Provision Master – Marella Cruises    

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

Essential duties and responsibilities

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 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 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 reconcilepre-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 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.

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:

·        CV

·        Passport or ID card

·        Photo