Nicholas Taylor Email & Phone Number

Haut-Katanga, Democratic Republic Of The Congo

Democratic Republic Of The Congo

Kamoa complex

Dubai, United Arab Emirates

Somalia

Somalia

Democratic Republic Of The Congo Tfm

Remote Mining Facilities Assuming Operational Manager Role when he is out on R&R.• Manage the food and beverage daily operations as well as special events.• Supervise the catering team that includes Transport.• Reporting on all aspects of the catering operation• Plan menus in line with budgets and client expectations.• Recruit and train staff• Organise, lead and motivate the team• Plan staff shifts and rosters.• Ensure health and safety regulations are… Show more Remote Mining Facilities Assuming Operational Manager Role when he is out on R&R.• Manage the food and beverage daily operations as well as special events.• Supervise the catering team that includes Transport.• Reporting on all aspects of the catering operation• Plan menus in line with budgets and client expectations.• Recruit and train staff• Organise, lead and motivate the team• Plan staff shifts and rosters.• Ensure health and safety regulations are strictly observed.• Meet financial targets and forecasts.• Quality control• Keep financial and administrative records and monitor spending levels.• Maintain stock levels and order new supplies as required.• Liaise with suppliers and clients negotiate contracts with customers, assess their requirements and ensure they're satisfied with the service delivered (in contract catering).• Ensure compliance employment regulations• Maximize sales and meet profit and financial expectations.• 5000 remote meals a day with 2000 meals in dinning Locations.• HACCP and Health and Safety, Food safety Training.• Quality of life Show less

Spain

I assumed the role of Camp Boss for FTF catering in Spain in 2014; I worked on the Ocean Confidence a 169 person deep ocean rig. My responsibilities included handling stock control, training staff, conducting Toolbox talks and safety meetings, handling menus, administering room checks and ordering provisions. I maintained a proven track record of meeting targets, performing costings and HACCP control as well as successfully managing Bond store and staff. I further successfully administered… Show more I assumed the role of Camp Boss for FTF catering in Spain in 2014; I worked on the Ocean Confidence a 169 person deep ocean rig. My responsibilities included handling stock control, training staff, conducting Toolbox talks and safety meetings, handling menus, administering room checks and ordering provisions. I maintained a proven track record of meeting targets, performing costings and HACCP control as well as successfully managing Bond store and staff. I further successfully administered quality assessments and coordinated VIP events. Additionally I was responsible for JSA documenting and I actively participated in a Dock/key Side work involving a complete rig renovation, working closely with the client and providing recommendations for rig life and equipment as well as handling outside contractors. Show less

Kandahar,Afghanistan

As an Executive Chef I successfully managed a diversified staff of 140, working within a multinational team. I was accountable to manage a number of different activities being constantly audited. I was further responsible to administer stock control and update menu as well as administer staff training, giving tool box talks and handling HACCP control. Additionally, I successfully managed staff, maintained rosters and conducted quality control checks. I further ensured due diligence, coordinated… Show more As an Executive Chef I successfully managed a diversified staff of 140, working within a multinational team. I was accountable to manage a number of different activities being constantly audited. I was further responsible to administer stock control and update menu as well as administer staff training, giving tool box talks and handling HACCP control. Additionally, I successfully managed staff, maintained rosters and conducted quality control checks. I further ensured due diligence, coordinated VIP events and dispersed feeding programs Show less

Iraq

I I assumed the management of a total of 5 dining facilities catering for Chinese, British and Iraqi nationalities. I was further fully accountable to disperse feeding program consisting of box meals that were sent to different locations, dispersing up to 2500 box meals per week. Responsible to fully manage room service, laundry and maintenance as well as generate pertaining reports; I also assisted in managing a small kitchen in Baghdad, administering HACCP training and generating new menus… Show more I I assumed the management of a total of 5 dining facilities catering for Chinese, British and Iraqi nationalities. I was further fully accountable to disperse feeding program consisting of box meals that were sent to different locations, dispersing up to 2500 box meals per week. Responsible to fully manage room service, laundry and maintenance as well as generate pertaining reports; I also assisted in managing a small kitchen in Baghdad, administering HACCP training and generating new menus while tending to the need of BP senior management. Additionally I actively participated in GCC camp’s demobilization and mobilization to a new site, by relocating cabins and staff and building new dining facilities, working closely with the construction team. I successfully handled stock and HACCP control, costings, store management and VIP event coordination as well as liaised with clients ensuring high standard of service. Show less

South Africa

As Head Chef for Yardley Perfume I maintained an integral role in adjusting menus to a healthy life style standard working in collaboration with doctors on location to promote healthy living. I was further accountable for stock ordering and control as well as staff training and enforcing HACCP guidelines. I was also responsible for VIP functions, conducting quality assessments as well as producing a varied menu compilations for breakfast and lunch maintaining a low fat and carb standard.

Afghanistan

I was responsible for looking after food production ,procurement and HACCP.I was working with Lock Head Martin projects across the country,I was responsible for training local and new Sous Chefs that were working in some very remote areas across Afghanistan.

Professional Cookery, Chef

Activities and Societies: French Terminology Cookery Theory I, II & III Cookery Practical I, II, III

Education record

Education record