Catering Site Manager

Malcolm A. Strachan

SITE / CAMP CATERING MANAGEMENT PROFESSIONAL

Date of Birth:

January 1966.

Contact

Email:

***************@*******.**.**

Instant Messenger Skype:

malcolm.strachan1

Tel:

Switzerland 079*******,

+44(0) 122*-******,

Qualifications

City and Guilds of London

Catering Institute

705, 706-1, 706-2

Training

Attended various courses that have included:

Man Management

Human Resources

Health, Safety & Hygiene

5-day Offshore Survival Course (Aberdeen), not current,

IT Literacy

Good General Computer Knowledge.

References

Will be provided upon request

Citizenship

British Citizen

PROFILE

A qualified, successful and highly experienced Site/Camp Catering Management Professional extensive experience in catering management that has included International Industrial Remote Camp Services, Offshore Industrial Catering and Hotel and Restaurant positions in 5-star resorts in the Caribbean, Canada and Scotland.

In-depth experience of bringing professional quality catering services that one would expect in top-class international hotels and restaurants to remote site camp locations, with the ability to train multi-national staff within the catering industry.

Flexible, open minded; a natural team leader and player with excellent communication skills at all levels, with proven ability to work under pressure in any situation. Experienced in managing operations with the minimal supervision from head office.

Qualities

Adaptable

Disciplined

Reliable

Confident

Flexible

Responsible

Key Skills

Professional:

Highly experienced in Food & Camp Services, Logistical Management, local and International procurement.

Adept at close interaction with Client.

Highly proficient in menu forecasting and development.

In-depth experience in purchasing, inventory and logistical management.

Excellent ability in managing food and labour cost controls, general site accountancy and budget management.

Committed to Staff and HSE training with the ability to provide staff forecasting & human resource management.

Personal:

Excellent organizational skills.

Ability to utilize sound judgment when making decisions.

Adept and experienced in problem solving and providing solutions.

Good team player with excellent organisation and motivation skills.

Ability to perform consistently under pressure and in a varied environment.

Enjoy the leadership plus setting example to follow as leader and manage of operation.

RECENT CAREER HISTORY.

October 2017 Currently,

Site Management

Aden Remote Site Services, Somalia, Vietnam, Indonesia.

Technical Site Advisor – Newcrest Gosowong Gold Mine, Indonesia. December 2018 currently

Transferred and Employed as International Advisor for Training of Remote Site Management, General Set Up of Management with in an International Multi National work force. Catering, Warehousing was main area of Management but also the Whole Remote Site Facility Management that was involved in Such Remote Site Contract. The forecasted Plan is that a Diverse cross Training Management for International Client. Pack Meals Service 4 Daily Meals up to 1500 per Meal, Two Dining Facilities 3 Daily Meal, Bar Service, Mini Mart, Full Housekeeping and Laundry Service.

Site Manager – Jcgs Refinery Project. Vietnam. August 2018 to November 2018

Transferred to assist in the Operational Management of the project and direction on the pending closure of the Project forecasted for End 2018. Remote Lunch Meal Service 2 Style Service, Two Dining Facilities 2 Daily Meals 2 Dining Rooms.

Catering Site Manager – EU Embassy Somalia, Mogadishu, Somalia. October 2017 to August 2018.

Employed as Catering Manager Executive Chef for the opening of the European Union Embassy Site in the MIA Area of Mogadishu, main objective of position was the training of Kenyan Staff in the Operational Matters in Catering to High Demand Client, this Operation is a First for EU to have a Permeant Full Service Facility, Operation went Full Service 1st March 2018, prior to this was onsite setting up Catering Operation, Equipment and other Requirement for start-up. Eu Dining Room 3 Meal Service and Contactors Dining Room.

