Head Butcher

ORGANIZATION: Explora Journeys





The primary responsibility of the Head Butcher is 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.



  • Possess advanced Butcher cutting techniques for beef, pork, poultry, veal, and lamb.
  • Accountable for the loading, receiving, and safe storage of inventory.
  • Control food cost, waste, food safety, handling, and sanitation to be in compliance with USPH.
  • Possess a thorough understanding of how to handle, defrost, prepare, and portion all cuts of meat.
  • Possess advanced knife handling skills.
  • Coordinate and supervise all personnel assigned to the assigned section.
  • Assign and delegate tasks.
  • Conduct portion control reviews on a daily basis to ensure compliance.
  • Control production levels.
  • Recommend improvements and better cost control.
  • Ensure that economical work practices are applied by subordinates, to avoid food waste.
  • Prepare Daily Meat Thawing requisitions needed for assigned section production.
  • Prepare electronic Daily Meat consumption recap with accuracy.
  • Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
  • Ensure that all the HACCP procedures are applied at all times and followed correctly.
  • Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.
  • Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and in preparation for future advancement.
  • Maintain cost control within the department/team.
  • Ensure economical work procedures.
  • Conduct workstation spot checks to ensure items are correctly cleaned and stored minimize deterioration and waste.
  • Possess familiarity with the galley layout in terms of safety and security.
  • Have a full understanding of ship rules and regulations (SMS).
  • Attend early stand-by for any inspection.
  • Assist the Procurement team with storing and ensuring FIFO rotation is applied.



  • Minimum of 10 years in butchery in large operations.
  • Fluent in written and spoken English.
  • Communicate effectively with the senior management.
  • Possess the ability to lead and make decisions.
  • Good administrative skills.
  • Experienced in coaching subordinates.
  • Must be cost and quality conscious.
  • Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
  • Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel.
  • Familiarly with relational database-driven inventory control systems.
  • High School education or international equivalent.
  • 3-year apprenticeship or Butchery Degree.
  • USPH or HACCP certification.



  • Possess a valid passport and seaman book.


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