FSY - CHEF DE CUISINE - BUTCHER

Four Seasons Yachts is redefining ultra-luxury travel with its first yacht setting sail in January 2026. As part of the prestigious Four Seasons Hotels and Resorts, this 207-meter-long super-yacht features 14 decks and 95 spacious suites, each with floor-to-ceiling windows and private terraces — offering unmatched elegance on the high seas.

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.

• Paid flights to and from the ship
• Free food and accommodation
• Exceptional trainings, clear pathways to promotion
• Above market average and fixed salaries
• Opportunity to travel the World - in its inaugural year 2026, the yacht will sail 32 itineraries across 52 voyages, visiting over 130 destinations in 30 countries
• Work in top level company and paradise-like settings with world-class onboard facilities
• Contract length 4-6 months with following 2 months of vacation

RESPONSIBILITIES

• Expertly fabricate and portion a variety of proteins, including poultry, beef, pork, and seafood, ensuring quality and presentation.
• Demonstrate proficiency in safe storage, thawing, and rotation practices to maintain freshness and prevent spoilage.
• Prepare and process meats and seafood according to Four Seasons’ standards and specifications, contributing to the overall menu execution.
• Follow recipes and guidelines accurately, ensuring consistency in flavor and presentation.
• Uphold strict hygiene and safety standards in the butcher station, adhering to all health regulations.
• Conduct regular inspections of meat and seafood products, ensuring compliance with safety and quality standards.
• Monitor inventory levels of all meat and seafood products, communicating needs for restocking to the Sous Chef.
• Assist in the receiving and storage of all protein supplies, ensuring proper handling and organization.
• Work closely with the Sous Chef and kitchen team to ensure seamless communication and coordination within the kitchen.
• Assist in training and mentoring junior kitchen staff on butchery techniques and safe food handling practices.
• ETC.

REQUIREMENTS:

• Cruise ship experience mandatory
• 21+ years old, no offensive tattoos allowed
• A Culinary Arts Degree or relevant certifications is preferred, with specialized training in butchery considered a strong asset. Basic food safety certification is mandatory.
• Minimum of 3 years of dedicated butchery experience in a professional kitchen, with a focus on luxury hospitality or yacht/cruise line operations preferred.
• Strong communication skills and proficiency in English are essential

• Willingness to live and work onboard the Yacht for extended periods, with travel to various international
  destinations.

Nationalities that we process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇷🇺 🇧🇾 🇺🇦 🇲🇩 🇰🇿 🇰🇬 🇺🇿 🇦🇲 🇦🇿 🇹🇯 🇹🇲 🇬🇪

Last updated: April 28, 2025

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If you are not sure what position to apply for, you may instead submit a general application here and we will advise you:

https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-positions