Procurement Manager – Virgin Voyages – Bali

Job Description

Tasks and Responsibilities :

• Must have in-depth knowledge of the overall Culinary experience onboard the ship and be familiar with the entire hotel operation.
• Will work under the direct supervision of the Hotel Controller while working very closely with the Sr Executive Chef and the culinary team.
• Must work according to Shipsan & USPH guidelines per the Vessel Sanitation Program.
• Must work using HACCP methods and guidelines by using: Managing Food safety.
• 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.

Requirements :

• Minimum 3 years’ experience as Procurement Manager or similar position (Provision Master) onboard a Cruise ship or 4/5* hotel/resort.
• Extensive knowledge of inventory control procedures with regard to Hotel and Food & Beverage Operations.
• Demonstrated experience in motivating, leading and engaging a diverse workforce to increase synergy and improve productivity.
• Excellent understanding of food specifications, including but not limited to USDA meat and standards and grading.
• Knowledge of Vessel Sanitation Program regulations and procedures.
• Knowledge of HACCP rules and regulations.
• All certificates as required by the STCW code for this position.
• Good command of the English Language