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RESPONSIBILITIES:

• Must ensure that food requisition templates are kept current and are updated on a per voyage
• basis.
• Ensures daily requisitions in order to produce running inventory.
• Takes end of voyage physical inventory (including High Cost Items, Meat and Fish thawing
• rooms), and analyses any differences between Inventory by requisition and location. Must
• work closely with the Hotel Controller who produces and sends the end of voyage ZIP file.
• Generates Food order based on up-to-date Inventory and company loading schedule.
• Must review and reconcile pre-receiving report generated from the Office. Must ensure all
• additions, cancellations, and receiving are entered into the ICS system.
• Must ensure that the quality of items received match the specifications forwarded by the Food
• Purchasing and Quality Control departments.
• Responsible for the receiving of all Food products onboard and signing of all suppliers’
• invoices.