Ref: : HDBC
Location: SHIPBOARD - Worldwide
Rate: N/A (Permanent) + TAX FREE COMPENSATION
The Butcher is responsible to handle all raw meat preparations, which includes but is not limited to the ownership and follow up of the portion control, thawing control, ordering and proper stock rotation. Advanced Butchers cutting techniques for beef, pork, poultry, veal, lamb is required. They are accountable for the loading receiving and safe storage of inventory and play a pivotal role in the control of food cost, waste and food safety, handling and sanitation, coming with a fully conversant USPH value.