Key Responsibilities and Tasks

• To arrange systematic visits to vessels 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 Catering Committee 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 contact inspection audits to suppliers, attend deliveries at supply locations and ensure that approved suppliers adhere to the quality standards and expectations set by Oceanic Catering.

• To prepare quotations and purchase orders and to facilitate the procurement of provisions and other stores for a small number of vessels as/if asked by Management.

• To monitor operating budgets and communicate any reporting issues or overconsumption to the respective vessels in cooperation with the Administration department.

• To follow victualing operational standards, policies and procedures.

• To assist the various departments swiftly and promptly with information or other supportive services that may be requested.

• To communicate interoffice issues as required.

• To guide and train crews or stuffs for catering.

• Any other duties which catering management may require to be carried out.

Essential

• English language is a must, a very good command of the English language both written and oral.

• Work time is flexible, work location based on Harbor Port of Tianjin/Qingdao.

• Proven experience as Head Chef, Camp Boss, Chief Cook or Provision master on board sea going vessels.

• Proven knowledge and experience in Food Safety Management, Stock Handling and Administration.

• Proven skills in training and auditing

• Demonstrated ability to share skills and knowledge with others.

• Excellent interpersonal, verbal and written communications skills.

• Strong computer skills, particularly in Microsoft Office and Accounting systems.

• The highest personal integrity standards.

• A positive outlook and be a self-motivated team leader.