Ship Boarding Food Safety Officer

BLU MARITIME CONSULTANCY PTE. LTD.; Singapore; On-site; SGD 45,000 - 55,000; Full time

Job summary

A maritime consultancy service seeks an individual to manage provision supply for vessels and conduct food safety audits. Responsibilities include assessing service at Singapore ports, ensuring compliance with food hygiene standards, and training catering crew. The ideal candidate should have a Bachelor's degree in hotel or hospitality management, along with culinary and procurement skills. Proficiency in English and Hindi is essential.

Qualifications

• 1+ year of experience in the Ships and maritime Industry.
• Ability to communicate in English and Hindi.
• Understanding of food hygiene and safety.

Responsibilities

• Visit vessels in Singapore port for service assessment.
• Conduct Food Safety Audits (FSA) remotely or physically.
• Manage provision supply for a fleet of vessels.

Skills

Culinary Skills

Food Safety

Procurement

Hospitality Management

Audit

Supply Management

Risk Assessment

Education

Bachelor's degree in hotel management or Hospitality Management

Job description

Overview

Roles & Responsibilities

Required Skills

• 1-year experience of Ships and maritime Industry.
• Expert in Indian culinary skills and food preparation.
• Experience of provisions for different types of food catering specially north Indian cuisine.
• Understanding food hygiene and safety.
• Able to communicate in English and Hindi
• Bachelor's degree in hotel management or Hospitality Management.

Overall purpose of the job

Visit the vessels during their call in Singapore port, or at other ports that management may decide, in order to assess the service, to conduct an audit as well as to provide on board training.

To conduct Food Safety Audit (FSA) – Remotely or physically.

To take on the provision supply management for a fleet of vessels and to ensure a consistent level of victualing service within the given budgetary guidelines and as per client agreement.

To review vessels supplies in order to ensure compliance with budgets and the food safety and hygiene levels of the crew.

To be able to communicate with Hindi/Punjabi speaking crew on board vessels.

Key responsibilities

• To arrange systematic visits to the ships in accordance with Management guidelines in order to evaluate the service offered to the managed fleet.
• To conduct physical stock count of all available provisions, to assess the general safety, hygiene and working practices in the galley, the messes and the storage areas, to review the menu offering and to train & support the catering crew on areas of concern.
• To review the stock management & administration, the monthly reporting, the utilization of stock versus expected guidelines and the overall performance versus budget.
• To introduce, train and provide support to both Chief Cooks and Captains on the vessel catering module.
• To discuss with Captain and the Cook on the service provided and relay any issues, concerns or suggestions for improvement to Management.
• To provide a detailed report to Management with all the findings, supporting evidence and recommendations on possible actions to rectify any shortcomings.
• To review quotations and purchase orders and to facilitate the procurement of provisions and other stores.
• To monitor operating budgets and communicate any reporting issues or overconsumption to the respective vessels in cooperation with the Finance department.
• To follow company standards, policies and procedures.
• To assist the various departments swiftly and promptly with information or other supportive services that may be requested.

Skills

• Budgets
• Construction
• Risk Assessment
• Food Safety
• Workplace Safety
• Ships
• Administration
• Hospitality Management
• Procurement
• Evidence
• Culinary Skills
• Hotel Management
• Catering
• Supply Management
• Audit
• Workplace Safety and Health