Vikrant Kulkarni

• Responsible for two key areas; quality adherence and food waste reduction. In both areas, I help to develop actionable plans to deliver the best F&B experience to the guests.
• Responsible for examining processes in place to ensure product consistency and conformity. Inspects all products and processes on an ongoing basis to ensure that everything meets proper protocols and specifications, and any recommendations to improve the procedure I share with both the onboard and shoreside F&B teams for rectification.
• As a FOEC, I lead the food and beverage waste reduction initiative onboard the ship. This includes collecting data during service hours, monitoring the stability of automated resources and information platforms and technologies, proposing actionable plans/recommendations to F&B leadership, and communicating any program flaws, improvements or best practices.
• I conduct failure assessments to compare actual conditions with SOP-requirements using auditing tool to ensure SOPs are being followed.

• Established and administered annual budget with effective controls to prevent overages, minimize burn rate and support sustainability objectives.
• Reduced average contract expenses by 70% through aggressive negotiations with vendors.
• Partnered with vendors and suppliers to effectively manage and budget for over $1 lakh in inventory.
• Conducted performance reviews each quarter, offering praise and recommendations for improvement.
• Evaluated suppliers by assessing quality, timeliness and compliance of deliveries to maintain tight cost controls and maximize business operational efficiency.
• Directed day-to-day operations focused on attainment of key business metrics, continuous improvement initiatives and team management with related direct reports.
• Developed and submitted strategy and initiative reports to highlight current actions and proposed changes to corporate committee.
• Developed and implemented daily operations plans such as delivery routes, employee assignments and promotional strategies.
• Implemented policies and standard operating procedures for continuous improvement.
• Boosted team performance with enhanced employee evaluation processes.
• Optimized returns and investments by effectively managing and directing distribution operations.
• Maximized productivity and management systems by establishing specific goals and managing operations.

1. To prepare quotations and purchase orders, facilitating procurement of provisions and other stores.

2. To ensure prompt communication with vessels under service.

3. To monitor operating budgets and communicate any reporting issues or over consumption to respective vessels in cooperation with Administration Department.

4. To monitor quality of victualing services delivered on board and ensure that these meet / exceed client and crew expectations.

5. To communicate with clients in order to ensure smooth delivery of service.

6. To implement operating standards, policies and procedures 7. To communicate interoffice issues as required.

8. To assist in the control of activities (as per company guidelines) in case of incidents or emergencies.

9. Any other duties which catering management may require to be carried out.

Overall Purpose of the Job To achieve targeted crew victualing rates established with clients and ensure that victualing service provided meets/exceeds clients’ expectations.

To provide administered vessels with the necessary catering materials and supportive services in order to achieve consistent levels of victualing service within the given budgetary guidelines and as per client agreements.

To assist clients swiftly and promptly with information or other supportive services that may be requested.

To assist various departments swiftly and promptly with information or other supportive services that may be requested.

Served as Catering Officer & Senior Catering Officer at Quality Catering division, a division of Elegant Marine Services Ltd - Fleet Management India Ltd that managed almost 400 Merchant Navy vessels.

• Increased company profits through performance optimization strategies and efficiency improvements.
• Defined strategic goals and worked with teams, departments, technology and processes to align systems to targets.
• Evaluated suppliers by assessing quality, timeliness and compliance of deliveries to maintain tight cost controls and maximize business operational efficiency.
• Developed policies and procedures for operational processes to comply with standards and regulations.
• Communicated with management to develop strategic operation goals.

Banquet arrangements for Conferences, training to F&B staff, Meetings, F&B service

• Confirmed relevant guest information and payment methods to prevent fraud.
• Welcomed each new arrival pleasantly and confirmed reservations and identification.
• Liaised with housekeeping and maintenance staff to address requests and complaints made by guests.
• Reported facility and room maintenance problems to appropriate personnel for immediate remediation.
• Provided guests with above-and-beyond service, including making outside venue reservations and setting up tours.

• Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Verified proper portion sizes and consistently attained high food quality standards.
• Ordered and received products and supplies to stock kitchen areas.
• Recommended menu items for new dish development, holidays, special events and promotions.
• Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.