Objective
Camp Boss / HSE / Stwered/ Food and Beverage manger / Kitchen manger
Experience
DYN CORP International
HSE Auditor/ Camp Boss 2011 - present
• Responsible for inspecting all aspects of the safety of the Catering Operation of the Unit, according to the Client's SOW
• Responsible for all inspections as assigned to the Ministry of Defence (MOD), Ministry of Interior (MOI) and NATO
• Oversees and trains Host Country Nationals (HCN) Quality Assurance personnel, as outlined in the Quality Control Plan and Quality Management System
• Acts as Safety Managers Representative (SMR)
• Ensures compliance with United States Government and Department of Defence directives
• Conduct on-the-job instruction relating to improper and/or improved methods, procedures and techniques
• Daily, weekly and monthly inspections of all areas
• Daily, weekly and monthly reports
• Daily, weekly and monthly training delivery as and when needed to both Local Nationals and Foreign Nationals
• Act as a Liaison between Sub-Contractor and Client
• Advisor to Government and MOI as needed
• Track HSE Performance & co-ordinate Monthly, quarterly & annual reporting
• Maintain a good working environment with a good atmosphere and morale for all Staff under my control
• Track, Monitor and provide updates on HSE corrective actions, including HSE improvement plans
• Provided Quality Assurance Worldwide in austere conditions to organisation and Client specifications
• Adhered to Company and Client health & safety regulations.
• Perform any other duties requested by Operation Manager/Business Support Manager or GM
• |Menu planning
• Serving up to 2000 meals a day in 3 different DFACs
• Ordering and overseeing of production of food
• Ensure proper registration of orders and stored material
Set up SOP's
• FB management
• Extensive banqueting and events FB outputs
• In-depth understanding of food production and presentation trends
• Food & Beverage Costing Calculations
• Menu design to manage food costs
• Set up training courses and been involved in training and training solutions
• able to develop and roll-out a curriculum.
• Strong communication ability
• Running a Maintance and worker team of 12 F.N and L.N.
• Ordering of all needed stock for O.M
• Facilities ‘man in charge’ of labour camps with reference to cleanliness, safety and security.
• Verifies and checks compliances of the camps on a day to day basis.
• Room (bed) allotment as per the Company Policies and Procedures.
• Monitoring and supervision of all catering requirements, stores and provisions.
• To conduct hygiene audits in the camp and kitchens including use by date and storage methodologies to ensure camp health and sanitation standards are maintained.
• Coordination with administrative divisions at head office for distribution of Company letters, briefs and documents.
• Ensures timely ordering and maintenance of inventory of all camp supplies, tools, and equipment necessary for the maintenance and operation of the camp facilities.
• Keep good general appearance of the grounds and buildings.
• Provide an effective training program for all staff.
• Supervise and coordinate accommodation and life support for new arrivals to camps, keeping record of POB (People on Base).
• Monitor and coordinate vector control procedures, with an emphasis on Company Malaria Policies and Procedures.
• Cost control.
• Planning and implementation of Company Standard Operating Procedures.
• Responsible for water provision, electrical supply, disposal of waste water (waste water treatment facilities).
• Setting work priorities and respond to changing external priorities that impact on daily planned activities.
• Coordinating emergency response activities and situations, to coach & train team members within the context of fire and emergency response team.
Successfully serving as advisor to the food service program including providing optimization, continuous improvement, and implementation of best practices and change management while planning and implementing polices and activities related to the timely cost-effective provision of the full gamut of food service operations. Key leader coordinating and overseeing the day-to-day DFAC operations providing quality service to the customer while maintaining the operational oversight including instructing DFAC Food Services workers and planning DFAC Food Services personnel work schedules on a weekly basis.
Education
Servsafe Manager/Proctor
Advanced Chefs Course
Manual Handling
Fire training
ISO 9001:2008
Occupational Health & Safety
OSHA General Industry rules and regulations
Food Hygiene
Hotel Management Certificate
ISO 14001:2004 Environment Management System Certified Auditor
OSHA Hazwoper 40Hour
OSHA 30 Hour
Introduction to SIX SIGMA
Hotel management Qualifications
Certification
Skils