Fresh and frozen ship provisions at Son Duong

We work through cuts, preparation and acceptable substitutes before purchasing. Describe boneless or bone-in meat, whole or portioned fish and any preferred size range. Put dietary requirements on the relevant food lines. Requested certification needs confirmation for the offered product; a cuisine description alone does not establish it.

SVC identifies proposed alternatives before purchasing. Where the cook accepts a substitute, retain the accepted description with the original requisition line. Leave an unresolved item open instead of replacing it with an unapproved product or silently changing the supplied weight.

We reconcile the food handed over against the accepted order. Preserve the original unit: a carton count should not replace the weight or contents the cook approved. Note a damaged package or rejected line against its own item, then agree what remains to be supplied.

For a second load, issue a balance list rather than resending the whole original order. This makes the final galley receipt understandable even when food arrives in stages during an industrial-port call. Use the existing Son Duong chandlery guide for mixed deck and engine stores alongside the food order.

SVC also provides this service at Vung Ang, Cua Lo, Hon La. Our teams work with each vessel’s terminal, schedule and receiving or working arrangements across the North Central ports.

Email the SVC supply desk with the item list, specification or food preparation, pack contents, quantity and receiving window. Include the actual Son Duong berth or nominated position and the latest vessel schedule. SVC returns the proposed scope and outstanding confirmations for acceptance.