The opportunity
About the role
Segoe UI; \* \*Default Paragraph Font; \*Hyperlink; \*Normal Table; \* •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; ; \* WHAT'S EXPECTED AND WHAT YOU'LL BE UP TO •â0 Provide an epic experience for our guests at all times •â0 Responsible for all raw meat products onboard in terms of portion control, thawing control, and ordering and stock rotation •â0 Basic knowledge of butchers cutting techniques for beef, pork, poultry, veal, lamb and seafood items •â0 Assist in the loading, receiving and safe storage of all meat products •â0 Ensure proper control of raw products to minimize food cost, wastage and enhance food safety •â0 Adhere to HACCP and USPH rules and regulations and ensure that they are followed on a daily basis •â0 Report any machinery / technical faults to Executive Sous Chef •â0 Assist in the ancillary preparation of all raw meat products including but not limited to margination, skewering and crumbing •â0 Basic knowledge of advanced knife handling and butchery skills •â0 Carry out clear down routines after service and ensure the appearance and condition of all items meet Virgin Voyages standards •â0 Notify Chef De Cuisine of any guest complaints raised and seek to resolve •â0 Be familiar with all cruise services/features and activities to respond to guest inquiries accurately
