The Assistant Butcher is responsible for thawing, butchering, and preparing meat and poultry according to the
Thawing and Preparation Scheduleestablished by the Butcher and the Executive Chef.
Operational
Complete duties assigned by the Butcher and Executive Chef.
Assist with the transportation of food items from the preparation areas to the galley.
Rotate stock using the FIFO (first in – first out) procedure.
Clean and sanitize work area and working utensils according to Shipsan, the European sanitation
program, and United States Public Health rules at regulations.
Be on standby in the galley periodically when the ship is subject to a Shipsan/ USPH inspection.
Load/Store meats and poultry received on the loading days in the freezers.
Ensure that subordinates report to work on time, and that personal appearance, uniform, and
personal hygiene are in accordance with the company’s rules and regulations.