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.