The Training Regime
Victualing management is a complex system, which is why you should only rely on the best to meet and exceed your expectations. All placed seafarers are experienced and certified in respect to STCW 95 regulations. The Chief Cook, 2nd Cook and Steward Positions are all taken seriously, having enrolled each and every candidate in a reputable catering institution prior to dispatch.
Once debriefed on your vessel’s requirements, we send the catering staff directly from our manning offices in the Philippines, India, and Ukraine for further mobilisation formalities under your contract. The staff provided will operate and co-exist with your crew as a member of the team, in so far as their agreements state.
All formalities stipulated by you will be followed wholeheartedly, fortifying your trust in their abilities. Although under the command of the vessel’s Master, Global Catering professionals keep communication with our head office to coordinate supplies and generate month-end documents, all of which are used to better serve your ship.
Though we offer staff sourcing, Global Catering may also train a ship’s existing crew members at our centres in the Philippines and India. Our on-shore training facilities are vastly qualified, having received TESDA-recognition and DNV Management System certification. Needless to say, we have an abundance of programs available, from baking to bartending or cooking to housekeeping. Many of our commercial cooking courses are also customizable, so you can provide your staff with the training you want when you need it.
Global Catering’s Shore Training Services:
At Global Catering, victualing management is only a part of what we offer. Not only do we coordinate with supplier and ship chandlers, but we also offer a variety of crewing services once the food is on-board. Between marine catering and housekeeping services, Global Catering offers the ultimate ship management package for vessel owners and managers worldwide.
For ships in need of a crew, we source qualified seafarers from our locations in India, the Philippines, and Ukraine. What this means is that we identify your needs, search for candidates with an appropriate skill-set, train them, and lastly, dispatch them. Sometimes, however, managers and owners already have a crew and only need to train the workers currently employed. Again, Global Catering will rise to the occasion.
Marine catering is a relatively new concept, which is why we incorporate many different aspects into our service. As the industry grows, more and more regulations are set in place to ensure proper living and working conditions at sea. For instance, the Maritime Labour Convention (MLC 2006) requires ships of 500GT and over to be fully certified. Ships under this requirement need an inspection. When you deal with Global Catering, you are guaranteed to receive a compliant crewing service. Similarly, we will help you get your existing staff to this level if needed.
Our Training Programs
Global Catering sources from India, Ukraine, and the Philippines. The facilities used during our on-shore training process are all TESDA-recognized and certified. In addition, Global Catering has also earned the DNV management System Certification for the provision of maritime training. The courses offered at these institutions included:
- Baking, bread, and pastry
- Food hygiene with HACCP
- Food and beverage services
- Storekeeping and victualing
- Basic Culinary* (specialty and international cuisine programs also available, as well as customizable commercial cooking classes)
Through these diverse programs, candidates will develop all of the necessary skills to succeed on any vessel. Some key-focus areas in our training includes:
- Stock management – Understanding how to preserve, store, and allocate food. This also includes an inventory review, in which all food brought on-board is checked for an expiration date.
- Technical ability – Ability to use all kitchen utensils properly and follow instructions.
- Expert knowledge of cooking – Cooks will learn the fundamentals of cooking that can be applied to any cuisine. This will enable them to prepare healthy foods, organize menus, and perform punctually.
- Hygiene and workplace safety – Understanding regulation and complying with HAACP.
Additional Galleries and Downloads:
ON BOARD CATERING DEPARTMENT AUDIT
Sample Audit Format