Chef De Partie (Butcher)

POSITION SUMMARY:

The Chef De Partie is responsible for preparing and cooking food products for various destination venues as per instructions from the Culinary Management. The position supports various sections of the kitchen with fast-paced service. Knowledge of food menus, recipes, food ingredients, allergens, and advanced cooking methods are required.  All duties and responsibilities are performed following Royal Caribbean International’s Brand Standards, the Royal Way philosophy, Company policies, and SOPs, Public Health, Safety, Security, and Environmental Guidelines. 

This Job Description in no way states or implies that these are the only duties performed by the destination Team Member occupying this position.

All Team Members may be required to perform any other job-related duties assigned by their Supervisor or Management. The nature of this job requires daily interactions with internal and external stakeholders.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Reviews the requirements of the day’s meals and timeframes for service with a Supervisor.
• Supports Culinary operation to ensure speed and efficiency of service. 
• Takes responsibility of the assigned workstation.
• Assists Sous Chef to train and monitor Culinary Team at their workstation. Provides on-the-job training to strengthen their current performance and preparation for possible advancement to promotional positions. Ensures that all junior co-workers are doing on-the-job culinary training. 
• Reviews the quality and quantity of the provisions’ delivery. 
• Adjusts thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, steam kettles, etc. Tests equipment to ensure accuracy of temperature gauges, heating, or cooling elements, etc. Reports to the Sous Chef all malfunctions and requests for necessary repairs. 
• Follows HACCP, Public Health, Company’s sanitation and hygiene standards, food storage compliance, correct food preparation protocols, and safe food temperature. 
• Follows the Company’s corporate recipe standard to place food items, portions, and garnishments.
• Cleans the workstations during and after meal preparation as per Company’s sanitary procedures. 
• Participates in training and meetings. Adheres to a Company confidentiality agreement.
• Follows the destination’s grooming standards. Ensures personal appearance, hygiene, and uniform appearance are always in accordance with Company policy. Maintains a safe and sanitary environment for Guests and the Team.
• Acknowledges and greets Guests, Visitors, and Team Members in public spaces with a warm, friendly greeting.



BUTCHER DUTIES

• Loads and offloads the heavy frozen items on for daily operations.
• Cleans and cuts proteins and shellfish for front of house and back of house venues.
• Uses sharp knives and meat cutting equipment on a daily basis.

FINANCIAL RESPONSIBILITIES
• Takes care of and ensures all Culinary operational equipment and supplies are in good condition. 

QUALIFICATIONS:

CHEF DE PARTIE

• A High School Diploma is required.
• Three (3) years of progressive experience in cooking and preparing food in a 4–5-star hotel restaurant, cruise ship, or high-volume food service facility. 
• Ability to demonstrate and explain the preparation of recipes.
• Knowledge of Food Handling Procedures, Food Safety, and Public Health standards. 
• Ability to resolve problems and to work without supervision.
• Good interpersonal skills to communicate with all levels of VIPs, Guests, Management, and Team Members.
• Ability to work positively and cooperatively in a diverse international environment.
• Ability to maintain focus, work with strict deadlines, multitask, and be flexible and adaptable.


BUTCHER

• A High School Diploma is required.
• Three (3) years of progressive experience in cooking and preparing food in a 4–5-star hotel restaurant, cruise ship, or high-volume food service facility. 
• Ability and experience to use and clean a band saw. Knife skills.
• Ability to drive a forklift is an advantage.
• Ability to demonstrate and explain the preparation of recipes.
• Knowledge of Food Handling Procedures, Food Safety, and Public Health standards. 
• Ability to resolve problems and to work without supervision.
• Good interpersonal skills to communicate with all levels of VIPs, Guests, Management, and Team Members.
• Ability to work positively and cooperatively in a diverse international environment.
• Ability to maintain focus, work with strict deadlines, multitask, and be flexible and adaptable.

LANGUAGE REQUIREMENTS:

• Ability to speak English clearly, distinctly, and cordially with Guests, Team Members, Contractors, and Vendors. 
• 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, Managers, and Team Members. 

PHYSICAL REQUIREMENTS:

• While performing the duties of this job, the Team Member is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste and smell. The Team Member must frequently lift and/or move up to 70 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. 
• Butcher position must be physically fit, and able to lift up to 70 pounds frequently.   
• All destination Team Members must be physically able to participate in emergency life-saving procedures and drills. Full use/range of motion of arms and legs as well as full visual, verbal, and hearing abilities are required to receive and give instructions in the event of an emergency. 

WORK ENVIRONMENT:
• Destination outdoor environment where high temperature, precipitation, and humid temperatures are experienced.
• While performing the duties, the Team Member is required to work outdoors and indoors in extremely humid and hot conditions for an extended time, walking in sand and uneven surfaces.