• Employed initially as Chef Manager charged with improving the Catering facilities & restructuring Menus with training of new recipes and dishes with great success. Fully conversant with United Nations “INEED” Ration System.• Later promoted to Camp Manager overseeing all services with Catering/Maintenance, including Laundry, linguist’s, cleaning & water production plant, along with onsite PX Bazar (shop). • Manage, source & Mobilize 62 local & international staff of varying professional and language abilities ensuring they are conversant and qualified so the client receives the best possible candidate for the position.• Working with union delegates and labour office officials, to ensure proper PPE, welfare and employee contract agreements are adhered to under local labour laws. • Sourcing, ordering & costing of smallware, bottled water and cleaning materials under the SOW agreement, using external suppliers and transportation of sub-contractors. • Carried out audits and inspections to ISO 9001 by client on monthly basis. Accountable to all on-site HSE/HACCP documenting & weekly training initiatives by corporate guidelines.• Deal effectively with complaints, and suggest resolutions by liaising daily with client representative to resolve issues and develop correctional plans where necessary.• Working closely with security and military on sensitive missions and base requirements. • Weekly, monthly and quarterly reporting of cashbook receipts & inventory performance of operations to line manager and client. • Organise and execute closure of contract and demobilization.

Responsible for all site Facilities and services to a handful of clients, including Hans Nijkamp, Vice President of Royal Dutch Shell. Weekly dinner silver service meetings with British, Dutch, Iraqi Ambassadors. Key areas of management are - Solely responsible for the performance and the smooth operations of:-Catering, Laundry, Housekeeping, Maintenance Services, HSE and Provisions.Financially responsible for P&L.Staffing crew consisting of 8 Foreign Nationals & 6 Local Nationals. Daily training on new recipes and dishes, with HSE.

short term freelance consultancy contract to set up and train local staff of 50% of western foods according to the clients standard 28 day menu cycle, and introduce HSE standards and process. job completed successfully. client WAGNER/CATERPILLAR GROUP MINING

Recently I had been invited back with Supreme Food Services after 4 years out, in to their Kandahar (KAF) contract under NATO (NSPA) as Catering Manager. Due to the unforeseen circumstance, the contact was put up for tender, and regretfully Supreme have lost the bid, with the end of contract on being on the 30th of June 2015With this new development, i am currently looking for new challenges.

Responsible for the overall operations of 2 restaurants on site catering to an average of approximately 600 covers per meal with a workforce of 64 employees.• Solely responsible for Control and distribution of 4 daily meals to offsite oil rigs, to include various rig-less locations on a daily basis.• Plan, direct, supervise and control operations and ensured a high level of customer satisfaction through quality services was achieved. Managing staff rotation to ensure a 3 crew change, with a min of 2 working at all times• Training of personnel.• Control products costs and operate within the set targets. Review and analyze monthly results. Liaise with Finance Manager for all issues related to the control of stocks and inventories, payroll, budget, feedback on operational results, etc.• Liaise with clients regularly to receive feedback on the services provided for continual improvement.• Monitor location staffing level closely. Prepare vacation, succession and replacement plan for key personnel in consultation with HRD Manager. Submit quarterly staff needs forecast to HRD.• Re-structuring where necessary, Operational recommendations, design control systems.• Communicate with management and staff and share mutual concerns, work practices, improvement plans and to communicate company’s policies, standards, objectives and other helpful information. Liaise with HR all outcomes to ensure that good ideas are spread company wide.• Ensure all activities are carried out in compliance with the Quality, Health, Safety and Environment management system.• Job also included providing cover as a Relief Manager covering rotations to ensure continuity in work and managerial presence on site at all time.

Reporting directly to the Operations Manager off site and co-ordinate overall DFAC operations with a team of Chef Managers. Responsible for a multinational workforce of around 200 plus employees.• Plan, direct, supervise and control operations and ensured a high level of customer satisfaction through quality services was achieved.• Liaise with Finance Manager for all issues related to the control of stocks and inventories, payroll,budget, feedback on operational results, etc.• Liaise with clients regularly to receive feedback on the services provided for continual improvement.• Monitor location staffing level closely. Prepare vacation, succession and replacement plan for key personnel in consultation with HRD Manager. Submit quarterly staff needs forecast to HRD.• Liaise with HR Department for all related issues.• Communicate with management and staff and share mutual concerns, work practices, improvement plans and to communicate company’s policies, standards, objectives and other helpful information. Liaise with HR all outcomes to ensure that good ideas are spread company wide.• Conduct monthly appraisal of staff and managers under my AOR.• Ensure compliance with the Quality, Health, Safety and Environment management system.

A fine dining restaurant that recently opened in Exeter offering a wide range of multinational cuisine covers averaged to approximately 500 a week. Entrusted with the managing the launch of the restaurant, from the initial stage of kitchen layout and restaurant design through to the grand openingAccountable for the implementation of internal processes and procedures, in addition to the acquisition of competitively priced produce suppliersDriving interest in the services of the bistro through the management of local advertising campaigns and marketing initiatives.

Performing the role of Relief Chef Manager, tasked with the turnaround of a failing catering contracts for President Karzi’s American Close Protection Team• Responsible for the training of FN staff in Western food and hygiene laws, with additional responsibility for budget management, stock control, menu planning, ordering and staffing.Successful in the acquisition and management of two additional contracts with the CIA and UN kitchens.• Responsible of opening and organizing new pizzeria on the Italian air field Herat.

Maintaining senior accountability for the management of three kitchens, including the training of new chefs, management of field cooking duties for senior officers and the completion of Officers Mess duties Demonstrating advanced event management skills in the organization of the Okehampton ATA for 3,500personnel Was later transferred to Iraq at Tikrit palace to work on the LOGCAP contracts and responsible for the direction of all activities within a kitchen delivering up to 12,000 covers per day. Maintaining full responsibility of all aspects to include menu planning, staff scheduling and customer service, working in line with military recipe requirements and TB-MED-530 specifications Undertaking all other tasks and responsibilities and required to ensure a service of excellence was delivered, including preparations for special functions and VIPs.

Developing improved skills as a Chef working within a number of short term chef contracts for Eurest (formerly know as Granada Defense Services) Performing the role of Chef within the Honner Barracks, Bergan, with responsibility for delivering a high level kitchen service to military personnel. Responsibilities included a weekly rotation as Duty Chef, a monthly rotation within the Officers Mess and responsibility for the management of regimental dinner nights as required. Gaining a thorough grounding in the demands and requirements of chef management positions within a number of short term contracts Successful in the leadership of kitchen functions responsible for the delivery of food services for up to 700 personnel Additional core areas of responsibility included regular Officers Mess duties, menu planning accountabilities, staff scheduling and performance management responsibilities