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CV Campboss / Catering Manager Multinational Force & Observers, El Gorah, Sinai, Egypt Nigeria India
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Campboss / Catering Manager Multinational Force & Observers, El Gorah, Sinai, Egypt Nigeria India |
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CV/Resume ID no.:
105022
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Location (Residence): Cairo, Egypt
Citizenship: India
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Languages:
Native:
Urdu Other:
Tamil |
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Education & Experience: |
Work Authorization & Relocation: |
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Education:
Bachelors in Hotel Administration Years of Experience:
11 years
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Authorized to work in:
Egypt, India
Present Location:
Egypt, Cairo
Relocation:
Anywhere (International) |
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Expertise |
Category |
Subcategory |
Ability |
Experience |
Operations |
Camp Boss |
Trainee
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14 years |
Other |
Catering |
Basic
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21 years |
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CV/Resume Details |
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1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory] |
A qualified Hospitality Administrator with a College Degree in Hotel Management, Catering Technology and Applied Nutrition. Possess strong Managerial Skills and a great sense of Culinary taste with over 12-years of diversified work experience in Support Services, Camp Management, Food preparation and Kitchens, banquets and a-la-carte operations for leading International Organizations, Hotels, Restaurants and Luxury cruise-liners. Proven ability to thrive in high-pressure environments. A graduate from National Council for Hotel Management and Catering Technology, New Delhi and trained as Kitchen Management Trainee with Taj Group of Hotels at their corporate training center - Taj Palace Hotel, New Delhi. India.
JOB OBJECTIVE:
To obtain a management position in a challenging and performance driven environment in the hospitality industry, that will utilise my skills, experience and education to achieve highest level of competence, proficiency and operational excellence in my profession. I would like to be a part of highly motivated and growing team with a frontline organization in the hospitality industry.
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2. Work Experience - CV/Resume Part 2 [Mandatory] |
ASSISTANT FOOD SERVICES OFFICER: Sept 2006 -- Present
Multinational Force & Observers, El Gorah, Sinai, Egypt
(International Military organization , Coalition Forces led by the United States Govt, deployed in the Sinai desert through a UN peace treaty between the State of Israel and Arab Republic of Egypt since 1982)
Responsible for Food Service Operations Management at the Main Dining Facility which caters to 2000 military and civilian personnel from 12 different nationalities.
Coordinating support arrangements for all VIP visiting the site including delegations and top dignitaries of nations contributing to the MFO.
Provide 300 boxed meals everyday for off-base visits and official missions.
Supervising the functioning of all 120 Egyptian Nationals working at the Main Dining Facility.
Menu Planning and Organizing weekly Ethnic and Contingent meals for the multinational workforce.
Responsible for enforcing strict HACCP principles at workplace.
CAMPBOSS: Jun 2005 July 2006
ESS Support Services Worldwide, 464 National Supply Road, Trans-Amadi Industrial Layout.
Port Harcourt. Nigeria (www.ess-global.com)
(Remote operations wing of Compass group plc, the most reputed catering company operating in 90 countries around the world.)
Managing operations of the Industrial Canteen at Total Fina Elf in Port Harcourt catering to 25000 meals a month.
Worked as Unit Manager - relief at various locations including Exxon-Mobil Canteen at Lekki, Eurest Guest House, Total Fina Elf at Lagos and other remote camps.
Menu Planning, Food Quality, Budgeting, Cost Control, Staff Training, Coordinating Staff Recruitment, Purchasing, Receiving, Weekly and Monthly financial reporting.
Manage and promote best practices of Health & Safety, personal and food hygiene within the food service department.
Responsible for administering HACCP principles.
Organise Special events for the company and client sponsored functions including BBQ and other Outdoor events.
Work closely with the client, attend client meetings and meet up with client requirements.
Ensure Adherence to all client safety policies, rules and procedures, follow company guide lines and objectives.
SOUS CHEF: Oct 2003 Apr 2005
Amber India Restaurant / Amber India Inc. San Jose, California. US. (www.amber-india.com)
(Award winning, highly acclaimed restaurant serving traditional and contemporary Indian cuisine,
with $2.5 million per year in gross sales.)
Liaise with the Restaurant Manager to ensure efficient and flawless operation.
