KEY RESPONSIBILITIES
- Responsible 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.
- Will be assigned a schedule by the Head Butcher and Executive Chef that can be changed from time to time for training purposes.
- May be required to help transport food items from the preparation areas to the galley.
- Duties include the rotation of stocks using the FIFO (first in – first out) procedure.
- Duties include the cleaning and sanitizing of their working area and working utensils following the United States Public Health rules and regulations and all times.
- Must be present in an early standby each time the ship is subject to a USPH inspection.
- Duties include the storing of the received meats and poultry into the freezers on loading days.
- Is aware of and/or acquires the necessary knowledge to comply with the ship’s standar...