Catering Operations Manager


Last Updated: 1st January 2020 (over 2 years ago)

Address
France

E-mail
Locked

Phone Number
Locked

Gender
Male

Age Range
45 to 54

Qualification Level
Degree

Languages
English, French, Portuguese, Spanish

Summary

Experienced Project/Camp Manager and Executive Chef with a demonstrated history of working in the facilities services industry. Skilled in Budgeting, Operations Management, Customer Service, Procurement, and Strategic Planning. Strong program and project management professional with a bachelor ‘degree focused in International Cooking and Business Management from University of Rouen and Le Havre.

Education

University of Le Havre
DEUG

   Sep 1990
— Jun 1992

International trade

University of Le Havre
DEUG

   Sep 1990
— Jun 1992

International Trade

Experience

Ligabue Overseas
Offshore Catering Manager / Chief Cook

   Jan 2018
— Nov 2019

As Offshore Catering Manager / Chief Cook, in charge of the cooking, menus planning, supervision of the accommodation and all public areas, purchasing, costing, budgeting and hiring & training of the Catering staff.

Supervised and advised for the all catering and housekeeping activities for Saipem project, report the Saipem project manager.
Responsible for managing the smooth and efficient delivery of all catering operations to the client, including co-ordination, supervision and production of all catering activities on board the vessel. This included responsibility for all financial and budget performance in addition to training and development of all international personnel; supervision of all catering operations all menu planning, food purchasing, stock control, training and health & hygiene and maintaining excellent customer relations.

Al Tamimi TAFGA
Senior Executive Sous-Chef

   Dec 2016
— Dec 2017

As Senior-Executive Sous-Chef:
* In charge of the main restaurant inside KAUST
* In charge of the training of the staff, HSE
* In charge of some special buffets and Chef Specials

BITCO
Catering Operations Manager

   Apr 2015
— Apr 2016

• In charge of the recruitment for the catering projects
• In charge of the bidding for the catering projects
• In charge of the purchasing, costing and HSE
• In charge to manage the catering staff, security students and office staff
Apart from the management of the catering project, I was in charge of all special events and VIP meals for the Iraqis government, Embassies and G.M from oil providers such as TOTAL, Chevron Texaco or Exxon mobile.
According to my position, I had to manage the full kitchen (Cold and hot galley and the pastries Dept.). As Head Chef, I had to prepare a full menu cycle with all International cuisine possible such as French cuisine, Italian cuisine, Asian cuisine and also African cuisine.
I had to submit to whom concern all menus such as buffet menu, table menu, cocktail, coffee break…. And of course, for all theme nights (1 per week minimum). On top of this experience and since I have been working in the Middle East and Muslim countries, I have a very good experience with the Iftar menus and with the Ramadan period (E.g. my experience in Iraq, Somalia and Afghanistan).

HESTON Djibouti
Catering Staff Training Manager / Executive Chef

   Dec 2013
— Dec 2014

• In charge of the recruitment for the catering projects
• In charge of the bidding for the catering projects
• In charge of the purchasing, costing and HSE
• In charge to manage the catering staff and all its food production

In Djibouti, apart from the management of HESTON project, I was working on the opening of one culinary school. I was training local people in order to propose them to different clients in Djibouti such as Kempinsky hotel, Sheraton hotel or overseas. My target and Heston target were to give to our students the best education in order for them to get the best position possible. For this project, we also open one restaurant for the students where they could apply what they have learned!

SKA Arabia
Senior Executive Chef / Camp Manager

   Nov 2011
— Nov 2013

• Report to Country Manager; in-charge of training and managing all kitchen and camp staff.
• Supervise and coordinate culinary activities in camp. Estimate food consumption. Make food purchases and requisitions. Develop and select recipes for restaurant or hotel.
• Standardize production of recipes to ensure quality at all times. Establish techniques of food presentation. Establish food quality standards.
• Conduct planning & pricing of menus. Ensure kitchen equipment works & is properly maintained.
• Ensure kitchen is always safe and sanitary. Decide on food portions to be served.

With SKA in Somalia or Iraq my mission was to produce the best quality for each meal taken by the camp (Breakfast, Lunch, Dinner and Midnight meal). Apart from these duties, I was also the only one who was taking care of all VIP meals for Mr. Douglas, the CEO, and the Ambassadors visiting Mogadishu, the British High Commission and his Excellency Mr. Tony Blair for example.
I had to propose for everybody various menus, various recipes from all over the world, including European cuisine, Western cuisine, Asian cuisine and Arabic cuisine.

SERVTEC
Offshore Catering Manager / Chief Cook

   Feb 2010
— Feb 2011

• Supervised 22 contracts (on and/or offshore) belonging to ENI, TOTAL, and Perenco in Congo & Angola.
• Maintained budget & HSE procedures. Ordered, purchased & maintained security & safety of food
• Responsibilities included the successful co-ordination and supervision of all catering activities and the development of personnel on an Accommodation Barge. Further important duties included contract compliance of services and procedures in addition to liaison with both the client and Operations Manager.
Taken over from local Caterer und start up two new units, and bring it to a International Standard and our expected Quality to our Clients.
Duties included the development and training of local personnel, the supervision of all catering operations and the financial performance of all operations, all menu planning, food purchasing, stock control, training and health and hygiene and maintaining excellent customer relations.
Additional duties, Helicopter Landing Officer, Fire Team Leader, Safety Representative, Trainee for International Cooking, Baking and Meat preparation on local Staff.

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