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C.I.S Catering International
- Site Manager
2016 - maintenant
to this date. Algeria. Site Manager with C.I.S Catering International, for BRN AGIP. amp for 1000 persons Accomplishes department objectives by
managing staff, planning and evaluating department activities. Dedicated manager with a strong work ethic and the ability to build lasting client relationships.
Highly focused and results-oriented in supporting complex, deadline-driven operations; able to identify goals and priorities and resolve issues in initial stages.
Experienced in operations management, sales, budget development, problem solving and cost control. Expert knowledge in remote sites, industrial, hostile
environments & Oil field catering and camp management setting up a commercial, industrial, oilfield Kitchens. Motivated individual, multi-lingual,
management skills, expert knowledge in pre-and- post openings. Enjoys challenging roles especially where team development and training is required. Works
well as a team environments and continually shows initiative and creativity. Ensured compliance to law enforcement regulations and maintained optimal level
of quality.
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Catering International Services
- SITE MANAGER
Marseille
2014 - maintenant
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EUREST
- Responsable
Châtillon
2013 - 2014
EUREST BASE DU 24 FEVRIER SONATRACK /HASSI -MESSAOUD -ALGERIE -
d une base de 1200 personnes.
Management des services 180 personnes.
Organisation des services cuisine buanderie et des chambres senior et junior dans le but de satisfaire la totalité des clients. (1500 chambres)
Gestion des stocks & Commande
Suivie de la gestion ; respecter le PRJ donner (en respectant les repas qualité et grammages)
Mise en place du planning du personnelle.
Suivie des documents QHSE (réunion journalier hygiène et sécurité avec le personnelle.
Evaluation périodique du personnel ; motivation et promotion interne
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ESS/Eurest
- Site Manager
2013 - 2014
; Algeria. Site Manager with ESS/Eurest Algerie. Base du 24 Ferrier SONATRACH. Camp for 1500 persons, Overseeing the execution of
the catering contracts in the camp to ensure compliance with contractual provisions including inspection of food preparation area, bakery, mess hall, quality
and quantity of food to ensure adequate standards of cleanliness, hygiene and taste. Conducting special investigations into complaints about the quality of
food and reporting the findings and recommendations to the concerned authorities for corrective measures. Assisting in checking catering contractor's
invoices and keeping daily meal count. Ensuring that appropriate standards of food preparation and presentation are maintained. Participating with the
supervisor in preparing monthly cyclical menus, and ensuring medical report review. Recommending the rejection of contractor's personnel who fail to meet
specified company standards. Co-ordinating with site manager the planning and scheduling of camp housekeeping and maintenance services. Including
reviewing current or proposed work requirement and establishing manpower and time schedules. Conducting periods inspection of accommodation, as
necessary arrangements for water supply to the operatives in the camp. Providing Tools, Personal Protective Equipments, Footwear, Linen and other necessary
items to the workers as and when requested against material issue vouchers.
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Eurest
- Site manager
Châtillon
2012 - 2013
site manager base de 1200 personnes et 250 employer ;en Algérie ;
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EUREST
- Responsable
Châtillon
2002 - 2013
Camp boss - BASE - REPSOL -SONATRACK
Responsable d une base vie de 120 personnes.
Management des services (25 personnes)
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ESS/Eurest
- Camp management
2001 - 2002
; Algeria. with ESS/Eurest Algerie. Camp Boss - ABB/BHP remote site at Ohanet (Sahara - Southern Algeria). Camp for 400 local and ex-pat
personnel. Overseeing,80 staff. Supervise all camp staff and assign additional duties as needed. Regular inspection of sites, proper housekeeping, training to
the employees in terms of safe working habits, usage of personal protective equipments, safe working condition at the place of the work. Responsible for
maintenance and repairs on camp facilities. Planning menus for camp. Delegating responsibilities for various camp staffs. Responsible for maintaining hygiene
& operational performance. Overall responsible for planning, organizing & controlling operation of camp in a professional manner.
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EUREST Algérie OHANET
- Responsable
2001 - 2002
SITE MANAGER - CAMP / ABB / BHP
Responsable d une base vie de 400 personnes
Management des services (80 personnes)
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EUREST Algérie
- Responsable
1998 - 2001
Camp boss BASE DOWELL - SCHUMBERGER
Responsable d une base vie de 200 personnes.
Management des services (50 personnes)
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Sahara - Central
- Campboss
1998 - 2001
; Sahara - Central Algeria with ESS/Eurest Algerie. Camp Boss for Schlumberger. Camp for 200 local and ex-pat personnel. Overseeing 50 staff.
Responsible for maintenance and repairs on camp facilities. Having daily meetings with Senior Management, to ensure that there is no build-up of possible
or future problems. conduct a weekly HACCP food and personnel safety management meeting and inspection. Developing menus and ensuring that the
dietary, ethnic and cultural needs of our clients are always recognized and catered for. Encourage all catering and cleaning crew carry out their tasks
diligently and take ownership of their responsibilities. Continually receive monthly KPI's with higher than 90% markings.
; Sahara - Central Algeria with ESS/Eurest Algerie. Camp Boss for Schlumberger, for 200 local and ex-pat personnel. Overseeing 50 staff.
