Manager Food
Resume:
App. for Catering Project Manager
Pepito Miguel Cantilang Jr.
Mob. Nos.: +971 050-***-**-**
Emai: adc1u3@r.postjobfree.com
Room 401, Al Safa Building
Hamdan, Abu Dhabi City
Abu Dhabi, UAE
Twenty years experience in Food Industry and Hospitality in different field and category such as Restaurant, Bar, Fine Dining Restaurant, Hotel, Indoor & Outdoor Catering, Hospital, Government Facility, Oil & Gas Onshore / Offshore and Labor Camp. Strong leadership and can communicate in English, Arabic, Hindi, Tagalog, Visayan. Graduate of B.S.Hotel Restaurant Management. with HACCP Lvl #03 & Certified Event Management Coordinator & Computer Literate.
CAREER OBJECTIVES:
A dedicated and a hard working person that is seeking for a job that can offer personal development and career growth to contribute to the profitability and success of your organization in bringing up my experiences skills, talents and policy maker.
KNOWLEDGE OF:
Principle and actual practices of developing, supervising and operating restaurant & hotel style food service operation, nutrition and sanitary food preparation techniques from small to large quantities, methods and techniques of supervision, actual training and motivation, principles and practices of meal program costing, purchasing and budget monitoring administration and evaluation, food storage, modern office practice, methods of equipment.
ABILITY TO:
Plan & organize and direct the preparation and serving of meals, standard receipts calculate quantities of food needed, oversee and ensure proper HACCP sanitary procedures are followed in the preparation of food. Standard cleaning of facilities and equipment, evaluate the work of subordinates staff, supervise, train and motivate assigned staff. Willing to work a flexible schedule, including extended hours, evenings and weekends. Arrive to work on time, as schedule work under pressure in high stress situation, communicate clearly and concisely, both written & orally. Establish and maintain effective working relationships.
PERSONAL INFORMATION:
Nationality : Filipino
Religion : Christian
Date of Birth : 29th September, 1976
Place of Birth : Caloocan City, Philippines
Marital Status : Married
E-mail : adc1u3@r.postjobfree.com
Passport Number : EC 7309803
Validity : 07 April, 2021
Seaman Book : 0533
Permanent Address : Blk #13, Lot #37 PH 1-A
Kasiglahan Village, Rodriguez,
Montalban, Rizal, Philippines.
Contact # : +63-932-***-****
Present Address : National Catering Company LLC
NPCC, Musaffah
Abu Dhabi, U.A.E.
Contact Number : +971-**-***-****
Language : Filipino, English, Arabic, Hindi
Educational Qualification:
COLLEGE De La Salle University 1997-1998
COURSE B.S Hotel & Restaurant Management 1995-1997
SECONDARY St. Francis Xavier High School 1994-1995
PRIMARY Rosario Almario Elem. School 1989-1990
Seminars / Training:
COMPANY COURSE PLACE
Philippines Seafarers Basic Safety Training Quiapo, Manila Phil.
