Butcher responsible for meat, poultry and fish fabrication and portioning in the galley.
Responsibilities
Break down, trim and portion meat, poultry and seafood
Control butcher-shop temperatures, labelling and FIFO
Maintain knives, equipment and hygiene
Qualifications
STCW / Mandatory
STCW VI/1 Basic Training (PST, FPFF, EFA, PSSR)
STCW VI/6-1 Security Awareness Training
STCW V/2 Crowd Management (passenger ships – if designated on muster list to assist passengers)
Passenger-ship safety familiarization for personnel providing direct service to passengers (STCW V/2 / I/14)
Other / Company
Valid PEME / medical fitness certificate (STCW I/9; MLC 2006 Reg 1.2) and ship-specific familiarization (STCW I/14) before assuming duties
Food safety & hygiene training for catering staff (MLC 2006 Std A3.2)
USPH Vessel Sanitation Program (VSP) / food-safety training (cruise ships calling US ports)
Meat-cutting / butchery training
Knife & cut-resistant PPE safety