To maintain the monthly budget/expenses for allocated vessels.
Validation of food requisition from each vessel based on the approved budget.
Guide & challenge chief cook on costings/requisitions.
Follow up with crewing/HR crew changes as required
Build & maintain relationship with allocated vessel captains & to address the concerns on a timely basis.
Performance evaluation of staffs/recommendation for promotion/training based on the performance & feedback received.
Spot audits of supplies done
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