October 2014 to September 2017,

Food Service Catering Manager

Catering Manager with Taqa Oil, Kurdistan, Iraq

Employed as Catering Manager contract with Dovre Group, main objective of position was to train local staff to a management level to replace our position as Expats, most of the training required was that of food and site management, this operation has taken place and the local nationals took over the management of operation from end of 2017.

Other part of position was that of welfare of the expat employee, many different forms of evening entertainment for the Expats employed for Taqa Oil Kurdistan.

September 2012 to August 2014,

Food Service Catering Site Manager

Consult to Newrest following Contract Change from CIS International Madagascar

Employed as Consultant in the position of Site Manager managing the Catering, Beverage and Commissaries with in the Operation, for International Staff based onsite at the Ambatovy Nickel Plant in Madagascar. On-going training material requires updating. The Operation changed from Cost Plus to Newrest Cost staff Management and training was required to balance Operational Costs. The site Houses around 250 people with Housekeeping and Laundry Services.

August 2004 to September 2012,

Food Service, Catering Site Manager

Renaissance Services SAOG

Iraq and Afghanistan

Renaissance Services SAOG is an Omani multinational holding company listed on the Muscat Securities Market with a primary focus on providing safe, efficient and quality services to the Oil & Gas industry and Contract Services in support of military operations in harsh, remote or beleaguered environments.

Food Services, Catering Site Manager assigned to the Contract Services in Iraq and Afghanistan. Operation was based in the Baghdad International Green Zone, but I was also placed in Tikrit and Erbil Areas of Iraq and then assigned to Afghanistan, As a remote Manager I reported mainly to the Operation Manager in country but being remote you where on your own also. My responsibilities on these units included some of the following:

Being highly organized with extensive experience with multiple outlets in large remote site operations

Managed a multi-site operations with 4 facilities and staffing of over 600 in Tikrit, Iraq

Ensured that correct hygiene practises where followed as per US Military premed guide lines

Followed Renaissances Services Health and Safety programs in addition to following KBR and DynCorp Safety practises

Managed two United Nation contracts catering for 250 people on-site, which included full support and logistics management, opening and mobilizing both sites, one in Baghdad the other in Erbil, Kurdistan, Iraq

As Executive Chef producing up to 36,000 meals per day

Running a well-organized day-to-day operation to ensure productivity and quality of products

Monitored, controlled and maintained food costs by tracking supplier’s quality to ensure a first class product

Catering private food service to three American Ambassadors in Baghdad for private dinners and meetings, both in the private villa and at the old American Embassy compound prior to 2006

Catering private food service for the military and other private companies in and around Baghdad

Assist in basic logistic work for staff mainly in and around Baghdad

Successfully opened Dining Facility Contracts along with KBR for the new American Embassy in Baghdad

Site managing operations in Afghanistan, multi-dining facility operation that has 5 Dining Facilities staffed by 450 employees.

August 2003 to August 2004

Executive Chef Catering Manager

PTI International

Kabul, Afghanistan

With over 30 years’ experience, PTI Group is one of North America’s largest fully integrated suppliers of remote site services providing temporary and permanent workforce accommodations, food services, facility management, environmental services, and other value-add services to resource industries worldwide, which included NATO Support in Kabul, Afghanistan.

The project included supporting the overseas deployment of the Canadian Forces, contributing to the health and comfort of thousands of military & civilian employees by providing superior facility and food service management.

The project incorporated two camps located on the outskirts of Kabul. Hosting mainly NATO personnel, both camps housed several hundred. PTI managed the support elements necessary to provide services, including over 7,000 meals per day. Meals were pre-planned and were based on proper nutritional and ethnic requirements.

These professionally managed facilities include all aspects of accommodation management, food service management, housekeeping and laundry related support functions. Effectively managed facilities were an absolute necessity in maintaining morale in an environment that is remote and often austere.

Assigned as Executive Chef with responsibilities that included:

General management of the three kitchens on a 24-hour work schedule. General duties included ordering for a 5-week menu, 13 weeks in advance. Most grocery orders where procured from Canada and a weekly fresh order out of Dubai.

