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ANONYME
- CATERING SUPERVISEUR DES OPÉRATIONS
2017 - maintenant
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SAHA Spa Hôtellerie et Approvisionnement
- Superviseur des Opérations
2017 - maintenant
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Groupement ENGIE /SH Adrar
- Camp Admin & Offices ,Logistic Ma2
2015 - 2016
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ENGIE GDF SONATRACH
- CAMP SUPERVISOR
2015 - 2016
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Supreme Food -Group Munition Military Camp
- Chef Manager
2014 - 2014
Reatauration Colectives des Armees Groupe des Hollandais allié aux Natosn Unies installé à GAO MALI
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ANADARKO. SONATRACH
- Superviseur Base de Vie
2014 - 2015
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Groupement ANADARKO /SH El Merk
- Superviseur Base de Vie
2014 - 2015
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A.T.S
- Catering Project Manager
2012 - 2013
with A.T.S (All Terrains Services Catering Food in Afriqua) Catering Project Manager in Gold Mining Site Bissa Gold Sa 1900 Mandays 105 employees
SKILLS
Ensure and guarantee for all our clients, their service satisfaction, HSE standards and company's objectives through the application of the company's standard operating procedures, the proper staff training, allocation, administrative and cost management.
Responsibilities:
- Allocate duties and tasks to subordinate catering and housekeeping supervisors.
- Coordinate proper action plan implementation with head of departments.
- Interact with clients' representative and sort out issues of a monitor nature pertaining to the contract as long as they are as per company norms.
- Recommend staff for promotion, transfer, suspension and termination according to performance.
- Sanction advance to catering & housekeeping personnel as per company policy.
Main tasks:
- Responsible for the purchasing and logistics of the operations until the Unit Profit.
- Ensure at all times the client satisfaction and EHS compliance with group's standards.
- Ensure with our Clients' representatives and Operation Supervisor that we:
o Maximize the client satisfaction
o Manage efficiently our human resources (productivity & quality)
o Meet the cost targets and EHS standards
o Initiate required training
- Responsible for the proper service delivery and respect of contractual terms for the best interest of the company.
- Respect assigned cost and sales targets;
- Ensure proper stock and cash book management ;
- Report duly and timely the required activity reports ;
- Guarantee the proper implementation of our EHS standards
- Ensure the respect of the service level agreement with our clients are met
- Update EHS matrix, review staff performance
- Train the staff
- Ensure proper menu planning is implemented ;
- Ensure work schedules are properly implemented ;
- To be responsible for implementing company discipline and grievance procedure.
- Coordinate with the HR department the training of Omani staff for promotion to a higher post, minimum of 10 staffs in a one-year period.
- Ensure staff is efficiently supervised to ensure all EHS rules and procedures are followed and hazards/ near miss and accidents are properly reported.
- To be proficient in client communication & reporting to his manager
- To implement a clear working procedure with each site added with a strict reporting (minute of each meeting and discussion to be recorded, each official communication to be recorded, action plan to be strictly followed, etc).
Irregular duties:
- attend to all internal and external customer complaints and achieve satisfactory closure
- take the necessary action in the event of a crisis associated with employee safety, food contamination, commodity non-conformance, and environmental contamination.
- attend meetings and training courses as required ,
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A.T.S
- Project Manager
2012 - maintenant
Project Manager at A.T.S (All terrains Services Facilities Management) assigned
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Oasis Facilities Management
- Camp Manager
2012 - 2012
Camp Manager at Oasis Facilities Management assigned to JV Gas and KCA In Amenas extreme desert in
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AE2I France
- Steward & acting supervisor
2011 - 2011
Steward acting supervisor with AE2I France assigned to ALSTOM Power Hydro France at Barrage BENI Haroun Mila Algeria.
