Lucian Dumitru
Offshore Camp Boss at Francois Offshore Catering- Claim this Profile
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English Full professional proficiency
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Spanish Elementary proficiency
Topline Score
Bio
Credentials
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STCW - BST
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Experience
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Francois Offshore Catering
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United Kingdom
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Outsourcing and Offshoring Consulting
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1 - 100 Employee
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Offshore Camp Boss
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Nov 2021 - Present
- Controlling inventory and food and labor costs, ordering groceries and non food items. - Providing customer satisfaction, and managing personnel, which includes training, work scheduling, time sheet administration, and personnel evaluations. - Conduct safety meetings and make sure that all safety rules and procedures are being followed by employees. - Plan nutritious, quality meals according to the established time schedule. - Maintain balanced inventories of groceries and supplies by ordering these accurately and in a timely manner and by properly storing and rotating groceries and supplies. - Inspect galley, accomodations, dining and storage areas, to ensure proper cleanliness and sanitation maintenance. - Developing Implementation team - Vessel catering crew administration. - Overall managing catering matters on daily basis. - Daily, weekly and monthly reports. - Crew change coordination. Supervise staff to ensure proper sanitation and hygiene standards are being followed at all times while performing duties in a safe and efficient manner. - Responsible for temporarily undertaking a catering job assignment for which I am trained when a crew member is absent and the need arises for you to do so. - Maintain good customer relationships by courteous, daily contact and ensuring professional and quality service. - Maintain compliance with customers contract standards - Responsible for ensuring the safety of galley staff and the job site.
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Aramark Offshore Services
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Tainan City, Tainan City, Taiwan
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Offshore Camp Boss
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Aug 2020 - May 2021
Vessels / Rigs: - TOPAZ TANGAROA – (Feb.2021 – May 2021) - TOPAZ INSTALLER – (Aug.2020 – Dec.2020) Duties: - Verify and check compliances of vessels / rigs on a day to day basis. - Vessel / rig Administration - Planning & Implementation - Cost Control - Local Purchase for provisions and special needs as per company norms - Rooms allotments as per company procedure - Accommodations for new arrivals - Checking rooms every day - Supervision for Housekeeping (Cleaning of toilets, corridors, surrounding etc.) - Supervision for food quality and kitchen management. - Supervision of Staff/Workers Canteen - Co-ordination with HR. Dept. for new arrivals/departures
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Pellegrini Catering Overseas SA
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Switzerland
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Food and Beverage Services
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1 - 100 Employee
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Offshore Camp Boss
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Sep 2016 - Dec 2019
Rigs / Vessels: - BOURBON Offshore – Bourbon Emerald ( Feb. 2019 – Dec. 2019 ) - HILONG Group – Hilong 106 ( Sep.2018 – Dec. 2018 ) - SolstadFarstad – Normand Maximus ( Feb. 2017 – 24.07.2018 ) - EMAS OFFHORE – OSS Lewek Toucan ( Sept. 2016 - Jan.2017 ) Duties: • Verify and check compliances of camp on a day to day basis • Local Purchase for soft furniture etc. as per company norms • Supervision for Housekeeping • Supervision for food quality and kitchen management • Cost Control • Planning & Implementation of company policies
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Global Food Services Inc
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United States
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Facilities Services
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1 - 100 Employee
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Offshore Camp Boss
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Sep 2018 - Nov 2018
- Responsible for all hotel services on the barge and leads the catering crew. - Responsible for the safety, work schedules, job content and work allocation of catering personnel, and for maintaining the food stocks - Interact with internal and external customers to ensure all incoming and outgoing personnel and items are processed in a timely fashion. - Conduct hygiene audits in the camp and kitchen including use by date and storage methodologies to ensure camp health and sanitation standards are maintained. - To set priorities and respond to changing external priorities that have an impact on planned activities daily. Coordinate emergency response activities and situations, coach and train team members in the context of fire and emergency response team - Prepare reports for Managers as required including daily accommodation and catering status report - Keep on the barge in the rules and regulations in accordance with company policies and procedures. - - Maintain standards of safety and comply with company's Health, Safety and Environment Management Systems requirements - Responding to the health and safety of all existing staff. Maintain quality standards in accordance with the requirements of the system
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Camp Boss (relief position)
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Oct 2015 - Nov 2015
• Responsible for planning, organizing, mobilization, implementing the Company procedures, managing and overseeing the hotel activities on the rig • Keeping financial and administrative records. Catering staff control & cost control to achieve the best productivity and maintaining high standards services for client's satisfaction • Establish processes and procedures to ensure the successful execution of Catering operation • Identify problem areas with existing Catering Operations Supervisors and develop accordingly • Daily, weekly reporting to Project Manager & Monthly reporting to Regional Manager