Maintained standards of service set by the Canadian Department of National Defence and Public Works Canada.

Liaised with Military Food Service, on function, VIP events, and general quality issues of the operation, in addition to the Issue of rations for out laying military posts.

Catered to 2200, operating from three dining facilities and one main central store.

Responsible for staff that included 25 Expatriate Chefs and 85 Third Country Nationals Staff.

October 2001 to August 2003

Catering Manager

Es-Ko International

Afghanistan, Philippines, Croatia, Ecuador

ES-KO, based in Monte Carlo, Monaco is an internationally recognized logistical support provider of integrated services in remote and challenging locations worldwide. Projects included:

Catering Site Manager – Kabul, Afghanistan

Similar duties and responsibilities as noted below with the exception of managing a retail outlet, housekeeping, laundry facility and service bar. General management of staff from varying cultural backgrounds including Macedonia, India, Philippines, Sri Lanka and Nepal

This was a full-service contract with food supplied by Es-Ko, forecasting and food management was a major part of the daily planning on this operation

Catered to 150 onsite personnel. Staff on hand 35

Catering Manager – Manta, Ecuador and Zamboanga, Philippines

Transferred to the position of Catering Manager to open the facility for a United States Air Force Base in Manta, Ecuador, South America. This position required food orders placed via the military food catalogue being shipped from the US via ship and air-fright, with orders placed 4-weeks in advance, in addition to some local contracts within country.

Daily accountants where required for the Dining Facility and cash operations

Zamboanga, Philippines with major responsibility for the training and development of local nationals in both cooking and teaching the high standard of health and hygiene regulations of which the American Military worked too

Recruitment of local staff both trained staff members along with general helpers

Food ordering from the main military stores supply chain from Japan. No local purchase was used in the Zamboanga Operation.

Catered to 450 people in Manta, and 350 in Zamboanga. Staff Numbers included 85 in Manta and 65 in Zamboanga.

Catering Chef Manager - Zagreb Croatia

Managed the catering, billeting, ground maintenance and cleaning contracts for a Stabilization Force base in Zagreb, Croatia

Responsible for the training and development of local Chefs

Other responsibility included monthly reports, petty cash, inventory, purchasing of supplies, maintaining the catering contract, and payroll

Catered to 145 with a staff of 25.

HOTEL AND RESTAURANT CAREER HISTORY

1989 to 2001

EXECUTIVE CHEF, HEAD CHEF, SENIOR SOUS CHEF

Canada, Caribbean, Scotland

During this period starting in 1989 and then through the 1990’s was spent in positions of senior kitchen management.

Senior positions based mainly in Canada but with time spent in Nevis, Caribbean and Scotland, prior returning to Grand Cayman. Positions during this period included Senior Sous Chef, Head Chef but mainly employment was that of Executive Chef, taking the first executive position in the spring of 1994 at the Quaaout Lodge Chase, British Columbia Canada.

Other positions were spent with major hotels in Canada, Delta Hotels and Four Seasons Hotels along with privately owned Hotels and Restaurants, The Quaatout Lodge being owned and operated by the Little Shuswap Indian Band.

In-depth involvement in the training of First Nations People and planning traditions First Nation ceremonies and retreats while working at the Quaatout Lodge.

Other Functions during this period included The Cattle Drive which started at Quaatout offering Banquet facilities year round but one weekend involved functions for 600 people along with Native Indian Retreat for 400 people, in addition to a full hotel of guest’s with bus tours and a Sunday Brunch.

Planned a month-long menu for the Ontario Wine Festival release function at the Fine Dining Restaurant Arabelle’s in Delta Meadowvale.

Other notable functions at Delta Meadowvale included Mississauga Mayor Gala Dinner, which was a nine-course plated dinner for 750 people, in addition to many other functions at the 47-banquet room, catering up to 2500 people per night, i.e. trade shows, wedding, business conferences.

