Catering Manager Remote Site, Oil, Gas, Mining, Military with highly experience Hotel and Restaurant Back Ground

Last Updated: 30th July 2020 (over 2 years ago)



Phone Number


Age Range
45 to 54

Qualification Level
HNC/HND/City & Guilds



With extensive experience in food service management, quality control, event management, recipe development, menu design, and employee supervision, I am eager to explore this opportunity with you.

A few highlights of my strong qualifications include the following:
Recognised by top management, appointed as catering manager to steer development programme and trained and mentored local staff regarding food and site management.
Built collaborative rapport and direct point of contact with all customers through all stages from initial contact, proposal negotiations, and finalised booking of catering and event.
Directed holistic operational functions, including but not limited to staff management, hire and train new members, management, supervision, scheduling and development of large service staff.


Aberdeen Technical
706 -1, 706-2 City And Guilds

   Aug 1983
— May 1985

Catering Chef Papers, on a 2 years Day Release Training Program, while in Full Time Employment in Kitchen,

Aberdeen Technical
705 City and Guilds

   Aug 1982
— May 1983

General Hotel Operations Back Ground,


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Food Services, Catering Site Manager assigned to the Contract Services in Iraq and Afghanistan. Operation was based in the Baghdad International Green Zone, but I was also placed in Tikrit and Erbil Areas of Iraq and then assigned to Afghanistan, As a remote Manager I reported mainly to the Operation Manager in country but being remote you where on your own also. My responsibilities on these units included some of the following:

• Being highly organized with extensive experience with multiple outlets in large remote site operations
• Managed a multi-site operations with 4 facilities and staffing of 500 in Tikrit, Iraq
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• Followed Renaissances Services Health and Safety programs in addition to following KBR and DynCorp Safety practises
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• As Executive Chef producing up to 36,000 meals per day
• Running a well-organized day-to-day operation to ensure productivity and quality of products
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• Successfully opened Dining Facility Contracts along with KBR for the new American Embassy in Baghdad
• Site managing operations in Afghanistan, multi-dining facility operation that has 5 Dining Facilities staffed by 450 employees.

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