CV Campboss / Catering Manager Multinational Force & Observers, El Gorah, Sinai, Egypt Nigeria India

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CV/Resume ID no.: 105022

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.

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 2001–Sept 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 1998–Aug 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.

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.

Possess strong hand working knowledge at Microsoft Office Suite. ( MS Word, Excel, Power point, Outlook etc)

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.