OCEAN - Butcher






Food responsible for handling all raw meat preparations assigned by the Head Butcher.

Must have basic professional butcher knowledge and have a clear understanding of how to organize the stores/freezer, being familiar with company standard items.



  • Basic professional butcher skills and a good understanding of how to handle, defrost, prepare and portion all cuts of meat.
  • Basic Sanitation Skills (USPH).
  • Basic mathematical skills and compute calculations.
  • Practice economical work practices and avoid any wastage.
  • Assist the Butcher during storing.
  • Follow thawing and defrosting schedules/procedures according to USPH and company regulations.
  • Responsible for the portioning of all meats (crew/staff) and other duties assigned by the Head Butcher.
  • Assist the Head Butcher with inventory-taking for all raw meat products.
  • Must be familiar with the Ship Rules and Regulations (SMS) and participate in all required Safety/Security Drills.
  • Required to have basic USPH knowledge and comply with it at any given time.
  • Personality and  Appearance: Must have a pleasant and courteous personality.  Must be well groomed, and presentable. Health: Must be physically fit and in good health, minimum of eleven hours per day, seven days a week.



  • Professional Experience and Education: Requires a minimum of three years in the profession (Quality Hotels or Restaurants); basic butchery skills are required.
  • Communication and Language Skills: Must be able to read and speak English clearly in order to interpret documents such as recipes and manualsOther languages are considered a plus.
  • Work Ethic: Must be a serious professional and take pride in their work.  Adherence to Company Rules and Regulations is a must for success in the job.



“As for conditions — in terms of contracts, special benefits and vacations during the season — Viking is far above average within the industry.”

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