Velancio Fernandes

1. Provides expert guidance onboard to ensure ongoing regulatory readiness for US and international Public Health standards, e.g., CDC VSP, Public Health Canada, EU SHIPSAN, Brazilian ANVISA, etc., as well as internally for SQM. Serves as the subject matter expert and as an educational resource for onboard personnel. Provides real-time feedback to the ship’s Executive Committee and shoreside Public Health leadership on opportunities for improvement when realized.
2. Conducts public health surveys to ensure ongoing regulatory readiness in all passenger, crew and working areas, including but not limited to the following functional areas: Food and Beverage, Housekeeping, Spa, Child Activity Center, Medical Facility, Potable Water and Recreational Water Facilities and Integrated Pest Management.

3. Reviews USPH special reports and corrective actions for compliance and uniformity. Coordinates with shoreside Public Health and assists in expediting these corrective actions.

4. Mobilizes as needed to assist in the investigation and mitigation of occupational exposures and infectious disease outbreaks. Builds strong interdisciplinary shipboard partnerships to support and assist in providing a safe environment for guests and crew.

5. Works closely with shoreside Public Health leadership in the development of educational materials. Supports onboard personnel directly by providing guidance, education, and mentoring as needed. Role models professional leadership behavior while interacting with the crew and ship leadership.

6. Provides manning assistance for the fleet when there is a gap in assigned PHO staffing coverage due to vacations, resignations, or other temporary absences.

7. Conducts Public Health Risk Assessments annually at a minimum, with additional assessments whenever ships are repositioning, or as needed due to other events, e.g., construction, outbreaks, etc.

8. Stays abreast of all public health-related policy and protocol changes, and communicates that information in a timely manner to the fleet. Serves as a pivotal communication point in relaying information and guidance from shoreside to the ships, as well as providing feedback and information back to shoreside. Ensures compliance with the latest shoreside policies and procedures.

9. Supports policy/procedural changes for continuous quality improvement through analysis of the ship’s public health-related data. Uses epidemiologic principles and practices for regular and systematic collection, analysis, investigation and reporting of infection data based on standard CDC definitions. Assists in identifying trends, celebrates successes, and creates action plans as warranted.

1. Prepares voyage level or weekly and monthly onboard budget (Consumables and Replaceable, Purser Journal for the Luncheon Request) reports to ensure regular and accurate expense tracking and communication. Distributes expense reports to F&B subdivisions and consolidates back-up materials accordingly.

2. Prepares audit report, time sheet reports and other voyage level, weekly and or monthly reports to ensure timely back-up of financial record keeping.

3. Responsible for food cost tracking by outlet for each day, including food cost APD, Specialty APD and Beverage APD for each venue including creating associated reports.

4. Prepares expense reports (reimbursement documents) for F&B team members.

5. Develops specialty restaurant revenue, cost and cover reports (VY, RD and FR class) to track actual performance as a comparison to targets and budgets and communicates areas needing attention.

6. Prepare the weekly report of all revenues and expenses for presentation at the F&B meetings.

7. Support day to day ops, and review ratings and achievements of all KPI's for F&B.

8. Prepares LGA Forms (Landed Goods Advice) and distributes communication in a timely and organized manner.

9. Prepare FVR request and technician service request.

10. Regularly monitor the Food Matter dashboard and provides feedback and suggestions for corrective actions.

11. Organize Monthly Crew Food meetings and upload minutes to SharePoint.

12. Records and distribute minutes of Food and Beverage team meeting with Sub Division Heads and routes accordingly.

13. Communicates significant shipboard activities to shore side, including special service requests and follows up on progress and reports accordingly.

14. Maintains office filing systems and is responsible for the overall organization of the F&B management office including the circulation of incoming and outgoing mail, communication, records and data.

15. Orders and maintains division office related supplies and arranges for equipment and maintenance.

16. Prepares all USPH scheduling. Assists F&B Team on USPH inspections and follows up on corrective actions based on findings, in a timely manner.

17. Maintains USPH inspection weekly and monthly log to identify trends and areas that require attention. Report on areas requiring attention accordingly.

18. Completes voyage reports with necessary data, including F&B voyage level financials and voyage level rating information (with comparative data).

19. Assists with special F&B projects as required.

20. Compiles voyage level rating analysis for review and includes rating data in F&B Dashboard reports for comparative purposes. Monitors rating performance and sends communication regarding actual performance regularly.

21. Prepares Hotel verification forms (Subdivision Heads) and monitors sign off appraisal logs (2.5 stripes and above for QN, OA & IC Class, 2 stripes and above for rest of the class) to ensure accurate information is input into the system in a timely manner. Reports on information regularly.

22. Works closely with the Executive Chef, ROM and Beverage Manager by supporting them in the day-to-day operation as necessary.

23. Compiles all pending A.V.O. logs including follow-up reports for review at regular and special F&B meetings. Distributes A.V.O. log reports regularly and uploads it in SharePoint.

24. Add menu from the menu matrix to the FPMS program and update the POS menu screen.

25. Consolidates all data for project connect, take minutes and communicate to the relevant subdivisions.

26. Create AMOS requisition orders for equipment and purchase orders (POs) for technician service requests.

27. Daily support for galley and other F&B areas during evenings and MTD for Project Connect.

28. Attends all meetings and training activities as well as participates in mandated training courses as required.

• I Was responsible in handling the various stations in the galley which consist of at least 15 Crew members under my supervision. I used to monitor and control food cost on the assigned station, Conduct Daily trainings and briefings with team in regards with safety and time attendance. Ensure the international public health standards are followed at all given times. Conducting routine inspections and ensure team follow the correct policies.

• Responsible for quality service to our guest at establishment with proper menu explanation, where also I used to conduct the daily meeting and training with our team for better progress of restaurant.

• Done apprenticeship in kitchen at horizon beach resort Goa Where I have learned and developed my Culinary Skills. Also worked in restaurant department as Restaurant supervisor trainee where I developed my restaurant service skills and also managing the team.