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Master Meat Specialist

2 weeks ago

Dombivli, Maharashtra, India beBeeMeatSpecialist Full time ₹ 5,00,000 - ₹ 10,00,000

Job Title: Master Meat Specialist

Key Responsibilities:
  • Oversee the efficient operation of the butcher shop, ensuring compliance with company policies and procedures.
  • Direct and supervise team members, providing guidance, support, and coaching to ensure excellent performance.
  • Responsible for meat preparation, including thawing, butchering, and portioning according to established standards.
  • Maintain a thorough knowledge of food safety regulations and protocols, enforcing adherence throughout the butcher shop.
  • Ensure the cleanliness and organization of the butcher shop and thawing rooms, adhering to proper methods to minimize equipment damage.
  • Prepare the butcher shop and thawing rooms for inspections, guaranteeing compliance with USPH standards.
  • Store received meats and poultry in freezers on designated loading days.
  • Transport necessary items from freezers to thawing rooms as per the Executive Chef's schedule.
  • Verify product yields and portions align with the Butcher Manual, effectively utilizing or disposing of trimmings.
  • Complete Daily Butcher Recaps as required by the Executive Chef.
  • Assist the Inventory Manager with meat and poultry storage room inventory as needed.
  • Ensure butcher shop personnel arrive on time, dressed in well-maintained uniforms, with special attention to those serving in public areas.
  • Be present during early standby periods when the ship is subject to a USPH inspection.
  • Stay informed about shipboard operations, assisting guests and crew members with inquiries.
  • Attend meetings, training sessions, and courses as required.
  • Perform additional duties assigned by supervisors or management.
Financial Responsibilities:
  • Manage costs through effective use, handling, and maintenance of records, reports, supplies, and equipment.
  • Identify potential expense reductions via cost control measures.
  • Analyze operational problems and implement controls, reviewing timesheets and forwarding them to the Sous Chef for approval.
  • Prepare various reports and letters using personal computer systems and equipment.
  • Ensure requisitioned items are ordered in correct quantities, within acceptable timeframes, and in accordance with established control procedures.
  • Conduct workstation spot checks to verify items are stored correctly to minimize deterioration and waste.
Motivational Responsibilities:
  • Monitor and manage assigned workstation functions.
  • Assign duties and responsibilities to staff members.
  • Evaluate staff performance and work procedures to ensure quality standards and service excellence.
  • Make recommendations regarding personnel actions, such as new hire requests and discharges, to maintain adequate staffing levels.
  • Inspect workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
  • Provide on-the-job training to strengthen staff performance and prepare them for future advancement opportunities.
Qualifications and Education:
  • Minimum two years' experience as a Head Butcher in upscale hotels, resorts, cruise ships, or convention banqueting services (shipboard experience preferred).
  • Culinary school degree required.
  • Strong management skills in multicultural and dynamic environments.
  • Excellent communication, problem-solving, decision-making, and interpersonal skills.
  • Superior customer service, teambuilding, and conflict resolution skills.
  • Familiarity with personalized service principles, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  • Proficient planning, coaching, organizing, staffing, controlling, and evaluating skills.
  • Intermediate computer software skills required.
  • Basic accounting knowledge, including understanding of numbering flow, debits/credits, adjusting entries, and corrections.
  • Ability to write reports and business correspondence, establishing good rapport with shipboard officers and corporate office personnel.