Operations & Production Manager
CATERIYA CATERING SERVICES
Total des années d'expérience :29 years, 7 Mois
Fully incharge of the operations and production activities.
1. Reporting directly to Chief Operations Manager.
2. 04 Locations Managers reports directly to me.
3. Coordinate banquets and Daily menus with the location incharge, Executive Chef & Banqueting manager.
4. Company scope of work is to provide different Catering & Banqueting Services to ARAMCO employees.
5. Total number of manpower is around 700 employees working for the 04 locations.
6. Fully in-charge to comply with each location contractual obligations.
7. Managed all activities related to community and production.
8. Coordinate with head office the sites requirement.
9. Prepare yearly budget, Identify business opportunities and improvement.
10. Implement monitoring system for the budget and daily control to make sure that budget is achieved with highest client satisfaction.
1. Fully In-charge of the company Activities and departments (Sales, Operations, Accounts, Purchasing & Human Resources).
2. Reporting directly to CEO.
3. Company scope of work is to provide full facility management and services to different contractors. In addition to private events, corporate parties etc…
4. Total number of manpower is around 300 employees.
5. Fully in-charge to comply with each location contractual obligations.
6. Managed all activities related to operations & production i.e. mobilizations, HACCP implementation, recruitment and selection of the right person in the right place etc…
7. Coordinate banquets and Daily menus with the location incharge, Executive Chef & Banqueting manager.
8. Prepared Business Plan for the 2017 to over-come the economic situation in Saudi Arabia.
9. Prepared budget for all departments along with the monitoring system and strategy to achieve targets.
1. Fully In-charge of the company Activities and departments (Sales, Operations, Accounts, Purchasing & Human Resources).
2. Reporting directly to Owners.
3. Company scope of work is to provide daily catering services to hotels staff and any catering services required. In addition to private events, corporate parties etc…
4. Our total employees is 140.
5. Fully in-charge to comply with each location contractual obligations.
6. Coordinate banquets and Daily menus with the location incharge, Executive Chef & Banqueting manager.
7. Managed all activities related to operations & production i.e. mobilizations, HACCP implementation, recruitment and selection of the right person in the right place etc…
8. Our main clients are DP World, Dubai Parks & Resorts, Sharp, Bridgestone, Microsoft, American University in Dubai, Wollongong University and many others...
Fully Incharge of the company activities in the northern region of Saltanate Oman.
We have 04 Locations for PDO and 02 Motels.
Arround 700 employees are working for the entire area.
06 Managers reports the day to day operations to me.
Fully incharge to comply with PDO Contract as per the integrated management system for all locations.
- Fully in-charge of Ruwais operations (18 Locations).
- Reporting to the Director of Operations.
- Insuring that the scope of work (SOW) is implemented in a manner that maintain and insure the company profitability. The clients are (Gasco, Borouge, Italian Technimont & SAMSUNG Joint Venture (TSJ), Petrofac, Fertil, Arabian Construction Company, and many other reputable clients.
- Insuring that Adu Dhabi Food Authority Rules & Regulations are implemented and a very high standard of food safety is maintained in house to make sure that the clients are satisfied and trust the food provided by the company.
- The entire Operation has more than 800 employees.
- make sure that the company Rules & Regulation are implemented and maintained.
February 2008 / Up to date
Royal Commission - Camp 14
Position: Camp Manager
The scope of work is to accommodate Royal Commission contractors employees.
Services provided:
Catering: Each nationality has its own menu & diner.
- Maintenance for the entire camp premises.
- Housekeeping for the residents rooms.
- Security for the whole camp.
- Commissary, barber shop and recreations
- Each department manager reports directly the day-today operation to me.
- Daily control is implemented.
The above services are provided for more than 7000 residents.
January 2005 / January 2008
Camp Bucca - IRAQ
Position: Project Manager
-The project is divided into two departments, with more than 150 employees
-The catering and maintenance supervisors report the day to day operation directly to me.
-Implement KBR S.O.P. (Standard Operating Procedures)
-Implement programs based on Microsoft Excel in order to expedite the store keeper control with the aim of getting an easy process and accurate inventory.
