- WE MUST SCORE HIGH ON SERVICE Chief Steward on Edda Fjord, David Junge, can tell from the total food intake what the crew on board is working on. For physically demanding work, more food is consumed. And even though crew from more than 20 nations may be on board, most of them always appreciate taco-Friday. Chief Steward David Junge in the galley of Edda Fjord
- It’s important that each day is different, and that the crew and guests have some meals to look extra forward to. Taco-Friday is obligatory, and we try to serve something special on the weekends. That’s also true for the holidays over Christmas and new year’s, says Junge, who has worked on various vessels in Østensjø since being hired in 2004.
EXCEPTIONAL SERVICE
The Chief Steward on Edda Fjord tries to go above and beyond. Like welcoming people with a piece of heart-shaped chocolate on their pillow. - It doesn’t always take that much effort. Experiencing a small, sweet surprise can give you that extra boost in the beginning of your stay, he says with a smile, while not hiding that in these corona times, provisioning is more demanding. - I quip that for a vessel that allows no alcohol on board, we sure get through a lot of alcohol these days, he says. Normally, a crew of around 22 people and 40-70 guests work on different projects at sea on board Edda Fjord. The vessel offers 90 beds in single and double cabins. Right now, the vessel operates on the Borssele field outside Holland, where the people on board are maintaining wind turbines.
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ØSTENSJØ REDERI
- As a crew, we’re tasked with ensuring adequate accommodations and a pleasant stay for the workers on their assignments. We’re continually evaluated by the operator company’s employees, and go to great lengths to satisfy our customers, says Junge.
CONTINUING EDUCATION
Predictability and adaptation are important keywords when working in the steward’s department. Those who stay on the vessel should know what to expect when they arrive with regards to meals, accommodation, cleanliness and safety routines in general. - Our guests must know what they’ll find in their cabins and at the buffet, and if they want something, we’re quick to turn around and get what we can. We facilitate the needs of those who follow certain diets or have allergies, and try to provide a large selection so that everyone finds something they like, says Junge, who has gotten used to estimate extra food if the projects are physically demanding. - It’s simple logic, really, that we can see this, since physically demanding work requires more food. But it’s also the case that we want to throw away as little food as possible, so we have to be creative with the leftovers as well as ask people not to fill
