About the Catering Manager Position
Overall management of the vessel's catering department; Ensuring that personnel, food preparation and storage meet hygiene requirements; Co-ordination of training of catering personnel with respect to food handling, hygiene and EHS matters; Maintaining and ordering of adequate provision stocks and co-ordination of storage of food, cleaning materials; Performing emergency duties in accordance with the vessel's Muster List / Station Bill; Any other duties as required by the Master. On some vessels this may include - Co-ordination of cabin allocation for all personnel on board and maintenance of POB database, lifeboat and cabin allocation lists; Co-ordination of crew changes, helicopter flights and other means of transport in close co-operation with the Company's designated representatives onshore; Maintaining administrative systems, such as personnel database, (over)time sheets, summary of account-promotional items and execution of various other administrative tasks; Operating the vessel's bonded store; Preparing official documents for customs and immigration and handing them to authorized persons for approval and signature.....
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