Baking Basics: Baking Powder vs Baking Soda
January 29, 2019
No Junk, Know Health!
May 18, 2020It’s normal to get lonely at times, sailing across the vast oceans of the world. With limited options for entertainment to boost one’s morale, seafarers often look forward to a good hearty palatable meal.
In the past, continuous commercial operations and shorter turnaround times kept our seafarers busy and meant that no one could focus on the overall onboard catering and housekeeping functions of the vessel. This challenge lead to the conceptualization of Seachef which was put into practice on April 1st, 1994.
For Seachef, providing a balanced palatable meal and hygienic living conditions, with minimal involvement of the crew, is our main goal. The journey over the last 25 years, from the first vessel with a single nationality onboard to the 400 plus vessel with 40 plus nationalities onboard, has been challenging yet full of learning.
Through years of feedback and development we have continued to evolve, thus achieving over 90% customer satisfaction year on year.
Over all, the focus for Seachef remains the same as we carry on improving on the following areas:
- Deploying well trained and professional hospitality staff after a stringent selection process.
- Providing a balanced, palatable and nutritious meal to multinational crew onboard.
- Maintain good hygiene all around and ensure good housekeeping practices.
- Target to reduce unnecessary wastage, ensure minimal accounting and paperwork streamlined procurement process, ensure best quality products at the most economical price.
The success of Seachef could not be attributed just to a handful of people, rather to the collective efforts of our well-trained catering personnel working onboard and the shore team who is supporting them.
We receive ample support from all of you, our colleagues from our parent company Bernhard Schulte Shipmanagement, as you continue to assist us with hospitality staff training/selection, vessel inspections/audits and supply arrangements to list a few.
Over the years, through our services, we have tried our best to make our seafarers feel close to home. Today, we have equipped ourselves with the latest IT solutions to make our operation paperless, engaged in better training resources for our hospitality personnel and further strengthened our procurement services by handling the general stores for our vessels. In the near future we aim to expand our services to cruise vessels, offshore vessels and land-based catering institutions.
We take this opportunity to give our thanks to all our vessel owners/principals, our crew onboard our vessels, our BSM office colleagues and senior management team, the Seachef team and most importantly the various hospitality professionals employed onboard our vessels, for their continued support and assistance over the part 25 years.
