Vv - Procurement Manager

Cruise ship is like a floating city with cozy hotels, casual and luxury restaurants, kid's rooms, pools, casinos, theaters, and penetrating joyful atmosphere of fun. Working on cruises ships is an excellent opportunity to work, travel, and save money at the same time. Giant cruise companies are constantly growing and expanding their operations building new cruise ships, thus more and more employees are needed for various positions - receptionists, hairdressers, croupiers, cleaners, animators, nurses, cabin stewards, bartenders, cooks, photographers, waiters, electricians, engineers, carpenters, shop attendants and many other.

Cruise companies employ international crew members from more than 72 countries, so different nationalities work and live together sharing common interests and often becoming friends.

• Work on board brand new company vessels Scarlet Lady, Valiant Lady, Resilient Lady (ship #4 will happen later on!)
• Be a part of special Virgin Voyage’s lifestyle and philosophy and grow together
• Contract length - 4-6 months for most positions, for entry positions - 7 months
• Free food, accommodation, coffee + soft drinks and also wifi (though limited speed) for crew
• The employer is going to provide or reimburse expenses for the following:

* STCW certification

* Joining tickets

* Pre-Employment Medical Examination (PEME)

* Necessary Visas

* Joining expenses, such as transfers, hotel accommodations, subsistence

The Procurement Manager manages the onboard inventories of the food department, and ensures that an accurate inventory is maintained at all times through entering daily requisitions and performing end of voyage physical inventories.

He or she also monitors that all Company policies are followed in storage, receiving, issuing and ordering, and ensures the highest standards of Quality Control by ensuring specifications are relentlessly adhered to.

• 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.
• 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.
• Produce discrepancy report based upon difference between ordering and receiving. Assist in generating food-testing report.
• Must ensure that company specifications are followed with all products with any discrepancies being reported to Food Purchasing and Culinary operations ("Loading Quality Report").
• Must ensure that proper rotation of stock using FIFO system. Strict attention must be paid to expiry date of all…