Life Support Manager, Iraq
GSCS Gulfstar
Total des années d'expérience :39 years, 2 Mois
Responsible for 14 off shore oil rigs with respect to catering & training of all staff. Commissioning of new rigs as requested by Saudi Aramco and Seadrill. Supply chains, HACCP & food hygiene, costings & budgeting, food presentation, menu cycles, kitchen layout & ergonomics, stock levels & rotation, contract negotiations, asset control & risk assessment and client liaison.
I was initially responsible for 2 project in Sierra Leone, Lunsar Mine and Pepel Camp with a staff compliment of 60 before being transferred to a new start up project in Zambia. Responsible for the entire mobilization of 4 camps for new copper mine for First Quantum Minerals.
Managing 2 x commercial industrial kitchens to supply food and beverage for 44000 seated stadium, 50 corporate suites, 16 food outlets. This was a fixed term contract for mobilization of kitchens.
Responsible for food & beverage department as well as duty manager for front office, house keeping and maintenance.
Managing 8 commercial industrial kitchen for the Real Estate division from corporate executives to labourers, bistro café, exclusive restaurant opened from scratch and training of off shore personnel.
Working as a consultant to the hospitality industry in the busy Kruger National Park area of South Africa. I was responsible for opening 2 new restaurants as well as providing industrial catering for BMW Motors.
I was responsible for a project of upgrading a 5* lodge with regards to food and beverage and training staff to high end level tourism services. Fixed contract.
I was importing game meats from Namibia to Spain and in conjunction with Jameson's whiskey and Guinness breweries marketing and distributing game meats to restaurants and delicatessens in Spain. EU Government revoked import licence due to bovine disease.
I lead overland tours throughout Southern Africa as well as teaching new guides to cook.
After completion of my studies, I decided to travel to gain experience as a chef and expose myself to as many different culinary skills as possible. The counties I travelled and worked in include, UK, Scandinavia, France, Germany, Turkey, Israel, India, Nepal, Thailand, Vietnam, Indonesia, Philippines, Canary Islands, Spain, Cuba, Mexico and Guatemala.
Worked part time to pay for my studies.
Worked part time to pay for my studies.
AGM of 320 bedroom hotel. Responsible for all aspects of hoteliering and represented the company as Labour Representative wit trade union disputes.
Served as an apprentice with my Godfather in his hotel learning all departments.
Completed 3 year Sous Chef course.
I did a post matric degree via post through UNISA during my military national service.
English, Afrikaans, Maths, Accountancy, Biology, Science. University exemption.