Scope of Work & Responsibilities1. Oversee and manage daily location operations, ensuring efficiency and adherence to safety standards.2. Coordinate all catering and janitorial services, including meal planning, preparation, and delivery.3. Supervise the staff, providing leadership and guidance to maintain a positive work environment.4. Monitor and manage inventory, ordering supplies as needed to meet demand.5. Ensure compliance with health and safety regulations and implement necessary protocols.6. Address any issues or concerns raised by client residents or staff promptly and professionally.7. Supervise the behaviour and training of staff according to the rules of HSEQ, Food Hygiene, Food Safety Management system & HACCP, etc.8. Collaborate with the catering team to enhance menu options and quality of service. Line inspection during meal service to ensure compliance.9. Carry out regular inspection of the accommodation, common areas, Mess Hall, Store (dry and cold rooms) to ensure that cleaning and maintenance work have been carried out in accordance with the company and Client rules.10. Update Timesheet attendance monthly as per crew change including overtime.11. Prepare reports on camp operations, including food consumption, staff performance, and maintenance activities.

Scope Of Work:Management:- Plan staff crew change and manage staff time sheet.- Make weekly requisitions to the warehouse, receive groceries on arrival checking quality and quantities.- Liaise with the clients' rep on welfare issues and ensure prompt action on issues relating to catering operations on board.- Make weekly menus and get clients' approval for implementation.- Keep records of back-charges, extra programs and other charges ensuring client approval at month end.Administrative:- Responsible for Gee stock/Daily Consumption File including A1 In & A1 Out and Man day details respectively.- Responsible for stock on board, carrying out periodic inventories Mid-Month and End of the Month.- Responsible for Cambuse and vessel bond/vents store, reporting Daileytransactions on the company's Livre de Cassie ( Cash Book ) on daily basis.- Report daily POB and Man days as per the information given by the client, reporting same to the operation dept. with cost inputs for back charge at Month end.Other Responsibilities ( HSE ):- Organize TBM for the catering crew daily detailing possible hazards to tasks and send in attendance/training records to the Safety department.- Carry out weekly Hygiene inspections on the vessel with clients' Medic & Safety Manager and send in report ashore.- Report safety related issues to the Safety/HSE Manager daily/weekly with proper documentation as instructed.- Keep record of, and report all maintenance related issues on board the vessel for prompt action daily and send in weekly Maintenance report ashore detailing Maintenance request status.- Perform periodic / regular inspections in catering areas of jurisdiction such as: Kitchen, Restaurant, Storage areas, accommodation, and convenience.

* Manage the Head chef and all catering staff to ensure efficient catering services are delivered * Prepare daily, weekly & monthly operational reports with all EOM docs to management as stipulated* Plan, organize & control operation in a professional manner ensuring prompt, efficient and quality service to the clients* Conduct regular inventories to check discrepancies between physical & actual stock* Manage cash book & bond store proceeds analyzing transactions and expenditures* Develop menus, make requisition for groceries & prepare daily food cost (PRJ)* Organize regular training for staff and conduct daily tool box meetings

* Plan and prepare weekly menus in coordination with CHF Cook and seek clients approval for changes* Achieve excellence in all areas of the operation ensuring compliance with the company recognized standards* Prepare duty roster of staff on site and monitor compliance & ensure proper allocation of duties to control overtime* Prepare & maintain documents, reports and records as per the company and client's requirements* Ensure smooth running of LMS through proper maintenance of computer and data input/output control* Control all food deliveries, ensuring the quality, standards and storage of food are not compromised

* Manage daily operations and deliver required contracted services efficiently* Develop and maintain good working relationship with clients through regular contacts with reps* Train catering staff effectively for their respective duties & responsibilities* Ensure timely execution of contractual services to various units.* Maintain daily control on quality and quantity of food served to the client.* Conduct daily inspections of all areas ensuring maintenance of excellent hygiene standards* Monitor food, non food, payroll costs ensuring to meet the target set by the company* Ensure staff compliance with company policies, procedures and SHE standards and requirements