Jesus Pedrano

• Responsible for controlling all operations of the warehouse, as directed.

• Maintaining and securing all storerooms aboard the ship to ensure optimal performance and safety.,

• Organized the distribution of products to various departments, including the galley, housekeeping, engine room, laundry, and bridge, according to their designated schedules to maintain efficient workflow.

• Received and efficiently stored all provisions, such as frozen, dry goods, and fresh from the supply vessel to the MV SAGA, utilizing equipment such as forklifts, pallet jacks, and pallet trucks together with the Storekeeper team.

•Supervised two assistant storekeepers, providing them with guidance and support to enhance their performance in their tasks.

• Conducted regular physical inventories of all stock as per the schedule set by the supply chain manager to ensure accurate tracking and management of inventory levels.

• Adhered to all company rules and regulations, prioritizing safety within the warehouse while ensuring cleanliness and organization of all storerooms.

• Implemented a First In, First Out (FIFO) procedure for inventory management.

• Reports product discrepancies to the manager and calls maintenance technicians for issues with containers, freezers, chillers, and equipment used in the warehouses.

•Coordinates and manages day-to-day activities across various departments including Provisions, Housekeeping, Laundry, Bar, Restaurant, and Galley. This encompasses ordering, receiving, inspections, stock control, storing, monitoring the flow of goods, distribution, and inventory management.

• Ensures organized distribution and issuance processes; maintains cleanliness and order in all warehouse storage areas, with proper labeling to safeguard products.

•Prepares all storerooms—freezers, chillers, walk-in fridges, dry storage, chemical storage, as well as sections for beer, soda, wines, spirits, and hotel supplies—to receive new inventory. Stocks, sorts, and repacks items according to USPH and safety standards.

• Implements product rotation in compliance with first-in-first-out (FIFO) and first expired first out (FEFO) systems.

•Prepares timely orders requiring approval from the Hotel Manager, including a wide range of perishable and dry goods, beverages, and hotel supplies.

• Manages and coordinates suppliers at the port during item receipt, inspects products for compliance, and addresses discrepancies promptly, reporting any issues to the head of department.

• Validates, stamps, and signs invoices for received orders.

• Generates and distributes Loading Variance Reports detailing discrepancies between ordered items and internal regulations.

• Maintains familiarity with the Safety and Environmental Protection Policy.

• Updates and forecasts metrics related to food costs, wastage, remaining onboard products, price quotations, and monthly budgets.

• Communicates with the Staff Captain and Hotel Manager regarding the preparation of special forms for Ship's store declarations before port arrival, and leads customs officers in accessing provision areas.

• Keeps the Hotel Manager, Executive Chef, and other departments informed of product stock levels, addressing both shortages and overstock issues.

• Regularly seeks updates from the Head Office regarding suppliers and purchasing concerns.

• Responds promptly to supplier emails and purchasing department inquiries to prevent incorrect deliveries, while keeping heads of department informed about price quotations.

• Reports any technical defects in the galley, provision area, laundry, housekeeping, bar, and restaurant to the head of department.

• Oversees the Garbage Team, coordinating with dishwashers and waiters for garbage discharge while ensuring cleanliness in the cold room and alleyway.

• Consistently maintains food and beverage, hotel stores, uniforms, and linen. Including record-keeping, stock control, and distribution. Cleaning, sanitizing, and organizing at all times of all storage.

• Always promptly informs the immediate supervisor of slow-moving items that need to be added to the slow-moving items list.

• Consistently monitors expiration dates and follows the FIFO system.

• Continually monitors consumption trends and promptly reports any discrepancies and unusual trends in stock consumption or utilization to the manager.

• Always assists in USPH inspection, maintains and updates temperature logs regarding public health and sanitation standards of all storage, maintains and updates log file of forklift to prevent accidents.

• Complete an accurate physical inventory count of frozen vegetables, Ice cream, fresh fruit and vegetables, dairy, dry store, cheese room, Japanese room, cellar, hotel supplies, and uniform locker before the end of the cruise.

• Inputs inventory counts of the F & B stores into the CRUNCHTIME system by following scheduled inventory counts.

• Coordinates and assist the team in rotating inventory, maintaining proper storage methods, and organizing, cleaning safety, and security of products of all hotel warehouse storage.

• Always creates an immediate positive first impression on our internal customers and colleagues through friendly and professional behavior.

• Complies with applicable policies and procedures, USPH and fleet regulations, and other internal, external, and governmental regulations always.

• Always follows timekeeping rules and creates accurate MLC hours of rest records and performs general emergency organization duties as directed in the EMERGENCY RESPONSE ORGANIZATION.

• Demonstrates commitment to the company’s values, beliefs, goals, and initiatives. Consistently upholds our core values and the cruise philosophy.

• Set up all kitchen materials, equipment, and sanitation products.

• Inspect, accept, and rejects items received as to quality and quantity according to purchased orders.

• Counts, weights, and measures goods received. Change the quantity and total price if there is a rejection or damage of products. Issues and sorting of incoming items, wraps and packs outgoing goods or transferred to another branch.

• Mark inventory codes on goods and proper labeling of products, materials, and equipment in the storeroom.

• Communicates and coordinates with suppliers and purchasing department when products are not delivered on that day.

• Properly inputs and receives all invoices through the RBEISinformation system.

• Investigates and report to the restaurant manager or our accounting department about discrepancies.

• Maintained the safety, cleanliness, and sanitation of chillers, walk-in, freezer, and dry storeroom at all times

• Prepare the daily needs by department like sushi, bars, dining, and kitchen with the requisition.

• All dry goods, meat, poultry, fish, seafood, fruit and vegetables, and commissaries should receive high-level standards as per internal and external regulations.

• Inspect, reject, and receive items according to purchased orders.

• Communicates and cooperates with suppliers and the purchasing department if there are product complaints and additional orders.

• From Time to time check fast-moving products like cakes, ice cream, CO2 tanks, fatty beef, and all fresh produce.

• Accurately and completed physical inventory count of all restaurant products. Identify the par level and consumption before you create an order.

• Records all incoming invoices through the WINPOSsystem and transmits them to the accounting department.

• Reports and forecasts of cash vouchers, weekly budget, staff scheduling, and working permits through MS Office applications.

• Before leaving, check all stations to ensure the products and items are enough within the day. And inform the chef if they want to thaw frozen items.

• In connection with the LAND TITLING COMPUTEREZITION PROJECT (LTCP) of (LRA) LAND REGISTRATION AUTHORITY. This is the uploaded land title in the system.

• The General entry includes mandatory date, lot numbers, Owner’s name, decree, patent, and technical description captured to encode in database information systems.