About this role
By applying to this position, your application will be submitted to Magsaysay , one of Princess Cruises official Hiring Partners based in The Philippines. A recruiter from Magsaysay will contact you soon if your qualifications align with our requirements for this position. As the world's leading cruise line, we understand that our guests have high expectations of us, and we have high expectations of our team members. We appreciate your patience as we carefully review each candidate. Set a course for adventure with Princess Cruises! The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe. An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can. As a member of the Princess Family, you’ll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless. Effectively manages all aspects and stages of product handling— including storage, defrosting, trimming, and cutting—ensuring consistency by always requiring adherence to adequate production quantities and correct execution methods. Properly controls mise en place execution and drives production through hands-on participation. Properly directs butchery staff during operational activities, during service periods, and after service when unused meat and fish items are returned to the butchery. Always collaborates with the Hotel Inventory Manager / Provision Master to ensure the correct storage and issuing of products. Always assists the Food and Beverage Director, Executive Chef, and Hotel Inventory Manager / Provision Master to plan for and order provisions for upcoming cruises and significant events (repositioning cruises, holidays, etc.). Regularly and accurately prepares the demand forecast for food consumption and assists with plans for container ordering in a timely fashion. Collaborates with the Hotel Inventory Manager / Provision Master, Food and Beverage Director, and Executive Chef to identify suitable ports for local purchasing as appropriate. Always enforces adherence to the standard portion control list for the assigned production area to control consumption and production. Promptly alerts the Executive Chef, Food and Beverage Director, and Hotel Inventory Manager / Provision Master to fluctuations in consumption trends. Always meets cost targets while adhering to Company standards. Creates and monitors effective and efficient production schedules based on the itinerary and in consultation with the Executive Chef. Always participates in daily meetings with Galley management and supervisors to review the previous day's operations and efficiency, and upcoming events and requirements. Conducts briefings with the butchery and fish preparation teams as appropriate, under the direction of the Executive Chef. Always accurately and efficiently schedules defrost cycle and production activities according to the menu cycle. Knows team’s role descriptions, delivers them to all team members (new joiners, returning crew, and promoted crew), and communicates clear expectations based on each role description. Observes each crewmember’s performance using his or her role description as a guide and delivers prompt and appropriate correction, improvement, or reinforcement. Coaches and develops skilled, engaged team members to become the Consummate Host. Identifies top performers and mentors them for career advancement or promotion. Always accurately plans and efficiently executes butchery and fish preparation manning schedules and rotations by section, in consultation with the Executive Chef. Continually trains and coaches butchery and fish preparation staff in the correct processing methods and delivery of the product according to Company specifications, including defrosting, trimming, cutting, and storage. Oversees and properly directs all staff in the butchery and fish preparation sections and cutting areas. Always ensures all duties are performed in accordance with applicable policies and procedures, USPHS and Fleet Regulations, and other internal, external, and governmental regulations as directed. Always ensures all General Emergency Organization duties are carried out as directed in the Emergency Response Organization. Collaborates to coordinate onboard resources and responses when outbreak situations dictate increased sanitation levels. Regularly collaborates with Galley management to schedule safety- and compliance-related meetings and address training needs. Always ensures the maintenance and accuracy of ILO records and reports discrepancies to the Executive Chef in a timely fashion. Conducts regular spot checks to verify that supplies and par levels are maintained and that proper care is taken in managing production and resources. Routinely monitors the condition of relevant Galley equipment and, when malfunctions are found, immediately informs the Executive Chef / Chief Butcher that maintenance is required. Continually trains assigned staff in knife skills and other safe practices, including the proper use of machinery (band saw, meat grinder, hamburger patty maker, etc.).