Latif Abdul

Protein Box caters to healthy dietary solutions and also protein craving clients.

• Manage and run kitchen daily production needs
• Streamlined the process of food production for better quality
• Trained and monitored staff to adhere to company standards in meal preparation
• Implemented food safety and health guidelines
• Initiated food shows to boost sales - Sites: Oredoo, Avenues, Al Ahli Bank, etc.
• Oversee and approve all kitchen equipment maintenance
• Reduced food costs significantly by controlling food materials order proportional to consumption
• Changed food product brands to suit client requirement

• Manage and run multiple kitchen sites smoothly (11 locations)
• Organised kitchen manpower plan vs business needs
• Increased sales through menu development
• Trained and monitored staff to adhere to company standards in meal preparation
• Implemented food safety and health guidelines
• Raised a separate menu for various level of buffet orders
• Responsible for creating menu with price structure for the new contract - Central bank
• Oversee and approve all kitchen equipment maintenance
• Reduced food costs significantly by controlling food materials order proportional to consumption
• Changed food product brands to suit company budget

• Responsible for managing a brigade of almost 100 kitchen staff
• Ensure smooth day to day operations starting from material management through diet food production and delivery for 750+ clients, 6 restaurants, 43 coops, 15 schools, Mowasat hospital, bank and corporate clients
• Develop and Implement new menu
• Ensure staff follow company standard recipes during production
• Monitor staff for hygiene and quality standards
• Liaise closely with marketing, sales, cost control, operation and business development managers
• Special attention provided to VIP clients, critical food orders, dislikes, etc.
• Oversee and approve all required raw materials
• Constant planning and training provided to staff to eliminate food complain
• Cater to all adhoc catering requests like - party, meeting, birthdays, exhibitions, etc.
• Plan employee leave and weekly roster
• Call safety meeting to promote safe working environment
• Responsible for hiring and managing kitchen manpower

NICS provided catering service to personnel employed in 7 rigs 24X 7 and also provided catering service to Mina Abdullah staff camp.

• Involved in the pre preparation and planning of the camp kitchen
• Hired and trained staff suitable for offshore site
• Prepared menu according to the company approved budget
• Responsible for full kitchen operations and presentation
• Conducted weekly basis inventory to ensure food stock availability
• Handled headcount coupons for billing
• Approved sub-contractor invoices for payment
• Monitored food revenue and cost
• Oversee on site buffet and delivery to the camps
• Scheduled staff safety meeting
• Responsible for staff timesheet and gate pass
• Minimised food wastage by appropriate training

• Fully responsible for planning, Organizing, Preparing & food delivery
• Adhere to follow the low fat recipe & Company Standards
• Ensure that customized food orders are properly done
• Maintain enough food stock in the store & ensure not over ordered
• Liaise with head office for any additional/missing food orders
• Check all deliveries and sign off invoice for payment
• Prioritise critical food orders
• Oversee food packing for appropriate portioning
• Trained staff to increase performance and safety awareness
• Plan weekly roster and cascade the same to the staff
• Prepare monthly staff timesheet
• Order utensils/appliances needed for smooth kitchen operation
• Effective planning to minimise food waste and control cost

• Prepared menu items according to recipes and provide direct “hands on” operational oversight, training and supervision for assigned shift in the Dining Facility, immediately correcting deficiencies as noted
• Assured compliance with KBR Policies and Procedures and the DFAC SOW to include:
- Technical Bulletin Medical (TB MED) 530
- Department of Army Pamphlet (DA PAM) 30-22
- Kellogg Brown & Root Standard Operating Procedure (KBR SOP) 3B, 3C, 3E, 3F, & 7L
- Twenty-eight (28) Day Continuity of Operations (CONOPS) Menu
- Technical Manual (TM) 10-412 Armed Forces Recipe Cards
- Food Service Operation Desk Top Processes
- Field Manual 10-23-2
• Ensured appropriate level of approvals are in place prior to taking action
• Monitored production staff for following recipes
• ‘Taste Test’ all menu items before service
• Prepared food and appropriate decoration/garnish for Special Events staged in facility
• Promoted Safe Work Practices and immediately addressed any unsafe acts witnessed
• Periodic Check on all food production equipment for safe and proper operation and reported for any malfunctioning equipment that required maintenance or replacement
• Trained subcontractor Food Production personnel on proper operation of kitchen equipment
• Assured all personnel have been trained before operating kitchen equipment
• Ensured all personnel wear appropriate PPE when operating equipment or handling potentially hazardous chemicals
• Prepared all Food Service documentation for archiving

• Ensure the smooth production and delivery of food for 600 people
• Mainly responsible for overall day to day operations of DFAC Kitchen
• Train and supervise team members
• Fully ensure to follow KBR recipe for food preparation
• Maintain KBR Standards
• Daily requisition submission to KBR
• Control cost effectively
• Ensure the timely delivery of food to different locations