Catering facility manager with safety

GOBI SIVALINGAM

Tiruchirappalli, Tamilnadu, India -621007

Mobile # +91-965*******, Mail & Skype: **************@*****.***

Objective

Exceptionally talented and resourceful with over 13 yrs experience in all part of catering service include camp facility management in onshore /offshore environment. I will be able to utilize my strong organizational skills, educational background and ability to work well with people, which will allow me to grow personally and professionally. I am self-motivated and able to work both independently and as collaborative team member

Core Qualifications:

Excellent supervisory skills, self-motivation and training

Extensive knowledge of food preparation, Hygienic, safety standards & Team leading.

Good interpersonal and oral communication skills

Excellent customer service skills

Strong problem-solving skills and excellent complaint resolution.

Good ability to forecast inventory needs and manage warehousing, purchase & logistic support.

Computer Skill:

MS Office 2016, SAB, Quick Book 2014, Mailing and system admin.

Experience:

Dec 2019 to Jun 2020 / Grit Construzione Limited (Group of Sterling oil) -Nigeria

Camp Boss

Implementation of catering & camp facility service as a camp boss at the Durga 1 and mud plant location, maintained a safe and sanitation working environment, menu planning and served quality hygienic food, maintain inventory of food and supplies to meet resident needs, cost control, exchange of information necessary with all the departments as necessary for quality, staff supervision and given training.

Feb-18 to Sep 12019 / Self business with Out Door catering Service - India

Apr-14 to Jan -2108 / JAD Construction Services Ltd - Nigeria

Catering Supervisor / Camp Supervisor

Plan and supervise daily operation in catering, Accommodation, warehousing and logistic support.

Prepared menus and food within the guidelines issued, and requested & maintained supply’s, inspect all the facility and report to management daily, weekly bases, Monitor & verify the space management system, Cleaning, Safety& Security and check compliance of camp day to day basis, Ensured the HACCP, Health and Safety Regulations are adhered to at all times, Implement cost-efficiency processes and reduce costs in all the department, Prepare & Monitor the staff work schedule and timesheet, Manage and coordinate maintenance and repairs on camp facilities including plumbing, painting, carpentry, and cleaning, electrical and waste management. As of warehouse operation, purchase local goods and raise PRO and LPO. Cross check agonist supplier quality goods and invoice & waybills. Also coordinate with logistic for transfer and receive goods and follow require documents. Keep vehicles and equipment’s in operational condition. Taken inventory daily, weekly and monthly bases and cross check all records and forward to top management. Had other reasonable duties done which required by management. Followed company SOP.

May 2011 – Jan 2014 / DynCorp- International - USA Military Base, -Afghanistan

Dine in Supervisor

Plan and coordinate all aspects of catering, service activities, sanitation, and fiscal responsibilities. Supervise staff during all aspects of catered events to ensure high quality service standards and presentations are met. Maintained high sanitation and safety standards in all catering storage rooms and other catering areas. Ensured positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Ensured that proper security procedures are in place to protect employees, guests and company assets. Managed shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Followed company SOP.

March 2009– Oct 2010 / Supreme Food Service - USA Military Base, -Afghanistan

Lead Continental Cook

Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food’s. Monitor sanitation practices to ensure that employees follow standards and regulations. Prepared and cooked foods of all types, either on a regular basis or for special guests or functions. Supervised and coordinated activities of cooks and workers engaged in food preparation. Checked the quality of raw and cooked food products to ensure that standards are met. Demonstrated new cooking techniques and equipment to staff. Coordinated planning, budgeting for all the food operations. Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements. Responsible for food and kitchen supplies, kitchen laundry, and ensures that cooking utensils, pans, and other equipment are kept in a clean sanitary condition. Completed and verified all paper works on time and reported to chef Manager.

Sep 2008 –Jan 2009/ SUBWAY-Lean Food Pvt Ltd -Mumbai-India

Asst Restaurant Training Manager

Sep 2005 – Sep 2008 / SUBWAY- Pink Papaya Foods Pvt Ltd -Chennai-India

Trainee Asst Restaurant Manager

Education:

Small Industry Service Institute- Govt of India - Tamilnadu, India

Diploma: Advance-Catering Technology -2005

TVE certification service

ISO 9001: 2015 Quality Management System – lead auditor -2018

High Speed training service

Level -3 Supervising food safety in catering -2019

Level -3 HACCP -2019

Passport Details

Passport No : L7184058 (INDIAN)

Exp-Date : 17/02/2024

DECLARATION:

I hereby declare that the above given information are true to the best of knowledge.

Date: (GOBISIVALINGAM)

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