Manager Service
Resume:
Edgardo Pascual Nepomuceno
Blk **-Lot **B Mt. Makiling St. Montevista Heights Subs. Brgy. Dolores Taytay, Rizal
Rizal, Philippines 1970
Mobile No.: 092*-***-**** Phone No. 002-***-****
Email Add: ac40xv@r.postjobfree.com
Current Location: Philippines
Availability: I can start for work as soon as possible.
PERSONAL DATA
Age:
63
Date of Birth:
Feb 24, 1955
Gender:
Male
Civil Status:
Married
Height:
175 cm
Weight:
87 kg
Nationality:
Filipino
Religion:
B A P T I S T
Permanent Address:
Blk 26-Lot 23B Mt. Makiling St. Monte vista Hgh. Subd. Brgy. Dolores Taytay, Rizal
Rizal, Philippines 1970
WORK EXPERIENCE
I have been working for 44.4 year(s).
1. Position:
HOUSEKEEPING / LAUNDRY MANAGER
Duration:
Sep 14, 2014 - Mar 09, 2018 (3.2 yrs.)
Company:
CHESTERFIELDS INVESTMENTS LIMITED T/A Spic n Span
Com. Industry :
Laundry and Cleaning Services
Location
Port Moresby, PAPUA NEW GUINEA
Department:
Laundry and Housekeeping
Job Description:
Management and supervision of the cleaning services and laundry facility
2.
Position:
HOUSEKEEPING MANAGER
Duration:
JUNE 15, 2012 – APRIL 09, 2014 (2.2 yrs.)
Company:
THE ALLIANCE GROUP
Company Industry:
Oil / Gas
Location
PAPUA NEW GUINEA
Department:
CAMP MANAGEMENT
Job Description:
Management and supervision of the accommodation and laundry facility
3.
Position:
CAMP BOSS
Duration:
MAY 6, 2009 – SEPTEMBER 26, 2011 (2.4 yrs.)
Company:
QATAR PLANT HIRE
Company Industry:
Construction / Building / Engineering
Location
DOHA, QATAR
Department:
ADMIN/OPERATION
Job Description:
JOB Description:
To coordinate all activities in a large and culturally diverse accommodation unit (camp) covering a wide range of interpersonal and logistical activities and perspectives.
Job Objectives
1. To interact with internal and external customers to ensure all incoming and outgoing personnel and items are processed in a timely fashion, undertakes inductions to new guests.
2. To conduct hygiene audits in the camp and kitchen including use by date and storage methodologies to ensure camp health and sanitation standards are maintained.
3. To set work priorities and respond to changing external priorities that impact on daily planned activities.
4. To coordinate emergency response activities and situations, to coach & train team members within the context of fire and emergency response team.
5. To prepare reports for Managers as required including daily accommodation and catering status report.
6. To supervise Camp support staff.
7. To manage all incoming and outgoing business and camp residents mail.
8. To maintain camp rules and regulations in the unit in accordance with Company policies and procedures.
Essential Work Activities
• Implementing / Coordinating
• Checking
• Informing / Discussing / Interviewing
• Planning
• Controlling / Directing
• Motivating
• Counseling
• Disciplining / Disputes / Grievances
Safety And Quality Responsibilities
• Maintain standards of safety and comply with Company’s Health, Safety & Environment Management System requirements.
• Take reasonable care of own health and safety and that of others in the workplace.
• Follow and maintain Company standards of Quality in accordance with Company Quality System requirements
4.
Position:
CHIEF STEWARD
Duration:
Aug 9, 2007 - Mar 31, 2009 (1.6 yrs.)
