Provision Master

**Job Brief**:
The primary responsibility of the Provision Master is to assist the Assistant F&B Director in managing the onboard Procurement Operation by providing on the floor control of the store keeper, accurate issuances and inventories.

P O S I T I O N D E S C R I P T I O N

Position Title: Provision Master

Position Summary:
The primary responsibility of the Provision Master is to assist the Assistant F&B Director in managing the onboard
Procurement Operation by providing on the floor control of the store keeper, accurate issuances and inventories.
Essential Duties and Responsibilities Operational
Possess in-depth knowledge of the overall Culinary experience and the entire hotel operation onboard all
vessels.
Supervise and coordinate the day-to-day activities of all staff involved with receiving, storing, inventorying
and issuance of food and beverage items and related supplies.
Assist the Assistant F&B Director and Hotel Controller to ensure the accuracy of the established par levels by
communicating consumption trend changes.
Conduct frequent inspections of highly perishable merchandise and seek advice and support from the
culinary team if uncertain.
Ensure requisitions are prepared in a timely manner and in accordance with the requisition timetable.
Ensure appropriate FIFO rotation is in place and monitor expiration logs of products.
Conduct the inventory of the thawing rooms (Location 21/05) with the Head Butcher and Chef de Partie
Fish.
Perform necessary spot checks in order to avoid inventory variances.
Supervise the entire loading operation inside the store rooms with the support of the Kitchen Steward and
Head Storekeeper.
Demonstrate proper operation of all equipment to staff, including personnel assigned who are not
permanently assigned to the storerooms.
Ensure a safe working environment.
Conduct scheduled and end of voyage physical inventory, including high cost items, meat and fish thawing
rooms, according to the Hotel Controller inventory schedule.
Analyze discrepancies in inventory.
Assist the Assistant F&B Director and Hotel Controller in preparing all food, beverage and hotel orders in a
timely and accurate manner by providing constant feedback.
Assist the Assistant F&D Director for OCI, the quality and quantity discrepa nc y reports based on the standards and specifications established by the culinary department.
Report issues encountered during the operation or loading.
Prepare the Running Low Items Report daily, with feedback from each storekeeper, and provide it to the
Assistant F&BDirector and Senior/Executive Chef.
Issue the meat, fish, seafood and flagged items for Food, and the chemical and consumables for Hotel, with
the assistance of the Head Storekeeper.
Prepare the spoilage report when needed.
Maintain an expiration log after each receiving.
Attend the morning chefs meeting with the Assistant F&B Director, in order to share the issues encountered
and develop a two way course of action.
Take proactive actions regarding shortage, slow moving, expirations or any other issues.
Present all storerooms in an immaculate condition to local authorities for inspections (Customs/Public
Health/SMS) and in accordance to company requirements.
Responsible for all storeroom facilities (WIF, freezer and dry stores).
Maintain the required temperature logs.
Report any maintenance issues to the Asst F&B Director.
Follow up with the required Issue Trax.
Monitor the vegetable micro sanitation practice and follow up in the vegetable preparation area.
Maintain all required Integrated Pest Management logs and practices on the floor.
Enforce all SMS related requirements and carry out the respective trainings to acquaint subordinates and
team members alike.
Spot check the garbage segregation and verify that the personnel follow it.
Ensure that subordinates follow their schedules and produce the required tasks according to their job
descriptions.
Possess a thorough understanding of how the TAR operates and its related regulations and policies.
Possess knowledge of contracts and work/rest hours and supporting documentation.
Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are
followed at all times on board.
Support the Assistant F&B Director on the day-to-day operation by knowing the guidelines and tools of all
HR related concerns.
Ensures that assigned crew, as well as crew in areas being inspected, are well groomed and in proper
uniform when reporting for duty and all related policies are being enforced.
Meet assigned new employees/subordinates and explain the rules and regulations and onboard routines of
the ship.
Advise new employees of their duties and job descriptions.
Notify the Assistant Food & Beverage Director of any discipline issues, or poor performance.
Provide training to assigned crew with emphasis on personal safety, USPH standards, ship garbage
separation procedures.
Maintain a log of all completed training.
Coach and evaluate subor