Run the ship’s butchery, preparing and portioning all raw meat to Viking’s quality and hygiene standards and leading a small team.
Key responsibilities
- Handle, defrost, prepare and portion cuts of meat with professional butcher skills
- Follow thawing and defrosting schedules to strict public-health standards
- Take inventory of raw-meat products and keep the butchery and equipment spotless
- Enforce clean-as-you-go habits and food-safety procedures
- Lead and train the assistant butcher, running the daily reunion and MLC compliance
You’ll bring
- Minimum 4 years’ experience as a Butcher or similar in a 4/5-star hotel or restaurant; professional butcher skills; cruise experience an advantage
- Strong knife skills and meat-preparation knowledge
- Fluent English and strong food-safety knowledge
- Able to handle 30 kg and work long galley shifts
- Reliable, hygienic and immaculately presented
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
