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 arefollowed in storage, receiving, issuing and ordering.
Maintain the highest standards ofQuality Control.
Must have in-depth knowledge of the overall Culinary experienceonboard Marella Cruise vessels and be
familiar with the entire hotel operation.
Work under the direct supervision of the Food 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 areupdated on a per-voyage basis.
Generate daily requisitions in order to produce a running inventory.
Conducts End of Voyage physical inventory, includingHigh CostItems, 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 reconcilepre-receiving report generated from the Office.
Ensure all additions, cancellations, and receiving areentered 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 arefollowed 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 Food Manager and Executive Chef.
Responsible for all stores temperatures, maintenance of Shellfish and Sushi Gradefish logs and genera l
maintenance.
Manage all storage room temperatures (refrigeration and chilled rooms) and report any discrepancies or
malfunctions to the technical department through issuanceof proper AVOs.
Responsible of all storeroom personnel schedules, training and job performance.