Company:
SHIPMAN A/ S, NORWAY
Company Industry:
Shipping / Seismic Operation
Location
World Wide - Oslo, Norway
Department:
CATERING
Job Description:
Responsible and accountable for the Catering operations, Ship Accommodation in the planning, organizing, mobilization, implementing of the Company procedures, managing and overseeing the activities of the whole Accommodation & Catering sector with respect to the following:
Ensure competent resources are available to support all aspects of ship accommodation and catering (i.e., catering, housekeeping, pest control, laundry services, etc.) by administering/managing existing contracts and by preparing scopes of services for new contracts.
Promote Ship business to new clients through arrangement of site visits, presentations, and question/answer work sessions utilizing available brochures.
Support the short and long-term accommodation requirements by initiating and formulating short and long range accommodation plans addressing the elements of personnel, budgets, materials and other resources/relationships.
Ensure timely and effective decision-making concerning the Ship’s by overseeing the maintenance and refinement of various automated systems (Ship Accommodation and Meal Control System) and update standards and reporting formats as necessary to assure quality results and correct financial report. Monitor and control expenditures related to Ship’s contractor activities by initiating monthly Contract Work requests (CWRs), by reviewing and verifying daily attendance sheets of contractor personnel, and by verifying the accuracy of invoices raised by contractors prior to payments approval. Similarly, initiate, monitor and control Material Requests for housekeeping and cleaning items. Facilitate the optimal selection of contractor organizations for the Ship by providing guidance and recommendations concerning technical criteria. The incumbent is responsible for evaluating the performance of the chosen Contractors and associated personnel. Liaise with contractors to address and resolve performance issues and expectations. Ensure that contractors (and selected staff) are suitably qualified and competent in accordance with contractual standards. Liaise with contractor focal points to address, follow-up and/or resolve performance issues. Facilitate the timely and effective provision of services by identifying and instituting communication/information patterns and requirements. This applies to subordinates and contractor interfaces. Develop and implement Ship’s standards of accountability and reporting for all services provided at the Ship’s operations. Conduct monthly audits and make recommendations and monitor progress. Solve problems at the Ship’s administration level through proper planning and periodic coordination meetings with contractors` Managers, Sr. Medical Officer, and Head. Safety & Fire and focal points of clients. Facilitates effective decisions and priority setting in response to complaints in coordination with the Maintenance Section Company Management. Ensure that Maintenance plans/requests are carried out timely and cost effectively. Conduct periodic inspections of all facilities and process work requests. Liaise with the Chief Engineer on outstanding as well as planned Maintenance work and relevant issues. Oversee the Security function in conjunction with the Chief Officer. Take necessary action regarding identified cases of misconduct in the Ship.
5.
Position:
CHIEF STEWARD / CHIEF COOK
Duration:
Nov 26, 2005 - Mar 23, 2007 (1.3 yrs.)
Company:
TSM INTERNATIONAL LTD.
Company Industry:
Shipping / Shipbuilding
Location
SINGAPORE
Department:
STEWARD DEPARTMENT
Job Description:
The position of Chief Steward is a little known but very important one in the hospitality industry. This position manages the purchasing and some general management activity for hotels, resorts or other such hospitality businesses. The Chief Steward is part of the management team that includes the hotel or resort's General Manager, and Executive Chef, and is critical to an organized and effective food service operation.
The Chief Steward supervises and coordinates the activities of the pantry, storeroom and kitchen personnel other than cooks. He inspects the kitchen and storerooms for cleanliness and order. He is responsible for ensuring that all food and supplies required for the kitchen are on hand. He orders supplies and food, and handles these shipments as they come in, inspecting them and verifying the delivery.
6.
Position:
CHIEF COOK
Duration:
Dec 10, 2003 - Sep 27, 2005 (1.8 yrs.)
Company:
S C A N M A R
Company Industry:
Shipping / Shipbuilding
Location
MAKATI CITY, PHILIPPINES
Department:
STEWARD DEPARTMENT
Job Description:
Chief cooks supervise the Crew kitchen. To plan menus in cooperation with the Ship Captain, issue supplies, and butcher and cut meat. To prepare and cook the most demanding meals on the menu, and delegate other responsibilities to second cooks and bakers. In addition, they supervise the cleaning and maintenance of kitchens.