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Alstom Hydro France
- Superviseur Base de Vie
Saint Ouen
2011 - 2011
Gestion de la Base de Vie
Maitrise du secteur Hebergement
La gestion et le suivi de la restauration
Plannification des Menus a court , moyen et long terme
Achats des denrees , boissons , et Produits d'entretien
Suiv des fichiers des Fournisseurs
Reception des Marchandise
Application des procedures HACCP et HSE
Planning du personnel de base de vie
Repartition des Taches du Personnel
Etablissement des Attachement et tenue des document de gestion
Calcul du Food cost Quotidien
Respect des Objectifs
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Bayat Catering SPA
- Intendant Charge des Operations
2010 - 2010
): Steward acting supervisor on the basis of RTI SONATRACH Ain Amenas actual customers 250 customers and 75 employees present.
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BAYAT catering SPA
- Steward & acting supervisor
2009 - 2010
BAYAT catering SPA - acting supervisor assigned to the case ENTP (20 Yards) (Drilling and Work over), and the folder ENAFOR (12 drilling and work over projects) with SPA Catering BAYAT Hassi Messaoud.
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Camp Boss Universal
- Camp Supervisor
2006 - 2009
Camp Boss Universal Sodexho subsidiary Algeria former ACS HASSI MESSAOUD on several bases of life as Backer Hughes Pax 140 employees and 30 clients with back to back, ENTP 200 in association with Repsol (Drilling 200 customers and 24 employees Base back to back living SH DP Gassi Touil 1500 customers and 180 employees and 90 to replace system 6 / 3 on SOGETRAP Rhourd Ennous 200 customers not just restore full Catering 16 employees.
Inventory of all equipment and customer equipment placed at the disposal for the realization of the benefit of both parties signed client and provider
Compliance with the regulations of the company.
Assistance has all the services from breakfast to dinner, organize barbecues, weekly planning balanced menus based on contractual terms with the client and the strict respect of the contract, keep in a state of hygiene and cleanliness of equipment used to maintainat our disposal for the provision and facilities (kitchen, restaurant, room, rooms and furniture) and food storage areas, laundry and facilities, green spaces, walkways and borders the basis of life and collecting and sorting waste according to the procedures regulated HSE.
Monitoring and enforcing discipline staff and running his personal hygiene and wearing work clothes and equipment for individual work.
Organization of briefings daily on day and shortcomings of the establishment of corrective action plans.
Changes receptions Goods on the quality and quantity and appropriate storage for details!
Establishment of the plane of the base with all its structures and spaces with a plan room occupancy affected expatriates and local
Maintain records of arrivals and departures and establishment of a POB end of each day that will serve as a means of billing commitment.
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SAHA SPA
- Mission Supervisor & Controller
2005 - 2006
Mission Supervisor and Controller and farms SAHA Hassi Messaoud
Support for 06 yards ENTP Drilling and Work Over is a staff of 600 customers and 96 employees with back to back I was in charge of compliance with procedures and rules of procedure of the company and the client.
Perform the tasks and duties assigned by the Operations Branch
Establishment and implementation of periodic inspections and unannounced on-farm to my office and listen and ensure customer satisfaction with organizing meetings with the different sites and compliance with HSE procedures and HACCP
Define and organize resources to ensure the opening or closing of a site and its management.
Collect and analyze documents and management of the budget allocated to expenditures (Daily Costing)
Collect and analyze records of assessments performed by our customers and to address the expectations in the short time
Monitoring Catering according to the contract signed with providers: Technical,
Maintenance HSE, application delivery vis-à-vis the contractual society.
* Implementation of attachments finances.
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Alegria Camp Boss Catering Services
- Superviseur des Operations
1999 - 2005
with Alegria Camp Boss Catering Services (ACS) on multiple sites around the south in full Catering (accommodation, catering, laundry and household)
Base life RTI Sonatrach (Pumping Station) on TFT Amenas number 140 customers and 30 employees in rotation 6 / 3, and personnel management with rotation schedules and monthly score.
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Allterains Services A.T.S
- Catering Project Manager
1994 - maintenant
Management of personnel (Recrutment, training..)
- Supervise Stocks, Inventories, Orders ...
