Seachef started with a concept of changing the way various ship owners/principals/managers use to visualize and handle the overall catering management on board. Traditionally, it was the Master or a senior officer who was responsible in overlooking the catering management on board, taking up much of their time. The catering staff was poorly trained, had no knowledge of paperwork, menu planning nor were they trained in proper store management, food safety aspects or menu planning. All these matters lead to a chaos on board at times where the crew morale was at its lowest.
Poor supply planning results in overstocking/understocking of supplies, frequent cash transactions lead to an ever increasing demand for CTM which attracted additional cost. Furthermore, the risk of having excessive cash on board led to many other unwarranted risks.
Food plays an important role on board our vessels or far-fledged remote areas where there are limited resources of entertainment available to everyone after a hard day’s work. With this thought we ventured into providing our catering management services by bringing in simple solutions to ensure that the overall catering management on board our vessels is improved and at the same time is not a financial burden to our customers.