7.
Position:
CHIEF COOK
Duration:
Mar 22, 2001 - Aug 16, 2001 (0.4 yrs.)
Company:
E I D I V I K A / S
Company Industry:
Shipping / Shipbuilding
Location
OSLO, NORWAY
Department:
STEWARD DEPARTMENT
Job Description:
Chief cooks supervise the Crew kitchen. To plan menus in cooperation with chief stewards, issue supplies, and butcher and cut meat. They often cook the most demanding meals on the menu, and delegate other responsibilities to second cooks and bakers. In addition, they supervise the cleaning and maintenance of kitchens.
8.
Position:
CHIEF COOK
Duration:
Dec 10, 1999 - Sep 4, 2000 (0.7 yrs.)
Company:
ORIENT SHIP MNGT. A/S
Company Industry:
Shipping / Shipbuilding
Location
OSLO, NORWAY
Department:
STEWARD DEPARTMENT
Job Description:
Chief cooks supervise the Crew kitchen. To plan menus in cooperation with the Ship Captain, issue supplies, and butcher and cut meat. To prepare and cook the most demanding meals on the menu, and delegate other responsibilities to second cooks and bakers. In addition, they supervise the cleaning and maintenance of kitchens.
9.
Position:
CHIEF STEWARD / CHIEF COOK
Duration:
May 30, 1997 - Dec 4, 1998 (1.5 yrs.)
Company:
J E B S E N
Company Industry:
Shipping / Shipbuilding
Location
MANILA PHILIPPINES
Department:
STEWARD DEPARTMENT
Job Description:
The position of Chief Steward is a little known but very important one in the hospitality industry. This position manages the purchasing and some general management activity for hotels, resorts or other such hospitality businesses. The Chief Steward is part of the management team that includes the hotel or resort's General Manager, and Executive Chef, and is critical to an organized and effective food service operation.
The Chief Steward supervises and coordinates the activities of the pantry, storeroom and kitchen personnel other than cooks. He inspects the kitchen and storerooms for cleanliness and order. He is responsible for ensuring that all food and supplies required for the kitchen are on hand. He orders supplies and food, and handles these shipments as they come in, inspecting them and verifying the delivery.
10.
Position:
CHIEF STEWARD
Duration:
Feb 4, 1994 - Mar 6, 1996 (2.1 yrs.)
Company:
N. F. D.
Company Industry:
Shipping / Shipbuilding
Location
MAKATI CITY, PHILIPPINES
Department:
STEWARD DEPARTMENT
Job Description:
The position of Chief Steward is a little known but very important one in the hospitality industry. This position manages the purchasing and some general management activity for hotels, resorts or other such hospitality businesses. The Chief Steward is part of the management team that includes the hotel or resort's General Manager, and Executive Chef, and is critical to an organized and effective food service operation.
The Chief Steward supervises and coordinates the activities of the pantry, storeroom and kitchen personnel other than cooks. He inspects the kitchen and storerooms for cleanliness and order. He is responsible for ensuring that all food and supplies required for the kitchen are on hand. He orders supplies and food, and handles these shipments as they come in, inspecting them and verifying the delivery.
11.
Position:
CHIEF STEWARD / CHIEF COOK
Duration:
Jan 16, 1992 - Oct 3, 1993 (1.7 yrs.)
Company:
T. S. M.
Company Industry:
Shipping / Shipbuilding
Location
MAKATI CITY, PHILIPPINES
Department:
STEWARD DEPARTMENT
Job Description:
The position of Chief Steward is a little known but very important one in the hospitality industry. This position manages the purchasing and some general management activity for hotels, resorts or other such hospitality businesses. The Chief Steward is part of the management team that includes the hotel or resort's General Manager, and Executive Chef, and is critical to an organized and effective food service operation.
