Marcus Topper Email & Phone Number

Chad

Chad

staff management.menu planning. Stock control,P and L reports, health and safety, logistics, maintenance, housekeeping, ordering food stocks ,generator and fuel, time keeping wages and salaries payments. Transport movements,environmental waste management,crew logistics 'planning on the job training catering for 200 pax breakfast lunch dinner

Malawi

Head chef for exploration cooking for 200 pax menu planning. House keeping,waste management, stock control purchaseing of food, diet needs on the job trainin menu planning/design menu costing and delivering food GP’s as agreed food safety, storage, health standards providing different styles of cuisinesustainability aspects of food offering and menu design nutrition, food allergies restrictions and choices Leading both kitchen teams to maintain an exemplary level of food standards reflecting the needs and requirements of guests and staff. Maintaining food costs within budget. Menu planning, stock control and ordering also liaising with guests at the hotel to create private dinner menus , ensure that requests and dietary requirements are met. Balancing staff menus with budget and staff contentment levels. communication and co-operation with the F & B Manager to ensure that food production and service delivery work well together to ensure the best service. training the team and developing the staffWorking closely with the Financial Controller on aspects of costings, stock taking and budgeted GP. Working with the kitchen & restaurant teams, management and other departments to ensure a harmonious working atmosphere.Maintaining the highest level of hygiene as per the standards and the local Health Department, in and outside of the kitchen , during and at the end of every shift. guest contact and liaison to deal with special requests; private dinners; special events and exclusive bookings..

Mozambique

Responsibilities’ and L reports, cost control,menue planning, stock control, health and safty,staff management, waste management, maintenance management, logistic for food to drilling sites, house keeping and room control ,manage shop on site cashing up ordering stock and security of camps. Contract catering in Mozambique areas worked (Tete Sasol gas plant, Pande gas pipe line, Tete coal Vale mine ,group 5 Vrede and Highdelburg gas pipe line South Africa)Camps from 200 to 5000 pax. Reason for leaving end of contract

Iraq/Kuwait

Catering company based in Iraq and Kuwait supporting the US deployment in Iraq/Kuwait on 10 bases (250 000 troops)Responsibilities• All cost report for Iraq deployment and support• All purchases for bases as well as procurement cycle control• All logistical transport movement from and to bases had to be co-ordinated and planned• Country asset register for all bases inventory and stock controls• Financial petty cash report and control of 22 mil US dollars a year• Country consumption reports• Weekly profit and loss reports and presentation to directors at quarterly meetings• Contract review and ensuring company profitability in logistical support and control to 10 bases feeding 250 000 troops and support personnel• Monthly profit and loss reports for head office• Recruiting of foreign staff from India and Sierra Leone of 1600 personnel over a 6 month period.

Zanzibar/Tanzania

Running a hotel of 30 rooms,two bars,one resturant dive centre,and water sports in a remote area of zanzibarResponsibilities:• Manage the books front of house and back of house• P and L reports• Compile salary and wages• Control of deliveries for food ,beverages,house keeping , stock controll and costings• Manage the dive centre,watersports, guided tours of zanzibar,and in house entertainment for guests • Compile menues for the resturant• Maintenance for the hotel of builings ,gardens,,equipment Control of staff on a 24 hour bases shifts and securityResesone for leaving hotel closed due to owner died in air accident.