Responsible for the following camp operations: food services, housekeeping, accommodations, laundry, maintenance, and sanitation and contract
administration for selected camp services. Focus of this role is ensuring the smooth, effective functioning of camps. Administration of camp, supervising of
kitchen, housekeepers, laundry, order request for materials, following others activity of the camp day by day, for a number of expatriates and local workers
1994 to 1998; Executive Chef, Moruroa (French Polynesia). with Sodexho for French Army. Responsibility for a restaurant serving 700 meals per day.
Preparation for a traditional restaurant serving 1100 meals per day Creation and opening of a ``Brasserie'' serving 150 meals per day Responsibility for a
restaurant serving 300 meals per day. supervising kitchen aids and line cooks, Excellent public relations skills, maintain all kitchen's in clean and sanitary
conditions, Prepared all foods according to recipes.
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SODEXHO MURUROA Polynésie
- Chef
1994 - 1998
Responsable d un restaurant de 700 couverts / jour.
Mise en place d un restaurant cuisine traditionnelle en liaison froide 1.100 couverts / jour.
Ouverture d une brasserie 150 couverts / jour.
Responsable d un restaurant de 300 couverts/ jour.
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Sodexho
- Head Chef
Issy-les-Moulineaux
1993 - 1994
with Sodexho. leading a team of 30 staffs, 400 per day. training new employees, planned all menus, prepared and
cooked all food items, delivered take-away, maintained safe & clean working environment, Cooking and preparing a variety of fresh nutritious midday meals
and other refreshments, controlling stock rotation to ensure the kitchen and larder are always well stocked, Cost Control/Cost recuction, Contacting
suppliers and ordering vegetables, meats, kitchen and cleaning equipment.
with Sodexho. on offshore platform. 200 meals per day, 25 staff. Supervising food service assistants and kitchen
staff, organising their daily duties and monitoring performance, ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen,
taking into account the wishes of clients when planning of menus, making sure good nutritional standards are maintained when preparing meals, making
sure that all food at point of delivery is of the highest quality.
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SODEXHO
- Chef de cuisine & Responsable
1993 - 1994
Responsable d un restaurant de 400 couverts / jour / Cercle polaire
Responsable d un restaurant de 300 couverts / jour et de l approvisionnement au KAZAKHSTAN -ALMA -ATI
Management des services (15 personnes)
Responsable d un restaurant de 200 couverts / jour -sur plate forme
Management des services 15 personnes)
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Sodexho
- Head Chef
Issy-les-Moulineaux
1991 - 1993
(Shell) with Sodexho. Responsible for high standards of food, hygiene and health and safety, Keeping an eye on the
temperature of cookers and roasters. Organise, lead and motivate the catering team, Development of a menu that includes healthy options for Breakfast
and Lunch/Dinner, Expansion of our current offering, Monitor the quality of the product and service provided. interact with customers when involved with
front of house work, Producing appetising buffets for meetings.
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SODEXHO
- Chef de cuisine & Responsable
1991 - 1993
Responsable d un restaurant de 200 couverts / jour et du service traiteur -YENZI - GAMBA.
Managements des services 25 personnes)
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Tomas's Catering
- Caterer
1984 - 1991
; France. Tomas's Catering ,Self-employed Caterer, owner of a retail establishment in Nantes, France. Creating, Private catered for several
years, Owned and operated, accounting and marketing, Accomplished catering and food service professional with prior work in social and business markets,
food preparation and development, focused and disciplined, High volume production capability, focus on portion and cost control, Garnered many excellent
performance reviews and testimonials from client on taste presentation of food for catered events.
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Chef d entreprise
- Responsable
1984 - 1991
Patron d un établissement traiteur d un chiffres d affaire de million de francs.
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ouvrier qualifier
- Chef entreprise
1980 - 1984
with S.A.R.L. Jaud. L. Lucon. Responsible for Production Outside catering, prepared meal production and responsible for purchasing.
Leading a team of 15 persons. Scheduled and directed staff in daily work assignment to maximize productivity, efficiently resolved problems or concerns to
the satisfaction of all involved parties, Optimized profits by controlling food, beverage and labour costs on daily basis.
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Traiteur jaud lucon vendee
- Responsable de fabrication & charge du service traiteur et des achats
1980 - 1984
En charge du service traiteur et des achats.
Management des services 15 personnes)
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Armer francaise
- MILITAIRE
1979 - 1980
DIJON
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French Air Force
- Cook Chef de Partie
1979 - 1980
Military Service, French Air Force. My daily task was to produce quality meals in any one of the different types of
kitchens, working in rotating shifts either within camp or using field kitchens on exercises. You will usually produce healthy, nutritious food for large groups
(varying from 80 to 800), using your logistics and planning skills to create menu's that provide the balance required over sustained periods. At times, you will
cater for smaller groups, for example during formal dinners, where you'll have an opportunity to create more intricate and challenging dishes.
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SARL MATHE
- Ouvrier & Charcutier
1978 - 1979
Charcutier traiteurs
FORMATION INITALE
CAP DE CHARCUTIER -TRAITEUR -
22 ANS Expérience dans le Catering chantier pétrolier et plat- forme.
Langue anglaise : niveau bas / moyen
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traiteur qualifier
- Caterer
1978 - 1979
S.A.R.L. Mathe in Montrouge, Caterer. Created and implemented all catering menus, responsible for & maintained food cost, vendor
relations, ordering food and inventory control. Developed strategies and new ideas to cater a diverse group of clientele"
