Dedication, perseverance and the ability to learn best characterizes my work ethics. Organization and communication and leadership are all the skills I have acquired during my education and previous positions. These capabilities distinguish me as a long-term asset to your company, given the opportunity
HISTORY OF EMPLOYMENT
Worked in IRAQ as Catering Dfac Facilities Manager for SABRE INTERNATIONAL SECURITY at NAJAF AIRPORT since March 2009.
Worked in IRAQ as SENIOR F&B Controller for ALMCO LIFE SUPPORT CO,BAGHDAD at ABU GHRAIB WAREHOUSE COMPLEX from 13-03-08 to15-03-09
Worked in QATAR as Catering Unit Manager for SHAQAB ABELA CATERING CO .in RAS LAFAN INDUSTRIAL CITY from 28-09-07 to 09-01-08.
4) Worked in IRAQ as Administration and Warehouse Manager for ALMCO LIFE SUPPORT CO.BAGHDAD,MNSTC-I at PHOENIX BASE IZ from 07-10-04 to 20-10-06.
5) Worked in GEORGIA as Senior Camp Boss for ES-KO INTERNATIONAL at AKHALTSIKHE ,BRITISH PETROLEUM CAMP from 25-03-04 to 19-07-04.
6) Worked in IRAQ as Camp boss for ESS, COMPASS GROUP for MNSTC-I KARBALA G-2 BASE from 25-08-03 to 28-02-04 on short contract.
7) Worked in KUWAIT as Catering Camp Boss for AL KARAM AL ARAB I(FORMERLY SAUDI MORRISON)at KUWAIT SANTAFE OIL RIG PROJECTS from 01-09-01 to 01-11-02.
8) Worked in SAUDI ARABIA as Camp Boss/Catering Supervisor/Catering Unit Manager for SAUDI CATERING & CONTRACTING CO.FOR SHAYBAH ARAMCO PROJECTS,CCC PROJECTS,BAE SYSTEMS HUNTER PROJECT-JUBAIL and BAE SALMA COMPOUND,AL-KHOBAR,from16-03-97 to 29-04-01.
9) Worked in DUBAI as Cashier-cum-asstt. Manager at AL TANOUR RESTAURANT BUR DUBAI from 03-01-92 to 30-12-92.
10) Worked in DUBAI as Offshore Camp Boss for SPINNEYS CATERING CO,in SWIRE PACIFIC OFFSHORE BARGE for 1-yr.
11) Worked in DUBAI as Cashier/Manager in PIZZA CORNER RESTAURANT (ITALIAN FAST FOOD CHAIN IN DUBAI)from 08-05-79 to 29-09-89 .
EDUCATIONAL QUALIFICATION : 1) SCHOOL FINAL EXAMINATION under (W.B.B.S.E.) 1972.
2) PRE-UNIVERSITY EXAMINATION from
ST.XAVIERS COLLEGE,CALCUTTA in 1974.
TECHNICAL QUALIFICATION : 1) DIPLOMA IN FOOD PRODUCTION from THE INSTITUTE
of HOTEL MANAGEMENT,CATERING TECHNOLOGY &
APPLIED NUTRITION, CALCUTTA in 1976.
2) BASIC COMPUTER-MS EXCELL from Computer Pride inc.(USA)in June 2001.
HSE&FIRE FIGHTING TRAINING COURSE :1) CERTIFICATE from AMEC SPIE
PETROFAC INTERNATIONAL for AGT
PIPELINES PROJECT in GEORGIA
in march 2004.
ADMINISTRATION & OFFICE WORK:
To maintain daily SITREP (Situation Report), Daily HEAD COUNTS through Sign-in Sheet/Swiping cards.. Monthly Closing Head Counts of clients & preparing invoice.Ensure Staff Duty Roster attendance & monthly time sheets.Creat with staff and acquire maximum performance from them maintaining peace and integrity at all levels. Handling a Multi National Work Force in various Multi National Catering Cos. Training a Multi National Work Force in their respective departments. Menu planning as per contract.Addressing feedbacks from clients, cash handling, banking sales, analyzing petty cash summary. Cost controlling, checking daily issues & PMC. Dealing with all the department supervisors and to check work is being carried out properly. Attending staff problems & grievances.Organise,guide and motivate manpower to achieve targets set. Have experience of Commercial & Conventional Military Catering . Briefing staffs on HSE & HACCP standards in the Food Production areas,Dining areas, Accommodation..
To monitor,check,supervise the operation of Food Production area,Dining Facility,Warehouse and Camp – site.Ensure proper Menu Planning. To ensure the standard,quality,taste,nutrition and portion control of food prepared in compliance with contractual conditions. To supervise and train staff to the execution of the catering contracts ,undertake mobilization and systems set-up.Involved in many of the mobilization and starting of new camps.To creat awareness of HACCP RULES in the Food Production.areas and Dining Facility areas and implement them. Acting as a liaison to answer feed backs from clients to ensure satisfaction of taste, choice and changes in the menus. Recommend the rejection of the contract personnel who fail to meet specified company standards. To follow upon the hygiene inspection of all catering premises, accommodations and amenity center. Ensure proper application of pest and rodent control programmes by contractors in co – ordination with camp authorities, the use of proper insecticides.
To order the cold and dry foodstuffs. Maintain Paper Works for Receiving & issuing Goods.
To ensure proper functioning of the cold stores. Check the stress and refrigeration systems and the calibration meter thereby ensure proper temperatures to preserve quality and texture of frozen foodstuff and avoid cross contamination.Ensure HACCP PRINCIPLES are observed at all levels.Above all follow the FIFO RULE to keep proper rotation of foodstuffs.Keep track of expiry dates and shelf life of foodstuffs.Submit and follow up on requests for maintenance and repairs. Maintain the adequate temperature require to ensure frozen items are hygienically in good quality, texture and safe for consumption.
ACCOMMODATION & LAUNDRY :
Inspection of accommodation and ensure maintenance works. Check electrical fittings and appliances are in order. To provide linen for the rooms, make sure rooms are made clean and laundry facility is given on daily basis. To maintain a prompt and neat laundry service..
RELATIONSHIP WITH CONTRACTORS / CLIENT :
To represent company positions at meetings with contractors, organize and supervise catering services for special occasions.Giving top priority to catering company policies and reputation.
HSE & HACCP :
To ensure all works are performed in adherence to HSE & HACCP PRINCIPLES. Care is taken to perform duties in a safe, professional and hygiene efficient manner.To familiarize and maintain proper knowledge of company’s HSE & HACCP rules and regulations among the staff crew. To organize through supervisors Tool Box meetings to implement HSE & HACCP PRINCIPLES. Maintain Staff and Dfac Production QC/QA.Daily HSE files and Checklists updated. Send daily SITREPS and monthly reports to the operations.
In spite of 55yrs above I am capable of handling at all capacity,new systems and remote environment.Experienced in handling and motivating multinational staffs.training new comers.Preparing menu in collaboration with the Executive Chef.