Training Center Personal Survival Techniques
Fire Prevention & Fire Fighting
Elementary First Aid
Personal Safety& Social Responsibility
Abu Dhabi National Hotel Food Hygiene, HACCP Abu Dhabi, Head Office
ME, Compass LLC BLS, CPR, First Aid UAE
ADNH HSE
Gulf Technical & Safety HSE Abu Dhabi, Mussafa
Training Center LLC Offshore Survival UAE
(GTSC) HUET/ Sea Survival
H2S Gas, T= Bosiet
National Petroleum First Aid UAE, Mussafah
Construction Company Cardio Pulmonary Resuscitation
(NPCC) Fire Fighting
Life Saving
H2S Gas
ADMA, GASCO HSE UAE Mussafah,NPCC
ADNOC, OXY HLS 2000
QATAR GAS DLB1000, DLB750
ESNAAD PLB648, SEP250
ONGC (India) SEP150
ARAMCO (Saudi) DLB 1000
MAERSK` DLB 1000
ZADCO Zirku Island
TECHNIP Zirku Island
Phil. National Red Cross First Aid Caloocan Chapter
Water Safety Caloocan City Life Saving Cardio Pulmonary Resuscitation
Saudi Aramco Basic Life Support Kingdom of Saudi
Medical Services Standard First Aid Arabia
Heart savers
Cardio Pulmonary Resuscitation
COMPANY COURSE PLACE
United States Coastguard Standard Basic Boating K.S.A. Aramco (N.A.S.B.L.A) Basic Life Support
Standard First Aid
Heart Savers
Cardio Pulmonary Resuscitation
Highfield, Aman Services HACCP lvl 3 Abu Dhabi,UAE
Power Technical School, Event Management Services NC 3 Abu Dhabi, UAE
Work Experience:
National Catering Company LLC
NPCC, Musaffah
Abu Dhabi, UAE
Catering Project Manager ( Camp Boss Offshore & Onshore )
May, 2013 to Dec, 2019
Previous working as a Catering Project Manager (Camp Boss) in Different Barges & Jack Up & Ship Vessel and Remote Camp in Zirku Island Joint Venture By Technip & NPCC Project# 9678 ( ZADCO Oil Field ) and NPCC & ADNOC Project # 2272 in Zakum Field & NPCC & SAUDI ARAMCO Project# 6275-76 & 6285-86 Rastanura & Berri Field & Zuluf & Safaniya Field.
To ensure the strict implementation of company IMS rules & regulation and policy under the terms and condition of contract from the client.
Supervise and oversee the operation of catering services, serving around 900 to 2100 Meals per day.
Ensuring that the proper food portion is served to the worker per meal.
To coordinate with client representatives and maintain good communication relationship.
To coordinate room accommodation as per level category of new arrival personnel.
In-charge of monitoring kitchens, mess hall, dining hall, facility, store room, housekeeping, laundry, dry store, chiller, freezer.
Managing different type of catering functions & service to ensure and provide standard food will be served accordingly.
To provide constant supervision of inventory report, costing and sales, crockery, cutlery and others.
To conduct On The Job Training for HACCP, Safety, Hygiene as per required by ZonesCorp, Abu Dhabi Food Control Authority (ADFCA)
To ensure that all staff are using appropriate personal protective equipment (PPE) while carrying out their job.
Supervise and implement strictly all HSE policy & procedures.
Scheduling of manpower & in-charge in daily briefing for the distribution of workloads.
Menu planning and preparing purchase requisition for food materials
Food costing and control to ensure maximum productivity from food materials and minimizing food wastage
Attending and manage different types of catering related incidents and precautionary measures / crowd control.
To maintain and ensure that the company and client owned assets and equipment are well taken care of and working properly.
To advice management for any non performing personnel and recommend for disciplinary action and or evaluation of the subordinates for proper actions.
Al Raha Village LLC
Mafraq, UAE
Catering Supervisor
March 2011 to April 2013
To ensure the strict implementation of company rules & regulation and policy under the terms and condition of contract from the client.
Supervise and oversee the operation of catering services, serving around 15,000 to 18,000 pax per day.
Ensuring that the proper food portion is served to the worker per meal.
To coordinate with client representatives and maintain good communication relationship.
Managing different type of catering functions & service to ensure and provide standard food will be served accordingly.
To provide constant supervision of inventory report sales, crockery, cutlery and others.
To conduct On The Job Training for HACCP, Safety, Hygiene as per required by ZonesCorp, Abu Dhabi Food Control Authority (ADFCA) and the Al Raha Village Management.
To ensure that all staff are using appropriate personal protective equipment (PPE) while carrying out their job.
Supervise and implement strictly all HSE policy & procedures.
Scheduling of manpower & in-charge in daily briefing for the distribution of workloads.
Menu planning and preparing purchase requisition for food materials
Food costing and control to ensure maximum productivity from food materials and minimizing food wastage
Attending and manage different types of catering related incidents and precautionary measures / crowd control.
To maintain and ensure that the company and client owned assets and equipment are well taken care of and working properly.
To advice management for any non performing personnel and recommend for disciplinary action and or evaluation of the subordinates for proper actions.