The Chief Steward supervises and coordinates the activities of the pantry, storeroom and kitchen personnel other than cooks. He inspects the kitchen and storerooms for cleanliness and order. He is responsible for ensuring that all food and supplies required for the kitchen are on hand. He orders supplies and food, and handles these shipments as they come in, inspecting them and verifying the delivery.
12.
Position:
CHIEF COOK
Duration:
Sep 1, 1990 - Nov 13, 1991 (1.2 yrs.)
Company:
AVANTGARDE SHIPPING
Company Industry:
Shipping / Shipbuilding
Location
MAKATI CITY, PHILIPPINES
Department:
STEWARD DEPARTMENT
Job Description:
Chief cooks supervise the Crew kitchen. To plan menus in cooperation with the Ship Captain, issue supplies, and butcher and cut meat. To prepare and cook the most demanding meals on the menu, and delegate other responsibilities to second cooks and bakers. In addition, they supervise the cleaning and maintenance of kitchens.
13.
Position:
CAMP MANAGER
Duration:
May 3, 1986 - Nov 30, 1986 (0.6 yrs.)
Company:
INTRACO SALES CORPORATION
Company Industry:
Mining & Quarrying
Location
LUANDA, ANGOLA
Department:
CAMP MANAGEMENT
Job Description:
Job Objectives
1. To interact with internal and external customers to ensure all incoming and outgoing personnel and items are processed in a timely fashion, undertakes inductions to new guests.
2. To conduct hygiene audits in the camp and kitchen including use by date and storage methodologies to ensure camp health and sanitation standards are maintained.
3. To set work priorities and respond to changing external priorities that impact on daily planned activities.
4. To coordinate emergency response activities and situations, to coach & train team members within the context of fire and emergency response team.
5. To prepare reports for Managers as required including daily accommodation and catering status report.
6. To supervise Camp support staff.
7. To manage all incoming and outgoing business and camp residents mail.
8. To maintain camp rules and regulations in the unit in accordance with Company policies and procedures.
14.
Position:
INTERNATIONAL COOK
Duration:
Jul 1, 1983 - Jul 1, 1985 (2 yrs.)
Company:
BRITISH STEEL CORP.
Company Industry:
Mining & Quarrying
Location
JEDDAH, SAUDI ARABIA
Department:
KITCHEN DEPARTMENT
Job Description:
To mainly preparing and cooking food for different nationality.
Safety, COSHH and Food Safety Management) to the required standards to which training has been received.
To adapt and respond to different shift patterns and section needs.
To respond maturely to any given situation without hesitation.
To report all important issues back to senior chef.
To communicate effectively within the section.
To contribute to the daily MEP of the section.
To follow the recipes using the recipe pack.
To follow strict rules of personal hygiene.
To report any sickness immediately to a senior chef.
To accurately record working hours and achieve an average of 12 hours per month.
To show understanding of food cost and produce.
To show alertness, vigilance and attention to detail of all work.
To be proactive in self-development.
To promote the image of Blanc Restaurants Ltd as a professional organization.
Assist with maintaining the IIP standards within the hotel.
Comply with all Company Policies and legal requirements with special reference to Health and Safety.
15.
Position:
CAMP BOSS
Duration:
Sep 10, 1981 - Jan 19, 1983 (1.4 yrs.)
Company:
TAKADA INDUSTRIES LTD.
Company Industry:
Construction / Building / Engineering
Location
BAIJI, IRAQ
Department:
CAMP SUPERVISION
Job Description:
JOB Description:
To coordinate all activities in a large and culturally diverse accommodation unit (camp) covering a wide range of interpersonal and logistical activities and perspectives.
Job Objectives
1. To interact with internal and external customers to ensure all incoming and outgoing personnel and items are processed in a timely fashion, undertakes inductions to new guests.
2. To conduct hygiene audits in the camp and kitchen including use by date and storage methodologies to ensure camp health and sanitation standards are maintained.
