Asst Provision Master

**Job Brief**:
The Asst. Provision Master is responsible for the F&B stores concerning the products ordering, receiving, storing, picking, inventory, Food safety & quality control and final report production as per Company procedures.

JOB PURPOSE The Asst. Provision Master is responsible for the F&B stores concerning the products ordering, receiving,
storing, picking, inventory, Food safety & quality control and final report production as per Company
procedures. Leads the storekeeper team and report directly to the Provision Master.
Reports to Provision Master
Direct Reports Storekeeper, Asst. Storekeeper
RESPONSIBILITIES - Responsible to work with suppliers and stevedores to ensure the merchandise enters the ship asap.
- Dockside loading supervision of all F&B items; organization of the loading team; check of the

correspondence of the pallet/parcels physically delivered and the ones listed in the Loading List.
- Responsible for the pallets rotation in the F&B stores.
- Maintain accurate F&B inventory counts and levels, while identifying cost and expense reductions,

ensuring accuracy of inventory received, issued, spoilage, breakage.
- Communicate discrepancies with HOD and confirm the products not received to next port or replace

with similar item. He/she must be in constant contact with the Chef if any changes in menu or special
request for following cruises.
- Responsible for ensuring that all F&B orders placed for the vessel are in accordance with shoreside

guidelines.
- Ensure that all inventory transactions are accurately documented and approved in the correct status

and by appropriate management.
- Responsible for reporting any cost, quantity or unit of measure variances within the Inventory

Management System.
- Responsible for reconciling inventory levels with the inventory management system and investigating

discrepancies.
- Issue material only by written and authorized requests in MMS. No verbally requested items may be

issued.
- To ensure that merchandise is stored in the appropriate, safe, designated areas, and separated for air

spaces according to Company Food safety protocols to allow adequate lighting and air circulation.
- To report any fault in equipment or temperatures in the storerooms to attend to the problem without

any delay.
- Conduct daily spot checks in all of the stores to verify inventory accuracy and conditions of the

merchandise in the storerooms.
- To manage the storage of all items to ensure the First-in-first-out (FIFO) principle, always ensuring that

items that have a short life are used before they are spoiled, and stock rotation is managed accordingly.
- Monitor slow moving item reports to ensure proper stock rotations (FIFO) and that discontinued items

are not being reordered. Monitor depletion plans for discontinued items to eliminate dead stock.
- To update logbooks of traceability, temperatures, food conditions etc. ready for inspection.

Forecast for the Inventory Officer consumption based on the number of guests and crew on board.
- Supervise the constant cyclic cleaning and sanitation of the food storage areas, using company specified chemicals. Personally supervise all cleaning operations, using the appropriate checklist to verify

a complete operation.
- Inspect all food storage areas each night, to ensure all doors are locked, lights ON, and to check

evidence of pests.

related to all processes.
The user of this document is responsible to ensure it is the latest version published on Opnet Onboard.
Inventory Department
ASST. PROVISION MASTER
POSITION CODE
03296
Prepared by Approved by Authorized by For use on Original Issue Revision Date Rev. No* Page
People Dept. Sr. Lead Culinary Ops,
Head of Product, Head of
Crew Strategy & Talent
Attraction
Crew Management
MSCCMUK

**REQUIREMENTS**:
Professional
compliance
- A background of safe food handling and storage in a similar position in a Food safety & sanitation regulated environment.
- Food Safety/HACCP certificate required.
- Intermediate knowledge on food safety
- Deep knowledge of food & beverage products.
- Proven skills in storage and inventory control and ordering.
- Operational technical knowledge of refrigeration equipment and safe food temperatures.
- Strong leadership skills, leading a team by example in a harmonious, productive environment.
- Possess a valid passport and seaman book.

IT/Equipment
expertise Sound knowledge of computer-based inventory systems. Knowledge of Microsoft programs to include
but not limited to, Outlook, Word, Excel.
Language Capability Fluent in written and spoken English. brands Fleet English Level: B1.