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CV Camp Boss Executive Chef, Offshore, Onshore site, Defense and labor camp, Hotel, Restaurants

 
Camp Boss Executive Chef, Offshore, Onshore site, Defense and labor camp, Hotel, Restaurants

Resume built for oil and gas job opportunities by a jobseeker with experience in Camp Boss Executive Chef, Offshore, Onshore site, Defense and labor camp, Hotel, Restaurants - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 95141

Location (Residence): kadamattom post, India
Citizenship: India
 
Languages:
  Native: Hindi
  Other: Urdu
 
Education & Experience: Work Authorization & Relocation:
Education:
  High School in English,Science,Mathes

Years of Experience: 26 years
Authorized to work in:
   India
Present Location:
   INDIA, Cochin
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Expert 34 years
Operations Camp Boss Experienced 12 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

To,
The M D,

Sir,
Sub: Application for the post of Camp Boss / Executive Chef

I came to know that there are some vacancies in your Organization; therefore I would like to apply for the above post. I enclose herewith my C.V for your consideration and perusal. The Last 25 years I am working the hospitality industry in varies position according the operation mode. My last employer was Spinney's CSD Abu Dhabi as Location Manager. I left this company on a short period due to Redundancy because according to their forecast they fail to obtain some projects and current locations are also dropping from their hands.
I expect you will consider my application.

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

  Working as Location Manager at Spinney’s Abu Dhabi from Sept 2008 to Dec2008
(Due to Redundancy)

Job Profile

• Take care quality and cost control.
• HACCP application to monitor
• Budgeting, Forecasting and menu planning
• Staff administration
• Clint interaction and invoice approval.

Worked as Camp Boss in Chevron Offshore project Angola with ESS (August 2005 to December2007)

Job Profile

• Take care on food production with local staff
• Budgeting, Forecasting, Menu planning, and cost controlling
• Staff Training with daily toolbox meeting
• Monitoring Store issues, ordering, and Month end inventory.
• Preparation of all Receipts and Vouchers.
• Handling Housekeeping and Laundry
• Staff administration


 Worked as Camp Manager in DynCorp Police training Camp Kabul, Afghanistan (Nov2003-Aug2005)

Job Profile

• Handled all Camp operation of 2500 resident camp
• Controlling Catering service, Housekeeping, maintenance and logistic.
• Handling the PX store
• Monitor the daily operation cost with chef and storekeeper.
• Monitor daily work order and routine maintains of accommodations and power generator,
• Waste management co-ordination.
• Preparation of all Receipts and Vouchers
• Meeting with Clint representative for operational issues.


 Worked as a Catering Manager at Saj Group of Hotels. Leading flight caterers.
In Cochin (Sept1999 to Oct 2003)
Job profile

• Food production and Portion control
• Quality and cost control
• Budgeting and forecasting
• Time management
• Monitor the implementation of HACCP standard on production and service.

 Worked as Unit Manager at Riyadh Airport Maintenance camp(Saudi Oger) KSA
The strength of 2200 residence from (June 1997 to June 1999)

Job profile

• Co-ordinate the production and service
• Monitoring Housekeeping and Laundry
• Controlling the Store issue and Purchase
• Parcel food monitoring
• Analyze Food cost
• Daily man days approval from Clint
• Budgeting ,forecasting and menu costing


 Worked as Catering Manager in Batala Food Co, Al-Khobar, KSA
(March 1991 to April 1997)

Job profile


• Menu Planning, Food costing , budgeting and Forecasting
• Banquet function Booking& Co-ordination
• Daily lunch Buffet and Dinner Party planning
• Staff training and quality control.



 Worked as Head Forman Royal Army officers Mess Muscat, Oman(Sept1987Jan1991)

Job profile


• Food Production, Menu Planning, Outdoor function.
• Maintain the Hygiene standards

• Worked as a commis 1 at Oberoi Hotel, Bombay(may1986toSept1987)

Job profile

• Taking Care of food production at La Brasserie French restaurant

• Worked as Commis 11 at Taj Residence Hotel Bangalore(June 1983 to May 1986)
Job profile

Taking care of food production at Southern Comfort coffee shop kitchen


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

Professional Qualification

• Diploma In Bakery& Confectionery, Govt: Catering college Kerala(1981 -1982)
• Diploma In Modern Cookery, Govt: Catering college Kerala (1982-1983)
• Diploma in Food Service Management from Govt: Catering college Bombay(1987course completed)
• Diploma in European Cookery, Oman defense Catering School, Muscat (1988)


Training

HACCP Concepts Training conducted by CIFT(Indian council of agricultural research)
Advance safety auditing course conducted by Global santafe , USA
Safety management leadership Course conducted by Global Santafe, USA
H2S awareness and escape Training conducted by United safety, Malongo, Cabinda.(Safety Management Co Canada)
Fire fighting training conducted by SANIA LPG FPSO, Angola, Chevron Oil Co.
First Aid Course done from Red Cross Society of India& St John’s Ambulance Int.
Food Hygiene Course for food Handlers, Spinney’s Abu Dhabi
Fruits and Vegetables Preservation(Nutrition Board Govt: of India)
Spill control conducted by Global santafe,Adriatic 1 Rig,Angola


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Computer Proficiency

Good in MS-Office and Power point
5. Other Skills - CV/Resume Part 5 [Optional]
• Working knowledge on M S office
• Driving knowledge for light vehicles, and license from Saudi Arabia and India
6. Additional Information - CV/Resume Part 6 [Optional]
• 25 years work experience in Offshore, Onshore site, Defense and labor camp, Hotel, Restaurants and Flight Kitchen in varies level
• Trained in HACCP implementation in food industry, proven ability to manage staff, implementing user friendly operation methods, staff training, cost control, budgeting, and communicative with cross-functional department, sound knowledge in food production and Bakery section. Able to handle store ordering and auditing and budgeting. Menu Planning


 

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Camp Boss Executive Chef, Offshore, Onshore site, Defense and labor camp, Hotel, Restaurants
CV/Resume ID no.: 95141

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