About this role
Set a course for adventure with Princess Cruises! As one of the world's leading cruise brands and an employer of choice in the industry, Princess Cruises offers exciting career opportunities aboard a fleet recognized for exceptional guest experiences and innovation at sea. Our teammates represent more than 60 nationalities and bring diverse talents, perspectives, and experiences to life every day. Together, we create memorable moments for guests while building rewarding careers in a supportive, inclusive, and globally connected environment. At Princess Cruises, we are passionate about delivering exceptional service and creating unforgettable experiences. We are looking for individuals who share our commitment to excellence, thrive in a team environment, and take pride in making a positive impact on our guests and fellow teammates. As part of the Princess family, you'll enjoy competitive benefits, professional development opportunities, international career pathways, and the unique opportunity to explore some of the world's most breathtaking destinations. Effectively manages all aspects and stages of meat and fish products, including storage, defrosting, trimming, and cutting. Properly directs butchery staff during operational activities, during service periods, and after service when unused meat and fish items are returned to the butchery. Collaborates with the Hotel Inventory Manager, Provision Master, Food and Beverage Director, and Executive Chef to identify suitable ports for local purchasing as appropriate and order provisions for upcoming cruises and significant events. Promptly alerts the Executive Chef, Food and Beverage Director, and Hotel Inventory Manager / Provision Master of any fluctuations in consumption trends. Creates and monitors effective and efficient production schedules based on the itinerary and in consultation with the Executive Chef. Participates in daily meetings with Galley Management Team to review the previous day's operations and efficiency, and plan upcoming events accordingly. Oversees and properly directs all staff in the butchery and fish preparation sections and cutting areas. Conducts briefings with the butchery and fish preparation teams as appropriate, under the direction of 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. 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.). Accurately plans and efficiently executes butchery and fish preparation manning schedules and rotations by section, in consultation with the Executive Chef. Ensures adherence to Company Policies & Procedures and USPH Requirements.