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Open nowFirst seen 5 days ago

Chef De Partie 2 - Butcher

Crew Life at Sea738 open roles

Where
Cape Town, Western Cape, South Africa
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Your applicationOpen nowChef De Partie 2 - ButcherCrew Life at Sea · Cape Town, Western Cape, South Africa

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 58.1%60 days
This job: first seen 5 days ago

The posting

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

POSITION SUMMARY

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 dinning 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.

ESSENTIAL DUTIES AND RESPONSIBILITIES

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:

Fleetwide Culinary Operations Venues not limited to:

· Main Galley including Butcher, Commissary, Pastry and Bakery

· Windjammer Galley

· Room service

· Specialty Dining Venues

· Casual Dining Outlets

· Main Dining Room

· Crew Galley  QUALIFICATIONS

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

· 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. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.

· Ability to work with minimum supervision and able to train member 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. Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or recommend termination of employment. · 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. Internal Candidate Requirements: In addition to the stated hiring requirements, internal candidates are required to fulfill the following: ·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 is required. · Understanding of food cost target and ratings is required. ·Ability to understand special food requirement of Guests; i.e; vegetarian, allergy, lactose intolerance, etc.

·Internal computer knowledge of operating systems i.e; Crunch time, and SQM Policy, required. Language Requirements: ·Ability to speak English clearly, distinctly and cordially with guests. ·Ability to read and write English to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.

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