Provision Master Marella

The Provision Manager is responsible for maintaining all onboard inventories for the Food Department.

Operational


• Maintain accurate inventories at all times.


• Enter daily requisitions and perform end of voyage physical inventories.


• Ensure all Company policies are followed in storage, receiving, issuing and ordering.


• Maintain the highest standards of Quality Control.


• Must have in-depth knowledge of the overall Culinary experience onboard Marella Cruise vessels and be familiar with the entire hotel operation.


• Work under the direct supervision of the F & B Manager while working very closely with the Executive Chef.


• Adhere to Shipsan, the European sanitation program & USPH guidelines per the Vessel Sanitation
Program.


• Use HACCP methods and guidelines by using Managing Food safety: A guide for the Use of HACCP
Principles for Operators of Food Service and Retail Establishments


• Ensure that food requisition templates are kept current and are updated on a per-voyage basis.


• Generate daily requisitions in order to produce a running inventory.


• Conducts End of Voyage physical inventory, including High Cost Items, Meat, and Fish thawing rooms.


• Work closely with the Hotel Controller who produces and sends the End of Voyage ZIP file.


• Generates Food order based on up-to-date Inventory and company loading schedule.


• Review and reconcile pre-receiving report generated from the Office.


• Ensure all additions, cancellations, and receiving are entered into the ICS system.


• Verifies that the quality of items received match the specifications forwarded by the Food Purchasing and Quality Control departments.


• Responsible for the receiving all Food products onboard, and signing of all suppliers’ invoices.


• Produce discrepancy report based upon difference between ordering and receiving.


• Assist in generating food-testing report.


• Ensure that company specifications are followed for all products, with any discrepancies being reported to Food Purchasing and Culinary operations in the Loading Quality Report.

• Monitor rotation of stock using FIFO system and color coded Use First stickers.


• Closely monitors expiration date of all products.


• On a per cruise basis, prepare the spoilage, non-moving and slow-moving items report and provide them to the F & B Manager and Executive Chef.


• Responsible for all stores temperatures, maintenance of Shellfish and Sushi Grade fish logs and general maintenance.


• Manage all storage room temperatures (refrigeration and chilled rooms) and report any discrepancies or malfunctions to the technical department through issuance of proper AVOs.


• Responsible of all storeroom personnel schedules, training and job performance.


Training & Development


• Attend all meetings, training activities or classes related to assigned position as required.


Safety Responsibilities


• Maintain a safe and sanitary environment for all guests and crew members.


• Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.


• Know and comply with Shipsan, the European sanitation program, and United States Public Health
Rules and Regulations pertaining to assigned working area.


• Participate in safety drills as required.


• Comply with Marella Cruises’ Safety and Pollution Prevention Program


• Comply with Marella Cruises’ Operating Procedures Resources.




Minimum experience and qualification requirements for position:
  • Fluent in written and spoken English,
  • Must be able to communicate effectively with the senior management
  • Minimum of three years hotel or cruise ship related experience and/or training

Contract length: 6 months

Salary: 2200$ AVG

Necessary documents:
  • Contract
  • CV
  • Letter of Employment
  • Passport
  • Photo

Attached documents:
   Provision Master Marella.pdf
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