Abu Dhabi National Hotels
NPCC, MUSSAFAH,
Abu Dhabi, UAE
Camp Boss Offshore & Onshore
July 2009 to March, 2011
Manage and supervise 300 to 700 personnel on board and serve 900 To 2100 meals per day.
Assign the employees accommodation according to their job grades and position
In-charge of monitoring kitchens, mess hall, dining hall, store room, housekeeping, laundry, peace & order of the camp.
To ensure strict implementation of company rules & policy under terms and condition of contract.
In-charge of monitoring the facilities, maintenance and report immediately to the concerned section / department for rectification.
To coordinate with client representatives and maintain good communication relationship.
Managing different type of catering functions & service to ensure and provide standard food will be served accordingly.
To provide constant supervision of inventory report sales, crockery, cutlery and others.
To conduct On The Job Training for HACCP, Safety, Hygiene as required by ZonesCorp, Abu Dhabi Food Control Authority (ADFCA)
To ensure that all staff are using appropriate personal protective equipment (PPE) while carrying out their job.
Supervise and implement strictly all HSE policy & procedures.
Scheduling of manpower & in-charge of daily briefing for the distribution of workloads.
Menu planning and preparing purchase requisition for food materials
Food costing and control to ensure maximum productivity from food materials and minimizing food wastage
Attending and manage different types of catering related incidents and precautionary measures / crowd control.
To maintain and ensure that the company and client owned assets and equipment are well taken care of and working properly.
To advice superiors for any non performing personnel and recommend for disciplinary action and or evaluation of the subordinates for proper actions.
Abu Dhabi National Hotels
The City Hospital,
Healthcare Dubai
Catering Supervisor
August 2007 to July 2009
To ensure the strict implementation of company rules & regulation and policy under the terms condition of contract from the client.
Ensuring that the proper food portion is served to the worker per meal.
To coordinate with client representatives and maintain good communication relationship.
Managing different type of catering functions & service to ensure and provide standard food will be served accordingly.
To provide constant supervision of inventory report sales, crockery, cutlery and others.
To conduct On The Job Training for HACCP, Safety, Hygiene as required by ZonesCorp, Abu Dhabi Food Control Authority (ADFCA)
To ensure that all staff are using appropriate personal protective equipment (PPE) while carrying out their job.
Supervise and implement strictly all HSE Policy & Procedures.
Scheduling of manpower & in-charge daily briefing for the distribution of workloads.
Menu planning and preparing purchase requisition for food materials
Food costing and control to ensure maximum productivity from food materials and minimizing food wastage
Attending and manage different types of catering related incidents and precautionary measures / crowd control.
To maintain and ensure that the company and client owned assets and equipment are well taken care of and working properly.
To advice superiors for any non performing personnel and recommend for disciplinary action and or evaluation of the subordinates for proper actions.
Maintaining the safety and clear all cargo materials.
Materials’ quantity and quality control and and in-charge in dispatching in & out material.
In-charge of food distribution with proper diet for patient.
Maintaining high standard of service
GRILLA BAR & RESTAURANT
Don Mariano St, Commonwealth Avenue
Quezon City, Philippines
Restaurant Manager
Dec, 08 2004 (Indefinitely Leave)
Maintaining high standard of service
Recruiting Training & Supervising Staff
Agreeing & Managing Budgets
Planning Menus & Ordering Supplies
Ensuring Compliance With Licensing,& Hygiene & Health & Safety Legislation/Guidelines
Promoting & Marketing the Business
Producing Staff Daily Rota’s
Handling Customers Enquiries and complaints.
Taking Reservations.
Greeting and Presenting Staffing / Sales Report to owner.
Keeping Statistical & Financial Records
Assessing and Improving Profitability with Setting Target.
Handling Administration & Paperwork.
Liaising with Customer, Employees, Supplies, Licensing Authorities and Sales Representative.
Making Improvements to the Running of the Business and developing the restaurant.
HIZON CATERING
Project #6, Quezon City
Philippines
Catering Supervisor
Sept.2003 (Indefinitely Leave)
Implementing company rules and regulation and policy.
