Boarding Establishment and Retirement homes caters. Everything from school boys to senior Citizens

Running all services for oil & gas company - food, Laundry, Accommodation.Complete control of all functions, purchases and control of 35 staff

Overseeing, improving and training at 5 Upmarket in-house Restaurants

Preparing tightly budget controlled, balanced, healthy and enjoyable 3x meals daily for up to 4000 persons.babysitting Project

Management of all aspects of camp administration and accommodation. My updated CV is available for further information.

•Control and management of the entire Accommodation Camp and facilities for a mining company client in the DRC, comprising +110 ex-pats and 500 local workersManagement of all meals, laundry, power, potable and washing water, maintenance of the grounds and entertainment / sporting areas•Responsible for a well-structured team managing operations efficiently and cost effectively, whilst delivering top quality service and facilities to the client.•Managment of +58 cooks, cleaners, maintenance staff and drivers ensuring that each business unit runs accoding to the service levels and contract agreements•Control of staff welfare and ensuring that staff remain motivated by sorting out any problems immediately. •Regular client meetings to ensure effective communication and resolve any issues.

•Highly trained and fully equipped to undertake any repairs, or conversions from Mechanical to either Hydraulic or Air operation, on any make and type of dock leveller.•Welding, electrical, fabricating and hydraulic work was part of the day-to-day responsibilities undertaken.

•Responsible for total control and running of a 29 room guest house for Baker-Hughes staff including meals, laundry, power, potable and washing water, maintenance of the grounds including swimming pool and entertainment areas.•Management of a well-structured team to ensure operations run smoothly.•Managing 28 staff ranging from cooks, cleaners, maintenance staff, and drivers and ensure that each sector works well.•Management of staff welfare and ensure that staff remain motivated and cheerful by sorting out any problems timeously. •Client meetings to ensure regular communication and resolve any issues.

•Responsible for all food supply services to Southern Darfur re supply of raw materials and foodstuffs to the United Nations via road and air to 18 contingents, some as far as 400km away. •Management of +53 staff ranging from cooks, cleaners, maintenance staff, pickers/packers, aircraft loaders, stock controllers, and drivers and ensure that each sector worked well.•Staff welfare co-ordinator ensuring staff remained motivated and cheerful by sorting out any problems timeously. •Regular meetings with United Nations managment to ensure and plan efficient and effective operations.•Ad-hoc duties when required.

•Management of all camp facilities services along the 980km long Saldanha / Sishen Ore line at 8 overnight facilities (loop camps). This included all accommodtion facilities, food, cleaning and general running of all 8 camps.•Each camp was built and maintained to accommodate 48 to 100 people. These camps were for the maintenance crews upgrading and constructing rail track works for the client.•Management of an industrial catering sub-contractor for all camps’ food supply and preparation.•Ensuring potable water and a proper balanced diet was provided.•Maintaining proper sanitation and refuse. Safe and hygienic refuse removal.•Entertainment provided - DSTV, pool and foosball tables – maintenance of these facilities.•Working in close conjunction with sub contracted companies to provide nourishing meals, cooking and cleaning facilities, providing clean potable water through a reverse osmosis system to house approximately 550 workers in remote locations and austere conditions. (Some camps were 60km from the closest town and up to 80km apart).•Regular management meetings to ensure co-ordination of activities and effective communication channels.

•Camp Services Manager - responsible for all services, including overseeing food catering sub-contractor, all accommodation, bedding, ablutionfacilities and laundry for the 230+ Nigerian troops.•Promoted to acting Site/Detachment Manager with overall supervision of the entire base - all aspects of running the camp, i.e. employing local people to build bricked structures, proper sewage disposal and septic tanks and camp security building.•Responsible for Operations and Maintenance tasks of servicing generators, correct and safe electrification of all the buildings and tents and plumbing to the kitchens and ablutions.•Promoted to Facilities Chief.•Responsible for installation of all plumbing and electrical work in the kitchen and dining halls.•Responsible for the electrical work in the security office and 9 accommodation blocks. An electrical engineering Canadian firm was then contracted to complete all the other electrical work in the camp.•Promoted to Detachment Manager Sortoni camp in August 2006.Accomplishments: •Promoted to full Detachment manager (Sortoni)•I was proud to be part of the team that built a camp (Khor Abeche).

•Ordering, planning and drawing stocks from stores in Port Harcourt•Managing 8 cooks and kitchen staff, 2 laundry staff and 5 house-keeping staff to cater for approximately 100 people – 3 meals per day on a 14 day rotation period. Two kitchens, one serving Continental meals and one serving traditional Nigerian meals.•Keeping accurate administrative records for all duties performed and general staff communications via e-mail, internet and filing systems•Organizing staff rotations and leave rosters•Looking after staff welfare i.e. pay queries, medical problems etc.•Liaison with Trident Vlll Management regarding drawing up a 4-week menu cycle.•Control of Trident Vlll regulations i.e. cooking and fridge temperature controls and other health and safety aspects re hats, gloves, correct uniforms etc.•Overseeing general cleanliness of kitchen as per International set standards and regulations.•Organizing equipment repairs to be done •Overseeing and organizing staff transportation to base (Port Harcourt), including accommodation arrangements for incoming and outgoing crew to base/shore•Overseeing and organizing general welfare for staff

•Organizing and maintaining a consistently high standard of food preparation and cooking (3 x meals per day) for up to 140 people often under difficult environmental conditions i.e. logistically - 180km off shore and linguistically - all staff were local Portuguese people•Commendation Letter from Ocean Rig Management for high standard of catering and cleanliness.•Catering for a large number of people and building a great rapport amongst the ex-pat crew that we catered for.

•Drawing stocks from stores and supervising approximately 30 chefs / cooks / assistant cooks to prepare food for up to 8,000 people – 2 meals per day•Liaison with US Marine Corps Food Services•Control of US Marine Corps Hygiene regulations i.e. cooking and fridge temperature controls and other health and safety aspects re hats, gloves, correct uniforms etc.•Overseeing general cleanliness of kitchen as per US Marine Corps regulations•As Acting Catering Manager duties were organizing diesel, water and gas supplies and sewage removal for the units•Organizing equipment repairs to be done•Maintaining high standard of hygiene in ablution blocks, showers and water built toilets•Overseeing of camp maintenance and security staff •Overseeing and organizing staff transportation to Iraq•General accommodation arrangements for incoming and outgoing staff to Iraq•Overseeing and organizing general welfare for staffAchievements:•Organizing and maintaining consistently high standard of food preparation and cooking meals (2 x per day) for 8,000 people often under difficult environmental conditions i.e. sandstorms etc.•Commendation Letter and Certificate of Merit from US Marine Corps for exceptionally high standard of catering and assistance provided during the Iraq conflict•Medal of Service from ESS Kuwait for High Standards Maintained for Catering•Personal satisfaction for catering for a large number of people and building a great rapport amongst the Marines that we catered for•Initiated, planned and executed an inter-kitchen Cooking Competition held between 6 ESS kitchens, 1 US Marine Corps and 1 UK Forces kitchen