3. To set work priorities and respond to changing external priorities that impact on daily planned activities.
4. To coordinate emergency response activities and situations, to coach & train team members within the context of fire and emergency response team.
5. To prepare reports for Managers as required including daily accommodation and catering status report.
6. To supervise Camp support staff.
7. To manage all incoming and outgoing business and camp residents mail.
8. To maintain camp rules and regulations in the unit in accordance with Company policies and procedures.
16.
Position:
CHIEF COOK
Duration:
Dec 10, 1980 - Jul 19, 1981 (0.6 yrs.)
Company:
PERUSYTHYMA OY
Company Industry:
Construction / Building / Engineering
Location
SUQ AL KHAMIS, LIBYA
Department:
ACCOMODATION DEPARTMENT
Job Description:
Chief cooks supervise the other kitchen employees. They plan menus in cooperation with Administration Manager, issue supplies, and butcher and cut meat. They often cook the most demanding meals on the menu, and delegate other responsibilities to second cooks and bakers. In addition, they supervise the cleaning and maintenance of kitchens.
17.
Position:
Chef De Partie
Duration:
Aug 3, 1979 - Aug 19, 1980 (1 yr.)
Company:
GULF HOTEL
Company Industry:
Food & Beverage / Catering / Restaurant
Location
MANAMA, BAHRAIN
Department:
HOT KITCHEN
Job Description:
JOB SUMMARY:
• The preparation, presentation and service of food items for patients, staff and functions, using
standardized recipes, to quality standards set by the Catering Manager, for the numbers determined
By the Catering Office and to a skills level determined by C&G 706 or NVQ Levels 1 and 2.
• To ensure that all food storage, preparation and service of all foods meet the temperature guidelines
stipulated in the Food Safety Act 1995 and to record all food temperatures.
• Assistance in ensuring all foods are prepared as close as possible to service times, using methods
of batch cooking where suitable, and that any food cooked in advance is correctly Blast Chilled,
stored at below 3 C and adequately reheated.
• Assistance in ensuring that all menu items, are available in service areas throughout service times,
and that food service staff are aware of correct portion sizes in accordance with main production plan.
• To liaise with the Stores or Catering Manager to ensure that adequate food items are available to
produce the appropriate menu items.
• To inform the Kitchen Superintendent of any malfunction of catering equipment.
• To be responsible for ensuring that all menu items are available in service areas throughout service
times, and to assist in the review of staff / patient menus.
• Responsible for kitchen staff and areas on occasions when Sous Chefs, Executive Head Chef or
Head Chef are unavailable.
• Ensuring the kitchen and dining room areas are secured at the end of the evening and all equipment
is switched off and secure.
• Ensuring the kitchen and restaurant areas are unlocked at the start of the early shift.
• Ensuring all areas in the kitchen are covered if shortages of staff.
18.
Position:
INTERNATIONAL COOK
Duration:
Apr 29, 1978 - Jun 13, 1979 (1.1 yrs.)
Company:
S A I P E M S. P. A.
Company Industry:
Construction / Building / Engineering
Location
SKIKDA, ALGERIA
Department:
CAMP ADMINISTRATION
Job Description:
As International cook, I am responsible to cook and supervise the Western kitchen for all employees. To plan menus in cooperation with the Camp Manager, issue supplies, and butcher and cut meat. They often cook the most demanding meals on the menu, and delegate other responsibilities to second cooks and bakers. In addition, they supervise the cleaning and maintenance of kitchens.
19.
Position:
Chef De Partie
Duration:
Nov 6, 1976 - Nov 9, 1977 (1 yrs)
Company:
H O T E L - A L K H O Z A M A
Company Industry:
Hotel / Hospitality
Location
RIYAD, SAUDI ARABIA
Department:
HOT & COLD KITCHEN
Job Description:
1. Train and supervise employees according to established policies and standards; and in conjunction with the Executive Chef, supervise their performance according to established standards and philosophy, developing a highly skilled and motivated culinary team.
