Catering Supervisor

The Catering Supervisor/Superintendent will be responsible for overseeing and managing the day-to-day operations of the Company’s 3rd party catering chartered vessel; Capable with strong leadership, communication, and team management skills; and Ability to work in a high-pressure environment and solve problems quickly. JOB CONTENT/DUTIES & RESPONSIBILITIES Operational Oversight - As a person in charge, maintain communication with the client regarding their dedicated vessel and offer assistance for another vessel as and when required. - Supervise and coordinate daily catering operations, daily briefing, meeting, docking, salary, and other related operations. - Ensure that catering operations are executed efficiently, on schedule, and within budget. - Manage crew schedule and ensure appropriate crew assignments, taking into account regulatory requirements and operational demands. - To monitor provision consumption/ inventory by daily basis. Safety and Compliance - Ensure that all catering operations comply with local and international standards, laws, regulations, and company policies. - Implement and maintain Food Safety Management (ISO) onboard vessels, ensuring that all crew members adhere to safety protocols. - Participate in regular safety audits and risk assessments, identifying potential hazards and implementing mitigation measures. Team Leadership & Coordination - Lead, train, and manage catering operations personnel, including Campboss, Cook and Steward. - Briefing of Campboss prior to joining vessels with regards to Safety, Management Systems, company policies, vessel catering operations and specific characters’ requirements. - Work together with the maintenance and technical departments to keep the vessels in good condition, reducing downtime and achieving zero NOD. - Ensure smooth communication between the operation department and other departments (e.g.; Crewing, Procurement, HSE, IT etc.) Performance Monitoring & Reporting - Monitor vessel performance, operational efficiency, and budget adherence. - Provide regular reports on marine operations, incident reports, and performance metrics to Senior Catering Manager. - Involve in incidents, accidents, or near-misses reporting and investigation and ensure corrective actions are implemented. Cost Control & Budget Management - Assist in the preparation and management of the operation department’s budget, ensuring cost-effective operations. - Review and optimize operating procedures to improve efficiency and reduce operational costs. Environmental and Regulatory Compliance. - Ensure vessel operations adhere to company ISO, ISM, ISPS, and MLC environmental requirements, including waste disposal, emissions, and others. - Stay updated on changes in maritime regulations and environmental laws and ensure the company remains compliant. Other related duties that may be assigned from time to time.