Butcher

Position Summary Responsible for delivering high quality, efficient, individualized and technically excellent production of all meat and fish for guests and crew in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction. Reporting Structure 1. Reporting to the Executive Chef and Executive Sous Chef. 2. Subordinates – Assistant Butcher (where applicable). Responsibilities • Prepares and portions all meat, poultry, and fish for guests and crew according to Company standards. • Maintains accurate inventory and ensures adequate daily supplies of meat, poultry, and fish. • Inspects received products to ensure freshness, quality, and compliance with Company standards. • Manages proper stock rotation, storage, and defrosting procedures to maintain product quality and safety. • Completes requisitions and ensures all required products and supplies are available for the butcher shop. • Practices economical food production by controlling portions, minimizing waste, and maintaining cost and quality awareness. • Maintains cleanliness and sanitation of the butcher shop, work areas, utensils, and equipment according to Public Health standards. • Monitors and records refrigerator and freezer temperatures and maintains readiness for announced or unannounced Public Health inspections. • Properly handles equipment, follows preventative maintenance procedures, reports defects, and minimizes breakage and wastage. • Supports training, special functions, and chef programs while promptly communicating operational issues to the Executive Chef, Executive Sous Chef, or appropriate supervisor. Education/Experience/Qualifications: • Valid STCW95 certification. • Minimum of 4 years’ experience in a similar position at an International 5-star establishment. • Extensive experience of thawing, de-boning, cleaning, grinding, mincing, portion cutting and marinating meat. • Knowledge and experience of Public Health policies and procedures. • Ability to read, interpret and demonstrate culinary fundamentals. • Physically and medically fit. • Moral integrity is required. Language requirements: • Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.

Education/Experience/Qualifications: Valid STCW95 certification. Minimum of 4 years’ experience in a similar position at an International 5-star establishment. Extensive experience of thawing, de-boning, cleaning, grinding, mincing, portion cutting and marinating meat. Knowledge and experience of Public Health policies and procedures. Ability to read, interpret and demonstrate culinary fundamentals. Physically and medically fit. Moral integrity is required. Language requirements: Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.

1. Prepares and portions all meat, poultry, and fish for guests and crew according to Company standards. 2. Maintains accurate inventory and ensures adequate daily supplies of meat, poultry, and fish. 3. Inspects received products to ensure freshness, quality, and compliance with Company standards. 4. Manages proper stock rotation, storage, and defrosting procedures to maintain product quality and safety. 5. Completes requisitions and ensures all required products and supplies are available for the butcher shop. 6. Practices economical food production by controlling portions, minimizing waste, and maintaining cost and quality awareness. 7. Maintains cleanliness and sanitation of the butcher shop, work areas, utensils, and equipment according to Public Health standards. 8. Monitors and records refrigerator and freezer temperatures and maintains readiness for announced or unannounced Public Health inspections. 9. Properly handles equipment, follows preventative maintenance procedures, reports defects, and minimizes breakage and wastage. 10. Supports training, special functions, and chef programs while promptly communicating operational issues to the Executive Chef, Executive Sous Chef, or appropriate supervisor.