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Sr. Camp Boss / Catering Division
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Oct 2014 - Oct 2015
• Responsible for assuring that all catering operation is in compliance with federal law for all assets onshore & offshore • Manage BU funds including purchasing activities, procurement and approval for payment of all invoices and keeping accurate financial records • Create and or revise policies and procedures according to ISO & HACCP • Supervise food service & accommodation operation onshore & offshore • Hire, train and supervise all stuff BU stuff onshore & offshore • Maintaining stock levels and ordering new supplies as required • Assess and implement a plan for employee professional development • Identify opportunities to strengthen the catering operation • Maintain liaison with client management in order to improve provided service
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Sodexo
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France
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Facilities Services
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700 & Above Employee
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Catering Chef Manager
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Oct 2011 - Sep 2014
• Manage large budget and collaborate with executive chefs to oversee safe food storage and cost-effective usage • Ensure effective use of resources to achieve highest standards of service to client specifications in production • Overseeing all aspects of QA and HSE ensuring correct guidance is given to the management and disseminated onto the workers as per TB Med 530 and JSP 456 • Maintain all DFAC financial records in accordance with the SOW and military food service regulations • Maintain excellent communications with Client, Site Manager, Project FS Manager, and Regional FS Manager • Prepare weekly production schedules and subsistence orders • Ensure proper receiving, inventory, and security of all subsistence delivered to DFAC • Investigate, monitor and control safe systems of work including ISO 9001 Quality management System, HACCP, food safety, and produce reports as and when required • Conducts daily briefing, tool box talks, safety stand downs and hygiene meetings on site and ensures that all dining personnel strictly comply with established rules and regulations at all times • Supervising Maintenance & Accommodation Departments due to manning reorganization at management level
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Delta Nature Resort
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Danube delta
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F&B Manager
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May 2006 - Dec 2007
- Monitor and control food & beverage inventories - Perform inspection of all food services sections during service time to ensure that the correct standards are maintained - Handle the tasks of recruiting, planning, organizing, and controlling staff, utilizing them effectively and efficiently - Perform responsibilities of establishing effective and efficient office procedures in handling banquets menus, daily menus, purchase requirements, filing and records - Responsible for creating recipes and production methods as well as compiling new banquets methods when required - Ensure guest satisfaction by offering smooth and effective service in the day-to-day operations
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Blinker Tourism
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Danube Delta
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F&B Manager
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Mar 2005 - Apr 2006
- Responsible for organizing and conducting meetings with the culinary team on a weekly and monthly basis - Monitor team performance, quality of the product and service as well as production flow - Handle the tasks of creating and implementing new menus and individual menu items based on current food trends and regional tastes - Develop menu selections for special parties and banquet themes in accordance with client budgetary guides and expectations - Ensure compliance with safety, health, sanitation and alcohol awareness standards - Interview, train, supervise, counsel, schedule and evaluate the overall performance of staff
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Princess Cruises
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United States
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Travel Arrangements
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700 & Above Employee
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Asst. F&B Manager
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Jan 1998 - Jan 2005
I start my activity in this company as a 3rd cook and being promoted to the 1st cook position I had the opportunity to apply for Asst. F&B Manager position which successfully I got it and with hard work and perseverance I manage to fulfill the below responsibilities: • Responsible for the day to day operation of the food & beverage department and aboard the ship according to company´s instructions • Follow up on company´s policies, rules, regulations and procedures • Responsible for the standards of service delivered to the passengers in the bars, dining rooms, buffets and all other food & beverage outlets by F&B employees and also to ensure the quality of services in accordance with the company standard • Overseing the overall operation of the storerooms as per comapny´s instruction, including but not limited to rotation, preparation, distributation and bookkeeping • Responsible for the final delivery of all F&B products in accordance with company´s standards • To ensure all crew members within the department follow all the Master´s rules and regulations • To ensure that all crew members within the department are periodically evaluated
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Education
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2016 - 2016
CERONAV / RO
STCW - BST, Offshore -
BOSIET / HUET (Ceronav)
Offshore -
City & Guilds UK
Certified, Food Safety Management -
City & Guilds UK
Certified, IOSH Managing safely -
City & Guilds UK
Certified, Managing HACCP in Catering -
IADC
Rig pass, Safety -
Gastronomic Institute
Certified, Gastronomy -
HENRI COANDA
graduate, Industrial Electronics Technology/Technician
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