Chef De Partie 2 - Butcher

Position Title: Chef de Partie 2- Butcher (BTH)

Supervises and coordinates activities of a specialized workstation engaged in preparing and baking bread and pastry, preparing pantry and buffet, butchery or other specialties served in a variety of dining venues on board the ship. The BTH position is a specialized position in Butcher. This position should be developed to become a future CDBT or CDP1 in all management responsibility, knowledge, skills and craftsmanship and has been certified into the position by the Culinary Trainer, Pastry or Bakery Supervisor / Corporate Chef.

All duties and responsibilities are to be performed in accordance with Royal Caribbean International's Royal Way Standards, SQM standards, corporate recipe standard, onboard public health control plan, HACCP guidelines, environmental, and workplace safety policies and procedures. Each shipboard employee may be required to perform all functions in various food service venues and galleys throughout the ship. The workstations or areas are usually categorized as follows:

• Main Galley including Butcher, Commissary, Pastry and Bakery
• Windjammer Galley
• Room service
• Specialty Dining Venues
• Casual Dining Outlets
• Main Dining Room
• Crew Galley

Minimum hiring, language and physical requirements to perform the job.

• Proof of cooking apprenticeship completion or equivalency.
• Four to six years' experience cooking and preparing food in a 4- or 5-star hotel, restaurant or high-volume food service facility.
• Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes, including advanced cooking methods such as braise, sauté, broil and grill and use of a variety of knives to slice, dice, chop, julienne, etc.
• Ability to work with minimum supervision and train members of the team.
• Demonstrate ability to supervise the activities of a workstation preparing a variety of food items.
• Extensive knowledge of food handling procedures regarding public health standards.
• Ability to work positively and cooperatively in a diverse team environment to meet overall established time frames for the entire food service operation.
• Ability to learn and utilize knowledge of policies and practices involved in the human resources function; supervise an international team of entry-level cooks and chefs, motivate, develop and manage employees, and administer disciplinary action through coaching and counseling to improve performance or recommend termination.
• Ability to communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.
• Completion of high school or basic education equivalency preferred.
• Computer knowledge, required.

• Two to four years' experience internally as a BTH with a performance rating of satisfactory or above, and a demonstrated understanding and/or training in one specialized station in the galley such as bakery, pastry, pantry, buffet, butcher, etc.
• Able to enforce onboard public health standards on board.
• Ability to promote teamwork.
• Understanding of food cost target and ratings.
• Ability to understand special food requirement of guests (vegetarian, allergy, lactose intolerance, etc.).
• Internal computer knowledge of operating systems such as Crunch Time and SQM Policy required.

• Ability to speak English clearly, distinctly and cordially with guests.
• Ability to read and write English to understand and interpret written procedures; give and receive instructions in written and verbal forms; effectively present information and respond to questions from guests, supervisors, and co-workers.