Food Service Manager
Resume:
Food Service Manager
*****.*****@*****.***
Mila, Algérie, 43001
SUMMARY
Graduate of the national institute of hospitality and tourism 88-90(culinary arts management); after more than 18 years in restoration&food services experience with a multinational companies as a catering supervisor for the management and coordination activities related to the catering services as well as the coordination of services suc Housekeeping;laundry;maintenance..etc.
my main missions also includ ensuring the quality of services provided; and divlopment of opportunity notes for the launch of several projects and opening operations as well as production of regular reports
WORK EXPÉRIENCE
Superviseur de Catering jul. 2006 - Aujourd’hui
National Oil Company • Hassi Messaoud, Algérie
-1 Main duties and responsabilities:
* Implement safety procedures to prevent accidents and ensure the staff safety.
* Manage emergency situations and organise safety
exercices
* Supervise all activities related to the maintenance of equipements and facilities.
-2 Supply and logistics:
* Ensure the constant availability of goods;ingredients and services necessary for the proper functioning of each shift service by coordinating supply and logistics activities with supervisors and service providers.
-3 Communications skills:
* Good communication skills to effectively coordinate activities with all services staff and suppliers; partners and other departments.
* Ability to write clear reports.
-4 Human Ressource Management:
* Supervising food service staff; difine each person's missions and ensure the going training health and safety tasks procedures(HACCP+HSE)
* Hiring personal when needed.
Chef de Cuisine juil. 2000 - mai 2005
Algeria Catering Services • Hassi Messaoud, Algérie Keep records of consumption; analyze food costs and stocks
• Instruct staff on preparations; cooking and presentation of dishes.
• Prepare and cook complete food meals for special events (Banquets; BBQ, etc.).
• Requisition food and kitchen supplies. • Estimate food and labor needs and costs.
• Plan and direct activities and food preparation by planning menus and ensuring compliance with standards and quality.
• Raise awareness and train staff for handling food and kitchen equipment. QUALIFICATIONS
HACCP march 2023 - apr. 2023
Polytechnic Institute • Oran, Algérie
HACCP: Study and Analysis and control of Food risks. Secourisme august 2009 - sept. 2009
Algerian Red Croissant • Hassi Messaoud, Algérie
Fire intervention study
How to act in the event of an incident or accident and give first aid.(CPR)
How to evacuate an injured person in the workplace. Culinary Arts sept. 1988 - jul. 1990
National Hospitality and tourism Institute • Bousaada, Algérie
Educational Training in Culinary Art.
1 - hot and cold cooking: study of hot and cold sauce; Cooked and raw marinades; white backgrounds and brown backgrounds; food pasta; soups+creams+veloutés; how to prepare recipes and menu development
2- Study; handling and deboning of meat and their categories (Meat; poultry; fish). 3- Study of pasta and cream in pastry making.
Practical Training: every quarter practical training on the ground (in luxury hotels). SKILLS
After a long experience with Multinational Companies we have acquired and developed the skills of teamwork and leadership as well as interpersonal skills.
Mastery of IT tools (MS. SAP. Outlook).
Strong mastery and skills in the field of customer service.
Staff training and management (catering service staff).
Communication skills including; French and English. PROFESSIONAL CREDENTIALS
Driving License
International first aid permit.
PERSONAL QUALITIES
* Strong sense of organization
*Responsivness effective management of emergency situations
*Ability to work underpressure.
*Integrity and respect for ethical standards.
*Results oriented and not afraid to push bounderies and challenges.
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