• Mobile alarm responder• Supervisory audit at static sites• Set-up of static sites• Set-up of key holding• Control room operation• Administration• Customer and client liaison

• Security of premises and site of enterprise park• CCTV operations• Incident reporting• Liaison with visitors including emergency services• Supervision and documenting information of external companies on site

• Managing Sergeants mess• Developing menus including costings• Stock control and ordering• Health & Safety coordination within the catering establishment• HACCP• Maitre d’ for military functions• Liaison with clients and contractors• Staff training and employing• Accommodation management• Financial paperwork

In charge of the ordering and distribution of rations to the main kitchen and officers mess and sergeants mess.Also to cost and order rations for numerous functions.

Implemented and created a training cell for the two Regiments chefs incorporating the annual training that the Army implements also annual training for the catering personal ie food hygiene and manual accounting.

• Developing menus including costings• Staff training • Stock control• Chef