, Philippines
Job Summary
Chief Butcher responsible for end-to-end product handling in galley operations aboard a cruise ship, including storage, defrosting, trimming, and cutting, directing butchery staff during all service periods, coordinating with Inventory/Provision teams to plan for provisions and local sourcing, forecasting food consumption, scheduling defrost and production activities, enforcing standard portion control, and training staff to meet company standards while maintaining safety, cost targets, and quality across Meat, Poultry, Fish & Shellfish products; requires extensive cruise-ship kitchen experience, leadership of a multicultural team, and formal butchery certification; English fluency is required.
Required Qualifications
- Formal qualification / certification in butchery from a recognized culinary institution or a three-year apprenticeship equivalent
- Minimum of 10 years of experience in large volume hotel or resort operations, preferably cruise ships, with at least 2 years as Chef de Partie Butcher or equivalent
- Must have held the rank of 1st Butcher in charge of the Fish Preparation room
- Familiar with menu cycles and daily consumption of major proteins by itinerary
- Full knowledge of Meat, Poultry, Fish & Shellfish product applications
- Ability to identify and solve production-related problems
- Ability to train a multicultural staff
- Fluency in English
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