Mike Mzee Email & Phone Number

Miami, Florida, United States

 Ensuring that food requisition templates are kept current and are updated on a per voyagebasis. Ensure daily requisitions in order to produce running inventory. Takes end of voyage physical inventory (including High Cost Items, Meat and Fish thawingrooms), and analyses any differences between Inventory by requisition and location. Generates Food order based on up-to-date Inventory and company loading schedule. Reviewing and reconcile pre-receiving report generated from the Office. Ensuring all additions, cancellations, and receiving are entered into the ICS system. Ensure that the quality of items received match the specifications forwarded by the FoodPurchasing and Quality Control departments. Responsible for the receiving of all Food products onboard and signing of all suppliers’invoices. Produce discrepancy report based upon difference between ordering and receiving. Assistin generating food-testing report. Must ensure that company specifications are followed with all products with any discrepanciesbeing reported to Food Purchasing and Culinary operations (“Loading Quality Report”). Must ensure that proper rotation of stock using FIFO system. Strict attention must be paid toexpiry date of all products. On a per cruise basis prepares the spoilage, non-moving and slow-moving items report andprovides them to the Food & Beverage Director and Sr Executive Chef. Responsible for all stores temperatures, maintenance of Shellfish and Sushi Grade fish logsand general maintenance. Responsible for all storage room temperatures (refrigeration and chilled rooms) and reportsany discrepancies or malfunction to the technical department. Responsible of all storeroom personnel schedules, training and job performance.

Porto, Portugal

❑ Submitting order proposals for Subsistence, Bonded, Consumables, Uniforms, Linen, Entertainment supplies and equipment, and all other items as requested by the Hotel Department.❑ Ensuring items requested do not exceed the ship's storage capacity and/or affect the ship's safety.❑ Overseeing the cleaning procedures and maintenance of all storerooms and Provision areas.❑ Overseeing the daily operation of food, beverage, and consumable issuing.❑ Ensuring that USPH standards are maintained at all times.❑ Processing all invoices and Purchase Orders in MXP.❑ Following up on shortages, credits, and upcoming challenges through constant communication with the Purchasing Department at the Mystic Office.❑ Preparing the ship's requisitions and in-port purchase orders.❑ Organizing loadings in conjunction with other departments onboard and according to company policies and USPH standards.❑ Receiving, issuing, and spot-checking all Hotel related items in-store.❑ Conducting a full bonded inventory every month as per Company Policy.❑ Planning ahead for all upcoming cruises.❑ Training, coaching, counseling, supporting, and delegating the Provision Staff.❑ Dealing with any maintenance issues which may arise in the Provision area and reporting and following up on the work orders in a timely manner.❑ Monitoring and developing the Work and Vacation schedules and conducting Performance Appraisals for the Provision Staff.❑ Ensuring that Provision Department overtime is submitted to the Chief Purser in a timely manner.❑ Ensuring that all Provision Work Registration Forms are completed accurately and handed into the Chief Purser in a timely manner.❑ Adhering to and ensuring that the Provision Staff adheres to all Company Policies and Procedures, Manuals, and Directives.❑ Other responsibilities, as assigned, but not limited to the above.

Genoa, Italy

At MSC Cruises, I assist the Provision Master in managing the ship's stores and provisions. This includes ordering, receiving, storing, and maintaining inventory of all food, beverages, and other supplies needed for the ship's operations. I also ensure that all provisions meet the quality standards set by the company and that they are obtained at the best price. I also assist in managing the ship's budget for provisions, ensuring that it is adhered to and that cost-saving measures are implemented where possible. Additionally, I supervise the provisioning team and ensure all safety and sanitation regulations are followed.🏆 Key Accomplishments & Tasks:❑ Successfully verifying the arrival and quantity of all goods received, ensuring compliance with purchase and delivery agreements.❑ Implementing strict quality control measures, resulting in the refusal of damaged, unacceptable, or incorrect items.❑ Maintaining impeccable cleanliness and hygiene standards in all storage areas and adhering to organizational regulations and public health policies.❑ Ensuring all store requisitions are signed by the relevant department, resulting in accurate inventory tracking.❑ Conducting regular inventory and physical stock audits, identifying and resolving discrepancies.❑ Implementing efficient inventory management processes, including requisition forms and updating inventory software systems.❑ Quickly troubleshooting and resolving vendor delivery issues and oversee the return process.❑ Ensuring after-hours documentation are consistent with established internal controls and procedures.❑ Adhering to all Health and Safety procedures, particularly concerning food and beverage items.❑ Maintaining a professional appearance and speaking with others using clear and professional language.❑ Consistently and accurately recording all incoming and outgoing goods.❑ Notifying the store manager/supervisor of low stock levels, helping to avoid stock outs.

Mombasa, Mombasa County, Kenya

🏆 Key Accomplishments & Tasks:❑ Recognized as Best Sarova Whitesands employee in July 2020. ❑ Successfully controlled Food & Beverage (F&B) costs, resulting in cost savings for the company.❑ Implemented measures to control wastage and pilferage and increased efficiency in Food and Beverage outlets.❑ Prepared and presented variance analysis for food & beverage to management, leading to improvements in operations.❑ Consistently maintained accurate records and updated systems (EMC) for receipts and sales.❑ Verified and checked POS systems for voids, discounts, and happy hours, ensuring compliance with company policies.❑ Conducted daily spot checks on restaurant and bar operations to identify and address any issues.❑ Monitored and verified complimentary items to ensure they were approved.❑ Imported daily sales data to the Materials Control System, improving data accuracy and reporting.❑ Conducted end-of-shift report analysis and provided suggestions for improvements in F&B control.❑ Prepared and presented daily and monthly Food and Beverage reports to management, keeping them informed of operations and revenue.❑ Prepared daily staff meal cost reports and participated in restaurant stock-taking, improving inventory management.❑ Coordinated with restaurant management and finance to resolve issues related to F&B.❑ Continuously updated selling prices in POS as per instructions from authorized persons, ensuring pricing accuracy.❑ Consistently maintained the security of all information held by the department.