CV, Experienced Catering Facilities Manager With Diverse Work History

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Serial No: 21928

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Skills keywords: catering/facilities manager

Short Bio:

• In-charge of food and beverages for all special events of oil providers and embassies.
• In-charge of kitchen, training of local staff, purchasing, and budgeting of department.
• In-charge of General Manager residence of TOTAL, the French oil provider.
• Oversaw minimum of $50,000 per month; turnover up to $64,000 per month, not inclusive of special events such as Carnival, Santa Barbara, Christmas or New Years Eve.

Current location:  Centre, France - View on map

Nationality: French

Preferred Sector of Employment:  Hotel and Catering, Oil, Gas and Energy, other

Spoken languages: english, french, Portuguese and German, spanish

Location I am interested in working: Anywhere

Experience Overview

25 years experience in administrative, operations and supervisory positions within medium to large-scale food service facilities. Experienced in administration, employee development, inventory control, requisitioning, receiving, vendor relations and strategic planning. Excellent interpersonal skills with the ability to work at all organizational levels utilizing troubleshooting skills for problem resolution. Comprehensive experience focusing on cooking, preparation and operation of food service facilities, providing logistical support in supply and warehousing. Experienced in food service operations including facilities inspections, audits, and development of positive action plans for establishments. Thrives working within fast-paced environments.

• Inventory Control

• Quality Assurance / Quality Control

• ServSafe Certification

• Standards / Procedures Compliance

• Training and Leadership

• Vendor and Staff Relations

Professional Profile

• Ensures security of Class I containers to maintain condition of items and inventory accuracy.

• Utilizes FIFO (First In First Out) throughout operation on all products ensuring arrangement of products in storage by expiration date.

• Assures compliance with company policies and procedures while training food production personnel on proper operation of kitchen equipment, safety, security, hygiene and sanitation.

• Comprehensive supervisory experience overseeing food service operations ensuring compliance with health and safety codes while adhering to agency menu plan.

• Experienced in implementing training requirements and monitoring employee performance, managing kitchen, dining room, and pantry teams.

Career Summary

HESTON GROUP – Djibouti
December 2013 – December 14

Catering Training Manager

. In charge of the recruitment for the catering projects

. In charge of the bidding for the catering projects

. In charge of the purchasing, costing and HSE

. In charge to manage the catering staff, security students and office staff

I had to leave Djibouti (After my 3 months contract) and HESTON Group after HESTON Group took the decision to close their Operations in Djibouti. HESTON Group has currently no other and similar position to offer me!

SKA Group International – Iraq / Somalia
2012 – November 2013

Chef / Catering Manager

• Report to Country manager; in-charge of training and managing all kitchen and camp staff.

• Supervise and coordinate culinary activities in camp. Estimate food consumption. Make food purchases and requisitions. Develop and select recipes for restaurant or hotel.

• Standardize production of recipes to ensure quality at all times. Establish techniques of food presentation. Establish food quality standards.

• Conduct planning and pricing of menus. Ensure kitchen equipment works and is properly maintained.

• Ensure kitchen is always safe and sanitary. Decide on food portions to be served.

Hereema – Angola
May 2011 – Oct 2011

Facilities / Chef Manager (Short term contract only as I took over my colleague on sick leaves)

• In-charge of kitchen, preparing breakfast, lunch and dinner as well as additional guesthouse duties.

Servtec – Congo
2010 – 2011

Offshore Supervisor

• Supervised 22 contracts (on and/or offshore) belonging to ENI, TOTAL, and Perenco in Congo.

• Maintained budget, and HSE procedures. Ordered, purchased and maintained security & safety of food.

RPSG – Iraq 2009 – 2010

Site Manager

• In-charge of DFAC 4 (1500 meals per service).

• In-charge of kitchen, cooking, costing, purchasing and training of local staff.

• In-charge of construction/mobilization of new Baker & Hughes camp in Basra.

R.A. International – Afghanistan / Kosovo / Chad
2006 – 2008

Camp Manager / Catering Manager / Facilities Manager

• In-charge of camp/kitchen for military camps with up to 500 soldiers per camp.

• In-charge of Film City, headquarters camp of KFOR–Kosovo. Concierge for General present in Kosovo.

• In-charge of the U.S Embassy in Kabul-Afghanistan- (2 restaurants).

Aramark – Kazakhstan
Jun 2006 – Oct 2006

Offshore Chef Manager – (Short rotation as Aramark has closed their Operations in the country)

• Reported to Country manager; in-charge of training and managing all kitchen and camp staff.

• Supervised and coordinated culinary activities in camp; estimated food consumption; made food purchases and requisitions. Developed and selected recipes to be used in restaurant or hotel.

• Standardized production of recipes to ensure quality at all times. Established techniques of food presentation, established food quality standards, planned and priced menus.

• Ensured kitchen equipment worked and was maintained properly. Ensured safe and sanitary kitchen. Determined food portions to be served.

CIS & Ligabue – Iran / Nigeria
2005 – 2006

Catering Manager / Site Manager (Offshore/Onshore)

• Attended and served up to 3,000 meals per service with three different mess halls. Worked with costing, budgeting, purchasing on monthly basis.

SHRM – Angola
2000 – 2004

Outside Catering Manager

• In-charge of food and beverages for all special events of oil providers and embassies.

• In-charge of kitchen, training of local staff, purchasing, and budgeting of department.

• In-charge of General Manager residence of TOTAL, the French oil provider.

• Oversaw minimum of $50,000 per month; turnover up to $64,000 per month, not inclusive of special events such as Carnaval, Santa Barba, Christmas or New Year Eve.

Disneyland Paris
1998 – 1999.

Restaurant manager

Restaurant le Blue Lagoon – Disneyland Paris. POB up to 2000 meals per day. In charge of the service, traning of the dining room staff, costing, reservation in relation with the travel agents.

Marriot Champs Elysees Paris
1999 – 2000

Banqueting manager

In charge of the banqueting Dept. the purchasing, costing, training of the staff

Cruise Ship Lines
1994 – 1998

Head Waiter

• Sailed on ships including Sovereign of the Sea, Silver Cloud, Renaissance 4 and 8

Qualifications & Education

• DEUG in International Trade-LeHavre 1992

• DEUG in Economics Science–Rouen 1990

• Baccalaureate Series B and CAP in Cooking and Management-Le Havre 1988

Languages

• French: Mother Tongue;

• English: Fluent Spoken, Read, Written

• Knowledge of Portuguese, Spanish, and German (Spoken, Read, and Written)