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RESPONSIBILITIES:

• The  shipboard Chef de Partie - Butcher plays a critical role in the  culinary team, specializing in the fabrication  and preparation of  various meats and seafood that align with Four Seasons’  commitment to culinary excellence.  This position is responsible for  ensuring the quality, safety, and proper handling of all meat and  seafood  products.   
• The Chef de Partie - Butcher’s  primary responsibility is to expertly handle, prepare, and portion a  variety of  proteins while maintaining the highest standards of hygiene  and food safety. Collaboration with the Sous Chef  and kitchen team is essential to deliver exceptional dining experiences.