MCTC ensures quality remains at top of the table amid global tensions
(Posted on 30/04/25)
In the face of unpredictable provisioning costs, port disruptions, and longer lead times MCTC has reinforced its commitment to supporting vessel crews by empowering galley teams with the necessary skills and maintaining strong operational standards.
MCTC is a global maritime catering management and training business with a primary vision to revolutionise the quality of meals served onboard vessels.
Galley crews are shouldering the responsibility of supply chain and provision challenges and must be equipped with support and the skills to adapt their roles, warns MCTC. Crews are now grappling with rising costs and tightened budgets while still ensuring crews are provided with healthy and culturally diverse meals.
MCTC places emphasis on investing in both onboard and onshore training programmes to ensure that galley teams can handle real-world challenges. Equipping galley crews with the knowledge and skills for effective storage of ingredients is key to ensuring the quality of food is not compromised amid the global political tensions and rising costs. Training, adaptability and responsibility in terms of inventory and quality are MCTC’s key pillars of maintaining high operational standards.
Cooks are taught how to adapt menus creatively based on available ingredients, manage inventory effectively, and minimise waste, all while respecting cultural preferences and dietary needs. This hands-on, practical training has helped galley crews remain resourceful, even under tightened supply conditions, without compromising on meal standards.
Chief Operating Officer at MCTC Kyriacos Georgiou said: “There is a lot of responsibility falling on the Cooks’ shoulders currently, with global tensions continuing to impact provisions. They have responded by adapting their skills and roles and face these challenges head on. With guidance from MCTC’s culinary training consultants, they have learned to make smart substitutions, use seasonal products efficiently and implement better food handling and storage practices. These steps help reduce waste, stretch available provisions and keep meals healthy and enjoyable.”
The food served onboard has long been a contentious issue in the industry as crews have repeatedly blasted the lack of quality meals and fresh ingredients on long contracts. However, MCTC has been working to raise galley standards and ensure crews are provided with healthy and nutritious meals throughout their contracts.
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