Responsibilities:
- To arrange systematic visits to the ships in accordance with Management guidelines in order to evaluate the service offered to the managed fleet.
- To conduct physical stock count of all available provisions, to assess the general safety, hygiene and working practices in the galley, the messes and the storage areas, to review the menu offering and to train & support the catering crew on areas of concern.
- To review the stock management & administration, the monthly reporting, the utilization of stock versus expected guidelines and the overall performance versus budget.
- To introduce, train and provide support to both Chief Cooks and Captains on the vessel catering module.
- To discuss with Captain and the Cook on the service provided and relay any issues, concerns or suggestions for improvement to Management.
- To provide a detailed report to Management with all the findings, supporting evidence and recommendations on possible actions to rectify any shortcomings.
- To review quotations and purchase orders and to facilitate the procurement of provisions and other stores for nutritional point of view.
- To monitor operating budgets and communicate any reporting issues or overconsumption to the respective vessels in cooperation with the Finance department.
- To follow company standards, policies and procedures.
- To assist the various departments swiftly and promptly with information or other supportive services that may be requested.
Requirements:
- 2 to 3 years experience working as a Head Chef or a Chief Cook in a hotel or a cruise line industry.
- Knowledgeable in Food Safety Management and Food Stock Handling.
- Good Understanding of Health and Nutrition.
- Graduate of Hotel Management is a plus.
- Willingness to work according to vessel schedule.
