Catering Officer

Key Responsibilities and Tasks

1. To prepare quotations and purchase orders, facilitating procurement of provisions and other stores.
2. To ensure prompt communication with the vessels under service.
3.  To monitor operating budgets and communicate any reporting issues or overconsumption to the respective vessels in cooperation with the Administration Department.
4. To monitor the quality of victualing services delivered on board and ensure that these meet/exceed client and crew expectations.
5. To communicate with clients in order to ensure smooth delivery of service.
6. To implement operating standards, policies and procedures
7. To communicate interoffice issues as required.
8. To assist in the control of activities (as per company guidelines) in case of incidents or emergencies.
9. Any other duties that catering management may require to be carried out.