2. Ensure that all kitchen staff are clean, well-groomed, and correctly attired in accordance with hotel and municipal health regulations.
3. Work with the Executive Chef in the planning of menus, preparation of standard recipes, and the related costing on an ongoing basis.
4. Ensure that all kitchen staff follows work procedures set out for them, stressing the high standard of taste and presentation.
5. Help establish a strong working relationship between the kitchen and restaurant service teams.
6. Help establish the restaurant's reputation for the finest quality and style of food.
7. Rotate inventories to minimize food waste and spoilage.
8. Participate in yearly inventory.
20.
Position:
COMMIS 1 ( HOT KITCHEN )
Duration:
Aug 4, 1974 - Oct 28, 1976 (2.2 yrs.)
Company:
REGENT OF MANILA
Company Industry:
Hotel / Hospitality
Location
PASAY CITY, PHILIPPINES
Department:
HOT KITCHEN
Job Description:
1.To ensure that all preparation, production, dishes, specialized menu items are prepared on time and to the standard required as laid down by the Executive Chef.
2.To maintain flavors and presentations that are in conjunction with menu concepts and enhance the reputation of the outlet, this is to be done under the guidance of the Sous Chef and Executive Chef.
3.To allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them and coordinate with senior production to provide subordinates with the necessary training.
4.To maintain a daily kitchen shift that will ensure that all areas of responsibility are covered,
EDUCATION
Highest Education
Second Highest Education
Education Level:
Bachelor's / College Degree
High School Diploma
Education Field:
Business Studies/Administration/Management
Others
Course:
B. S. B. A.
High School Grad
School/University:
SAN SEBASTIAN COLLEGE RECOLLETOS
Cavite National High School
Location:
CAVITE CITY
Cavite City
Date:
Mar 1972 - Apr 1974
- PRESENT
LICENSES/CERTIFICATIONS
License/
Certification
License/
Certification No.
Date
1.
BASIC SAFETY TRAINING
No. BST-08-0203679 (P N T I)
Mar 5, 2008
2.
Elementary First AID
No. BST-08-0203679 (P N T I)
Mar 5, 2008
3.
Fire Prevention & Fire Fighting
No.BST-08-0203679 (P N T I)
Mar 5, 2008
4.
B O S I E T
07BOSIET-063-011 ( CMRFI )
Jul 27, 2007
5.
Certificate of Competency
No. 071********** (TESDA)
Jul 2, 2007
6.
Personal Safety & Social Responsibility
No. PR02-128-01 (M T C P)
SKILLS
Skill
Yrs. of Experience
Remarks
1.
CATERING
25
Catering Management
TRAININGS/SEMINARS
Date
Topic/Course Title
May 10, 2006- May 19, 2006
Upgrading Course For Cook
Norwegian Training Centre
Norwegian Training Center, MLA. Phils.
LANGUAGES SPOKEN
Language
Proficiency Level
(5=Excellent; 1=Poor)
1.
English
5
2.
Spanish
3
3.
Arabic
2
4.
Japanese
2
AVAILABLE DOCUMENTS
Passport
Number:
EB2229347
Expiry Date:
Apr 13, 2016
Place of Issue:
Doha, Qatar
Date of Issue:
Apr 12, 2011
NBI
Number:
N457E2ENODO000
Expiry Date:
Apr 12, 2010
Type:
Abroad
REFERENCES
Andiko Widagdo
Site Manager – Subcontractor Camp
LABA Alliance Group
Tel. No.: :+675-*******
Email: ac40xv@r.postjobfree.com
Relationship: Superior
Alexander Fernandez
SHE Manager
LABA Alliance Group
Tel. No.: :+675-*******
Email: ac40xv@r.postjobfree.com
Relationship: Superior
Contact this candidate