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CV Unit Catering Manager, Supreme Food Service, Production Non Commissioned Officer, British Forces

 
Unit Catering Manager, Supreme Food Service, Production Non Commissioned Officer, British Forces

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CV/Resume ID no.: 128068

Location (Residence): Darlington, United Kingdom
Citizenship: United Kingdom
 
Languages:
  Native: English United Kingdom
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  Vocational in City & Guilds

Years of Experience: 25 years
Authorized to work in:
   European Union, UK (in particular), Afghanistan
Present Location:
   Afghanistan, Kabul
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Management Other Expert 6 years
Management Other Expert 29 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

PROFILE
My 25 year career has led me to specialize increasingly in the management of complex multi-cultural catering projects and their staffs at international levels. I have experience in managing multi site operations: strategic forward-planning; operating within the tight financial disciplines imposed by ambitious budgets which I have helped to plan; methodical administration to deadlines (not to speak of crisis management where necessary); and the application of modern leadership methods (through staff motivation and involvement in both decision-making and target-setting, clarity in communication, and easy personnel inter-relations). My own, military background and progression shows the strong ability to improve any catering environment by analyzing all stages of the operation, from sourcing resources, production, training delivery, HACCP, COSHH and Safety.

2. Work Experience - CV/Resume Part 2 [Mandatory]

Skills Base
• Familiarity with most international cuisines.
• Management techniques in both continental and British contexts.
• Proven leadership and human management skills.
• In depth knowledge of HACCP and ISO 9000 standards.
• Effective Stock control.
• Account monitoring and control.
• Experienced in rapid deployment and set up of new locations
• Internal auditing to maintain high standards and performance, to include Food Safety and Health & Safety.
• Time-efficient, systematic working methodology.
• Experienced in daily catering for up to 5000 multinational personnel.
• Menu design and costing.
• Quality Assurance management and Auditing
• Experienced in dealing with any level of pressure.
• Rapid adaptability to new problem-solving.
• Specialised in all departments of the kitchen.
• Vast amount of experience in special events, parties and functions.
• Coordination and Management of training and development of staffs.
• IT: Word, Excel, Outlook.
• Clean driving license.




PROFESSIONAL CAREER:
Unit Catering Manager, Supreme Food Service – June 11- Present
Responsible for:
• Coordination and management of 80 multinational catering and front of house staff.
• Coordination and management of the feeding of 1000 military and multi cultural personnel, 4 times a day.
• Coordination and management of food ordering, storage and production.
• Coordination and management of internal audits and performance.
• Coordination and management of a set budget.
• Coordination and management of the contracts and activities ensuring strict adherence to client and customer requirements.
• HSE Coordinator for the Catering Facility and Accommodation.
• Responsible for Cash Book record’s and balance’s
• Responsible for daily staff training in both HSE and Food Safety.
• Reviewing Staff performance and recommend set targets for development.
• Quality Assurance and monitoring.
• Complete and submit daily, weekly and monthly reports, accurately and in a timely manner.
• Responsible for customer and client relationship.
• Coordination and management of specialized and themed functions.
• Staff selection.
• Perform other duties and carry out special assignments within the scope of the job as per instruction of General Manager/ Project Manager.



Chef Manager, Supreme Food Service, Feb 2010-June 11,
Responsible for in support of Unit Manager:
• Coordination and management of 172 catering and front of house staff in a remote location.
• Coordination and management of the feeding of 4500 military and multi cultural personnel, 4 times a day.
• Coordination and management of food ordering and production
• Coordination and management of internal audits and performance
• Coordination and management of a set budget.
• Coordination and management of the contracts and activities ensuring strict adherence to client and customer requirements.
• Coordination and Management of training and development of staffs.
• Coordination and management of menu planning and costing.
• Responsible for customer and client relationship.
• Coordination and management of specialized and themed functions.
• Substitute Unit Manager in their absence.


