BUTCHER

A LEADERSHIP ROLE
As a Shipboard Leader, you represent values and leadership philosophy. You are a
hospitality professional who demonstrates passion for excellence, who takes ownership for your areas of
responsibility, and who believes in empowering your team with the skills, knowledge and tools to succeed. You
are an exceptional role model and have strong motivation to achieve the company\xe2\x80\x99s goals
and objectives. You are flexible, stress resistant, focused, and a truly committed team member.

PURPOSE OF POSITION

• The Butcher handles all raw meat preparations, as assigned by the Executive Chef, and ensures that the

quality standards & procedures are in line with Company Procedures and STAR Service Standards.

• You are required to have basic professional butcher knowledge and have a clear understanding of how

to organize stores, familiarizing yourself with standard company items.

• It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented

service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue
and profitability of the company.

YOUR RESPONSIBILITIES

• Demonstrate the ability to handle, defrost, prepare and portion cuts of meat using basic professional

butcher skills that are in line with the quality and cleanliness of all Public Health Policies and
STAR Service Standards.

• Follow thawing and defrosting schedules/procedures, according to all Public Health Policies and

Company Regulations.

• Compute basic calculations; undertake inventory-taking for all raw meat products.
• Check proper equipment storage pertaining to areas of responsibility.
• Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by

applying safe working policies and procedures, according to all Public Health Policies, and ensuring that
all equipment is sanitized and returned accordingly, after each use.

• Ensure that food preparations/storage are in line with all Public Health Policies and Company

Regulations and enforce & maintain \xe2\x80\x9cclean as you go\xe2\x80\x9d work habits.

• Be familiar with the Human Resources Manual & Shipboard Training; have an in-depth understanding

of the working hours policies & procedures; be familiar with crew contracts and work schedule
hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.

• Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet

with Team Leaders on a daily basis for \xe2\x80\x9cThe Daily Reunion\xe2\x80\x9d, to provide feedback & operational updates
as well as to ensure that your department is performing to STAR Service Standards.

• Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.
• Provide the highest level of comfort and service to Guests, as per STAR Service Standards and

all Public Health Policies; manage service according to Guest flow, embarkation & disembarkation, sea
day activities & other activities.

• Appoint and enforce specific job responsibilities to all key personnel working under the direction of the

Butcher and establish the manner and means to train personnel.

• Provide competent leadership to all direct reports. Responsibilities include, but are not limited to:

Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention
(MLC) compliance and onboard training, succession planning, crew communication and recognition.

• Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as

required for your duties onboard. Always use correct lifting techniques to prevent injuries.

• Uphold impeccable grooming standards within your team at all times by complying with Viking\xe2\x80\x99s Image

and Uniform Standards.

• Ensure that company property is appropriately secured and protected, especially during rough weather

conditions, in order to prevent unnecessary loss or damage.

• Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and

reflect a positive can-do attitude and the best image of at all times.

• Positively contribute to achieving/succeeding Culinary KPI goals (quality & financial) for the Culinary

Department; have full knowledge about safety & security procedures and can operate in line with all
Public Health, Environmental and Safety & Security Policies; participate in all training concerning
onboard training, safety & security, fire prevention, evacuation exercises as required by the company.
This document describes the primary activities, duties, and responsibilities of this position. Your manager or
supervisor may assign additional duties and responsibilities to you.

YOUR PROFILE:

• A required minimum of 4 years plus experience as a Butcher or similar position, within a 5 Star

hospitality and/or restaurant environment; basic butcher skills are required.

• Fluent in English - must have excellent English communication skills to clearly interpret and orate

documents, such as menus and recipes. The ability to speak additional languages is an advantage.

• Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player;

strong administration skills and proficiency with PC based databases, spread sheets, and word
processing systems are preferred.

• Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene

standards are required, with excellent knowledge of all Public Health Policies; team builder with
exceptional work ethic, motivational skills and coaching abilities.

• Must be able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours

a day, seven days a week.

GUIDELINES AND REGULATIONS

• Implement Standard Operating Procedures & STAR Service Standards within the department.
• Ensure appropriate appearance and clothing according to the updated Grooming Standards. \xe2\x80\xa2 The company reserves the right to change/extend this job description if necessary, at any point of time

during her/his employment.
Position:
Supervisor:
Direct reports:
Line manager: Butcher
Executive Chef
Assistant Butcher
Executive Che

Kamaxi