CV Camp Boss / Catering Serikandi oil field services offshore

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CV/Resume ID no.: 87684
Last Updated: Tuesday, January 13, 2009

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Working experience

In India Hotel Host-Inn international at Andheri (Bombayas a Dining Hall Supervisor. since 07th June 1986 to 30th may 1988

In Saudi Arabia Worked for Saudi catering & contracting co. (AlbertAbela)
As a Dining hall Supervisor. Under the Saudi Oger co. in Taif. since 10th June 1988 to 31st Dec 1989

Worked under the royal commission camp-9 in Yanbu As a House-keeping supervisor
Since 12th Jan 1990 to 13th Dec 1991.

Worked under the British Aerospace in Tabuk as a (Camp Boss.)
since 07th march 1991 to 31st Dec 1992

Worked under the Saudi Oger co. in Madiena as a Camp-Boss since 3rd March 1992 to 27th Oct 1994.

worked under the British Aerospace in khamis Mushayath (Abha) as a Camp Boss since 05th Jan 1995 to 27th Aug 1997.

Sultanate of Oman Worked DAMAC catering co. under the Schlumberger co. in Marmul as a Camp Boss Since 27th Dec 1998 to 15 sep 1999.
Worked under the MB Petroleum co. in Bahja as a Camp Boss
since 25th sep. 1999.to 21st Oct 2000

Worked under the Doughlas co (OHI) in Nimar as a Project Manager since 3rd Jan 2001 to 12th may 2002.

worked under the towel auto-center in wadi kabir as a Camp Boss
Since 20th may 2002 to 30th April 2004.

Worked under the MB petroleum co. multi space system in Sairawal. As a Camp Boss since 5th Oct 2004 to 29th Feb 2008.

Brunei Darussalam worked for Serikandi Oil Field Services under the Brunei Shell Petroleum, Offshore as a Camp Boss
Since 26th Mar 2008 to till date.



08 June 1988 till Date.

DUTIES & RESPONSIBILITIES.

* Working as Camp Boss & Project Manager Catering & Camp.
* Daily inspect and raise safety, hygiene, quality-control, quantity-control, food-cost, internal cleaning of store, kitchen, mess, accommodation, laundry, recreation, camps, hygiene, etc-----
* Prepare daily goods of food cost, cleaning, disposable, cost and report.
* Co-ordinate with department supervisors and chefs and give the necessary suggestion.
* Make sure stock in, stock out in stock card when goods are in and out from the store.( maintain the stock card )
* Monitor all the activities
* Monitor and supervise the reinstatement
* Review of safety quality control, food cost control-cleaning cost
* Make sure that the expiry date, weigh& count of goods when the supply arriving to the camp.
* Make sure that FIRST IN & FIRST –OUT the stock rotation.
* Control the wastage.(discus with chef about man-days , preparation, potions ,quality ,cost , potion, etc.. )
*when there is fire alarm rush to the muster station (assembly point) take the head count.
* When the P.O.B in & out .from the camp, platform, vessel, update the P.O.B list.
* provide the accommodation for the P.O.B.
* Safety
* Quality Control.
* Food Cost
* Check the daily food cost report.
* Check the daily room service report.
* Check the daily sales report (room rent, room service, mini fridge, restaurant, laundry, telephone, etc…)
* Food policy.
* Glass policy.
* Visitor policy.
* Standard operating procedures aim, scope, procedures, responsibility, identification, and irascibility, handling, storage of food items conditions, corrective, actions, monitor.
* Pre-requisite procedures.
* Maintenance
* Pest-control, internal pest control and external pest control.
* Work instructions, cutting, washing, defrosting, meat-thawing, cold food, daily temperature recording, hot-food. Daily temperature measurement, corrective actions, serving, food sampling collection food sample retention and disposal, cooking meat, cooking stew & gravies, general instructions.
* Personal hygiene
* Storage.
* Waste & sewage disposal.
* Cleaning & sanitizing.
* Process flow charts. - Overview of the four process areas.
* Master list of food safety management system
* Customer satisfaction survey.
* Cleaning schedule
* Cleaning schedule & record
* Schedule for pest control
* Personal hygiene inspection
* Thawing inspection
* Cooking, Rea-heating, hot & cold serves temperature
* Raw material in coming inspection.
* Measuring equipment calibration inspection.
* Incident reporting
* Chiller temperature inspection +2c to. +5c.
* Freezer temperature inspection –18c to –22c.
* Danger zone +5c. To 63c.
* Re heating temperature +82c. (2 minute)
* Bain-marie temperature +65c.
* Cooking temperature +75c.
* Weekly toolbox meeting.
* Food poisoning drill.
* follow the H.A.C.C.P. Plan
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Qualification P.U.C. 10+2 ( com )
Speaking languages English, Arabic, Hindi, Tamil, Malayalam & Kannada.

MICROSOFT WEORD,EXCELL AND WEB BROWSING

AIR CONDITIONING AND REFRIGERATION