Angelo Meyer Email & Phone Number

Sultanate Of Oman

Renaissance Group snapshot:• Oil & Gas industry focus and blue-chip clients• Owns and operates one of the top ten largest Offshore Support Vessel fleets in the world• Provides contract services, accommodation• Employs over 10,000 people• Operates in over 16 countries• 2014 Revenue of US$ 0.65 BillionRenaissance Contract Services Group (CSG) is one of the leading international Integrated Facilities Management companies providing catering, operations and maintenance, property and facilities management services to large scale projects, with rapid deployment capabilities in emergencies, including for harsh, remote or beleaguered environments in Oman and abroad. With over 25 years of experience, CSG has successfully exported the Renaissance Services standards for operational excellence abroad and has won major contracts against world-wide heavy weights. The CSG’s turnover is US$ 245 million and operates in 3 countries.Duties & Responsibilities:• Interview, select, train, supervise, counsel and discipline all Head Chefs in all sectors.• Provide, develop, train, and maintain a professional work force.• Ensure all services to sectors are conducted in a highly professional and efficient manner which included HSE, Warehouse & Logistics, HR and other.• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.• Sectors included: • Hospitals Countrywide• Large Oil & Gas Companies & Facilities (Petroleum Development Oman, BP, Petrofac, Orpic) • Restaurants, Hotel Staff Catering, Coffee Shops, Central Kitchens, Independent Catering, Golf Clubs• National Harbor & Ports• Site Visits & Inspections• Strategic Planning

Mozambique

Achievement: • Successfully set up & mobilized our first Hotel Business in Pemba Mozambique, The Nautilus Hotel • Mobilized and Managed ENI Oil & Gas Project In Palma MozambiqueDuties & Responsibilities:• Managing and leading the project team.• Recruiting project staff and consultants.• Managing co-ordination of the partners and working groups engaged in project work.• Detailed project planning and control including:• Developing and maintaining a detailed project plan.• Managing project deliverables in line with the project plan.• Recording and managing project issues and escalating where necessary.• Resolving cross-functional issues at project level.• Managing project scope and change control and escalating issues where necessary.• Monitoring project progress and performance.• Providing status reports to the Project Director.• Managing project training within the defined budget.• Liaises with, and updates progress to, project board/senior management.• Managing project evaluation and dissemination activities.• Managing consultancy input within the defined budget.• Final approval of the design specification.• Working closely with users to ensure the project meets business needs.

Johannesburg, South

Protea Hotel is one of Africa’s largest hotel groups & recenly were bought over by The Marriot Group. Each hotel is uniquely different in character and their collection includes elegant, small country hotels in the Eastern and Northern Cape, sea- and lakeside resorts along the Garden Route, Durban and Cape coasts and mountain retreats in the Free State. They also have bustling city-centre hotels in Cape Town and Johannesburg and prestigious Premier Protea Hotels and Game and Safari Lodges in Mpumalanga.Achievement: • I have, during my 4 training years, worked in 4 different Protea Hotels which includes their prestigious 5 star Melrose Arch Hotel, The famous Wanderers Hotel and the Large 4 star President Hotel in Cape TownProtea Hotel History:Chef de parti to Sous ChefMarch 2004 to January 2006 - Protea Hotel Wanderers (Johannesburg)Head ChefJanuary 2006 to June 2008 – Protea Hotel Nelspruit (Mpumalanga)Executive ChefJune 2008 to September 2010 – Protea Hotel Centurion (Pretoria)September 2010 to April 2011 – Protea Hotel OR Tambo (Johannesburg)Maintaining a food cost budget• Over seeing Kitchen Staff members• Menu Planning • Menu Costing• Staff Training• Monthly Stock takes• Monitoring and negotiating prices with Suppliers• Weekly product search• Drawing up yearly budgets• Maintaining records of cost of sales• Responsible for overall kitchen Management and standards of food production including Hygiene and safety• Managing food orders at the pass. Checking on Mis-en-place, stocks, cleanliness prior to service and also responsible for ensuring that the Minimum GUEST Service standards are being met• Forecasting anticipated volumes of business and scheduling of staff accordingly• Capturing invoices