Job
Description
Our 30-year journey rides on the passion of over 27,000 seafarers and 1,000 onshore professionals. Today, we are one of the largest independent third-party ship management companies managing over 650+ diverse types of vessels. Headquartered in Hong Kong SAR, China, we operate on a global scale having 27 offices in 12 countries. Our client base spans over 100 world-class ship owners, including Fortune 500 companies from China, Greece, India, Japan, Korea, Netherlands, Norway, Turkey and the USA, among others. In a shore career at FLEET, you will be working with a team of a highly passionate, self-driven and committed group of people. We aim to be a place where you can achieve your full potential, regardless of your background. We are looking for individuals who are ambitious about making a strong contribution to FLEET s short and long-term sustainable growth - whether you are dealing directly with clients or working in a role supporting the business, such as technology, legal or communications. Job Position Summary To be responsible for the overall victualling management of the ships allocated to him that would include - Client relationship management - Budgetary Control - Menu Planning & Inventory Control - Hygiene & Nutrition watch Key Roles and Responsibilities 1. Receive food requisitions from the ships, analyze them and subsequently handover to the Purchaser for the RFQ process. Address queries, if any, to the ship and get clarifications as necessary. 2. Review vendor quotations and approve food orders after considering various aspects such as budgets, length of next voyage, product usability, product necessity, shelf life, etc. 3. Review of month-end food inventories received from the ships and analyze the consumptions. Raise queries, where necessary and submit final document for accounting. 4. Review of on-board menus, food safety & hygiene aspects. 5. Visit ships for food inspections as/when convenient or directed by the management/principals. 6. Maintain a high-quality communication/relationship with clients 7. Undertake the procurement process of food & bond store purchases if/as necessary or directed. 8. Do pre-joining & post signoff briefing/debriefing of catering staffs. 9. Periodic management reporting, as necessary/advised. Job Experience, Functional Knowledge and Qualifications Candidate must be a hospitality graduate (diploma / degree in hotel management, min 3 years course) with a min 2 years experience in a hospitality industry, preferably in the Marine / offshore sector or in a food production environment. Must be proficient in English, both Verbal & written Must have a good working knowledge of computer operations, especially the MS Excel, Word & PowerPoint applications Must be proficient in his/her technical knowhow of food products & their usages in various dishes/cuisines A knowhow or hands on experience on the aspects of food safety or HACCP matters will be an added advantage .