Masterchef, British Forces, Jul 2006-Feb 2010
Responsible for:
• Coordination and management of 30 military catering staff.
• Coordination and management of the feeding of 750 military, 4 times a day.
• Coordination and management of food ordering and production
• Coordination and management of internal audits and performance.
• Coordination and management of a set budget.
• Coordination and management of the contracts and activities ensuring strict adherence to client and customer requirements.
• Coordination and Management of training and development of staffs.
• Coordination and management of menu planning and costing.
• Coordination and management of specialized and themed functions.
• Responsible for customer and client relationship.
• Coordination and management of deployment to anywhere in the world at short notice.
Accomplishments:
• Coordination and management of a successful feeding of His Royal Highness, Duke of York in his presentation of the key to the city to 1 Yorkshire Regiment, catering for 5000 personnel in a remote location.
• Coordination, management and set up of a catering establishment for a 6 month deployment to Iraq in a remote location.
• Coordination and management of a new catering system implemented for the British Forces.
• Control and management of menus under a strict budget.
• Coordination and management of several military weddings.
Senior Catering Manager, British Forces, Jun 2003- Jul 2006.
Responsible for:
• Coordination and management of 22 Military catering staff.
• Coordination and management of a multinational, high profile, Officers Mess, Germany.
• Coordination and management of the catering of 17 different multinational military Forces.
• Coordination and management of food ordering and production
• Coordination and management of internal audits and performance
• Coordination and management of a set budget.
• Menu planning and costing for specialised functions for VVIP customers.
• Coordination and management of the contracts and activities ensuring strict adherence to client and customer requirements.
• Coordination and Management of training and development of staffs.
• Responsible for customer and client relationship.
• Coordination and management of Quality Assurance and monitoring.
Achievements:
• Coordination and management of the Rhiendahlen Summer show for 3 years running.
• Coordination and management Queens Birthday Regatta for 3 years running at the German Embassy in Bonn.
• Coordination and management of 2 Change of Command Ceremonies for the Commanding Officer Ace Rapid Reaction Corp.
• Coordination and management of several military exercises with a turnover of 7,000,000 Euro each.
• Coordination and Management of a very successful Germany Military Top Caterers dinner night.
• Coordination and management of catering for the German President.
• Coordination and management of catering for 17 multinational Ambassadors.
• Menu planning and costing for specialised functions for VVIP customers.
• Coordination and management of a function held for Sir Michael Jackson.
• Coordination and management of a function held for General Dannett.


Production and service supervisor, British Forces. Feb 1992 – Jul 2003

Responsible for:

• Coordination and supervision of 22 Military catering staff.
• Coordination and supervision of a multinational, high profile, Officers Mess, Germany.
• Coordination and supervision of the feeding a multinational military personnel.
• Coordination and supervision of food ordering and production
• Coordination and supervision of internal audits and performance
• Coordination and supervision of a set budget.
• Menu planning and costing for specialized functions for VVIP customers.
• Coordination and supervision of the contracts and activities ensuring strict adherence to client and customer requirements.
• Coordination and Management of training and development of staffs.
• Responsible for customer and client relationship.
• Coordination and supervision of Quality Assurance and monitoring.


Production Non Commissioned Officer, British Forces. Feb 1986 – Feb 1992
Responsible for:
• Part of a catering brigade feeding up to 750 military personnel.
• Personal development for promotion.
• Working with in a strict budget.
• Ensuring recipe and service is in line with customer requirements.
• Ensuring Food Hygiene and Health & Safety is strictly adhered.
• Support specialised themed functions.


3. Education & Training - CV/Resume Part 3 [Mandatory]

Personal Development
1. Diploma in Hotel Management Ongoing
2. British Safety Council Certification in Basic Health and Safety Jan 2012
3. ServSafe Food Protection Manager Certification Nov 2010
4. Managing The Supplier Relationship Oct 2007
5. BIIAB Level 2 National Certificate For Personal License Holders in Dec 2007
Bar Management.
6. Chartered Institute Of Environmental Health, Advance Food Hygiene Feb 2001
Including HACCP and COSHH.
7. City & Guilds National Vocational Award D32 Assessor Award Feb 1998
8. National Examination Board in Management Jun1997
9. Kitchen Manager Certification Jun 1997
10. The Royal Society of Health Certificate in Food Hygiene Management May1997
Including Bacteriology
11. Education for Promotion Certification Jun 1996
12. Institute of Management NVQ Level 3 Oct 1996
13. Institute of Management in Supervisory Management Oct 1996
14. City & Guilds 706/2 Cooking for the Catering Industry Aug 1995
15. Production Non Commissioned Officer Certification Jul 1995
16. Junior Non Commissioned Officer Certification Feb 1991
17. City & Guilds 706/1 Cooking for the Catering Industry Aug 1987
Referees available on Request.


4. Computer Skills - CV/Resume Part 4 [Mandatory]
See attached CV
5. Other Skills - CV/Resume Part 5 [Optional]
See attached CV
6. Additional Information - CV/Resume Part 6 [Optional]
See attached CV


 

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Unit Catering Manager, Supreme Food Service, Production Non Commissioned Officer, British Forces
CV/Resume ID no.: 128068

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