Role:
- Vessel Visits and Audits: Visit Oceanic Catering-managed vessels to audit service quality and support in using the catering software.
- Supplier Inspections: Inspect supplier premises and deliveries to ensure compliance with quality standards.
- Provision Management: Manage provisions for a fleet of vessels, maintaining consistent service levels within budget.
Key Responsibilities:
- Vessel Audits:Systematic vessel visits for service evaluations.
Physical stock counts and safety, hygiene, and operational practice assessments.
Review menus, stock management, and performance versus budget.
Train catering crew and review reporting and stock usage.
- Training and Support:Train and support Chief Cooks and Captains on catering software.
Discuss feedback with the Captain and Catering Committee.
- Reporting:Provide detailed reports to management with findings and recommendations.
Ensure suppliers adhere to Oceanic Catering’s quality standards.
- Provision Management:Prepare quotes, purchase orders, and facilitate procurement if requested.
Monitor operating budgets and address overconsumption issues.
- Collaboration and Communication:Assist departments with relevant information.
Communicate effectively with internal and external stakeholders.
Perform other duties as required by catering management.
Requirements:
- Experience as Head Chef, Camp Boss, Chief Cook, or Provision Master on vessels.
- Knowledge of Food Safety Management, Stock Handling, and Administration.
- Skills in training and auditing.
- Proficiency in Microsoft Office and Accounting Systems.
- Excellent communication skills in English (both written and oral).
- High integrity, positive attitude, and team leadership skills.