- Respect budget confines
- Employee Tracking (Recruitment, medical follow-up, Time sheet, ..)
- HSE Follow-up (HSE training for employees, PPE, kitchen inspection, inspection site, MSDS ...)
- Be the interlocutor of the client: organize and attend meetings, Customer relations, weekly reports, menus, occupation plans...)
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Sodexo universelle
- Camp boss
1994 - 1999
Quartermaster (Camp Bosses with SAHA - SODEXHO Group Hassi Messaoud) on the basis of ex Drilling Sonatrach In Salah Total Tiguentour and full catering with garden and grounds maintenance 200 customers and 48 employees in 6 / 3 Client expat and local levels.
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Sodexo Universelle
- Catering Project Manager
1994 - 2009
• Set & execute targets & goals on strategic and functional levels for the operations department
• Set & execute the operations plans & strategies
• Set & execute KPIs for the operations unit.
• Set & execute main rules & responsibilities & duties for all key positions in the department
• Set & execute the action plans
• Monitor and ensure the right execution of the action plan
• Build systems, processes, standards, procedures, and measurements for the operations unit
• Quality control & assurance
• Optimization plans
• Continuous superior management to overall performance of operations units
• Handle all major issues with respect to operations
• Ensure compliance with HACCAP& ISO 22000 standards
• Evaluations & assessments to all the operations functions and personnel
• Managing & analyzing & controlling cost
• Goods & service design
• Design of quality control & assurance policies and procedures and applications
• Facility design, allocations of equipment and staff, internal layout, material flows, capacity needs, technology decisions.
• Inventory management, requirements, scheduling, and system.
• Raw materials requirements, supplier relationship, shipments scheduling.
• Supply chain full management.
• Menu planning/Menu costing
• Kitchen operations direct supervision and management.
• Managing Catering staff and skills training;
• Stock control and stock taking
• Consumption control
• Waste management
• Distribution of food for breakfast, lunch packs, and dinners
• recruiting and training permanent and casual staff;
• organizing, leading and motivating the catering team;
• planning staff shifts and rotations;
• ensuring health and safety regulations are strictly observed;
• budgeting and establishing financial targets and forecasts;
• monitoring the quality of the product and service provided;
• keeping financial and administrative records;
• managing the payroll and monitoring spending levels;
• maintaining stock levels and ordering new supplies as required;
• interacting with customers
• liaising with suppliers and clients;
• Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered
• overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
• planning new promotions and initiatives, and contributing to business development;
• keeping abreast of trends and developments in the industry such as menus, trends in consumer tastes and management issues.
• Ordering
• Quality and Quantity control
• Daily/Weekly and Monthly planning
• Feedback to top management
• Evaluate and maintain equipment
• Supplier quality inspection
• knowledge of service requirements detailed menu selections, major ingredients appearance, texture garnish and presentation.
• proper presentation, portion control, and maintenance of proper serving temperatures
• You will be required to work at least two weekends per month - client demand may require additional time.
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Hotel Mizrana
- Controller
1993 - 1994
(Control of handrail hotel, Consolidation of sales of each outlet and expenditure control daily room occupancy calculation of occupancy rates and attendance rates of the restaurant, the establishment of Map Libraries flat for sale in accordance with the coefficients of increase, setting sales statistics, preparation of monthly inventories of goods and small items, calculating operating ratios for a report of daily activity for the general management and the establishment Monthly Dashboard account purchases, expenses and turnover with operating income achieved.
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The National School of Administration and Management
- Cook Team Leader & Acting Storekeeper
1991 - 1993
Cook Team Leader and Acting Storekeeper acting manager of the restaurant in * Algiers (Organization of seminars and symposia for various state agencies
Maintain a registry quinzanier days remaining stocks and day trips
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Hotel Tahat
- Cost Controller
1986 - 1989
TECHNICAL KNOWLEDGE AND COMPUTER LANGUAGE
LANGUAGES
French: very good, reading and writing
Arabic very well, reading and writing
English, German (in hotel training, resources)
