Supervise and managing a large complex of catering operation for mandays 2500-2600.Supervise the food preparation, parceling, distribution and ensure food quality, quantity as per standard. Planning and creating new menus for different category with in the decided budget. Ensure cleaning, sanitation, food safety and housekeeping in all food premeses. Implementing compliance to legal, statutory, HSE, HACCP and food safety and other requirements. Responsible for time schedule, trainings, motivation and discipline at the camp. Closely monitor the supplies, stock level, expiry, wastage, cash purchasing and material issuance to kitchen. Responsible to customer/employee enquiry and feed back in accurate and timely manners etc.

Responsible for overall catering function of food services at the container terminal port. Plan up, setup, startup and run up the smooth daily operation for 3 meals, day & night shifts for 450 pax and heading 4o team members. Booking separate menu orders for Government officials, foreign delegations, CEO gusts and conferences ensure excellent services. Implementing all security, HSE and food Hygiene policies and guidelines at the workplace. Generating the PoB, cash sales and revenues and reporting to director etc.

Oversee entire catering service operation in remote area at Oil & Gas field, ensure High standard quality of food and services are provided as per scope of work at site, Ensure clients satisfaction Ect,

Responsible for overall camp catering operation to clients food, accommodation, Laundry and cleaning services for PoB About 160 and heading 30 staff for this operation. Keeping update all HSE and food safety procedures and guidelines. Responsible to arrange sufficient food stuff and water for during the rig move. Keeping good relationships with crew. Recoded all monthly closing documents. Meeting with company man and rig manager on issues etc.

• Responsible to manage the overall food services operation for 4 different companies Gul Ahmed, EBM, PrimeHR, UMA and Rajby garments and PoB about 425.• Planning the menus for regular meals and special events Ensure that food is delivered on time from main kitchen. Managing the Special events, private parties, • Ensure food Quality & services in day-to-day operation High standard and meet with client’s requirements,• Meeting with vendors on quality of food stuff, controlling the cost and keeping the all records.• Ensure food safety Hygiene, Sanitation, HACCP SOPs Tool box talk and all HSE policies & procedures.• Meeting with management on operational issues, and handling the staff routine matters ECT.

• Responsible for overall camp, dealing with clients and salving the problems (Front line Management).• Planning and managing the Menus for the regular meals, BBQ and other special events as per requirements.• Heading the 50 staff for this operation & PoB 150. And able to work on remote areas.• Checking the food quality, services and cleaning standard in day-to-day operation ensure High standard.• Responsible for the kitchen operation monitoring the food consumption and controlling the wastage.• Arranged and organized the service for UEP president & vice president HSE visit and session. • Ensure the demands, inventories and store is well maintain as per requirements and all records are available• Allocation of accommodation, Housekeeping and laundry services and record keeping.• Responsible for staff rotation plan, daily attendance and conducting the camp inspections, checking the staff activities on all locations and ensuring the grooming, personal hygiene, and PPEs maintained.• Ensuring, Tool box talk, GCM, food safety, Sanitation, HACCP, ISO and HSE policies and procedure are followed• Responsible for the monthly closing documents meal sheets, Invoices, charge back and handling the cash.• Response in case of emergency ensuring that all house hold staff is safe and available at the musting point.• Handling the local staff and Liaison with higher Management on issue and effective communication Ect.

• Professionally dealing with clients, handling the complaints and salving their issues (Front line Management).• Menu planning for the regular meals and special events for the Expat, Permanent and shut down staff, Regular PoB about 450 and shut down PoB (1000 –1150), and total meals per day more than (2550-2600). Leading 60 staff for this operation• Checking the food quality and services in day-to-day operation in all related areas for the clients.• Planning and execution the camps and food stations for the Beach Parties, Medical camps, Conferences, Trainings, Disaster Zones and other special events as per requirements.• Getting the feedbacks from the clients during the events and meal timings and ensuring satisfaction.• Monitoring the kitchen operation and food consumption on daily basis and controlling the wastage.• Responsible for all revenue documents closings, inventory, daily sale invoicing, follow up and record keeping.• Checking the cleaning and housekeeping standard of the food preparation areas, storage and dining hall.• Insuring the Hygiene, Sanitation, food safety, SOP and HACCP procedures are strictly followed by the staff.• Ensure that all house hold staff complies with HSE policies, e.g. Fire, Safety, precautions etc.• Conducting of Tool Box talks and GCM to promoting the safety culture and saving the LTA ZERO on the site.• Liaise with higher management on operational issues for running the daily operations smoothly.• Raising the camp maintenance issues and planning with technical staff rectify the issues and record keeping.• Involve with medical team, HSE officer during the camp inspection and taking the corrective action of issues.• Responsible for allocation of accommodation, Housekeeping and laundry services and record keeping• Handling the local staff, maintaining the discipline, effective communication and reporting to project Manager.

• Planning the menus for regular meals, events, Beach parties and farewell parties’ fallow up and focus.• Supervision and manage the services in all day-to-day operation in related areas as per requirements.• Raising the demands for food material and housekeeping receiving, issuing and record keeping.• Responsible for all over the kitchen operation checking the daily consumption and controlling the wastage.• Checking the cleaning standard of crockery and cutlery and dining hall before starting the services.• Ensuring that all staff is punctual their grooming and personnel hygiene is well maintained.• Planning the staff rotation, daily attendance and monthly pay roll, duty roaster.• Conducting the tool box talk visiting on locations and checking the staff‘s activities, and PPES.• Ensuring the hygiene, sanitation, pest controlling and HES policy and procedures are followed.

• Taking the orders from the clients and providing the food and Beverages services to the clients. Maintaining the Hygiene Standards.