Leading a team of line cooks at the hot section during service hours at this fine dining restaurant.
Manage all formal and informal banquet food preparation and presentations for upto 200 people.
Supervise and closely monitor the preparations of basic sauces, curries and gravies.
Co-ordinate with suppliers, ordering requirements and receiving supplies as per standards.
Acquired proficiency at producing Tandoori breads and Kebabs.
CHEF-DE-PARTIE : Feb 2001Sept 2003
MV Aurora. P&O Cruises U.K. Ltd., Southampton, UK. (www.pocruises.com)
(The leading cruise company in the British market renowned for its professionalism and
impeccable service standards. )
Was a member of a well-synchronized team of 105, routinely churning out high profile Breakfast, Lunch and Dinner menu items from a wide cyclic menu on a massive scale for 2000 people.
Worked at the Sauce bench, Roast section, Fish bench, Soup section and at the Cold Larder.
Estimating food requirements and ordering for kitchen supplies on the M.M.S.
Responsible for maintaining utmost standard of hygiene required on any world-class luxury cruise ship.
CHEF-DE-PARTIE: Aug 2000 Jan 2001
Taj Palace Hotel, New Delhi, India. ( www.tajhotels.com)
( A 5-star super deluxe luxury property with 420 rooms, -- Member of the Leading Hotels of the World.)
Incharge of Soups and Continental section of the Main Kitchen.
Supervise and Assist in preparation and presentation of vast buffet spreads of European and Indian food,
Salads & Carvings.
Research and give presentation of dishes for periodic menu changes.
Controlling Inventory and revaluating supplies as per S.P.S.
Observing strict hygiene practices at all times in the section.
Scheduling duty rotas, revising duties and recording attendance.
KITCHEN MANAGEMENT TRAINEE : Aug 1998Aug 2000
Taj Palace Hotel, New Delhi, India.
Extensive Training Programme with valuable inputs in Soups and Sauces, Hot section work practises,
Larder-operations, Bakery and Confectionary, Indian Cuisine, and Butchery skills besides associated
management studies.
Remained the top scorer in all assessment tests (theory and practicals) during the entire course of training..
ASSISTANT CHEF : Mar 1998-Aug 1998
Orient Express Restaurant,Taj Palace Hotel, New Delhi
( Listed among the top 50-fine dining restaurants of the world, serves French and other European Cuisine
in a more contemporary setting.)
Doing routine work of mise-en-place, cooking, and presentation of high profile dishes for this award
winning Restaurant.
Got exposed to finer aspects of European Cuisine.
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3. Education & Training - CV/Resume Part 3 [Mandatory] |
3 Yr. Degree in Hotel Management, Catering Technology and Applied Nutrition. May1998
Institute of Hotel Management and Catering Technology, Bhopal, India
under National Council for HMCTAN, New Delhi.
Course Involved:
Food Production. Hotel Accounts.
Food & Beverage Service. French
Food & Beverage Management. Sales & Marketing.
Front Office Operations. Computer Application.
Accommodation Operations.
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4. Computer Skills - CV/Resume Part 4 [Mandatory] |
Possess strong hand working knowledge at Microsoft Office Suite. ( MS Word, Excel, Power point, Outlook etc)
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5. Other Skills - CV/Resume Part 5 [Optional] |
KEY SKILLS :
Culinary expertise in the efficacious production of high standard dishes from an array of Continental, Italian, French, Spanish, Lebanese & Mexican cuisines.
Experience in European cuisine for both fine dine and large banquets handling 500-2000 meals per day.
Excellent creativity and innovative skills at hot continental, garde-manger and confectionary.
Keen sense of responsibility and leadership for motivating subordinates and colleagues
towards desired goals.
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6. Additional Information - CV/Resume Part 6 [Optional] |
PROFESSIONAL TRAINING :
Basic Food Hygiene Course, April 2001
Chartered Institute of Environmental Health, London, UK.
Hotel Operations Management Training, Food Production, Aug 1998-Aug 2000
Taj Palace, New Delhi, India.
Industrial Internship, Food production, Sept 1996-Feb 1997
Hotel Clarks Amer, Jaipur, India.
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Campboss / Catering Manager Multinational Force & Observers, El Gorah, Sinai, Egypt Nigeria India
CV/Resume ID no.: 105022 |
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