Contract for Freeport Mc Mo Ran, Indonesia, (Copper and Gold Mine) as Operation Manager-Catering & Accommodation * Worked directly with the Senior General Manager in the planning and direction of the camp operation, ensuring that guest expectations are consistently exceeded & part of inbound department. * Handled 20,000 mandates with 60,000 meals including housekeeping and laundry on daily basis. ; * Managed the food and beverage provision for functions and events. * Supervised catering and waiting staff at functions. Planned menus in consultation with chefs. * Recruited and trained permanent and casual staff. Organized, lead and motivated the catering team. * Ensured health and safety regulations are strictly observed. * Involved in budgeting and establishing financial targets and forecasts. * Maintained financial and administrative records. Managed the payroll and monitoring spending levels. * Monitored the quality of the product and service provided. Maintained stock levels and ordering new supplies as required. * Interacted with customers if involved with front of house work. Liaised with suppliers and clients. * Negotiated contracts with customers assessed their requirements and ensured they are satisfied with the service delivered (in contract catering). Ensured compliance with all fire, licensing, and employment regulations. * Maximized sales and meeting profit and financial expectations. Helped in the management team and organization for running a successful camp including staff planning and the maintenance of productivity levels. * Controlled budgets managed stock levels and ordered supplies. * Liaised with other departments within the organization, e.g. catering or conferences. * Inspected the accommodation to ensure that hygiene and health and safety regulations are met. * Lead and supported all departments in the achievement of their financial and operational targets via effective organizational development, policy and procedural development and appropriate colleague training activities. * Clearly demonstrated to guests and colleagues a commitment to service excellence through the effective implementation and delivery of the company. * Ensured the smooth operation and co-ordination of the operating departments through their respective Department Heads, responding to forecasted business levels. (Catering, Housekeeping, laundry). * Managed client's relations and handled clients' response alerts within the required time lines. * Participated in the camp emergency plan and crisis procedures and ensures that they are kept up to date area of the emergency plan and crisis planning and procedures. ;

CIS-France (Catering International & Services) as Project Details: Rio Tinto, Mongolia * Handled 2 camps at a time with 10,000 man days (Chinese 8000 and 2000 expats and locals). ; * Assisted the Head of Catering in planning and implementing policies and procedures. * Followed the agreed Health and Safety policies and regulations in all food production and services areas. * Implemented excellent standards of performance and productivity by providing proficient training to all staff. * Monitored the daily operation of venue food service outlet involving the production and sale of food and sundries to the staff and public including function catering. * Managed client's relations and handled clients' response alerts within the required time lines. * Prepared and submitted to client a monthly operations report. * Ensured that all kitchen equipment is maintained and report all repairs/ breakdowns immediately to the contracted main caterer's supervisor. ;

Project Details: Yemgas YLNG Project BAL-HAF-Yemen * Assisted the Head of Catering in planning and implementing policies and procedures. * Coordinated with the Head of Catering in preparing daily duties and establishing the operation in designated areas. * Solicited new accounts as well as existing ones to meet revenue goals of the hotel. * Sold all facets of the hotel to current and new clients. * Developed strategic business plans. Researched competition's products. * Managed sales goals, cost of goods, price changes and waste management. * Played active part in menu planning, agenda setting and budget planning. * Ensured health and safety regulations are strictly followed. * Planned, organized and directed all food service department venue employees to produce a well balanced nutritious selection of daily food requirements for all client groups. * Monitored the daily operation of venue food service outlet involving the production and sale of food and sundries to the staff and public including function catering. * Recommended, suggested & monitored the actual laying up of service parameters to be applied within the food service venues. * Prepared and submitted to client a monthly operations report. * Followed the agreed Health and Safety policies and regulations in all food production and services areas. * Implemented excellent standards of performance and productivity by providing proficient training to all staff. * Responsible for all the LNG and YEMGAS offices housekeeping and tea/ coffee services. ;

Transocean Sedcofrex Maersk Explorer & Dragon Oil * Organized and directed all food service department venue employees to produce a well balanced nutritious selection of daily food requirements for all client groups. * Monitored the daily operation of venue food service outlet involving the production and sale of food and sundries to the staff and public including function catering. * Clarified company's purpose and goals with respect to catering; build companies commitment and strengthens team's collective skills and work approach; ensure that team members work collaboratively; * Ensured that all kitchen equipment is maintained and report all repairs/ breakdowns immediately to the contracted main caterer's supervisor. * Followed the agreed Health and Safety policies and regulations in all food production and services areas. * Implemented excellent standards of performance and productivity by providing proficient training to all staff. * Inspected and controlled vessels catering facilities (including galley equipment; storage facilities; general hygiene, galley staff.) * Introduced measures to reduce food wastage; both during transport and the food preparation phase. ;

National Corporation for Tourism and Hotel, NCTH * Managed day-to-day operational aspects of a project and scope. * Handled project budget, analyzes project profitability, revenue, margins, bill rates and utilization. * Ensured quality of food and service complies with established standards by performing random checks on food quality and service standards; including cleanliness. * Conducted periodic visits to all the managed offshore locations on short visits of a day to one week maximum. * Provided training for Supervisors, Stewards & House-keeping Staffs' * Handled 10 off shore & 23 on shore Rigs. ; * Managing a team of 30 different catering locations. ; * Maintaining all the financial results of the different locations, inventorying the stores at the end of the month and computing the profitability of each site and locations. * Ensure highest standards of hygiene in all the sites, through proper implementation of HACCP. * Ensuring the renewal of all contracts due to high customer and client satisfaction. * Handling complaints and suggestions from clients / customers with positive attitude and sincerity ;

Canteen Catering Operating Guest Houses, Restaurants & Hotels & Off Shore and on shore Catering for ELF Petroleum Chevron, Shell & LNG at Bonny Island. * Functioned as the In-charge for mobilization camp facilities and manpower. Cater for six hundred packs. * Performed/ instructed catering personnel on HSE standards ``tool box'' * Independently handled budgets desk issues, which fully confident in cost impact including wage structures. * Introduced measures to reduce food wastage, both during transport and the food preparation phase. * Trained the local catering staff for improving food handling and preparation meals. * Mobilized Elf Petroleum Camps at Obagi and was the Camp Manager out there for Two years, * Mobilized Elf Petroleum Camp at Uppamami and the Camp Manager for Two years there, * Mobilized the LNG camp at Bonny Island and was the Project Manager there. ;

A Hotel with 120 Air Conditioned Rooms and suites, An 180 seated Arabic Restaurant, An 180 seated India Restaurant which caters to in House Conference and Parties

* Prepared and submitted to client a monthly operations report. * Reviewed and improved the current food handling procedure in QHSE system. * Handled Practical Training for Trainee Assistant Steward. * Provided catering for Sultans Royal Convoy, that is held every year, Catering for all most 3500 pax every day. (Break Fast, Lunch and Dinner). Catered for the GCC meeting, that was held in Oman. ;

Catering Management, H.S.C

Food Craft Institute Pune India, Diploma

YLNG Yemen, Camp Manager

YLNG Yemen, Camp

Hotel Management, Catering Technology and Nutrition, Pune, India, Camp