Managing different types of catering functions
In charge of inventory report (Materials, Linens & Cutlery and Food Items)
In charge in dispatching in & out materials.
Maintaining safety and hygiene.
Clear all cargo materials, quantity and quality control.
Scheduling of manpower & in-charge daily briefing for the distribution of workloads.
Attending and manage different types of catering related incidents and precautionary measures / crowd control.
Rendering of any other different types of catering service
AL-ABBAD EST.
Al-Khobar, KSA
Lifeguard Supervisor
June 2000 to September 2003
Implementing company rules & policy.
Materials and equipment controller.
In-charge in distribution of daily schedule of personnel and workloads.
In-charge in daily training and exercises.
In charge in handling different types of incident and First Aid application.
In charge in the inventory report.
Managing different types of incident and precautionary measures\ crowd control
REMBRANDT HOTEL
Timog Avenue, Quezon City
Philippines
Head Waiter
Oct.1999 to March 2000
Serve solid liquid food upon sequence of service.
Assigned in the Fine Dining Service / Banquet Service / Russian Service / Buffet man.
To carry out instruction by the restaurant manager and to ensure that customers, guests, residents receive first class service at all times.
To take order from customers / guests / residents, ensure that all their order noted clearly and receive precisely what was order.
To ensure hot food is served on hot plates and cold food on cold plates.
To ensure that, all place sitting are properly laid out, no items are missing, everything is spotless and oil/vinegar sets are correctly filled/replenished.
To ensure that tables are cleared and re-set promptly.
To minimize loss and breakage of chinaware, silverware, glassware, furniture, etc..and report any damage of such to the head waiter or manager.
CHINATOWN BEST FOOD
Banawe,
Quezon City, Philippines
Head Waiter
Feb.1999 to Aug.1999
Implementing Company Procedure and Rules & Policy.
In Charge in Fine Dining Service
In Charge in Banquet Service
In Charge in Russian Service
In Charge in American Service
In Charge in Buffet Service
In Charge in Distributing of Man Power as per Event Pax Number required.
CLUB FILIPINO
Green Hills,
San Juan, Metro Manila, Philippines
Waiter
1997 to 1998
Served solid & liquid food upon sequence of service
Assigned in All Day Restaurant & Banquet Service
Assigned as Buffet Man
Assigned in On The Spot Chopper
PADIS POINT
Sumulong Hi-Way,
Antipolo, Rizal, Philippines
Captain Waiter
January 1996 to 1997
Implement the company rules and policy.
In-charge of daily operation and daily inventory.
Supervision of staff to ensure they provide excellent standard of solid and liquid food service.
To ensure that cleanliness in the restaurant/dining hall is maintained to the highest standard.
To ensure that all furniture fitting and fixture are cleaned / polished on a regular basis.
To ensure that all staff are trained and competent in their duties & responsibilities and to conduct on the job training constantly upgraded their abilities specially French Service
To ensure all staff are capable of laying tables for simple service or VIP banquet service.
To ensure that all chinaware / silverware & glassware / linen is totally free of spots / marks / stains before being set on the table.
To supervise all staff during service and make sure that all client & guest order correctly note and that service is prompt, and that food plates are hot when serve.
To ensure that all clients or guests are received and escorted to their tables and all staff very courteous at all times.
To ensure that bar & buffet and dining hall are attractively display, and all items required are not missing and there adequate glassware, plates, dishes and serving utensils.
Managing different types of incident & precautionary measures / crowd control.
Character References:
1) Mr. Arthur Villasanta
Sr, Services Officer
General Services Officer Dept.
ADNOC – Abu Dhabi National Oil Company
Ruwais, Abu Dhabi, UAE
adc1u3@r.postjobfree.com
06-25234
2) Mr. Carlo Tibandal
Adnoc Drilling
Health Admin Officer
Adnoc – Abu Dhabi National Oil Company
adc1u3@r.postjobfree.com
adc1u3@r.postjobfree.com
3) Mr. Galal Farrah
Operations Manager
Abu Dhabi National Hotels (ADNH)
Abu Dhabi, UAE
Contact this candidate