Major events catered for in the Four Seasons Resort in Nevis included the British American Tobacco Sales Convention for 800 people, also catered a private 5-course St. Valentine’s dinner for two guests on the beach at a cost of US$600 plus wine.

Other functions during this period included catering to travel groups and bus touring companies, large barbeque functions.

During this period my menu’s enjoyed a wide and various styles of food service, which included Caribbean, New Mexican, Native Indian, Anglo Italian, Rustic Scottish, which in turn lead to an International Tapa’s Menu, i.e. Haggis, Spring Rolls, Caribbean Crab Cakes with a touch Californian Western Cuisine but my training in Classic Traditional Cuisine helped me as a chef win local awards for both food quality and service in the restaurants and food shows.

In addition to the above, spent one year working with Chalk Catering in Aberdeen as Day Chef on a North Sea Oil Rig, the company was interested in promotion to Camp Boss, however declined and returned to the Hotel industry as the quality Hotel Service was of more interest so returned to work in Canada in 1992.

Establishments worked for during this period.

Four Seasons Hotel - Ontario, Canada,

Four Seasons Hotel - Nevis West Indies

Old Mill Inn - Scotland

Delta Hotels - Ontario Canada,

Quaaout Lodge, Chapters Viewpoint Restaurant - British Columbia Canada

Lighthouse Restaurant, Hooks Treasure Island, Tapa’s Grill - Grand Cayman, West Indies.

1979 to 1989

SOUS CHEF, CHEF DE PARTIE, CHEF, CATERING JUNIOR

Canada, Caribbean, Scotland

1988 – Canada – Sous Chef

In 1988 moved to Canada from the Caribbean to the position of Sous Chef at Granite groups, Benmiller Inn, which was a country retreat, then moved on to a similar position and at Bofinger Restaurant in Toronto which catered to the theatre clientele of Toronto serving an Anglo Italian Menu, this was followed by a period of development by joining Four Seasons Hotel at there Northern Resort in Minaki, Ontario, 1989. This would be the start of my developing and defining own style of food service and décor as both a Chef and team builder with in the fines of corporate hotel chains.

1986 to 1988 – Elbow Beach, Bermuda and Grand Cayman, Caribbean – Chef de Partie

Started working overseas, holding the position as Chef de Partie in Elbow Beach, Bermuda, which catered to 1000 guests per meal service, in addition to spending time with Hyatt Regency and The Periwinkle Restaurant, both in Grand Cayman.

1984 to 1986 – Stanneylands Hotel, Wilmslow Cheshire – Chef de Partie

The Stanneylands Hotel was voted best restaurant north of London, twice during the 3 years while I worked at the hotel. This restaurant served 5 daily dinner menus to average of 95 guests’ per night most of the menus where in the Nouvelle Cuisine style of that period. Produce was shipped in from international markets for the menus.

1983 to 1984 – Maryculter House Hotel, Scotland – Head Chef

Time spent as a Head Chef in Scotland at the Maryculter House Hotel at the age of 19, but at the time was too young for such a position, even though it was enjoyable and received positive fed back, it was not the right time and decided to learn and see more about the culinary arts and took further training in England at the Stanneylands Hotel, Wilmslow Cheshire.

1979 to 1983 - Catering Junior at Lairhillock Inn, Scotland

During college years worked as part of a small team that cooked a different style of menu for the Aberdeen area, fresh daily market menu, table d’hote menu, standing if for the Chef when he was off duty.

Establishments worked for during this period.

Benmiller Inn, Bofinger Restaurant, Minaki Lodge Four Seasons, Ontario Canada

Hyatt Hotel, Periwinkle Restaurant, Grand Cayman

Elbow Beach, Bermuda

Stanneylands Hotel, Belfry Handforth, England

Lairhillock Inn, Maryculter House, Scotland

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