Basic professional butcher skills and a good understanding of how to handle, defrost, prepare and portion all cuts of meat.
Basic Sanitation Skills (USPH).
Basic mathematical skills and compute calculations.
Practice economical work practices and avoid any wastage.
Assist the Butcher during storing.
Follow thawing and defrosting schedules/procedures according to USPH and company regulations.
Responsible for the portioning of all meats (crew/staff) and other duties assigned by the Head Butcher.
Assist the Head Butcher with inventory-taking for all raw meat products.
Must be familiar with the Ship Rules and Regulations (SMS) and participate in all required Safety/Security Drills.
Required to have basic USPH knowledge and comply with it at any given time.
Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and presentable.
Health: Must be physically fit and in good health, be able to lift up to 50 lbs (30 Kilos) on a daily basis and work a minimum of eleven hours per day, seven days a week.