PROVISION MASTER

Main Function : Handling of food, beverage and hotel stores

Reports to : Hotel Cost Controller

Direct Subordinates : Asst. Storekeeper, Store Utilities

Profile

Must have completed apprenticeship as a cook in a hotel or restaurant
Must be good in English language in spoken and written form
Must have Typing skills
Must have Computer skills: Windows XP, Word, Excel, MS Outlook. Additional: Stock Control System, Winzip
At least 1 year of stores background ashore, additionally 1 year working with stores on board vessel
Must have good knowledge of food and beverage items, consumable items.
Must be knowledgeable in checking quality of goods

Areas of Responsibility

The entire handling of hotel stores

Positions Demanding Close Liaison

Hotel Cost Controller Daily operational matters
Bar Manager Quality / Issues of Beverage Stocks
Executive Chef Quality / Issues / Stock Update / Items to use up

Specific Duties/Responsibilities and Activities

Cleaning inspections and checks of all storerooms.
Regular inspections on the conditions of refrigerated store rooms must be carried out with regard to temperature control and a temperature log needs to be maintained and kept on or near each walk-in fridge door as per USPH
All items are to be received and stored in their correct manner according to storing location, packaging, temperature, light, humidity etc. on a first in first out basis to enable stock rotation.
All storerooms to be cleaned and sanitised daily.
All issues to be ready by requested time. Storerooms must always be kept locked when not working inside and a great emphasis to be placed on security of inventories.
All administration matters to be carried out according to company policy and the direction of the accountant and the Financial Controller.
Daily contact and exchange of information with Executive Chef, Sous Chef, Head Butcher and Head Pastry.
Carry out inventories without fail as agreed with Financial Controller or from Head Office of food and beverage stocks.
The Provision Master must ensure that the guidelines for handling and cleaning of machines and equipment are strictly followed by all stores crew concerned and that all stores crew are properly trained in correct use of equipment.

Management

Lead subordinates successfully into productive working methods by setting an example and utilising all available management tools.
Provide a two way line of communication for Crew. Dealing with day to day problems, including personal problems.
Communicate to subordinates in a fair and correct manner even when under pressure.
Ensure that correct disciplinary procedures are adhered to.
Follow up on disciplinary reports.
No unauthorised persons to be allowed inside the storerooms
No giving out of any financial/cost/consumption/purchasing information
It is expected, that the Provision Master is fully aware of the company standards with regard to purchasing/receiving/issuing and administration as outlined in the Hotel Manual.
The Provision Master is expected to know the job description of all the crew members in his Department.
Ensure that the set standards are kept and crew members work according to their respective job descriptions.
Check on existing standards by asking crew members of their opinion and suggest modifications to the Hotel Cost Controller.