-Insure that Assured safe catering, Food hygiene & safety procedures are followed with no hesitations.
-Conduct trainings (Assured safe catering, Food & personal Hygiene, Safety, Food Handling & Fire fighting) Etc…
-Maintain the customers’ satisfaction by understanding their needs and implement it professionally and make sure that the cost is tallied to the budget.
June 2004 / December 2004
Shaybah Aramco Camp
Position: Camp Manager
I was responsible for the entire camp Departments, and each Department supervisor report the day to day operation directly to me.
-Catering: Feeding for 250 Man-days.
-Maintenance.
-Entertainment.
-House Keeping
-Landscaping
Total Number of employees: 174 (Saudis, Indians, Syrians & Filipinos)
I insured that the company procedures, SOP (Standard Operating Procedures) & SOW (Scope Of Work) are implemented, in addition to the daily briefings and monthly trainings etc…
February 1999 \ May 2004
Position: Catering Manager - February 2004
Assistant Catering Manager - June 2002
Dubai Police Project
-I Handled food & Beverages production & Service.
-I was responsible for more than 208 employees.
-I created and implemented internal programs based on Microsoft Excel such as: (MIS: Management information System), Menu Engineering and the standardized recipes etc…).
-I prepared and implemented plans for mobilizing new projects by preparing Menus, food costing, heavy duty & light equipments.
-I prepared new budgets related to my projects on annual basis.
Senior Catering Supervisor - 2001
In-charge of the Technical Studies Institute - Abu Dhabi
-I monitored & trained more than 30 staff/employees with different posts, such as: Storekeeper, Chef, cashier, Juice maker, Sandwich Maker, ass. Cook, cleaner & Driver).
-I prepared: Duty Roster, Time Sheet and Menu Engineering.
-I prepared all standardized recipes in order to maintain a truthful report as (Menu Engineering)
-I used to Close the daily cash machines, then prepare the BRV’s (Bank receipt Voucher)
-Insure that, all documentations are as per ISO 9002.
-I suggested & implemented new ideas for increasing sales.
Executive Sous Chef (Catering)
Harbour-in Club (Based in Jebel Ali Free Zone & Related to INTERCAT.)
-I prepared Weekly menus “Continental, Arabic & Chinese Food” and Daily special Dishes.
-I reduced cost by: “controlling the SIV’s (Store Issue Voucher) (vegetables, dry items, frozen items & bakery items) & supervised the kitchen during the meals preparation in order to control the wastage & ensuring a standard quality to maintain the customer satisfaction.
-I managed my storage in the kitchen and store by implementing F.I.F.O.
-I insured that all items are segregated properly in fridges and stores.
-I implemented Dubai Municipality Rules & Regulations.
-I insured that the hygiene is maintained to prevent food poisoning and food born illness.
Regency Palace Hotel (Five Stars Hotel)
The Regency Palace is one of the largest Food & Beverage operations in Lebanon with a Chinese, Lebanese, French Restaurant and banqueting business of over 5000 covers per month. In addition to this, the hotel has hosted many VIP functions including some for the president of Lebanon.
I joined as an Assistant cook, and later I was promoted to a “chef de partie”
Chef De Partie in “Le Giverny” Restaurant
-I implemented the instructions given by the “Sous Chef” about Menus, a la carte, parties, weddings ETC...
-I insured that all the “Mis-En-Place” is ready for a la carte for the European Menu.
-I insured that the hygiene is maintained to prevent food poisoning and food born illness.
French Restaurant:
-In-charge of the Cold Kitchen and sauce maker such as: Demi-Glace French way, New Burg and véloute Etc…
-I insured that the hygiene is maintained to prevent food poisoning and food born illness.
-Cold section preparation and prepare the a la carte K.O.T. (Kitchen order transfer)
Assistant Cook (Arabic Section)
- I prepared the “Mis-En-Plas” for the Arabic food (Mezza) and prepare all K.O.T (Kitchen Order Transfer).
1. Award of Excellence. 2. Certificate of Distinction.