Job Description

The Offshore Butcher is responsible for the preparation, processing, and management of all meat and poultry products aboard the offshore facility. This role ensures the delivery of high-quality meals to personnel, maintains strict hygiene and safety standards, and collaborates closely with the culinary team to meet daily menu requirements.

Meat Preparation and Processing:

• Thaw, butcher, and prepare various cuts of meat and poultry as per daily menu specifications.
• Utilize appropriate butchery techniques to portion, debone, trim, and grind meats.
• Ensure all meat products are prepared in compliance with quality and portion control standards.

Inventory and Stock Management:

• Receive, inspect, and store meat and poultry supplies upon delivery, ensuring freshness and quality.
• Monitor inventory levels, conduct regular stock checks, and place orders to maintain adequate supplies.
• Manage thawing schedules in coordination with the Executive Chef to meet menu requirements.

Hygiene and Safety Compliance:

• Maintain cleanliness and sanitation of the Butcher Shop, thawing rooms, and all related equipment.
• Adhere to all health and safety regulations, including proper handling, storage, and labeling of meat products.
• Ensure readiness for health inspections and comply with company and regulatory standards.

Collaboration and Communication:

• Work closely with the culinary team to plan and prepare meat components of the menu.
• Communicate effectively with suppliers and management regarding meat quality and supply issues.

Equipment Maintenance:

• Operate and maintain butchery equipment, ensuring all tools are in safe and working condition.
• Report any equipment malfunctions or maintenance needs promptly.

Skill set

• Ability to work in a fast-paced
• high-stress environment for long hours
• Ability to work independently
• Cleaning
• Cutting Skill
• Team collaboration