العربي بوديب

Catering Manager:

Objectives:

Manage the Catering Personnel, Implement HACCP, Control of costs.

* Around 950 Mandays on site -EEPCI Project- Schlumberger& Waterford / ExxonMobil - Kome Drilling Camp Chad International well Team - Republic of Chad - Central Africa.

* Mandays 950 clients from different nationality over the world (US, Europe, Arabs, Africans, Chinese, Indians, Philippians ..ext) food serving in the main camp mess and delivering to 04 Rigs daily, kitchen working 24/24h.

* Catering staff: 63 persons (Indians & Chadians nationalities) + western Head chief.

Principal Tasks & work activities:

- Managing food and beverage provision for functions and events,
- Set up the technical forms with the executive chief, (Elaborate menu for the restaurant and special events.).
- Involved in providing advice and opinions on the introduction of new products, meals and services.
- Follow up the daily cost provided by the customer (budgeting and establishing financial targets and forecasts).
- Supervise quality during the service, inspect daily kitchen and stores.
- Assist the store manager in his duties (food orders, stocks control, control the goods reception and storage)
- Adapt, implement and control QHSE & HACCP procedures, record (accidents, losses, thefts, fire or damage..ext) .
- Staff management (Planning rotation, Evaluation, Promotion, training local staff in order to improve their performance.)
- Meet regularly the client representative and attend the daily, weekly and monthly work meetings with him, meet his requirement within the contract obligation, and ensuring that costumers are satisfied with the service delivered

- the day-to-day manager of the team providing welfare and service onboard
- holds some administrative functions such as the ordering of goods, quality control, menu planning, personnel on-duty scheduling and employee assessments.
-ensure that the working environment rules, the safety and sanitary procedures are adhered to. Additionally
- leader of the first aid team of the emergency procedure onboard.
-Ensuring the building meets health and safety requirements such as fire alarm, fire extinguisher, first aids and transportation in case of emergency.Ensuring that an organization has the most suitable living environment for its employees and their activities

I was affected to the pipeline project with GEOCEAN Protis Vessel Barge in Cotonou Benin from Feb2014 to June2014.

mandays 220 clinets - catering staff 30 prs.

I am assigned now to the Noble Globetrotter II drilling rig vessel Gabon and Benin Operations for Shell and AGR LTD.

mandays 160 cliens - catering staff 24 prs.

I have BOSIET Offshore Certificate OPITO approved and the maritim seamean's book from Gabon.

- Responsible for all hotel services on the site, managing all aspects of the catering and housekeeping services for the installation, ensuring the satisfaction of client prescribed his standards within the catering company budgetary.
- Assist the daily client meeting and give feedback to their needed, as the first representative of the company with the customer on-site after reporting to the management (Ops manager) on HQ.
-Manage the staff (Chiefs, cooks, bakers, waiter and galley hands . stewards and stewardesses, laundry men’s, room boys), manage time sheet, crew -change and rotations planning, giving training to team as well, assess and implement a plan for employee professional development and evaluation .
- Planning the menus with chef cook and ensuring that the kitchen puts out great tasting and nutrition food, ensuring also that the food preparation and presentation method meet the highest hygiene standards and respecting the HACCP procedures.
-Ensuring that the site recreation areas, downtime areas and living quarters are kept clean and the laundry completed.
-Controllingall stocks of food and non-food facilityequipment items within agreed quality standards,
-managing the store’s inventory levels and ordering food under the company budgetary constraints.
-Managing the maintenance service and water treatment on site .

Started on catering domain for the remote sites like Asst camp boss with 120 mandays on Sept 2014 with ESS Compass Group Algeria, I got many promotions after Camp boss, catering supervisor, catering site manager till my last position as catering project manager with 1 400 mandays during the 09 years working with the same company for the petroleum, gaz, and construction sectors onshore. i got a strong training on the catering industry mangement, food safety, facility management, during the large period working with one of leaders catering solution company on the world .

++ Camp boss - Site manager duties and responsibilities.

• • Site and project management; good experience on food and hotel services.
• Ensure the financial management performance (daily cost)
• Optimize budget and establish management states:
• Daily and monthly customers consumption (PRJ, A1, A13, summary attachments, flash control)
• Procurement and inventory and monitoring of "supply chain" reports:
• Statistics (Laundry, Customer satisfaction)
• The implementation of management reporting and ensure good communication of information from the operation to others process owner.
• marketing and facility management good skills
• Good knowledge of (HACCP and QHSE) procedures and apply them.
• Managing staff schedules and HR reports:
• Very good performance for using Microsoft offices software (Word, Excel, PowerPoint...etc).


++Catering project manager duties and responsibilities:

- Client Relationship: assists metting with customers and ensure that the company meets the business needs and take action to resolve the problems ..

Operations; a total supervision for the operations; production, cleaning, maintenance, and logistics.

- Management of teams : motivate and encourage teams to meet the targets set by the company. attend the company meetings and manage conflicts that may arise between the different people who make up the teams.

- Finance: ensure that the budget meets the goals of the project or the company, anticipate future spending to limit deviations from the budget and ensure that documentation is updated.

- Sales and Marketing: motivating sales teams and participate in the development of the group's activities.

- Operations: provide employees with a healthy work environment and organize the execution of all maintenance tasks as preventive and curative. Monitor the implementation of the company's services (cleaning, catering, bar, administration ...).

- The management of the administration and security on the sites.