Over all in charge for all the camps operated under Brunel in Qatar . With more than 600+ technical contractors working with major Q companies like QP, QG ,QAPCO etc. Played an major role recent big mobilization. Effectively handling food, accommodation and transportation of the contractors and having good relationship with clients is plus.

• Monitoring highest customer satisfaction by coordinating with in-house and potential guest to understand their requirement and customizing product and service accordingly.• Supervise all operations from purchase, receiving, storing, preparation, presentation, cleaning and hygiene in patient meal service.• Determines that all adequate operational supplies are available at all times.• Preparation of staff duty Rota’s and holiday planning, organizes shifts to ensure appropriate staffing at all times.• Organize the daily work distribution in the Kitchen food services and coffee shop. • Initiating of requisitions for operational supplies, repairs and maintenance work orders.• Attend daily F & B briefing and organize staff training. Control the staff and discipline on duty.• Having weekly team briefing with all the staff and assure that all staff are informed about new procedures, special events, daily functions, receive staff feedback to ensure a well-functioning quality circle.• Assure that the set service standards are achieved and exceeded.• Assure that all equipment’s are in good functioning order and without any damage.• Supervise all mis-en-place preparation, check availability of par stock. • Conduct performance evaluation of subordinates.• Daily, weekly, monthly documents maintain.• Placing orders, finalizing suppliers, supplier audit.• Cafeteria cash opening and closing.• Reconciliation report.• Software (Tally 9, PACT) data entry.• Maintain and training of HACCP team.

• Responsible for maintaining high standards of food hygiene.• Member of HACCP and ISO Team.• Ensuring high standards of food quality from point of purchase to meal preparation, cooking and service.• Taking action to investigate and address all non-compliance of health and safety guidelines.• Involved in providing advice and opinion on the introduction of new products, meals and services.• Visiting all sites periodically.• Coordinating with Unit Managers and Site Supervisors.• Conducting audit in base kitchen, satellite kitchen, vendor’s site and suppliers.• Planning Staff medical test, food sample test and food temperature test at regular intervals.• Preparing SOPs for all process and machines.• Displaying updating of checklist and MSDS in all areas.• Check the quality of all the received raw material, vegetable and meat products in regular intervals.• Conducting training programs for kitchen staffs• Actively participate in Cost control and waste management system.

• Head of Pre-Opening team had complete responsibility of area finalization, menu planning, interior arrangement and equipment purchase.• Recruiting, training and supervising 13 staffs.• Staff duty Rota's, accommodation planning, staff welfare program planning.• Internet advertising Bulk SMS advertising, E mail Campaigning, Door to Door weekly offers Planning and other promotions.• Planning maintenance work, events and table bookings.• Handling customer complaints and queries.• Promoting and marketing the business.• Ensuring compliance with health and safety legislation and licensing laws.• Preparing and presenting staffing/sales reports.• Monthly, quarterly and yearly target planning.• Monthly, quarterly and yearly closing reports• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines• Handling administration and paperwork• Planning menus in consultation with chefs• Hiring, training, supervising and motivating permanent and casual staff• Ensuring that health and safety regulations are strictly observed, recorded and archived• Monitoring the quality of the product and service provided• Keeping to budgets and maintaining financial and administrative records