SeaCaterer is committed to provide comprehensive onboard victualing service such as menu planning, inventory management and efficient ordering to ensure adequate and continuous supply of economical, healthy and nutritious meals onboard.
Healthy and well-rounded crew members are more likely to be happier with their jobs thus increasing their productivity.
A happy and healthy crew ensures safe ship operations.
We utilize our reliable supplier network and purchase provisions at best available prices in the most efficient ports possible.
We optimize the victualling budget and enable consistent victualling standards and best practices across the fleet.
We check the consistency and validity of inventories to help safeguard crew’s access to healthy food onboard.
We provide materials that encourages crew’s health awareness and expands Chief Cook’s cooking knowledge.
We buy provisions in the most economical port based on the vessel's trading pattern.
We have dependable network of global suppliers.
We minimize owners' and manager's cost of remittance and office administrative work, and regulate their cash flow with monthly payments to single point of contact.
We give owners and managers more time to focus on operational matters while we take of their vessel's victualling management.
We prepare, maintain and update victualling reports thereby reducing onboard administrative tasks and stress levels of chief cooks and masters.
We provide standardized menu that simplifies ordering process.
We conduct gallery crew process briefing and basic qualification and skills assessment in line with MLC requirement.
We analyze orders and consumption to keep the cost at victualling budget.
We monitor inventories to ensure continuous availability of adequate and healthy food onboard.
We provide supplier feedback form for each delivery to ensure that all issues will be attended within 48 hours of necessary.
We administer regular feedback consultation with masters for process improvement to make sure that we are able to deliver all their victualling needs.
We enhance gallery crew's health awareness.
We provide nutritional and health awareness updates.
We help Chief Cook prepare healthy and economical dishes and menu plans.
We enable transparency on victualling management.
We strengthen the importance of the gallery crew.
We encourage healthy practices.