Steps taken
by Seachef to overcome the problems faced in traditional shipboard victuals are
as follows:
Introduction
of professionals from the hospitality industry both ashore and on board.
Supervised
training of cooks in reputed institutes has been undertaken to improve their versatility
and to make them suitable for a mixed nationality complement.
Professionally
certified cooks are introduced at the entry level and are ‘marinised’
with extensive training under close supervision.
Cooks
are made proficient in storage and inventory management techniques.
The Catering
Crew, due to their good education background, are trained for on board paper work,
thus relieving the Master from this menial work.
Menu planning
and nutrition awareness training is imparted on a regular basis.
Communication
skills and service concept have been nurtured and instilled in catering crew during
their training program.
Stewards
are trained on standards applied to the hospitality industry ashore, in housekeeping,
service and hygiene.
Strategic
alliances are forged with ISSA approved ISO 9002 certified supplier partners worldwide
in major ports and likely suppliers are identified in the lesser used ports well
in advance to control cost and quality of provisions supplied.
ISO 9002
certification for the business has been obtained from accredited certification
agency.
Communication
skills and service concept have been nurtured and instilled in catering crew during
their training program.