MCTC is steadfast in its commitment to maintaining high-quality standards for vessel crews, even amidst global challenges such as fluctuating provisioning costs, port disruptions, and extended lead times. The organization recognizes the critical role that galley teams play in navigating supply chain complexities, emphasizing the necessity of equipping these teams with vital skills and support.
As galley crews face the dual burdens of rising costs and constrained budgets, MCTC stresses the importance of delivering healthy and culturally diverse meals. To address the ongoing challenges, the company actively invests in comprehensive training programs for both onboard and onshore teams.
This initiative aims to ensure that galley personnel are well-prepared to tackle real-world issues while upholding operational excellence. Central to MCTC’s strategy is the training of cooks in effective inventory management and creative menu adaptations based on available ingredients.
This training emphasizes minimizing waste and respecting crew members’ cultural preferences and dietary needs, which is crucial under the current supply constraints. The focus is on hands-on learning, enabling galley crews to remain resourceful without compromising the quality of meals.
Kyriacos Georgiou, Chief Operating Officer at MCTC, notes the significant responsibility shouldered by cooks in light of global tensions affecting provisions. He praises the adaptability of these crews, highlighting their ability to meet these challenges with innovative solutions, such as making smart ingredient substitutions and optimizing the use of seasonal products.
This proactive approach not only reduces waste but also ensures that meals remain healthy and enjoyable. Historically, the quality of food served onboard has been a contentious topic within the industry, particularly during extended contracts.
However, MCTC is dedicated to enhancing galley standards and providing nutritious meals consistently to support the well-being of all crew members.